Big Green Egg

[dgaddis]

All of my attempts to make a pizza with the normal amt. of toppings result in just ok crusts but everyone loves the taste.

Yeah it just depends on how you like the crust, a bit fluffy or crispy. Pizza #1 was done, but soft and fluffy crust, and it was tasty. Pizza #2 had a hard and crispy crust. The Publix dough seems best when soft and fluffy IMO.

We used a stone FWIW.

[rwsaunders]

My better pizza crusts occur when the dough is allowed to settle at room temperature and the cheese and toppings are placed prior to any sauce being placed. That keeps the dough from being saturated by the sauce and slows down the melting of the cheese to a proper rate.

[dgaddis]

Lovin' the tips. I did let the dough sit out at room temp for an hour. All of the other ingredients were also at room temp except the cheese. We did do sauce before the dough tho.

[Tamu8104]

My pizza experience is thin crust with sauce and toppings all at the same time. I use a woo so I don't use the normal platesetter. I have a ceramic stone on the woo for indirect then I set another ceramic stone on the grill itself. BGE at about 600 degrees and the pizzas cook up pretty quick, typically 3-5 minutes and the toppings are fully cooked as well. If the upper stone starts to get too hot, I use a wet rag wipedown to cool it before putting the pizza on.

[dgaddis]

I can't seem to find an answer to this anywhere online....anyone know if the Kamado Joe thermometer will fit the BGE? It looks WAY nicer than the BGE thermometer or any of the aftermarket units I've seen. High temp range too, which I like.

[Too Tall]

Ding! Somebody made a pizza oven insert for BGE and it looks good. Somebody buy this and report back!!!

Pizza-Porta ™ | Wood Fired Pizza in your Backyard

[jjmstang]

Ding! Somebody made a pizza oven insert for BGE and it looks good. Somebody buy this and report back!!!

Pizza-Porta ™ | Wood Fired Pizza in your Backyard

Looks like a good idea but WOW $$$$$$$$

[Too Tall]

Looks like a good idea but WOW $$$$$$$$

Exactly. I need to know how well it seals before EVEN entertaining the notion. If it leaks like a sieve than the charcoal will only last about one hr. with a full load. Meh to that.

[robin3mj]

I really have zero problems cooking multiple pies on the Egg in succession, so this thing seems to be more of a solution looking for a problem.

[jjmstang]

Wife bought me the BBQ Guru Digi Q for Christmas :) So now I'll be doing 12-14 hour smokes and burns on some roasts. Can't wait to try it

[Too Tall]

Too bad you won't be in town for NYE jjmstang ;)

Just finished a 12 lbs turkey on the Egg. Temps. held at 215 for 5 hrs. and 170F thigh temp. Coated with salt and good paprika, cavity stuffed with 1/2 lb of fresh rosemary. I'll cool this completely overnight than carve and serve with a chimichurri.

Tomorrow I cook a semi-boneless leg of lamb. Yeehaw.

turk.jpg

[Dave Thompson]

Too, what's your recipe for your chimicurri? Folks in Mexico want to know.

[Too Tall]

Too, what's your recipe for your chimicurri? Folks in Mexico want to know.

OMG Dave that's coals to Newcastle. You guys know your stuff.
This is what I do for basic Chimmi

chopped parsley (flat leaf not the other)
alot of fresh garlic, minced (mince extremely fine and mash the garlic for best outcome)
salt (to taste, it can get too salty quickly. suggest seasoning after the vinegar)
freshly ground pepper
chili pepper flakes (generous)
oregano leaves
vegetable or olive oil (I like a mild olive oil or veg. oil but not a strong olive oil)
red wine vinegar
lemon juice

Food processor the entire mess and leave in the fridge overnight and serve room temp OR use immediately if you are grilling. Put directly on the meat while it is on the grill.

This is basically crack.

[jjmstang]

Too bad you won't be in town for NYE jjmstang ;)

Just finished a 12 lbs turkey on the Egg. Temps. held at 215 for 5 hrs. and 170F thigh temp. Coated with salt and good paprika, cavity stuffed with 1/2 lb of fresh rosemary. I'll cool this completely overnight than carve and serve with a chimichurri.

Tomorrow I cook a semi-boneless leg of lamb. Yeehaw.

turk.jpg

I think I'm gonna cry............Looks very delicious

[alexstar]

OMG Dave that's coals to Newcastle. You guys know your stuff.

FYI Chimichurri is not Mexican. Argentinian, maybe.

-Alex Cortez (Mexican)

[Too Tall]

FYI Chimichurri is not Mexican. Argentinian, maybe.

-Alex Cortez (Mexican)

Maybe. It's everywhere! Agree, most of the references say it is Argentina. Whatever, it's crack.

[Ras72]

Enough with the Chimichurri - how'd that bird turn out after it's overnight rest?
First time hearing of such a long rest.

[Too Tall]

Enough with the Chimichurri - how'd that bird turn out after it's overnight rest?
First time hearing of such a long rest.

Awesome. That's my normal process since I hate carving day of a large party. My MO is to slice it cold, plate the meat and add some au jus, tightly cover and put into a warm oven two hrs. before serving. The meat slices really nicely and rehydrates fantastically.

Just finished a eight pound Australian leg of lamb. Marinated for 24 hrs. with salt, EVO and garlic pushed into holes AND covered with fresh rosemary. I made this on the Big Green Egg (plate setter with cast iron ontop) at 300F until internal temp was 145F...while sitting on and covered with fresh rosemary. Dang, this will be good. The lamb is nice and crusty. Same deal as the turkey, I wrap it in tin foil and chill overnight than slice, cover and reheat.

I like to be relatively worry free day of the party and it frees me to perfect the Old Fashioned's we are serving.

lol.jpg

[Ras72]

Thanks Josh! You had me at 'hate carving day of party'. Going to give that method a shot.

Now you bring up the Old Fashioneds... what's your MO there?

I use some Alabama grown Clyde Mays whiskey, Jack Rudys bourbon cherry, couple dashes of bitters, and topped with the orange.
Attachment 99088

[Too Tall]

*RAS I'm always interested in local booze. If you like I like, where can I get a snort?

Partial to the old old version using Rye (bullitt). Goes like this:
Ice the glass first. Dump the ice.
One brown sugar cube
Couple dropsnot.water
Put the bitters directly on the cube
Toss in a small orange peel
Mash both than add bourbon, swirl and add ice
No cherry

We have several bourbon on hand so folks can pour their favorite brown liquor.