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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

CPARKTX

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  • Re: Three Pizzas, All Homemade

    @stemc33 I used the recipe from Flour Water Salt Yeast, which I highly recommend; super book that tought me easy techniques for great artisan style bread and pizza. A poolish is basicaly a preferment 

    @Black_Badger I've had plenty of fails but finally have dialed in pizza with good consistency. I usually cook around 550-600 dome, and make sure you have a couple of layers of separation between your stone and the fire. Give plenty of time for the stone and egg to fully heat up, an hour minimum. I find that homemade dough with high hydration produces better results (at least for thin crust that I prefer), but the trade off is that is harder to work than store bought dough. 
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  • Re: Disappointing brisket result

    @"The Cen-Tex Smoker" who could pass up an opportunity like that?  I'll definitely coordinate a date to learn from the master.  What's your favorite adult beverage? 
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  • Re: Best pizza I've made yet!

    Nice looking pies!
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  • Re: tri tip heaven

    Looks great. Tri tip has become one of my favorites.
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  • Re: 00 Flour brand recommendations?

    I've manage to find it locally in Austin at Central Market and occasionally at HEB. Ive used Antimo Caputo 00 Napoli (red bag) and was pleased with results.
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