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Big cook underway - 40 guests

NewEnglandEggerNewEnglandEgger Posts: 104
edited June 2012 in EggHead Forum
Today will be my first really big cook since starting with my BGE in March.

2 Pork Picnics have been going since 8pm last night. Serving Pulled pork 2 ways - East Carolina style and Sweet Baby Rays
40 ABTs are prepped and ready to cook
36 Umami burgers are prepped and ready to cook
20 Chicken Thighs with Dizzy Pig & Sweet Baby Rays
Hot Dogs and Kielbasa for good measure

I did a dry run on the ABTs and Umami burgers Fri/Sat to be sure I have a handle on them.
Overall, feeling very good so far...I am in the stall with the pork at 186. Hoping to be done within a few hours of the party, for a short FTC period.

And Mother Nature has decided to pitch in....after a monsoon yesterday, it is an absolutely beautiful morning here in New England!

I will try to pause for pictures as things progress, so I can report back at the end of the day.

Comments

  • michigan_jasonmichigan_jason Posts: 1,304
    Get er' done!



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • SteveWPBFLSteveWPBFL Posts: 1,309
    I'm sorry, what was the address again?
  • I'm sorry, what was the address again?
    Have fun and remember to enjoy yourself and not stress to much...



    I am having a blast! The two Picnics are going to be to temp about an hour before guests are due, so that timing worked perfectly. Everything else is gravy! Having a stocked bar and a giant tub of beer on ice does not hurt! :)
  • BrownieBrownie Posts: 1,023
    "Having a stocked bar and a giant tub of beer on ice does not hurt!"

    You don't have a pool do you? :))
  • Phoenix824Phoenix824 Posts: 243
    "Having a stocked bar and a giant tub of beer on ice does not hurt!"

    You don't have a pool do you? :))
    And a raft and a watermelon?    May need some rum
    Steve Van Wert, Ohio XL BGE
  • "Having a stocked bar and a giant tub of beer on ice does not hurt!"

    You don't have a pool do you? :))
    And a raft and a watermelon?    May need some rum
    oh lord. Let's not go down that road again..........................


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Wow...what a day. Mother Nature did indeed cooperate...but it was close! The skies opened up 5 minutes after the party broke up, and we got about 2 inches of rain in 10 minutes.

    Pork Picnics came out great. First batch of ABTs were cooked raised direct, and charred a bit. Second batch were done indirect and were a big hit.

    Umami burgers were ok. BBQ Chicken Thighs with Dizzy Dust and Sweet Baby Rays were good.

    Time went so fast, I was not able to stop to take any pics.
  • Nice... I used to throw cooks for that many guests on my gasser and barrel smoker. I was planning on doing memorial day for about that many people, but my gasser caught fire and I ended up replacing it with an LBGE. Was not confident enough to do it on the egg, so I let it go. What size egg do you have? I did do Mothers day for 6, all on the egg, but can't wait to do a bigger party.
    Simi Valley, California
  • smokesniffersmokesniffer Posts: 2,016
    Hats off to you. I would like to try something like that one day. Gotta build up some courage and nail down a few more cooks. Sounds like a great time. :-bd
    Large, small, and a mini
  • Nice... I used to throw cooks for that many guests on my gasser and barrel smoker. I was planning on doing memorial day for about that many people, but my gasser caught fire and I ended up replacing it with an LBGE. Was not confident enough to do it on the egg, so I let it go. What size egg do you have? I did do Mothers day for 6, all on the egg, but can't wait to do a bigger party.



    I did everything on a single Large. It helped that I had the two Pork picnics keeping warm in a cooler to start things off. As guests started to arrive, I pulled the first one when we had enough people to warrant serving food.

    The crazy part was....when the pork was done At noon...I had to load up on new lump, and I did a bonehead thing and used some from a bag that had been rained on the previous day while it was in the back of my pickup.

    I struggled to get back to 300, which resulted in an emergency trip to Walmart for a fresh bag while guests we arriving, followed by the removal of fairly hot but unburned lump. I was able to quickly get back to 375 after changing out the lump, and things went pretty smoothly for the rest of the day!

    I cooked the first set of ABTs, and then a full grill of burgers. Then the second Pork pull was done after the burgers were gone. By then everyone had eaten, and I shifted to Indirect to make another go at the ABTs. Second batch was much better.

    Finally...I did 10 chicken thighs late in the afternoon.

    Overall it was a success, and very satisfying to know my preparations paid off. (5:30 am ABT building, etc!)

    From New England....
  • cazzycazzy Posts: 8,873
    edited June 2012
    Sounds like a good ol' time. I'll be doing the same on July 14th...except I'll be doing 2 briskets, 1 pork but, 4 racks of ribs, sausage and roasted corn. I'm honestly looking forward to it!
    Just a hack that makes some $hitty BBQ....
  • DevDaveDevDave Posts: 40
    Sounds great!  I switched off of Sweet Baby Ray's as it was all HFCS.  How did it go?  Would love to see pics.
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