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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

It's Labor Day Weekend! What'cha Cookin'?

NautiRogueNautiRogue Posts: 99
edited August 2013 in Holiday Recipes

I took today and tomorrow off to start the weekend early.  Today is dedicated to...  The Cook.  ;)

I bought a 17.25 pound packer's cut brisket last night and trimmed, rubbed (Kosher salt, sugar, ground chipotle chili), and refrigerated it overnight. This morning, I've rinsed the meat, injected with port wine, beef broth, Worcestershire sauce, and garlic. Rubbed it with Dizzy Pig Cow Lick Steak Rub.

It's now on the pit over hickory at 225 degrees.

I expect that this will be about a 12 hour cook.  Tomorrow we leave for our marina on Lake Michigan where we'll share the meat with friends up there.  Transporting it and storing it until the planned party on Sunday isn't a problem.  I just plan to throw it into a new brining bag and keep it on ice in a cooler.  How do you guys recommend I warm it, though?  I'm thinking tin foil wrap on a grill up at the marina for another little while?  Should I slice it tonight after it's cooked, or should I keep I whole until after we re-warm it and before we eat it?

 Happy Labor Day, folks!

 

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Comments

  • Chris_WangChris_Wang Posts: 1,253
    Don't slice until you are ready to serve. Have a great weekend!

    Ball Ground, GA

    ATL Sports Homer

     

  • ShadowNickShadowNick Posts: 480
    edited August 2013
    Going to try a buffalo chicken deep dish pizza this weekend with the following layers:   Crust, blue cheese dressing, homemade wing sauce, diced grilled chicken, cheese, more blue cheese dressing, more wing sauce, more diced chicken, a light drizzling of honey, more cheese.

    @NautiRogue what marina on Lake Michigan do you hit up?
    Chicago, Illinois
  • Using this weekend to practice Thanksgiving turlkey.
    Not as exciting as brisket, but will probably do something else during the weekend on a whim :)
  • FoghornFoghorn Posts: 1,631
    Don't slice until you are ready to serve. Have a great weekend!

    +1.  However, you have to keep in mind that when reheating a big hunk of meat it will take a while.  The last cooled, cooked packer I reheated took over an hour at 275 (in foil) and honestly I should have taken more time because it was only little above room temperature when I sliced it.  I was just short on time and didn't want to get it so hot that I was really cooking it some more because I had tasted it when it came off the egg and it was perfect.....

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

    San Antonio, TX

  • six_eggsix_egg Posts: 594
    edited August 2013
    I am doing 8 racks of either St. Louis or baby backs. ABTs, Stuffed mushrooms (use local sauage and cream cheese), 12 chicken breast and 40 Pig Shots. The above is for the 31st evening meal. In the AM I am doing 2 7.5 or so turbo butts for a freinds party. The next day will be travis method brisket.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • @six_egg - I want to play at your house this weekend!  Great ideas, classics.

    I'm thinking of a brisket, but now I'm thinking a bit wider.  Like this thread
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • FoghornFoghorn Posts: 1,631
    I'm cooking whatever we catch on a 12 hour charter trip in the Gulf on Saturday, but not on the egg because my XL isn't portable.

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

    San Antonio, TX

  • JRWhiteeJRWhitee Posts: 1,877
    We are doing 3 racks of Baby Back Ribs and a Pork Butt, having the neighbors bring the sides.
                                                                        
    _________________________________________________

    Large BGE 2006, Small BGE 2014, Adjustable Rig R&B, PSWoo3, Thermapen.
    Weber Gasser for the Wife. 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia
  • JebpotJebpot Posts: 336
    We are cooking a whole hog. We have been doing this every Labor Day since 1987. Taking my small egg to cook potatoes n onions, bbq cabbage, grilled corn than cut off cobb mixed with butter n spices. Or maybe  go to hospital, my daughter is due anytime with a grand daughter. Either one will be a great time. Hope everybody has a safe and Happy Labor Day!!!!!

    XL and Small

    Chattanooga, TN

  • six_eggsix_egg Posts: 594
    Good luck on new grand baby Jebpot. I hope mother and baby make it through ok.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • HankyorkeHankyorke Posts: 144

    Friday - Apple & bacon stuffed pork chops

    Saturday - Beerfest

    Sunday - BB ribs, quail & chukar breast

    Monday - either AK Halibut or stuffed Turkey burgers

    LBGE

    BTFU!

  • SaltySamSaltySam Posts: 331

    I've attempted one brisket in the entire year I've had my Egg, so I'll be giving it another shot on Monday.  If only there was some place I could get some pointers...

    LBGE since June 2012

    Omaha, NE

  • BOWHUNRBOWHUNR Posts: 1,381
    Our family is spending the weekend at a near by state park.  I have one of my larges and my small packed up and ready to go.  I'm doing a rack of pork on Saturday and a whole beef tenderloin on Sunday.  Will probably just do burgers and brats on Labor Day.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • JebpotJebpot Posts: 336
    Thanks @ six_egg

    XL and Small

    Chattanooga, TN

  • SaltySamSaltySam Posts: 331

    @BOWHUNR   which park?  It's going to be crazy busy (and crazy hot) this weekend!  I imagine you'll be quite the popular campsite with several Eggs going.

    It wouldn't happen to be Memphis SRA would it?  That place is close, quiet and the fishing is dynamite.  My kid and I each landed personal bests a few weeks ago.  Him-17", 2.8lbs, me 19", 4.0lbs.  If you're there, you might see us too.  I'll follow my nose to the tenderloin.

    LBGE since June 2012

    Omaha, NE

  • henapplehenapple Posts: 11,084
    BOWHUNR said:

    Our family ly is spending the weekend at a near by state park.  I have one of my larges and my small packed up and ready to go.  I'm doing a rack of pork on Saturday and a whole beef tenderloin on Sunday.  Will probably just do burgers and brats on Labor Day.


    Mike
    I'll be there
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Foghorn said:
    Don't slice until you are ready to serve. Have a great weekend!

    +1.  However, you have to keep in mind that when reheating a big hunk of meat it will take a while.  The last cooled, cooked packer I reheated took over an hour at 275 (in foil) and honestly I should have taken more time because it was only little above room temperature when I sliced it.  I was just short on time and didn't want to get it so hot that I was really cooking it some more because I had tasted it when it came off the egg and it was perfect.....


    Thanks for the suggestions regarding not slicing until ready to eat, guys.  And yeah, I expect that I'll have to monopolize one of the grills up at the marina for a good while to bring this thing back up to temp.

    It's starting to smell really good back here on the patio!  Can't wait to finish an errand and kick back here with a beer and a cigar!

  • bicktravbicktrav Posts: 449
    Considering either baby backs or burgers.  Either recipe is going to come from the Serious Barbecue cookbook.  May do both.
    Southern California
  • BOWHUNRBOWHUNR Posts: 1,381
    SaltySam said:

    @BOWHUNR   which park?  It's going to be crazy busy (and crazy hot) this weekend!  I imagine you'll be quite the popular campsite with several Eggs going.

    It wouldn't happen to be Memphis SRA would it?  That place is close, quiet and the fishing is dynamite.  My kid and I each landed personal bests a few weeks ago.  Him-17", 2.8lbs, me 19", 4.0lbs.  If you're there, you might see us too.  I'll follow my nose to the tenderloin.

    Mahoney.  We have one of the big four bedroom cabins rented.  My mom and dad have been out there since Tuesday and report the AC is working perfectly!! :D  The wife and I are headed out after work tonight and my brother and his family are coming out tomorrow after his kids get out of school.  Besides cooking and swimming, I don't see a whole lot of other outdoor activities taking place.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • henapplehenapple Posts: 11,084
    I'm in a rut. Want to try some different cooks. Duck, Cornish hens, lamb,...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Using this weekend to practice Thanksgiving turlkey.
    Not as exciting as brisket, but will probably do something else during the weekend on a whim :)

    It will be great! Try some cherry smoke for taste & great color! We spatchcock our turkeys and that's the most popular method here.

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

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

  • I just got home from work, so quick cooking is in order. Brats tonight and pizza tomorrow. Sunday night I want to do a couple of butts to bring pulled pork to my fantasy football draft on Monday AM. I sucked the worst last year so first pick & food are mine!

    We have a dynasty league, so rookies are top picks. I'm going with Bernard for my first pick.

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

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

  • bo31210bo31210 Posts: 230
    Starting tonight with some poke chops on the new Kub.    Tomorrow night will be burgers on the egg before HS football.   Saturday will be ribs in the afternoon in advance of the debut of my beloved LSU Tigers and then Sunday, I am going to try and loose my brisket virginity!     Love long weekends and the egg (and Kub now)!
    In the middle of Georgia!    Geaux Tigers!!!!!
  • Using this weekend to practice Thanksgiving turlkey.
    Not as exciting as brisket, but will probably do something else during the weekend on a whim :)

    It will be great! Try some cherry smoke for taste & great color! We spatchcock our turkeys and that's the most popular method here.
    Hmm like the cherry flavour idea - wonder how that will taste with apple...
  • You won't be disappointed, Trini.  I took a BGE smoked turkey to my mother-in-law's Thanksgiving last year...  It almost killed her, but she admitted that the BGE smoked turkey was better than hers!  Just make sure you brine it and include the aromatics from the brine in the cavity when you smoke it.
  • njlnjl Posts: 768
    I've got a 6.6lb rack of pork defrosting in the fridge (moved it last night) I'm hoping will be ready to cook by Saturday or Sunday.
  • You won't be disappointed, Trini.  I took a BGE smoked turkey to my mother-in-law's Thanksgiving last year...  It almost killed her, but she admitted that the BGE smoked turkey was better than hers!  Just make sure you brine it and include the aromatics from the brine in the cavity when you smoke it.

    Wicked! I will post pics tomorrow night :)
  • nolaeggheadnolaegghead Posts: 11,176
    edited August 2013
    Just picked up a 15 lb brisket.  And 120 lbs of lump - $9.99 for 20 lb bags of B&B Oak at Academy.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • shtgunal3shtgunal3 Posts: 1,978
    T-bone on the small. Just sea salt and black pepper.
    image.jpg
    3264 x 2448 - 3M

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • AquacopAquacop Posts: 459
    Getting ready for the Big Green Egg Fantasy Football Draft while cooking a 7lb Spatchcok Chicken. Roll Tide Roll
    LBGE 2013 Located in Savannah, Georgia
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