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Will this dog hunt?

butwhymalemodelsbutwhymalemodels Posts: 267
edited January 2012 in EggHead Forum

I'm thinking of throwing a party for my wife. 50-60 people. Following recipes from the book, I'm tight on timing if (and that is a big if) I can fit all the meat on my large BGE. Want to have it all done by 6.30 PM. I've only used it three times so far, with one meat on at a time...

Pork Butt & Pork Picnic (7 to 10 hours) I figure start with these. Can let them sit in a cooler for up to 5 hours once done, right?

6 racks St. Louis spares - begin at 2.30 (4 hours)

2 turkey breasts - begin 3.30 (3 hours)

4 loaf pan chickens - begin 4.30 (2 hours - oven cook...gasp)

4 lamb shanks - begin 5.15 (1.25 hours)

Basically...the ribs, turkey and lamb needs to cook on the grill all at the same time. Doable? What setup?

A muslim, a socialist and an illegal immigrant walk into a bar 

Blogging: Never before have so many with so little to say said so much to so few.

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Comments

  • I smell a disaster.  Really.

    I learned a long time ago to always cook a new recipe for just me and my wife before trying it out on guests.  And you are planning on trying 5 new recipes out on 50-60 people?

    There will be following posts giving you advice, and it will probably be good advice.  But, if it were me, I'd have it catered.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • IrishDevlIrishDevl Posts: 1,390
    OK, I would assume much longer for the butts (as you said you can always put them in a cooler - double wrapped heavy aluminum foil and towel for 4-5 hours).  Also, not sure how long for St Louie spares but at 250 I would bet you would need 6 hours or so.  I wouls assume with a 350 oven the chicks would work, not sure of othrs.  
  • GreenhawKGreenhawK Posts: 398
    I wouldn't count on the ribs getting done in 4 or 5 hours.  Mine take 6 or 7 usually.

    Large BGE Decatur, AL
  • IrishDevlIrishDevl Posts: 1,390
    Just read Village idiots post, and he is a genius - I agree probably a disaster in the making.  But, because all eggers think they are superman (myself included), here is my way, start the pork butts between midnight and three am the night before - 250 degrees; add spare ribs at around noon that day 250 degrees; you can start the turkey at 2 o'clock or so and then put the lamb on (maybe 3 or so???).  Not sure you can fit this all, but could be fun trying.  And have the pizza delivery mans phone number handy     :-))
  • troutgeektroutgeek Posts: 458
    Wow! An XL would be nice... How big is the pork butt, and how are you arranging the ribs/turkey/lamb? Lamb is the strongest of the flavors, so I would think you'd want them on the bottom, then share the bottom and a second tier for the ribs. Turkey on the top. 3 hours for turkey breasts may be a bit much.

    I would get the pork butt finished the day before. Pull it, and store it. Get the ribs done on the day -- they're going to take 6 hours. As soon as they come off, bump up the heat to 350. Get the turkey started. After an hour, put the lamb on the bottom rack, and move the turkey up a level. Cook for another hour (to temp) -- 135 for the lamb, 160 for the turkey.

    Pork stores and reheats easily. Get it done and out of the way.
    XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber Smokey Joe
  • gerhardkgerhardk Posts: 938
    I agree with the Village Idiot, be careful that you don't take on more than you can handle. Ribs and shoulder should work but then I would do burgers and some meat stuffed in casing along with the appropriate buns.  I imagine that when you have 50+ guests you are not going to have a sit down dinner and that the eating will take place over a period of time so that should help.  Depending on the composition of the crowd one thing that always amazes me is that burgers often have more fans than many fancy recipes with more expensive ingredients.  Lasagna is always a good back up dish when you have a crowd as it is easy to hold at serving temp.

    Gerhard
  • MickeyMickey Posts: 18,644
    What Village Idiot said.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • AD18AD18 Posts: 209
    Way bigger project than I would tackle.  I'd certainly have more than one cooker fired up and a couple of assistants to help keeping things under control.  Trying to cook that many items, for that many people, with a specific end time would scare me off.  For what you are trying to do party wise I'd look at cooking larger amounts of fewer items, with a flexable end time.  Say pulled pork and ribs.  That way you can enjoy the party and the cook at the same time. 
    Large BGE, Weber 22.5 kettle, Weber Genesis
    Cobourg, Ontario
  • LOL, that's ambitious.......very ambitious. Good excuse for another egg though. That's the line I would use anyway. You would really need another cooker.
  • smokesniffersmokesniffer Posts: 2,016
    You are a brave man. I am new, so no disrespect intended at all, but why not do one type of meat, pork butt or burgers, something that is not going to take more time than you may think, if there is a blip on the radar.
     You don't need the pressure of trying to perform for that amount of guests. You may not get the response you are looking for.
    In the end it is your call, and I wish you well, what ever you decide.
    Cooking on the egg is a blast.
    Large, small, and a mini
  • smokesniffersmokesniffer Posts: 2,016
    Hey what did you end up doing? Let us know?
    Large, small, and a mini
  • I would cook a bunch of pulled pork a week in advance. and brisket, put a bunch of wings on that are finishing up as people arrive, and maybe some moink balls right after that.  then put on as many beer can chickens you can fit at 375 so they are done in about and hour,

    serve it all then.  also, Hire some teenagers to help you heat up food, serve, set up and keep  the mess managed. .

     

     

    XL   Walled Lake, MI

  • Yes, I think we're ALL curious as to how this turned out...

    For the record, when I'm cooking for a large group, I just get several uncooked pizzas & do them one right after the other - it's quick, easy, cheap, and folks LOVE the wood-fired taste it gives to the pizzas.

    Another thing I've done is spatchcocked chickens, as well as burgers.

    All 3 of those foods are VERY dependable as far as being done on time goes (pizzas take about 15 minutes, chickens about an hour, and burgers about 4 minutes / side).

    The other foods like ribs, butts, etc have more fluctuation as to when they are "done" so I'd steer away from foods like that if you're under a time constraint.

    Just my $0.02,

    HTH,
    Rob
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Hi54puttyHi54putty Posts: 1,872
    Sounds like a pizza (delivery) party.
    XL,L,S 
    Winston-Salem, NC 
  • Ironhead404Ironhead404 Posts: 8
    edited January 2012
    Hay Sounds Good And I Do Large Cooks With My Eggs And A few Things Pass My Mind. 1. Are The Butt And Pinic One Unit Or Half 2. You Will Need A 8-9 Hour Window To Make Sure After You Pull The Butt And Ribs The Chicken Turkey And Lamb Can All Get Done One Hour Before Service...Dont Worry About The Butt And Ribs In Foil They Will Keep Until Service In A Cooler Wraped In Foil With A Towel..

    Start Butt 12:00Am
    Start Ribs  5:00Am
    Pull Butt & Ribs 10:30 Wrap Cooler
    Reset Lump To Full
    Start Turkey 11:00am
    Pull Trukey About 170* Wrap 2:00pm Cooler
    Start Loaf Chicken's 2:00pm
    Pull Chicken's 4:00pm 170* Wrap Cooler
    Start Shanks 4:00pm
    Pull Shanks 5:30pm Wrap Cooler
    Start Shower For Cook 5:35pm
    Pull Cook 5:45pm
    Sart Cook With Beer At 6:00pm
    Chill Untill 6:30 Everthing Is Cooked And Hot, Slice To Order Cooler To Plate!
    7:45 U Da Man ! And They All love You That 1 Hour Window Will Save You!!!

    Dude You Can Nail This Just Get The Butt And Pinic Done....
  • Thanks, all. I haven't done it yet. Still in the planning stages. I think I'll just make sure the pork is done early and ready to rock. Guests can start eating whenever they want, and if they still want food when the other stuff is ready, they can eat it as it finishes cooking.

    Ironhead - I like your confidence. That was the vote I needed. Food will really stay hot that long?

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • Hi54puttyHi54putty Posts: 1,872
    Good luck with the cook. I hope you will give a full report on your success.
    XL,L,S 
    Winston-Salem, NC 
  • My BBQ bible says brisket at 225 (8 to 10 hours) and pork shoulder at 250 (7 to 10 hours). If I cook two of each at the same time at 250, will the brisket cook much faster than the estimated time?

    Also, the book calls for full brisket. All we have here is the flats. That probably cuts down time, too, eh?

    I've cut back on the types of food for the big dance...2 shoulders, 2 briskets, 4 or 6 ribs and 4 turkey breasts. Simpler.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • PS - the one shoulder I cooked (7.5lbs) was pulled off the grill after 12.5 hours since people were hungry. I did commit the ultimate BBQ sin, though...let the fire go out.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • chill243chill243 Posts: 131
    edited February 2012

    I know I'm going to get clobbered here, but I have an excellent recipe for pork butts in the oven that cooks all day ( the sauce is a must).  I have cooked it for 40+ people and everyone raved about it.  Then you could put all your energy into the other recipes and have no worries. 

    Ingredients:



    Servings:

    8 8
    8-10


    Servings Size



    • Update



    Units: US | Metric

    • 1 whole pork butt

    Pork rub

    Molasses Barbecue Sauce


    Directions


    1. For rub: mix all ingredients in a bowl.


    2. For sauce: Combine in nonreactive saucepan, bring to boil and
      simmer until it reduces to 1 1/2 cups.


    3. For pork: Rub pork with rub.


    4. Place in Plastic bag and refrigerate overnight.


    5. Take out pork and re-rub.


    6. Let sit at room temperature for 2 hours.


    7. Roast on rack uncovered in oven at 250-275 degrees until falling
      apart tender.


    8. It will take 7-8 hours, the internal temperature of the pork when
      done should be between 195 and 200 degrees.


    9. Pull pork into pieces, toss with
      sauce.

     

     Please don't throw me out of the eggers (I'm only sayin, it's a thought)  and trust me, this is as good as anything the egg could do w/o the worry.



     

     

  • IrishDevlIrishDevl Posts: 1,390
    What's an oven?
  • chill243chill243 Posts: 131
    lol
  • just curious,  does anyone know what ti would cost to run an oven at 275 for 10 hours?

     

    XL   Walled Lake, MI

  • The thing with an oven is it cycles through the temps,on,off,on,off.It costs more on the start up cycle.for me its $10.00 for along time.

     

    LET'S EAT
  • R2Egg2QR2Egg2Q Posts: 1,939
    I hate to say it but I'd seriously consider a new "BBQ Bible".  The cook times you stated for brisket and shoulder seem pretty low to me particularly a full packer brisket in 8-10 hours cooking at 225??  

    Yes cooking just a flat will shorten your cook time.  

    Are you measuring temps at your cooking grate or relying just on your Egg dome temp?  
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • A brisket will break your heart if you think you can just throw that on there and cook it the same amount of time each cook.  I have had some get done an hr a lb, and then some less and some waaaaaaay more.  I havent been cooking them as long as shoulders, but just long enough to know I have to stay crazy like a cat in the dark.  




    Paul
    thebearditspeaks.com. Go there. I write it.
  • In response to two above - dome temp. Everything dome temp.

    New question - rather than dropping 300 on accessories that may or may not help me accomplish this cook on time, I have the opportunity to buy a medium egg for $400. Will it cook two 7-8 pound shoulders side by side?

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • Sounds like an outstanding reason to go buy an Extra Large.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Aye but the Large/Medium combo has just about as much cooking area as an XL, and give me the flixibility to cook at two different temps.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • Actually I was thinking of the Large / Extra Large combo.  And you are correct about being able to cook at two temps.  I do it almost every night; veggies on the XL and meat on the L.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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