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Six Pies

...and an '05 Premier Cru Burgundry. Good eats. 


LBGE & SBGE.  Central Texas.  

Comments

  • SciAggieSciAggie Posts: 3,600
    Nice work. I was just thinking there are some folks that I'm always tempted to "like" their posts before the pics finish loading. Your cooks are always among them. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Nice! Looks so good! I agree with @SciAggie about liking your post before the pictures completely loaded. Yum! Suggestions for someone doing first pizza or favorite recipe?
    ♦︎ John ♦︎ Newbie ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ Twitter ♦︎ My Blog ♦︎
  • CPARKTXCPARKTX Posts: 1,881
    edited September 2017
    Thanks guys. @havertyj I like a particular style pizza, Nepalatano-ish, lightly topped and thin crust. If you like that type I can offer some advice, starting with give your Egg a LONG time to Aniston to temp (line 90-120 min), cook about  550-600 dome, and go light on toppings. PM me if you want to talk live. Pizza on the Egg is a lot of fun. 
    LBGE & SBGE.  Central Texas.  
  • Damn nice run on the pies!!!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Those all look great.  Nicely done.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • 500500 Posts: 2,735
    Oh yea. Nice pizzas. And a good red I pairs nicely. I get better with pizza each time but still haven't nailed it yet. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • CPARKTX said:
    Thanks guys. @havertyj I like a particular style pizza, Nepalatano-ish, lightly topped and thin crust. If you like that type I can offer some advice, starting with give your Egg a LONG time to Aniston to temp (line 90-120 min), cook about  550-600 dome, and go light on toppings. PM me if you want to talk live. Pizza on the Egg is a lot of fun. 
    I showed pictures to my wife and she agreed we want to try that style of pizza. I will follow up via DM. I recently finished my fifth cook on BGE, so still very new to the process. Finally got a temp over 350 with he last cook after breaking it in a bit. Loving it so far! I know pizza is on an upcoming menu as is chili.
    ♦︎ John ♦︎ Newbie ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ Twitter ♦︎ My Blog ♦︎
  • bgebrentbgebrent Posts: 16,625
    Great looking pies and pour brother.
    Sandy Springs & Dawsonville Ga
  • PASmokePASmoke Posts: 258
    Looks great! It's nice to see someone else including wine in their posts.....
    Atlanta, GA - Large BGE x 2

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