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The Grill that Keeps on Giving“There is no shortage of Father’s Day or birthday gifts with the Egg,” says Martin. Once grillers master their cooking techniques, it is time to begin outfitting with Egg-cessories, everything from burger presses to customized cooking islands to Big Green Egg patio string lights.
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*Martin’s Margherita Pizza*Tools neededBig Green EggPizza stonePizza peel*Big Green Egg Prep*1. Set up Big Green Egg for indirect cooking.*2. Place Egg’s plate setter into the Egg with feet facing up.*3. Place pizza stone on top of the cooking grate.*4. Preheat Egg to 450-500 degrees Fahrenheit.*Pro Tips:Use a higher temperature for thin crust, or a lower temperature for thick crust.Add a few pieces of hickory for extra-smoky flavor.*What you need*For the pizza sauce:6 ounces tomato paste6 fluid ounces warm water3 tablespoons Parmesan cheese1 clove garlic, minced3/4 teaspoon onion powder1/4 teaspoon oregano1/4 teaspoon marjoram1/4 teaspoon basil1/4 teaspoon black pepperPinch of cayennePinch of red pepper flakes*For the pizza dough:4 cups bread flour1 teaspoon white sugar1 envelope (about 2 1/4 teaspoons) instant dry yeast2 teaspoons kosher salt1 1/2 cups warm water2 tablespoons olive oilDash cornmeal*For the toppings:Fresh tomatoesFresh basilFresh mozzarellaFresh cracked black pepperKosher saltOlive oil*What you do*What you do:*1. Mix all pizza sauce ingredients in Tupperware and refrigerate overnight to allow flavors to combine*2. Combine dry ingredients for dough in stand mixer bowl. While mixing, add water and oil and beat until mixture forms a ball of dough.*3. If needed, add flour or water.*4. Place dough onto lightly floured surface and knead into smooth, firm ball.*5. Coat large metal bowl with olive oil, add the dough, cover bowl with plastic wrap and place in warm area until the dough doubles in size (about 1 hour).*6. Place dough onto lightly floured surface and divide into 2 equal pieces.*7. With floured hands, stretch each piece into pizza pie shape.*8. Dust pizza peel with cornmeal.*9. Place dough onto pizza peel.*10. Cover dough with pizza sauce all the way to edge.*11. Slice mozzarella into thin discs and cover pie.*12. Add tomato slices.*13. Add fresh torn basil leaves.*14. Drizzle with olive oil.*15. Use pizza peel to slide pie onto pizza stone.*16. Bake for 15 minutes, until crust is golden brown.*17. Remove from Egg, add fresh cracked pepper and kosher salt to taste.*18. Enjoy!
The Griller’s Grill. While there may be many models on the market eager to claim this title, there is a faction of grill masters who believe with all their hearts (and their stomachs) that it belongs to only one. They call themselves EGGheads.
“I feel like I need to do one of those Tim Allen grunts when I say it,” says David Locke, Big Green Egg owner and aficionado. His colleagues at BlueCross BlueShield of Tennessee, Dennis Culver and Chris Martin, share his Egg-thusiam.
The Big Green Egg, a high-end ceramic charcoal barbecue cooker, has been delighting grill masters since the mid-1990s. But while all grillers may covet the Egg, not all can afford the Egg.