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OMG Pizza

tacodawgtacodawg Posts: 335
edited 10:58AM in EggHead Forum
Must be pizza night. This is the second one. Morro Bay Richs Tri tip, marinated red onion, tomatoe, cheese and a chipolte based sauce. Took a slice to my neighbor and he said OH MY GOD. Pizza on the Egg is Eggcelent. I need to do another tri tip for the next one. Going to try doing some pastrami tomorrow. Thanks for looking.. to bad you aren't here I'd cook another one..



  • tacodawgtacodawg Posts: 335
    Here it is off the Egg
  • valrunevalrune Posts: 134
    THAT is a great looking pie! My mouth is watering and I'm not even hungry.
  • tacodawgtacodawg Posts: 335
    Thanks it was borrowed from an eggfest recipe. Great way to use up chunks of left over cooks.
  • Dave in FloridaDave in Florida Posts: 1,147
    LOVE me some BGE pizza.

    Welcome to the Swamp.....GO GATORS!!!!
  • Austin  EggheadAustin Egghead Posts: 3,907
    I bet you won't be ordering pizzas anymore. Once you egg a pizza, you can't go back :lol:
    Large, small and mini now Egging in Rowlett Tx
  • tacodawgtacodawg Posts: 335
    Never again.. my neigbors are already asking when I will do another pizza. Plan on doing a bring your own pizza fixin night. I'll supply the dough, sauce, and cheeses.. SO GOOD
  • Mr HollowayMr Holloway Posts: 2,034
    Nice looking pie Tim
    Those neighbours could end up being a problem :laugh:

  • BacchusBacchus Posts: 6,019
    Homemade dough/crust?
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Pie looks great!
  • tacodawgtacodawg Posts: 335
    No I get it at the local pie guy for $3. Bring it home let it rest for about 30 minutes then roll it out. I will learn how to make dough one of these days but this makes it real easy..
  • GriffinGriffin Posts: 7,674
    Great looking pie. I was over at my neighbors house last night and they asked when I was going to cook them pizza again.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • BacchusBacchus Posts: 6,019
    I do the same thing. I was getting it from a local pizzarea but they moved further away. Now using Trader Joe's dough which isnt quite as good, but still better that the instant mixes or the premade from gro store.
  • Tim, that looks great. I will get to Napoli's next week to try out their dough.

    Busy on my pork butt today, really looking forward to the feed this afternoon.
  • tacodawgtacodawg Posts: 335
    It will turn out great.. just follow the temperture guide. If it is done early just wrap in foil good and tight then put in an old towel and put it in a cooler I am trying to do pastrami today..
  • Yea, I'm actually hoping that the butts finish early. I hear that they just keep getting better for the first couple hours in a cooler.
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