Pizza: The BGE is really versatile, used the plate setter and a pizza stone and voila...pizza oven. I got the temp up to 650 let it equalize and bring the stone up to temp as well. Bought some dough from our local pizza place that serves nice thin crust pizza, topped it and 5 minutes later... Image Unavailable, Please Login Image Unavailable, Please Login
We kept it pretty basic as it was our first time. But we'll definitely do it again, the pies just had that wonderful fired flavor. The egg does a lot of things very well.
I have a bunch of friends who have the egg... but I just dont get it... plus I hate to have to clean & cook on Charcoal...but hey to each his own!!!
I love my BGE- have had it for about a year and a half now. Yes, it is charcoal cooking, but charcoal flavor makes a difference. Even when cooking something fast like steak. I didn't think it would make much of a difference, but it does. I also have a Gas grill which hardly gets used anymore. If I need something quick, like hotdogs, we will use the gas, but most of the time, I go ahead and cook on the BGE. Usually cook several times a week on the egg. I've made pizza before and it always comes out great. Chicken is also amazing on the egg. I usually buy a whole chicken and butterfly it (spatchcocked chicken). In fact, I did one last night. Turned out awesome, as usual.
I've been starting my coals with a weed burner. Takes about a minute, go in prepare steaks, come back out and they're ready. I haven't used the gas grill in two years. I can get my weber or egg going in the time it takes me to prepare whatever it is I'm making. And I like the taste of the food better and I can get the grill hotter for a nice sear if I need to. Though, those lynx grills with the sear burners are nice, I would consider one of those should we go the outdoor kitchen route.
Would be interested to see how a pizza with veggies would do in a BGE. Veggies tend to cool a pizza top during cooking and the top won't cook/burn as fast. How thick was the dough crust? 650 internal temp but what was the stone? Restaurant stones take at least an hour to pre-heat. If the stone is less than the air temp then the top will cook faster than the crust. Either increase stone temp or thin crust. Neopolitan is about 800 with a 90 second cook time. Does look very good!
The crust was thin 1/8" or less. I let the stone heat up for 45 minutes or so, I don't want to get the egg too hot (it will go past the dial at 750 but is hell on the seal that way). The crust was crispy on the bottom and well cooked. I probably should have pulled the second pizza out about 30 seconds sooner. I need to get a remote temp gun and see what the stone temp is next time. The pizzas were on for 4 to 5 minutes respectively. We're going to try some others next time. I love egg on my pizza but outside of europe you don't see it very often.
Roasted a whole chicken. It was unbelievably moist and the skin was perfect! Image Unavailable, Please Login
Looks awesome Vincent!! Tonight, I cooked burgers on the BGE. Nothing fancy, just some ground beef mixed with a little lipton onion soup. Topped with lettuce, BBQ sauce (smoked bacon chipotle) and some relish. Came out awesome. One of these days, I really need to take a couple pics.
Nope, just a plain chicken, salt and pepper that was all. No basting, nothing. Best chicken I've had since my grandma's.
Might be too moist, if there is such a thing. Most likely, it would be delicious! Seriously, you need one of these.
My Cuban Pork is rubbed and ready to go for tomorrow. This one gets pressure cooked though. Image Unavailable, Please Login