Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

And we're off!!

cazzycazzy Posts: 4,608
edited May 2013 in EggHead Forum
It's go time!   :D

I'm cooking all the protein for my brother-in-law's wedding and i'm pretty stinking stoked about it!

The Menu
  • 15.5 lb CAB Brisket (Wet Aged for 28 Days)
  • 9.25 lb Boston Butt
  • Six 5.5 lb Whole Chickens
  • 4.5 lb Turkey Breast
  • 5 lb Southside Market Jalapeño Cheddar Sausage
  • 5 lb Kiolbassa Polska Sausage
Made my brine last night and tossed all the poultry into the brine early am.  The brisket will go on at 7pm and the butt will go on at 11pm.

More to come.   :)






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