Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pizza Fist Time!

Noob here, just diving into the egg-perience!  

Tried pizza the other night...came out great.  Thanks for the hints on this forum.  We did this at about 650 on the egg pizza stone. Publix whole wheat pizza dough ball...cleaned out the fridge with some steak and asparagus from previous night, mushrooms, fresh mozzarella basil pesto and EVOO....Soooo good!

Comments

  • milesvdustinmilesvdustin Posts: 1,957
    Thats your first time? Make the rest of us look like schmucks! 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • JohnnyTarheelJohnnyTarheel Posts: 5,672
    Primo pizza there.....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • JohnInCarolinaJohnInCarolina Posts: 13,986
    Thats your first time? Make the rest of us look like schmucks! 
    Yeah I second this.  That pie looks as good as any I’ve seen here.  Welcome to the party!
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • EggcelsiorEggcelsior Posts: 14,236
    edited March 2018
    Speaking of fists:


  • EggcelsiorEggcelsior Posts: 14,236
    Oh well, the internet let me down with proper spelling on that GIS
  • Keepin' It Weird in The ATX
  • The pies look awesome! My pizza didn't look like for like 5 years. 
    Keepin' It Weird in The ATX
  • This was the steak and from the night before...and scallops cooked on Himalayan salt block (idea found on here too!) 3 min per side on scallops...perfection!
  • bluebird66bluebird66 Posts: 2,269
    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • HeavyGHeavyG Posts: 5,941
    Pizza Fist!! The latest Marvel super hero. Shaping pies for the masses with the power of his superior spinning skills.




    Camped out in the (757/804)
  • WoodchunkWoodchunk Posts: 911
    It's always interesting to see someone post a cook on the egg
  • milesvdustinmilesvdustin Posts: 1,957
    Why do the scallops have grill marks?

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • EggNorthEggNorth Posts: 1,180
    That is a great looking pie.  Steak also.
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • Grill marks on scallops from 2 seconds on the grate. 
  • CodyA88CodyA88 Posts: 121
    Great looking cooks and photos!
    LBGE, 28" Blackstone
    Johns Creek,GA
    Go Dawgs!
  • JohnInCarolinaJohnInCarolina Posts: 13,986
    Still can't quite get over how good that pizza looks - it's almost too good to be true! 
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • Cookbook_ChipCookbook_Chip Posts: 1,266
    and a first time photographer, too!  Great looking food - and great shots!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
Sign In or Register to comment.
Click here for Forum Use Guidelines.