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Big Green Egg cooking

Discussion in 'Drink, Smoke, and Fine Dining' started by vincent355, Sep 12, 2011.

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  1. vincent355

    vincent355 F1 Veteran
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    #1 vincent355, Sep 12, 2011
    Last edited by a moderator: Sep 7, 2017
    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...
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  2. vincent355

    vincent355 F1 Veteran
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    #2 vincent355, Sep 12, 2011
    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.
     
  3. darth550

    darth550 Six Time F1 World Champ
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    #3 darth550, Sep 12, 2011
    That's not even round.. SHSEESH!!
     
  4. spirot

    spirot F1 World Champ

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    #4 spirot, Sep 12, 2011
    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!!!
     
  5. Dom

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    #5 Dom, Sep 12, 2011
    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.
     
  6. vincent355

    vincent355 F1 Veteran
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    #6 vincent355, Sep 12, 2011
    We're learning, the second one was almost round.
     
  7. vincent355

    vincent355 F1 Veteran
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    #7 vincent355, Sep 12, 2011
    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.
     
  8. Nurburgringer

    Nurburgringer F1 World Champ

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    #8 Nurburgringer, Sep 12, 2011
    mama mia thatsa good looking pizza!!!
     
  9. powerpig

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    #9 powerpig, Sep 12, 2011
    It would be better with the soon to be famous Powerpig Pizza Rub! ;)
     
  10. vincent355

    vincent355 F1 Veteran
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    #10 vincent355, Sep 13, 2011
    Last edited by a moderator: Sep 7, 2017
  11. Face76

    Face76 F1 World Champ
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    #11 Face76, Sep 13, 2011
    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!
     
  12. vincent355

    vincent355 F1 Veteran
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    #12 vincent355, Sep 13, 2011
    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.
     
  13. vincent355

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    #13 vincent355, Sep 17, 2011
    Last edited by a moderator: Sep 7, 2017
  14. vincent355

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    #14 vincent355, Sep 18, 2011
    Last edited by a moderator: Sep 7, 2017
  15. Dom

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    #15 Dom, Sep 18, 2011
    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.
     
  16. darth550

    darth550 Six Time F1 World Champ
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    #16 darth550, Sep 18, 2011
    Beer can?
     
  17. Jedi

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    #17 Jedi, Sep 18, 2011
    THAT looks YUM!.... seriously yummy looking

    And it's chicken shaped

    :D

    Jedi
     
  18. vincent355

    vincent355 F1 Veteran
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    #18 vincent355, Sep 19, 2011
    :) They didn't have the round ones...
     
  19. Jedi

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    #19 Jedi, Sep 19, 2011
    :D:D

    Jedi
     
  20. vincent355

    vincent355 F1 Veteran
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    #20 vincent355, Sep 19, 2011
    Nope, just a plain chicken, salt and pepper that was all. No basting, nothing. Best chicken I've had since my grandma's.
     
  21. darth550

    darth550 Six Time F1 World Champ
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    #21 darth550, Sep 19, 2011
    Nice. I've been brining mine lately. I can only imagine how moist they would be on there.
     
  22. vincent355

    vincent355 F1 Veteran
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    #22 vincent355, Sep 19, 2011
    Thanks. I'm really enjoying the BGE. You should, that is what this thread is about.
     
  23. vincent355

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    #23 vincent355, Sep 19, 2011
    Might be too moist, if there is such a thing. Most likely, it would be delicious!

    Seriously, you need one of these.
     
  24. darth550

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    #24 darth550, Sep 19, 2011
    Last edited by a moderator: Sep 7, 2017
  25. darth550

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    #25 darth550, Sep 20, 2011
    Came out great! :)
     
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