We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
I made the Hop's Hawaiian BBQ Chicken Pizza from the Big Green Egg website recipe section. I will let the pictures tell the story, but I will mention 1 thing to watch out for. WARNING: The recipe calls for you to cook the pizzas at 500-600 degrees for 12-15 minutes. I normally cook my pizzas at 700 degrees and they take 4:20. So I knew at 600 degrees even the 12 minute time was WAY, WAY too long. If I had left the pizzas in that long I would have had 2 things that looked like hockey pucks, not pizzas. I checked at 5 minutes and kept them on for 30 seconds more.
The first step was to grill up some thin boneless skinless chicken breasts. I seasoned them with DP Raging River Rub and some olive oil. The were direct grilled on the Big Green Egg CI grill grate. During the last minute I brushed them with BBQ sauce.
I rolled out 2 whole wheat pizza crusts.
The Egg was stabilized at 600 degrees and was set up with the plate setter supporting the Double tier swing rack and with 2 Big Green Egg pizza stones. I partially baked the crusts for about 1 minute per side.
The two partially baked crusts are back in the kitchen, where I had the toppings measured out and ready to go.
First came the BBQ sauce which replaced the traditional pizza sauce.
Next came the grilled chicken breasts which had been diced.
...followed by diced ham...
....Then some diced pineapple...
...And finally some shredded mozzarella and sharp cheddar cheese.
I'm glad I followed my instincts and checked on these pizzas at 5 minutes, and not 12 minutes as the recipe said. They were done.
These were very tasty pizzas. I really like this style pizza, which I first tried at a California Pizza Kitchen restaurant 20 years ago or so. They are a great change of pace from traditional Italian pizza and my addition of a whole wheat crust gave it a more robust and rustic flavor.
Life has conspired to leave me with little time for grilling and even less time for posting, but here is something good I made from Smoke IT LIKE A Pro, plus some rolls from the King Arthur Flour website. I will let the pictures show what Pork Braciole is.
The rolls had very simple ingredients, but great flavor. They used All-Purpose Flour, White Whole Wheat Flour, water and instant yeast.
The dough was kneaded in the stand mixer and put in a dough doubling pail to rise.
After the rise you had a smooth and supple dough.
The dough was pressed out into a rectangle and divided into 8 pieces.
The rolls were dusted with flour and brought out to my baking Egg which my new DigiQ had brought up to 450 while I was in the kitchen working. I had the AR setup for indirect baking with the pizza stone at level 1.5 and the s/s grill grid and Big Green Egg pizza stone at level 6. This put the rolls up into the dome about 2" above the felt line.
The rolls are done. It is hard to tell from looking, but the bottoms were done and I checked the internal temp of several with my Thermapen.
Time to start the Pork Braciole. The filling used: Shredded parmesan cheese, Italian bread crumbs, diced pancetta, pepperonchinis, diced onions and diced jalepenos. Italian seasoning blend, salt & black pepper and olive oil rounded out the ingredients.
The ingredients for the filling are mixed together.
The filling was spread over some pork steaks cut from a Boston butt. The meat was brushed with the olive oil and seasoned inside and out with the salt, pepper and Italian seasoning. The steaks were 1/2" thick and the butcher had pounded them down to 1/4" thick for me so I was good to go as soon as I unwrapped them.
The pork steaks were wrapped pinwheel roast style and tied. They went on the Egg and were cooked raised direct using my AR. It took around 30 minutes and I checked the internal temps of several pieces with my Thermapen. The dripping fat from the pork made for some tasty smokey flavor in the finished product.
Everything was transported over to my parents house while the pork was resting and while the pork was being sliced, we heated up some rice. The Pork Braciole had amazing flavor and was rather spicy with the pepperonchini and jalepeno. I think it even had a bit of smoke ring too, which you can see in the photo about. It definitely tasted like great grilled food does. Even though the rolls had 4 simple ingredients they were excellent and I am embarrassed to say I couldn't stop eating them. This was an excellent meal all round.
Great looking cook and great photos as usual!! All of these stir fries this weekend have me drooling. You should get yourself a 19: long Wok Chuan for stir frying and then you won't need the gloves while cooking. The gloves will still come in handy for bringing the wok inside.
My second cook from the new Smoke It LIKE A PRO cookbook was a big success. My parents declared this to be the best "sandwich" they ever had. I really enjoyed it and liked how quick and easy it was to make. 2 recipes down, about 40 more to go. It is going to be a fun spring and summer with this new cookbook.
The ingredients were: A fresh garlic pizza dough ball, spread out to a rectangle, smoked turkey, smoked ham, genoa salami, provolone cheese, roasted red peppers, EVOO, salt, pepper and Italian seasoning.
The toppings were laid across the middle of the pizza crust starting with: the smoked turkey, smoked ham, genoa salami, and roasted red peppers. Then the Stromboli was seasoned with salt, pepper and Italian seasoning blend. The last stage was to add the provolone cheese.
The Stromboli was rolled up and sealed. Then is was coated with EVOO and seasoned with some more Italian seasoning blend.
The Stromboli is on the Egg which my new DidgiQ DX2had stabilized at 425 for the last 30 minutes. The Stromboli was cooked for about 25 minutes.
In the 10 minutes it took to rest, I brought the Stromboli to my parents house
The Stromboli is sliced with an electric knife which creates clean cuts with the least amount of crumbs.