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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

Upcoming Party - Burgers and?

robnybbqrobnybbq Posts: 1,480
edited May 2013 in EggHead Forum
Having a party in a few weeks.  ~10-15 adults - few kids.

Plan is to grind up meat for burgers ahead of time (do not know how much yet).  How should I cook them all on a large?  I normally would cook them at 450 raised but I can only fit ~6-8 on at a time on the large.  I do not think putting int multiple levels will cook the burgers would work (right)?  I will be gone at an event before the party so I may have a friend come over before I get home (Another Ceramic Owner) and light the Egg and get it going.

Looking for ideas on what to make with them - appetizers?  Veggies on the Egg but I do not have the real estate on the Egg to cook them at the same time as the burgers.

Looking at pig shots, moink balls, armadillo eggs, but they would have to be cooked the day before at least.  Would they be good reheated in the oven the next and for the party or be rocks?  What can be made ahead of time and refrigerated until the day of the party and reheated?

P.S. - I do not want to use the gasser at all.

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    Condifer making "Portabella Mushroom Stuffed Burgers" for the women, and better plan on a few extra for the guys!!  They will never forget them ! 
  • robnybbqrobnybbq Posts: 1,480
    Explain please - what do you stuff them with?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Little StevenLittle Steven Posts: 26,080
    Not for nothing but I hate doing large quantities of burgers on the egg. The smoke from the fat is terrible. That is just my opinion.

    Steve 

    Caledon, ON

     

  • robnybbqrobnybbq Posts: 1,480
    I do not know what else I can cook fast on the Egg for that many people.  Getting home around 5 - plan to eat at 6.  I am not leaving the Egg on all day when I am not home.  Not doing an overnight the night before either (not on the wood deck) - besides it wont taste good cooking meat the day before and reheating it.



    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Little StevenLittle Steven Posts: 26,080
    edited May 2013

    Wait for some other opinions, it's just been my experience. Burgers won't be awful but I always get too much smoke. I keep the lump level low and do them on a raised grid.

    Steve 

    Caledon, ON

     

  • FoghornFoghorn Posts: 1,492

    Maybe do wings first?  Many people do them raised and direct around 350 - 400.  While the guests are eating the wings, open up the egg and get the temp up a little more and do the burgers in 2 shifts. 

    @Little Steven, I don't have a smoke problem as my wife buys 96% lean beef for our burgers. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • ChubbsChubbs Posts: 3,588
    Do you have an AR or Swing Rack? I would say load that bad boy up with chicken wings. Make all different kinds and choose your favorites. We like having those kind of parties, but it is usually beer tasting instead of wing tasting! Just throw the wings in the fridge the morning before work, then have friend light the egg. When you get home at 5, throw them on and a 6-615, you are good to go. Make some other sides in the kitchen. You have one of those, right?? I think we all forget we do from time to time. 


    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • fishlessmanfishlessman Posts: 15,727
    kabobs are a quick cook and you can do veggie ones as well. people eat them right up and you could have some pita breads and salad for those that might want to wrap them
  • Little StevenLittle Steven Posts: 26,080

    @Little Steven, I don't have a smoke problem as my wife buys 96% lean beef for our burgers. 

    I don't either if I'm doing five or six. It just seems to be bad when I have the egg loaded to capacity.

    Steve 

    Caledon, ON

     

  • Village IdiotVillage Idiot Posts: 6,947
    Do you have to do it all on the Egg?  A great "go with" for burgers are onion rings.  The Pioneer Woman's Onion Strings are da bomb.

    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • Charlie tunaCharlie tuna Posts: 2,191
    Portabella Burgers.  I find the big ones at Sam's Club.  Wash them and cut the center post out.  I rub them with a little olive oil and few squirts of Worchestershire Sauce in the fins.  I serve them on toasted large burger rolls.  Start them with the burgers fins down and get them sizzling.  Flip them and add enough swiss cheese that when fully melted will fill the fin area.  They will go perfect since all the meat burger condiments fit along with the portabella mushroom burgers.  Everyone i have tried them on like them better than a meat burger.
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  • YEMTreyYEMTrey Posts: 1,377
    Chicken really showcases the Egg.  Keeps it so damn moist and flavorful.  I would do some chicken legs or wings.
    Cincinnati, Ohio
    "Ain't nobody gonna find ya, unless you get yourself lost."
  • robnybbqrobnybbq Posts: 1,480
    Chicken legs/wings - How would they come out reheated after being cooked the day before?  Dried up?  10-15 adults - I do not think I could cook enough at one time.  Some would eat at 6 and some eat at 7:30 - not good.  I do not know what else I can make for this crowd that is quick.  If I had the Egg away from the house on a stone patio then I would do an overnight of a brisket/pork but that wont be for a while if at all.

    Maybe I will just cook burgers on the gasser and call it a day.  Cooking burgers on the Egg while as well as I could only cook ~6 to 8 at a time.



    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • NecessaryIndulgNecessaryIndulg Posts: 1,043
    My 2 cents: 
    For that many people, I cook tequila marinated flank/skirt and then set up a taco bar (corn tortillas, guacamole, cilantro, salsa, limes, etc). 
    It's a fast cook & feeds a lot of people.  You can prep all of the toppings ahead of time.  This also frees up the egg for apps (ABTs, shrimp skewers, stuffed mushrooms, etc).
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
  • SmokeyPittSmokeyPitt Posts: 4,578
    Just another idea- but I think reheated pulled pork is great.  Especially if you have a foodsaver...but it is not a "must have".  You can cook the butts ahead of time and seal them.  Depending on how far ahead you may want to freeze (a couple of days ahead, just leave in the fridge).  You can use some of the pork for appetizers as well- make ABTs or pulled pork nachos.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • Mr HollowayMr Holloway Posts: 2,014
    edited May 2013

    I am with Steve on this one.

    18 burgers, 3 rounds of 6

    Had some bad flavor on my second batch.

    The third round was terrible.

    That is why I have 3 Eggs now  :))

     

     Shane

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