Monday, October 27, 2008

Big Green Egg

I got a Big Green Egg this weekend, and I have to say, it performs as advertised. I cooked several things in it, and every one of them turned out perfect. The only thing I haven't tried yet is slow cooking (roasting or smoking.)

After I cooked a few things in it, I noticed that it is very much like those firebrick pizza ovens you see in restaurants. It gets really hot, and the heat surrounds the food evenly on all sides. I like to bake my own bread, and it's hard to get a good loaf in my electric oven because it doesn't get hot enough and the elements form hot spots. It occurred to me that I could make a good loaf in the BGE.

And here it is:

I have a baking stone on top of the plate setter on top of the grill. Those pans are full of water to generate steam. I brought the grill up to 600 degrees, and I sprayed the stone before putting the dough on to cool it. I let it bake at that temp for 10 minutes, and then I brought it down to 400 degrees for another 20 minutes to finish it up.

The result is a loaf with a crunchy crust and a soft spongy inside:

Before I smoke a turkey in it for thanksgiving, I'm going to do a "trial run". Let me know if you're interested in coming over for to sample the first.

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