Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

And we're off!!

cazzycazzy Posts: 5,190
edited May 2013 in EggHead Forum
It's go time!   :D

I'm cooking all the protein for my brother-in-law's wedding and i'm pretty stinking stoked about it!

The Menu
  • 15.5 lb CAB Brisket (Wet Aged for 28 Days)
  • 9.25 lb Boston Butt
  • Six 5.5 lb Whole Chickens
  • 4.5 lb Turkey Breast
  • 5 lb Southside Market Jalapeño Cheddar Sausage
  • 5 lb Kiolbassa Polska Sausage
Made my brine last night and tossed all the poultry into the brine early am.  The brisket will go on at 7pm and the butt will go on at 11pm.

More to come.   :)

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