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Help from y'all... Business lunch

henapplehenapple Posts: 11,763
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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Comments

  • lousubcaplousubcap Posts: 5,221
    Reading the above-ribs will go on the LBGE about an hour after your butt cook starts.  Your 3 hour rib (BB's, spares, St Louis?) cook is based on about the same temp as you will need for the 4lb/4 hr turbo butt??  If that assumption is good then you you will be FTC'ing the ribs (in addition to the pork) for a couple of hours-no issue with that.  Sounds like a good plan-and 3 racks should work (little less than half rack/person) given the remainder of the menu.  You know the crowd.  Just an opinion and we all know what those are worth...eggsperts will be along shortly.  Good luck-you will pull it off in fine style.
    Louisville
  • henapplehenapple Posts: 11,763
    Both turbo. I'll rest easier knowing everything is done. St Louis... 2 wet and one dry. Will offer 3 sauces for the dry. Butt will be dizzy dust. Ribs with Head Country rub and sauce.. Dry with dizzy dust.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Fred19FlintstoneFred19Flintstone Posts: 4,414
    edited July 2013
    Timing & quantities sound good to me. If you're worried about being done on time, cheat. Start a bit earlier & FTC. Spring for some "better than hipster" brew. You'll be great!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • SmokeyPittSmokeyPitt Posts: 4,953
    Sounds like a good plan to me.  I think 3 racks is plenty for 8 people especially since you will also have the butt and sides.  Good luck!  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • henapplehenapple Posts: 11,763

    Timing & quantities sound good to me. If you're worried about being done on time, cheat. Start a bit earlier & FTC. Spring for some "better than hipster" brew. You'll be great!

    No beer... Till i leave. It's the end of their fiscalyear... Always llike to stay on top. They give me a shit pot of work...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • calikingcaliking Posts: 5,368
    Good luck! 3 racks should be good with all the other items. +1 for starting early and FTC.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • henapple said:
    Timing & quantities sound good to me. If you're worried about being done on time, cheat. Start a bit earlier & FTC. Spring for some "better than hipster" brew. You'll be great!
    No beer... Till i leave. It's the end of their fiscalyear... Always llike to stay on top. They give me a shit pot of work...
    An important business lunch with no alcohol whatsoever?  WTH!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • MickeyMickey Posts: 14,490
    edited July 2013
    My fuzzy friend. Are you saying 8 or 88 people? I am guessing 8 unless you are into the sauce.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • MickeyMickey Posts: 14,490
    I think I would just lay up the ribs next to the butt and cook till each done putting on the ribs after the butt. that way all on the Egg.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • BotchBotch Posts: 2,589
    This has "disaster" written all over it, and you need to explain to SWMBO that a second Egg is the only way to ensure success on this very important cook.   B-)
    _____________________________________________
     
    I Know Why The Egged Bird Sings.
     
    Ogden, Utard.  
  • henapplehenapple Posts: 11,763
    Mickey.. I said 8...margarita lunch again? I have a 2nd kamado.. Little Ag. I might do a pre cook tomorrow. Split the rack and experiment. @mickey, yes I'm in the sauce... Day off.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • AviatorAviator Posts: 1,450
    edited July 2013
    Sounds good @henapple. If you are doing 3 full racks of STL, that's plenty of meat. Plus the others.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • JRWhiteeJRWhitee Posts: 2,104
    I think you will have 8 happy people, drinks or no drinks. <:-P
                                                                        
    _________________________________________________

    Large BGE 2006, Small BGE 2014, 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Hope it all goes well today!
    ---------------------------------------------------------------------------------
    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
  • ChubbsChubbs Posts: 3,595
    Got nothing but faith in you @henapple.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • MickeyMickey Posts: 14,490
    Tony, you go girl =D>
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • ParallelParallel Posts: 403
    I'd consider doing the ribs the night before and refrigerate unsauced. After butt comes off the egg you could FTC it and then when it's time bring the egg up to about 350°, reheat the ribs and sauce them.

    Every time my elbow bends my mouth flies open.
  • henapplehenapple Posts: 11,763
    @Parallel.. I like the sound of that but I've never done it before. Hate to experiment. Might try some tonight.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • ParallelParallel Posts: 403
    edited July 2013
    I've done it, it works very well. Try some tonight so that you can be confident and I guarantee you it'll work very well and you'll have your solution. I've also put my butt back on the egg at 350° for just a few minutes after FTC just to get that crust back before serving. Hope this helps.

    This is where I got the idea to do that...



    Every time my elbow bends my mouth flies open.
  • henapplehenapple Posts: 11,763
    I've about talked myself into a larger butt... Around 7lbs on an overnight cook. On @ 7...should be done by 9 at the latest. If i had to I could crutch it. Leaves only the ribs for Thursday morning.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapplehenapple Posts: 11,763
    Ok. Did a rack of bb and St Louis style. Cut in half. One half of each... 1.5 hrs @ 300 dome. Foiled for a hour, sauced @ 30 min. one set only honey... The other half butter, b sugar, honey and more rub. Same with the bb. Head Country rub/sauce on the st Louis and dizzy dust, sticky Fingers original. Jacob likes sl comp style.. I liked just the honey. Baby backs... Liked the comp style...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapplehenapple Posts: 11,763
    The concensus was baby back competition style... Lots of b sugar, butter and honey. St Louis just honey. First injected butt... Wicker's. The family said it was my best.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapplehenapple Posts: 11,763
    So I fired up the butt yesterday around 6pm. 7.5 lbs so I figured at the latest it'd be fine by 7...el wrongo. 6am and the butt is STILL stalled at 165. Fired up Ag, crutched the butt and set her at 350. Started the 3 racks of ribs on henapple so hopefully I'm ok. Haven't cooked that many low and slow but I've never seen a stall si tough to push through. Fingers crossed.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • You got this. There is always foil if you get in too tight of a bind. Wrap her up and push through the rest of the way. No flavor lost at all!
    LBGE and recently added SBGE
    Columbus IN
  • henapplehenapple Posts: 11,763
    I wrapped it and now she's chugging along. Should be done in time for the turnip greens.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • FoghornFoghorn Posts: 1,730
    You're on the home stretch at this point.  The prep is done and the eggs are doing the work from here on in.  Yeah, you have to pull the pork and glaze the ribs, but as long as you don't get distracted and overshoot this should turn out great.  Keep up the good work. 

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

    San Antonio, TX

  • Nice work. Good luck with the bosses. I'm sure it will be fine. Then enjoy victory beer!
    LBGE and recently added SBGE
    Columbus IN
  • SmokeyPittSmokeyPitt Posts: 4,953
    The Que force is strong within you.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • dlk7dlk7 Posts: 982
    Looks like they will be sending a lot more work your way!  Sounds sensational.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • henapplehenapple Posts: 11,763
    I've never seen a butt come out of the stall and finish so quickly. Ftc.. Serving in 3 hours so I'm good there. Wrapped the ribs and smoking the turnip greens. Ag really came in handy.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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