Use a Lloyd quick disc screen. These mesh ones are junk, they leave grill marks on the bottom and they do not crisp the bottom. Lloyd disc is 10x better especially if you’re making thin crust, more heat on the bottom almost like cooking it directly on a steel shelf.
I appreciate the temperature and timing instructions! I followed your plan and now have yummy chicken to devour with my salad for dinner! Thanks! Too bad no photos are allowed!
Great video…being Italian I do have to correct you though the oil is not pronounced ‘sento’ it’s pronounced‘Chento’. They make great products. I’m impressed you have it. And you are correct about the whole milk mozzarella. It’s the best. Buy in a block and grate yourself don’t buy pre shredded.
Do you have spacers beneath your fire ring? The ConvEGGtor with the grate is at least 1" above the top of the base, With my setup, the grate is about even with the top of the base. Great videos, btw!
They look great but from the stated 30 min point where you comment the skin and say 3 more minutes, did you then flip then at 33? The 35 min mark they are oriented differently than when you show them at 30. Just want to make sure to flip them at every interval - thanks.
I’m giving it a try now. Just took the pot off the egg because it’s 320 degrees. I’m going to finish it off covered on the stove. Thank you for the recipe and how to! 👍🏻
This guy is hilarious. Does he sell the eggs because he seems to genuinely love to cook on/in it. You also get the feeling that he really has made enough enchiladas or pizzas or any of the other food enough times and configured his egg enough ways that he really makes me believe that the way he is doing it is the absolute best way of doing it. Also for second I thought his kids cut him off of his “bev” but glad he ended with a salute saloo salou gambei in his hand
Great video, thanks for sharing. Still haven’t yet nailed it, you make the dough stretching look effortless as well as heat management. Appreciate all the tips…keep em coming!
nice work man that second one is very similar to how mine turn out. different set up but same result. you gotta get that pie up as high in the dame as u can. I like you am looking for 500 on the rock and minimum 500 on the actual egg thermometer
After many years I have switched to using a small green propane tank fitted with a BenzOmatic. Fit the lump for 30 seconds… beautiful. But one of the things I like about your channel is you give freedom… so egg on with what works!
Looks amazing! Just got the BGE 2 days back and tried chicken breasts for first time today. I went with about 200c/400f, direct on the stainless steel grid, for 13m each side. They came out not as juicy as I hoped and a little too well done. Did you do the legs up convector or legs down? I will also try the iron grid next time.
Although I have a BGE, the way you are frying those burgers gets NO flavor from the Egg. When I want smash burgers, I move over to the BlackStone griddle. If I use the Egg, then I cook them on the grate for the smoke flavor. JS
Doing this for the 2nd time today.. this is a great recipe you shared and talk about easy!! Hope you and your family are doing well and hope your still egging on!
