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48 chicken thighs, 20 bratwursts, 2 pork butts, and 1 brisket, epic meal time!
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Mud Pig
Posts: 489
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
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
Comments
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Way to bring it! That's a great cook.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Epic is right. That's a strong weekend.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Looks like you were quite busy. Nice job!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Well done!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Way to go! Tired but I am sure you had a sense of accomplishment.Gerhard
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A weekend like that may tempt you to give the egg (and yourself) the night off tonight!Good work.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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What? No dessert? Just kidding my man! You rocked it! Outstanding promise keeping too!Flint, Michigan
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Fred19Flintstone said:What? No dessert? Just kidding my man! You rocked it! Outstanding promise keeping too!MP
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Amazing. I bet there were many appreciative bellies thanks to you.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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