Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Cooking for a CROWD

Yesterday I made my XL-BGE available for a group of guys that wants to cook 30 lbs of prime rib and 4 turkey breasts.  I almost certain that I can also get access to my daughter's boyfriends Medium-BGE.  They are hoping to serve around noon.  One of the guys has actually used a BGE several times.

I think we have a "plan" of sorts to get all of this done and I think it is a good plan. However, I am still a newbie with the BGE.  So, any suggestions anyone has would be most helpful.

Note: I do note have a temperature controller (yet).

Thanks in advance!

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