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I have made 57 za's on Roccbox with propane; uuni website still says gas burner coming soon....
So glad i ditched both uunis and picked up a roccbox.....
I have not checked into whether uuni improved its communication as i have no reason to now. Im hoping youtube replies arent the way they inform potential customers on updates to product delivery dates. For those of you with an uuni i hope youre enjoying it and having much success with it.
Maybe uuni wil have gas burner avail for purchase in US by memorial day?
Comments
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I think you made a wise choice...Thank you,DarianGalveston Texas
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I've yet to even try the wood burner on the RB. I suppose I will at some point, just to explore the difference. But I'm very happy with the gas.
Have you settled on a dough recipe you like?
Oh and, pics or it didn't happen!
"I've made a note never to piss you two off." - Stike -
That’s a lot of pizza
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westernbbq said:Honestly i thought uuni would have fufilled its coming soon promise by now that it made about a year ago regarding gas burner for US
So glad i ditched both uunis and picked up a roccbox.....
I have not checked into whether uuni improved its communication as i have no reason to now. Im hoping youtube replies arent the way they inform potential customers on updates to product delivery dates. For those of you with an uuni i hope youre enjoying it and having much success with it.
Maybe uuni wil have gas burner avail for purchase in US by memorial day?
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I'm a member of a FB group that is for all kinds of wood-fired ovens, including the Uuni, the RB, and standard wood fired ovens as well. There are several converts from Uuni to RB. What I've yet to see is someone going the other way.
"I've made a note never to piss you two off." - Stike -
How much gas do you use on a pizza cook? Do you just have a 20lb propane hooked up?
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:How much gas do you use on a pizza cook? Do you just have a 20lb propane hooked up?
"I've made a note never to piss you two off." - Stike -
I'm saving up for a Forno Bravo.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
It probably won't be long before the Chinese makers start flooding the market with more of these small, portable, pizza ovens at half the going price.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
JohnInCarolina said:I'm a member of a FB group that is for all kinds of wood-fired ovens, including the Uuni, the RB, and standard wood fired ovens as well. There are several converts from Uuni to RB. What I've yet to see is someone going the other way.Slumming it in Aiken, SC.
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Jeremiah said:JohnInCarolina said:I'm a member of a FB group that is for all kinds of wood-fired ovens, including the Uuni, the RB, and standard wood fired ovens as well. There are several converts from Uuni to RB. What I've yet to see is someone going the other way."I've made a note never to piss you two off." - Stike
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There is an interesting 1-hour pizza dough recipe in a recent copy of Cooks Illustrated. The tips are: use lots of yeast, warm water, add vinegar, sugar, beer (to boost fermentation flavors) and form the pie and do the only rise on the formed pie.
______________________________________________I love lamp.. -
It's in the current issue - March&April in case anyone cares to track down the whole article. Here's a taste:
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
that's it!
______________________________________________I love lamp.. -
RB actually has their own same day Pizza recipe. I’ve tried it at Cen-Tex’s house and it’s pretty good in terms of texture. Not much flavor though.
That recipe looks interesting but it’s definitely designed for a home oven cook."I've made a note never to piss you two off." - Stike -
nolaegghead said:There is an interesting 1-hour pizza dough recipe in a recent copy of Cooks Illustrated. The tips are: use lots of yeast, warm water, add vinegar, sugar, beer (to boost fermentation flavors) and form the pie and do the only rise on the formed pie.
Why don't you try it, rolling pin, parchment sandwich, and all? Don't forget to spray it.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:nolaegghead said:There is an interesting 1-hour pizza dough recipe in a recent copy of Cooks Illustrated. The tips are: use lots of yeast, warm water, add vinegar, sugar, beer (to boost fermentation flavors) and form the pie and do the only rise on the formed pie.
Why don't you try it, rolling pin, parchment sandwich, and all? Don't forget to spray it.
______________________________________________I love lamp.. -
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JohnInCarolina said:I've yet to even try the wood burner on the RB. I suppose I will at some point, just to explore the difference. But I'm very happy with the gas.
Have you settled on a dough recipe you like? 9
Oh and, pics or it didn't happen!
2000g Bread Flour
64G Salt
130G sourdough starter
1400g h20
4g yeast
Mix dry ingredients, pour starter in water then add to dry ingredients....mix by hand for 2 mins until shaggy mass. Cover with wet towel, let sit for 20 mins then mix by hand again for 5 or so mins until its a silky smooth ball. Leave in bowl covered with wet towel in 72F kitchen for 12 to 18 hrs. Warmer temp shorter rise, lower temp longer rise...Pour dough onto floured surface, use scraper to make 15 dough balls. Do 4 folds, NSEW and put in proofing box for 2 hrs
Then gently form balls into pies and use knuckles to gently spread em out. Dress with toppings and be a god when youre done. I made 15 pies for a tailgate, then i made 30 for super bowl party and in between made 12 for afc nfc title games . The middle batch was best . Making za next thurs nite and really looking forward to that
Havent gotten my cooks illustratednyet but that recipen looks a bit complex to me
Complexity is the enemy of reliability.
Also ive not used the stick burner for my rb yet either! And i have about 100 years worth of mesquite sticks to burn which would be hi heat, good wood fired flavor and sustainable... -
@westernbbq man that is a good amount of dough at once!
Your hydration is quite a bit higher than mine. I’ve been going with 62%. I’ve also been exploring with the size of the dough balls I use - going with around 200g these days.
"I've made a note never to piss you two off." - Stike -
@JohnInCarolina, i actually am looking at toning hydration down to 65....and with the two pyrex containers i have plus two proofing boxes, im able to make 30 dough balls at a time
Mine avg just under 300g apiece, i think -
Did a surf and turf last night, used CI pan at full blast -- trying to replicate the crust you get at a good steakhouse where everything is cooked under huge broilers.
Tenderloin was excellent, even if I overcooked it a bit for my taste. Shrimp were really good.
This is a really fun toy.
XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
That food looks amazing. How long did you cook it for? Amd did you preheat ci?
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Thanks @westernbbq
I preheated at full blast for probably 30-40 minutes. It was in the 700-800 degree range. I also preheated the cast iron till it was smoking.
I am terrible about measuring time but i would guess a couple of minutes per side on the filets. They cooked very fast.
Shrimp were done in the blink of an eye.
On pizzas I've had success with a 200g dough ball. I got going too fast and forgot to take pics but I cranked out 8 pizzas in no time for a small crowd last weekend. 00 dough, good cheese, simply topped, mmmmmmmmmm
This is a really fun toy.
XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
@TTC, i agree the rb is a super fun toy. Easy to use, dual fuel capable and broiling and making za are what ill use it for...mainly making za:-)
i might try salmon seared in ci pannin rb this weekend. If i do, ill put up some picts here of the results
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