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Easter lunch suggestions?
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rholt
Posts: 392
I have been charged with cooking Easter lunch next week. I want to show off the BGEs skills. I was thinking either pulled beef or pit beef. It would likely be cooked the day before and then reheated in the oven on Sunday before lunch. Any suggestions on reheating time and temp, method? Which tastes better the port or pulled beef? I want to be a rock star with this one.
Comments
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NAKED HAM / SMOKE ONLYLet me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of pecan and cherry chunks. Cooked at 300 till 145. I did score the ham deep. Cooked indirect.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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What @mickey said. This is how I normally do hams. I always buy shank portion ham, never the pre-sliced or spiral cut. If you want your ham to taste like ham, this is the way to go. And makes for some killer fried ham sammiches the day after.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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While I appreciate the ham suggestion several members of my family don't eat pork so I am trying to get everyone included with one meal. Thanks.
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I would say pit beef has more of a wow factor.I did one similar to the one @Griffin posted Baltimore Pit Beef here is a more in-depth write up on his blog Griffin's GrubI think slicing it as thin as you can is key, I use a electric knife and have had good results. I didn't reheat it for a meal just sandwiches for lunch so I don't really have a tip for you there.Pulled beef is good too and i'm sure nobody would be disappointed if you went that route.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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I would do some type of lamb for easter. You could do shanks, leg of lamb, rack of lamb, or lamb shoulder.
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If I did pulled beef( which is what my wife is wanting as the veggies in stout port are off putting to her) what would I use as sides? Go with pulled beef tacos or stick with a beef on a bun type deal with chips and such?
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Smoke some eggs as a side. Just put some eggs in their shell on the grate around 220 the shells turn a really cool color and the smoke actually penetrates it. I got rave comments on them from guests last year.Lynnwood WA
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Do a pepper stout beef. SO good, so easy, can't screw up! http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1LBGEZionsville, IN
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My family doesn't drink. What kind of flavor does the beer impart to something like this? Thanks for all the replies.
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double said:Smoke some eggs as a side. Just put some eggs in their shell on the grate around 220 the shells turn a really cool color and the smoke actually penetrates it. I got rave comments on them from guests last year.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
rholt said:My family doesn't drink. What kind of flavor does the beer impart to something like this? Thanks for all the replies.
Steve
Caledon, ON
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If they don't eat pork, i would go to a few turkey breasts -- injected with bitter orange or strained Italian salad dressing--- being injected i finish them at 180 degrees internal..
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Little Steven nailed it. No beer taste at all after reducing.LBGEZionsville, IN
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What? Have you ever done a write up on this? I'd love to see it in action.thetrim said:double said:Smoke some eggs as a side. Just put some eggs in their shell on the grate around 220 the shells turn a really cool color and the smoke actually penetrates it. I got rave comments on them from guests last year.
I thought I had but couldn't find it I will try and do some this weekend and post about it.
Lynnwood WA -
Thanks for all the replies. I will mull over the turkey breast ideas.
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You can do a spatchcocked turkey 13 lb in about 75 min. Add several legs for extras.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey. That turkey looks wonderful. Did you inject it? Raised direct? 375?Mickey said:You can do a spatchcocked turkey 13 lb in about 75 min. Add several legs for extras.
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brisket? no pork or beer? I guess I'd get kicked out of the family... oh wait, that's happened before.Green egg, dead animal and alcohol. The "Boro".. TN
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Not opposed to beer or pork but I don't like the taste of beer and my dad doesn't eat pork...everyone else does though. I haven't done a brisket ever and would hate to have to end up ordering pizza for lunch.
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...if I messed up the brisket...
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The Spatchcock Turkey is a killer idea. It also has a very high wow factor!Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
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Well it looks like the winner is pulled beef. Thanks to all for the suggestions. I will post with the final product.
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The pulled beef is very good, makes great tacos or nachos but can also be made into sandwiches or serves on black beans and riceTakes about 7 hours but I think your family will enjoy!LBGEGo Dawgs! - Marietta, GA
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I plan on skipping the bbq sauce phase on clays site an using beef broth instead of water and maple syrup. Hoping that works out well. Plan on using them in tacos/burritos.
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I just picked up a 14 pound turkey today -- i'm going to inject and spatchcock it !
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