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  • I'm good with PayPal or check, whichever is decided...could someone in the thread please keep me posted via pm though? i'm not really on the forum much anymore and with pm I'll get an email...thx. If needed, I can haul peeps bags down to Denver/ so…
  • I can take whatever's left to fill out the pallet...looks like 5 bags?
  • Thanks Firemedic and Hibby! I've been having fun the past few weeks trying out the steel...
  • Andris at The Baking Steel custom cuts round drip pan for grease, I figure i don't use a drip pan if I'm just regularly grilling burgers so no need for one with this set-up. The dome is closed for a lot of the cook so no flare ups to de…
  • Nice work Fred!! I know my Saturday morning plan now...
  • It came preseasoned and then I seasoned it again myself with 4 coats of flaxseed oil in the oven so it's very nonstick...pretty much all it takes is a wipe down with a damp towel, dry it off and then a light coating of oil.
  • Yup, raised to just above felt line with AR. I let the egg stabilize to 500 or so and then put the steel in to preheat for maybe 5 minutes...that thing heats up quickly from all the radiant heat coming off the lump.
  • I wouldn't think there would be any issues with doing pizzas...I do clean the heavy grease off of it and then wipe it down with a light coating of oil, just like cast iron pieces. I think I'll be making pizzas later so I'll let you know.
  • Thanks cali...yep...loving that nice black patina.
  • Thanks...I prefer a burger this way, seared on a flat top, I just usually end up char-grilling them. This could just as easily(easier actually) been cooked in a cast iron skillet or griddle on a indoor cook-top, but where's the fun in that??
  • Are we related? I make my own mozz a couple times a month following Ricki Carrol's 30 minute mozzarella recipe/technique and recook the curds for ricotta.
  • Ha. CT--I make almost the exact same one sometimes, except I use sautéed broccoli raab instead of broccolini...they pretty similar 'cept the raab is more outside the box pizza toppings. My current favorite is pesto for sauce and then …
  • @Mighty_Quinn - that crust looks amazing. I want to try that dough recipe next time I make pizzas. Thanks...It's a great crust recipe. Freezes really well...this batch was made 6 weeks ago and frozen after a 48 hour cold ferment.
  • Thanks u-tarded and Eggbeater. I have to laugh at that I've had a chance to sit down and search for baking steel threads, I see that I missed out on the group buy. I'm a Serious Eats junkie and bought one soon after I saw Kenji's go…
  • welcome back It's been totally calm until 48 hrs ago. They must have known you were coming back. Seriously, been boring but we have a dual-forum spillover $hit show going on today. I'm having a nice toddy and enjoying the show.  Thanks CT- …
  • Thanks Qnbrew and Jamie!
  • Welcome backMQ - what happened? Did they close Rocky Mountain High Country? Glad to see you back.  BTW - nice pies! Thanks! Yeah I got bored here, got busy with life (moved, helped friend get brewery going, and getting ready for another …
  • I do believe that it does perform better with a heat shield under, I think it would be way too hot without least for baking applications. Here's all I have left for a side shot-
  • Pretty tough to beat peach for cheese IMO.
  • I have been into curing for three weeks now and I love the new hobby! i have come to realise that if you do an 'equilibrium Cure" then it is impossible to "overcure"any piece of meat. Last bunch was 7lb of Maple cured and & 7lb cured with pep…
  • Looking good from where I am...and snow is on the way for later making hopefully making for a powder day tomorrow!
  • NitrATE can most definitely be pink.
  • Glad it worked out for you... Sorry late to the game since you were specifically looking for my help. For what it's worth, I see little to no color change from the smoke and I go 11+ hours.
  • I sort of take back my exact measurement comment...I do measure when I feed the starter... just the volume though, not weight...a cup of flour to a cup of water. Agree on homemade bread. I've been doing it for a while now...
  • I'm not sure how hydrated my starter is exactly, I never do exact measurements when I feed it... It's pretty soupy though... Like pancake batter, not doughy at all.
  • Thanks Mark! I think because I use a much higher starter percentage, my dough feels wetter than your typical 60% hydrated dough. I suspect it feels closer to your 75% hydration. Nice loaves you posted too!
  • I've never tried to do a gluten free bread so I can't be of any help here... It seems like you have some bread experience so you should know that you'll probably need to adjust the water amount ( not sure which way) because of the different amounts…
  • Thanks...I've actually been using my outdoor propane turkey fryer burner for woking but went with the egg last night since it was already hot.
  • Lol...I was waiting that comment. On baking day I pull from fridge in the morning and let it sit in the container most of the day, then I shape and let proof for 30-60 minutes..basically until it feels right, which for me is when you poke the loaf …
  • Thanks all! Jimreed777-- don't know why the time and temp difference between loaf might be recipe makes a pretty good size one. I make a single or double batch of this weekly and use the egg half the time I would pr…
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