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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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



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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. 
  • 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? 
  • Re: Best pizza I've made yet!

    Nice looking pies!
  • Re: tri tip heaven

    Looks great. Tri tip has become one of my favorites.
  • 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.