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Mr. Hyde


Mr. Hyde
Last Active


  • dublin,[p]Here you go! [/b]
  • WessB,[p]Very impressive! I started mine last year, the whole plan being scrapped in favor of rev B, which I can't seem to get motivated to do. This inspires me. Only problem is now I may have to go with rev C, the version with a roof...what a gr…
  • StubbyQ,[p]Even your friends use the word "egg" as a verb (referring to cooking, not vandalism)
  • Jim Warren, I prefer to use a pizza screen. Make and cook the pizza on the screen. Toward the end of the cook, it is easy to pull the screen out to brown the bottom a little more, or leave it in if the bottom is looking good. [ul][li]pizza scr…
  • Wardster, It was they, but the forum reading half of they (Steve), is out in Vegas, leaving the lowlifes like me, to do all the work.
  • GrillMeister,[p]Congratulations!!! I think that brisket is the hardest thing to do well. It is especially impressive in Texas, where brisket seems to be a specialty.[p]Larry
  • Ohio Ed,[p]A couple of thoughts:[p]The dough should be fairly sticky. I usually generously flour the counter, the rolling pin, and my hands. [p]As Tonia said, I build the pie on the screen. There are a couple of advantages: You don't need cornmea…
  • Rumrunner,[p]Wow Steve, that look great! I guess I know what next Friday's dinner will be.[p]
  • QBabe,[p]Note that they are sliced very thin when we do them...for thicker veggies, it might not hurt to precook them a bit.
  • David,[p]You might want to visit the Naked Whiz site for some info on this. [ul][li]Flashback![/ul]
  • drbbq,[p]Congratulations. After tasting your brisket in Lakeland, I can see why it would deserve top honors. Looking forward to seeing you again.[p]I am glad that the BBQ world is starting to accept the BGE.
  • MerlinEgger, I just kind of press it down with light pressure, it usually ends up about 1-2 inches high, and about 4 inches across.[p]Enjoy.[p]LArry
  • MerlinEgger,[p]Yes, as Chris said, the crusty stuff is a good thing. I don't completely understand the science of it, but I know that the dough is better after getting the crusties on it. Back in my pizza shop days, the dough wasn't considered "re…
  • peggy,[p]They were so simple it is almost embarrasing to post. Rub a bit of olive oil on them, and sprinked with Dizzy Pig's "Raging River" rub. Cooked at 450 for about 2 min. per side. They were great.[p]
  • Hammer,[p]Wicked Grin chicken thighs, veggie pizza, cheese and roasted garlic pizza, ribeye steak, Jamaican Firewalk chicken wings, and Raging River shrimp.
  • Smokey Bob,[p]Thanks for the tip. I had no idea that it could be a problem. I guess we will have to by the premade garlic infused oil. I will still keep the roasted garlic on the pizza, I'll just have to eat the leftovers![p]Larry
  • Borders,[p]I reheat them whole, on a regular basis. In fact when we cook them we usually put one in the frezzer for reheating. After thawing, I reheat it in the egg, about 275 indirect, one hour in foil, followed by one hour not in foil. Works gr…
  • Hammer, What a great idea...I hope my boss is reading this and getting similar ideas.
  • MickeyT,[p]No raised grid, just the stock mini. I was at work, so I also didn't have the daisy wheel from the small that we use with the mini when we cook at home. I did have the rain cap that I kind of tilted across the top to restrict airflow, t…
  • Ron Costello,[p]It is a metal screen that you make the pizza on, and then transfer the whole pie, on the screen, to the oven (egg). [p]Rather than try to describe it, I will try to post a link to a picture on Fante's website, where I got mine. …
    in Pizza Comment by Mr. Hyde December 2003
  • Ron Costello,[p]What dome temp are you cooking them? I usually go for about 550. I also use a pizza screen on top of the pizza stone. [p]It has been my experience that dome temps higher than 550 tend to brown the top first, and temps lower than 5…
    in Pizza Comment by Mr. Hyde December 2003
  • Cornfed,[p]While everyone says that you can't taste the mustard (and I haven't been able to thus far), I once did a rack of baby backs with mustard, and one without. One of our guests, who had no idea how they were cooked, tried both kinds, and sai…
  • Big-R,[p]I have dicovered this too. The last couple of times that we cooked butts, we cooked two, and wrapped one of them in foil, foodsaved it, and froze it. After thawing (haven't tried to cook a frozen one), I cooked them for an hour in the foi…
  • Banker John,[p]Thanks John, when it defrosts, I'll look for that stuff.[p]Larry [/b]
  • Boccie,[p]So which method did you prefer?
  • Wise One,[p]Boy, I thought that I had tasted about everything at that fest, but I keep reading about things that I missed. Sounds great. Thanks Bill.[p]Larry
  • mad max beyond eggdome, Wait till she sees the bandsaw she is getting for Christmas!
  • Chef Arnoldi,[p]Very cool! What kind of file works on ceramics? How do the screws work? Are they drilled into the pizza stone? Will ceramics accept a screw, and if so, is it a wood thread, or a sheet metal thread? [p]Now you have me intrigued.
  • drbbq,[p]I hope that I can make it to Lakeland in January. I would love to see what these competitions are really like. Judging from Tonia's reaction, she must have had a great time, she has been positively jubilant!
  • Citizen Q,[p]Yeah, and I wrote the condensed version! As it was this weekend, I had nothing to do but mess around in the kitchen and patio. I actually read the recipe, defrosted the steak, and made up the salsa on Saturday in anticipation of Qbabe…
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