Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Help from y'all... Business lunch

henapplehenapple Posts: 12,785
I service around 400 restaurants but really only have 2 bosses. I'm serving bbq to about 8 folks Thursday at 11:30. Would like to do ribs and pulled pork. My ribs take around 3 hrs and a 4lb turbo butt around 4 hours. I'm figuring put the butt on at 5am...done by 9 with some extra time. Ribs on at 6.i have a large and little Ag. I'll do tailgate Taters in the oven and some slaw. Is 3 racks enough? Timing sound correct? I'd love to do the butt Wednesday night but rather have fresh.

Thanks. Important meal. Definitely want to impress.
Green egg, dead animal and alcohol. The "Boro".. TN 


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