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Easter Sunday and the welcomed in-laws

Banker JohnBanker John Posts: 583
edited 11:26PM in EggHead Forum
Hi All, I would like some help.[p]The in-laws are coming this coming weekend for Easter Sunday, along with other guests. Most are large eaters and I only have a medium Egg. What are some ideas/meals to cook on the egg for Easter?[p]The challenge is that we want to eat at lunch time after church (9-11). I'm thinking of lighting the egg before we leave for church and letting it stabilize then after church, I can immediately start the cook.[p]Any help and suggestions for the main course would be much appreciated! There will be 6 adults & 1 child.[p]Banker John

Comments

  • JSlotJSlot Posts: 1,218
    Banker John,[p]Half a pork loin would do the trick. You can stuff it if you want, or just rub it with your favorite seasonings. Cook to an internal temp of 145°. Should only take 1 to 1½ hours. Good Luck![p]Jim
  • Cap'nCap'n Posts: 72
    Banker John,[p]
    I think you hit the issue on the head - people will be coming out from church and will be hungry - and leaving the egg chugging along whilst you are away is always a slight risk (the last time I did this the egg had a temperature burst and I ending toast 20lbs of pork butt at the end of a very 16 hour cook.)[p]So you have a couple of options - if you want to do a lo & slo overnight - timed to pull it off before you go to church - you can wrap it up in plastic wrap and towels and put it in a cooler and it will still be piping hot when you get back from church.[p]The other route - and one that I am going to do - is to grilled a butterflied leg of lamb - you can rub it down with whatever spices you want in the morning - let sit until you get home - fire up the grill and typically it is 12 minutes a side - or until what ever done-ness you want - served with pan-fried asparagus with butter and fresh tarragon thrown in at the very end and you will be a king son-in-law.[p]Cheers,
    Cap'n

  • BlueSmokeBlueSmoke Posts: 1,678
    Cap'n,
    Smart thinking. I'm thinking a low and slow brisket could also be a winner - pre-prepared as you suggested.[p]Ken

  • Cap'nCap'n Posts: 72
    Ken,[p]That's a great idea too - I have yet to really perfect that cut - but with the help of WooDoggies maybe one day I will ;-)[p]Cheers,
    Brian

  • WooDoggiesWooDoggies Posts: 2,390
    Hey Brian![p]Funny, growing up in the South, I was never exposed to cooking or eating brisket..... never heard of "beef bbq". Only briskets I had were the cured variety.... cold cuts, St. Paddy's and such.[p]All I know about briskets was learned here and the BBQ Forum by the likes of Nature Boy, Qfan, drbbq, Spin, reg, and all those other brisket-heads..... I'm just a babe in the wood but it sho is fun learning, cookin, and eatin..... all while raising the learning curve.[p]So, what's on the cooker today. mang?
    John

  • Cap'nCap'n Posts: 72
    WooDoggies,
    I with you man - I will never forget the day someone told me there was such a thing a beef bbq - it was on a trip across the country at 16 with my dad...somewhere in Texas we stopped for lunch at Kim's Diner - just a little dive on the side of the road...killer beef though. [p]Check out the post at the top of the page - I sent you an invite for dinner.[p]cheers,
    brian

  • WashogWashog Posts: 58
    Banker John,[p]I would suggest Tri Tip because imo, it's one of the easiest and most forgiving cooks you can do.[p]I like cook tri tip direct with an initial dome temp around 400 degrees to sear both sides about four minutes a side. I keep an eye on my dome temp during the searing, I don't want it to get too much over 400 degrees because after I sear it, I'm going to try and get the dome temp down and go at a lower temp while I'm in church. So, once the sear is done I dwell the meat with the fat side up or away from the coals. If all goes well, the dome temp will drop to 275 and give me a chance to stabelize the dome temp before I leave. If not, I just set my bottom vent and daisy wheel to where my egg traditionally stabelizes at 275. On my egg the daisy wheel vents are a smidge under wide open and the bottom vent is just under an inch. I am usually home from church an hour and a half later. I'm hoping that the internal temp of the meat will be under 140 but I've served tri tip at 160 with no complaints.
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