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Cook time-line review please
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BilZol
Posts: 698
Having a party Sunday with about 40 people coming over. Doing what I consider a big cook. Shooting for 2-3 dinner time.
15.5lb brisket on at noon Saturday
2 8lb shoulders on at 10pm Saturday
9 racks of ribs, 3 bb, 3 spares, 3 beef on @ 8am Sunday
4 chickens broken down on at noon Sunday.
I'll be doing sides and apps as grill space opens up.
This sound about right?
15.5lb brisket on at noon Saturday
2 8lb shoulders on at 10pm Saturday
9 racks of ribs, 3 bb, 3 spares, 3 beef on @ 8am Sunday
4 chickens broken down on at noon Sunday.
I'll be doing sides and apps as grill space opens up.
This sound about right?
Bill Denver, CO
XL, 2L's, and MM
XL, 2L's, and MM
Comments
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What size are you using?
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Sounds like you only have the brisket running for around 10 hours-but the critical variable missing from the equation is the calibrated dome temp for the cook(s). As you are aware, that drives the whole thing, FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Your timing looks good. Never trust a brisket and never under appreciate FTC. Believe @lousubcap 's advice, it's sound. Ping.Sandy Springs & Dawsonville Ga
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Brisket on an L 225deg
Shoulders on another L 225deg
Ribs on an XL 225deg
Chicken on first free L 325deg
Temps will be at grill level, all indirect, run by a Stoker unit.Bill Denver, CO
XL, 2L's, and MM -
bgebrent said:Your timing looks good. Never trust a brisket and never under appreciate FTC. Believe @lousubcap 's advice, it's sound. Ping.
If if you need to rush your ribs I have a thread on here somewhere but you can PM me. It's a solid recipe that allows you to steam them in about four hours in the oven then kicking the egg to about 400 and grilling them to seat the meat and toss on the BBQ sauce if you wanted.
Ive done them quite a few times when other cooks held up a big meal."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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bgebrent said:Your timing looks good. Never trust a brisket and never under appreciate FTC. Believe @lousubcap 's advice, it's sound. Ping.
I'll be monitoring with an iGrill as well
Bill Denver, CO
XL, 2L's, and MM -
With that temp,given you are running two BGE's you should be well able to get into the famous FTC window for the finish-line. Although just to toss this out there, my last several (5-6) briskets running at an average or around 275*F on the calibrated dome have finished in around 0.75 hrs/lb. If it were me I would fire up the brisket later (around 6-7 PM) as you can always dial the temp up to punch it home. You want to get the large proteins finished no later than about 6-7 hours in advance of serve time so you can ride the FTC home. I don't cook with a controller so if comfortable with it and your experience, disregard all above. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Killit_and_Grillit said:bgebrent said:Your timing looks good. Never trust a brisket and never under appreciate FTC. Believe @lousubcap 's advice, it's sound. Ping.
If if you need to rush your ribs I have a thread on here somewhere but you can PM me. It's a solid recipe that allows you to steam them in about four hours in the oven then kicking the egg to about 400 and grilling them to seat the meat and toss on the BBQ sauce if you wanted.
Ive done them quite a few times when other cooks held up a big meal.
I was thinking 2-2-1 on the ribs. I have yet to nail the beef ribs yet so I'm going to have to watch them close. Would steaming or braising them be a better optionBill Denver, CO
XL, 2L's, and MM -
BilZol said:Killit_and_Grillit said:
I was thinking 2-2-1 on the ribs. I have yet to nail the beef ribs yet so I'm going to have to watch them close. Would steaming or braising them be a better option
I have only done pork ribs like that in a pinch. I'm not the one to ask about doing that to beef ribs.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Regarding beef ribs-run around 250-260 *F on the dome and go til the toothpick nails the finish-line. No need for any extra effort, on the BGE, sit back, and enjoy the cook. Can take anywhere from 5.5 -7hrs+.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Let your beef ribs roll at low temp and no foil. Just my 2 cents.Sandy Springs & Dawsonville Ga
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lousubcap said:With that temp,given you are running two BGE's you should be well able to get into the famous FTC window for the finish-line. Although just to toss this out there, my last several (5-6) briskets running at an average or around 275*F on the calibrat vs tied dome have finished in around 0.75 hrs/lb. If it were me I would fire up the brisket later (around 6-7 PM) as you can always dial the temp up to punch it home. You want to get the large proteins finished no later than about 6-7 hours in advance of serve time so you can ride the FTC home. I don't cook with a controller so if comfortable with it and your experience, disregard all above. FWIW-
Bill Denver, CO
XL, 2L's, and MM -
Killit_and_Grillit said:BilZol said:Killit_and_Grillit said:
I was thinking 2-2-1 on the ribs. I have yet to nail the beef ribs yet so I'm going to have to watch them close. Would steaming or braising them be a better option
I have only done pork ribs like that in a pinch. I'm not the one to ask about doing that to beef ribs.
I've probably bit off more then I can chew but I've never been accused of being half arsed, I normally manage to make a whole arse out of myself.
Bill Denver, CO
XL, 2L's, and MM -
With a brisket the cow drives the cook-since this thing isn't going down til Sat you likely will get a few other opinions/options and all will work. Just grab one and run with it. Bottom-line enjoy your ambitious cook. You will nail this.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:Regarding beef ribs-run around 250-260 *F on the dome and go til the toothpick nails the finish-line. No need for any extra effort, on the BGE, sit back, and enjoy the cook. Can take anywhere from 5.5 -7hrs+.
Will do. Might put them on ahead of the pork then. If they finish early, viola!, they are appetizers.Bill Denver, CO
XL, 2L's, and MM -
bgebrent said:Let your beef ribs roll at low temp and no foil. Just my 2 cents.
Bill Denver, CO
XL, 2L's, and MM -
The closer it gets the more I overthink it. They are all good friends and co workers coming over from both of our jobs and we've all sat through bad company picnics and potlucks together. However it goes it will be an epic memory....Bill Denver, CO
XL, 2L's, and MM -
Loose the overthink. You're on point. Serve and have fun brother!Sandy Springs & Dawsonville Ga
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So you are running 3 eggs. That's good cause I was wondering how that was going to be managed on 1 egg.
Your beef ribs are going to cook like your brisket, only quicker. I would do them both the same way.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Toxarch said:So you are running 3 eggs. That's good cause I was wondering how that was going to be managed on 1 egg.
Your beef ribs are going to cook like your brisket, only quicker. I would do them both the same way.
Bill Denver, CO
XL, 2L's, and MM
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