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  • Awesome eggfest, my wife and I both really enjoyed it.  This was the first eggfest that we attended.  Any chance I could get the chinese bbq pork recipie R2Egg2Q? (we took a flyer but lost the flyer, doh!)  Also I am interested in the korean bbq tha…
  • BigGreenDawg - what temp do you do your 2-2-1? My profile pic is Car Wash Mike's method. Outstanding! I've also had excllent success with Dr BBQ's rib recipe, but they were very much fall off the bone. (Some don't like that, but no complaints from…
  • Hah.. i'm digging the home made pizza peel.  Looks like a road sign!
  • Lots of practice hand stretching?   I don't recommend a rolling pin. I'm just starting out and on pizza #8 or so still hard to get round.
  • Here is a picture of my setup.. plate setter legs down.. then spacers.. then the pizza stone.  I could double up the spacers if I wanted it a little higher. (didn't have the green feet, just bought some thin clay bricks at home depot.  
  • What is the advantage over the standard/stock grate and also a cast iron grate?
  • I just have a pizza stone from the local bed bath & beyond or khols type store. (can't remember which) Had my egg up to 850 degrees and it has been fine. Price was under 20 bucks. 
  • Glad you had some success on your first try.  My first pizza I put on sort of stuck to the peel and flipped half way over.  Once it hits the hot stone good luck moving it around too. lol.  After a little practice I'm doing good now. Grab a pizza…
  • It would probably be too hot for the calzone to put it directly on the plate setter.  I would pickup a pizza stone.
  • Typically when a thread states "MUST SEE" I normally pass over it. What choo talkin about Willis? I think your BBQ setup is what Willis is talkin about!  Love the color of the wood you used. To say very nice would be an understatement! By the w…
  • Haha...aren't you supposed to be on your way to Florida or something? Quit looking at my pretty face and get your eyes back on the road. :P Lol, you guys are funny.
    in Calzones Comment by Alligator June 2012
  • Pizza night is great on the egg.  Any pics?
  • I am on the fence to get a super peel to correct this problem. Importing it to Canada doubles the price.   I am going to try the parchment paper technique first.  If you have a wooden peel, try rubbing some flour into the peel.  This…
  • My gasket got fried when cooking a pizza at about 700-800 degrees.  A couple weeks later I smoked a tri-tip using some apple wood chunks.  I only saw smoke coming out of the multi-function metal top (daisy wheel).  I have been running gasket-less un…
  • Table for your egg?Platesetter/pizza stone? Instant read thermometer such as ThermaPen? Of course a prime rib roast or some thick fillets can't hurt either.
  • I think one of my mistakes was I had way to large of parchment paper.  It was a square piece and not cut round.  What do you use to yank out the parchment, tongs?
  • Good looking pizza, what brand of bread flour did you use? I see in the one pic you are using parchment paper.  Do you use that to get the pizza on the peel or do you load the pizza with the parchment onto the stone? I tried parchment once wit…
  • That beef is looking mighty good!! Goes great with green onions..
  • I forgot to mention.. also don't use a rolling pin to completely flatten it out.  It won't rise as good if you mash it down.  I don't even touch the rims as much as I can help it.  I only stretch out the middle by hand.
  • You got a really good rise on the crust. Anything special about the dough? or is the the ultra high temp? High heat is one of the main ingredients for a good rise on the crust.  Also high hydration of the dough will help give you the good rise, …
  • Looks good Are the firebricks needed? Little Steven is right, I am using it as a barrier between the platesetter and stone.  Most people use the green "feet" that come with the green egg as a spacer.  I bought mine as a used demo egg and they we…
  • Thanks for the pictures.  I love the wokshop. I use a combination of metal and wood utensils on my two wokshop woks.  I haven't had any issues with them.
  • I have had a similar occurance on my kitchen gas range.  I was seasoning a cast iron pan with think layer of oil and after several minutes of full power the oil burst into flames.  There was no way the flame went up the sides of the skillet so it mu…
  • After I light the coal I put the platesetter an pizza stone in to preheat.  I let it heat up for about 45-60 minutes.   I did pizza a week ago and pizza this weekend.  Once with platesetter legs up and platesetter legs down.  I prefer the legs dow…
  • You know it's hot when Chuck Norris has to use the oven mitt! Regarding the drip pan - Nice!  I usually get the flare up from the grease that fell on the coals if I am doing direct with no drip pan.
  • Don't pour your oil into a cold wok or your food will stick. Cut you veggies on the diagonal so there is more surface area. Buy a wok ring and keep it right next to your egg.  It will keep your hot wok from burning the surface below after removi…
  • If you like blue cheese.. try this.. Melted blue cheese covered with red onions caramelized in a balsamic reduction.  Very delicious!!
  • I use Dr. BBQ's rib rub.  It is pretty awesome.  He also has the homemade bbq sauce and rib cook instructions.  If you make the complimentary sauce and and use the rib cook method the taste will make you want to slap your mamma.  I prefer using baby…
    in Your rubs Comment by Alligator May 2012
  • I used to have a rig that like when I was in San Antonio. Wasn't sure if the BTU output (30,000) would be enough. I guess if it can heat 3-4 gallons of peanut oil it can probably handle wok hei. My other concern was the flame pattern. Most turkey fr…
  • Turkey Fryer style burner is also what I would recommend.  A lot of BTU.   I use my bluestar gas range in the house for WOK.
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