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! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

48 chicken thighs, 20 bratwursts, 2 pork butts, and 1 brisket, epic meal time!

Mud PigMud Pig Posts: 450
edited July 2013 in EggHead Forum
This weekend was a bit much even for me. I promised my staff that I'd cook for the office summer bbq and I also promised my mother that I'd cook all the meat for my Aunt's party this weekend. Thus began my version of epic meal time. Here is the rundown:

Round 1 - Staff BBQ:
- Two 9 pound pork butts, 18 hours on the egg.
- 24 chicken thighs, brined over night and basted with soy sauce and mirin when they were cooked indirect at 400 degrees.
- 36 sliders, Korean slider recipe.

Round 2 - Aunt's Party:
- One 9 pound brisket, rubbed with S&P, smoked for 6 hours at 250 degrees on the egg, then braised in the oven over mirepoix, a bottle of red wine and beef broth for 3 hours at 350 degree.
- 20 bratwursts, smoked for an hour 1/2 at 250 degrees.
- 24 chicken thighs, brined over night, then cover in Tony Chacheres seasoning and cooked indirectly for an hour at 400 degrees on the egg.

I'm a little worn out, but a promise is a promise and I had to show off both my BBQ skills and the versatility if my XL BGE. Lord knows I'll be sleeping well tonight. Here are some pics.

MP

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