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I love my EGG!

SamFerrise
SamFerrise Posts: 556
edited November -1 in EggHead Forum
I have had my EGG for 1 year now and I wonder how I ever got along without one. I have baked bread, pies, pizza, calzones, and stews. I have smoked all the favorite BBQ cuts of meats. I never had one bad experience yet. I lights fast and comes up to heat in no time. Last Thanksgiving I smoked a 14 pound Amish turkey. It was the most juicy and delicious bird we have ever had. I also smoked a 14 pound untrimmed Beef Brisket that was phenomenal. Last week I smoked about 40 Chicken Wings. I put one of my own rub recipes on them and let them soak up the goodness over night. I fired up the EGG and got it stable at 225 degrees with Hickory chips in the fire box. I let them go for 2 hours then shut the EGG down and let them rest for another 30 minutes. I never opened the lid once but when I did it was a great sight to see. I am so sorry I didn't get my camera. Everyone added their own sauce at the table and they were just fabulous. We will never buy wings at any restaurant again.

Simple ingredients, amazing results!

Comments

  • SheepDog
    SheepDog Posts: 176
    Be sure to keep a camera handy, should always be ready to capture egg porn should the opportunity present itself! :laugh:

    Glad you hear you've enjoyed it so much!
  • Mainegg
    Mainegg Posts: 7,787
    Welcome :) we are all a little passionate about our eggs LOL sounds like you are right up there :) they are a wonderful thing for sure :)
  • smbishop
    smbishop Posts: 3,053
    Please share photos next time!! :)
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • fasteddiem
    fasteddiem Posts: 212
    I've had my for three weeks. I've done pork butt, ribs, burgers, homemade sausage, hot dogs, and several veggie sides. I repeat the sentiment...How have I lived 30 years without one?!!! :)
  • Sam,

    You are now officially an Egghead!!

    Congratulations and I hope we see some photos of your cooks!!
  • RCB
    RCB Posts: 16
    What are the characteristics of an Amish Turkey?
  • SamFerrise
    SamFerrise Posts: 556
    My father was in the pizza business in the 50's and 60's.  I spent my summers and weekends learning the craft and making the pizzas.  I have 53 years experience and there isn't much I have not seen or done with pizza.  I bought my EGG 2 years ago and I am so pleased with the way it cooks my pizzas.  I use 00 Tipo Italian style flour for the best dough when cooking in a wood fired apparatus such as the EGG.  I keep my temp just under 500 degrees because I like a thicker pizza and deep dish pizza.  These require longer cooking times and if the fire is too hot it just burns the pie.  I was raised in the Metro Detroit area and we had many great pizza shops there.  I am not a fan of the NY style pizza, although, so pizza is just better than others.  Its all a matter of personal preference.  I invite my neighbors over on pizza nights and we enjoy some great pizza cooked on my EGG.  It is the best cooking system I have ever seen. 

    Simple ingredients, amazing results!
  • tazcrash
    tazcrash Posts: 1,852
    Sam, Is there another more common name for that type of flour?
    Also what kind of store can u find it in?
    I also prefer a thicker crust with some nice holes in it. Like momma used to make.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Botch
    Botch Posts: 15,429
    What are the characteristics of an Amish Turkey?
    They don't use computers or cellphones.   :D
    _____________

    "I mean, I don't just kill guys, I'm notorious for doing in houseplants."  - Maggie, Northern Exposure


  • cazzy
    cazzy Posts: 9,136
    @tazcrash Google caputo flour

    00 flour is much better for high heat like pizza. My local super market carries it so check around.
    Just a hack that makes some $hitty BBQ....
  • Hi54putty
    Hi54putty Posts: 1,873
    What are the characteristics of an Amish Turkey?
    They are taken to the butcher in wagons instead of trucks.
    XL,L,S 
    Winston-Salem, NC 
  • My father was in the pizza business in the 50's and 60's.  I spent my summers and weekends learning the craft and making the pizzas.  I have 53 years experience and there isn't much I have not seen or done with pizza.  I bought my EGG 2 years ago and I am so pleased with the way it cooks my pizzas.  I use 00 Tipo Italian style flour for the best dough when cooking in a wood fired apparatus such as the EGG.  I keep my temp just under 500 degrees because I like a thicker pizza and deep dish pizza.  These require longer cooking times and if the fire is too hot it just burns the pie.  I was raised in the Metro Detroit area and we had many great pizza shops there.  I am not a fan of the NY style pizza, although, so pizza is just better than others.  Its all a matter of personal preference.  I invite my neighbors over on pizza nights and we enjoy some great pizza cooked on my EGG.  It is the best cooking system I have ever seen. 
    Come clean with the dough recipe! Sauce too if you have a good one. 
    Keepin' It Weird in The ATX FBTX