Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Stag and Doe feeding for 150 +

City SlickerCity Slicker Posts: 95
edited 8:02AM in EggHead Forum
Going to try to feed 150 to 200 people come October. I know it is far away but want to get some ideas and some practice. For the meat, was thinking of butts or pork tenderloin, or some of each, with maybe a brisket or something beefy for the non porkers. Can get 4 1 lb pork tenderloins for $20 at Costco. Less shrinkage than with the butts and they slice up into great sandwiches too. Having never done any thing remotely like this. I take it the way to go is to do as much cutting-pulling as I can at home and then take it to the stag and doe and serve on platters ? Let the guests build their own or is it better to have a few helpers build sandwiches for the guests ? What do you think about the different meats? Having simple potato salads etc to go with it. Have lots of room in the freezer to hold everything. Any tips on how to serve and what to serve would be a blessing.

Comments

  • onelegchefonelegchef Posts: 119
    City Slicker,
    I would go with PP and brisket. They both freeze well and are easy to reheat, there are several good bbq beans and slaw recipes on the forum. you can also do some ABT's which are always a hit around my place. Do the preperaation ahead of time gives more time to spend with family and friens.
    Bobby-FTW,Tx

  • onelegchef,
    Sounds like what we were thinking. With the shrinkage in the butts and brisket, I thought the cost of the tenderloins was about the same, could be way off. A bit intimidated by the whole thing, but if we pull it off, everyone will be happy and well fed.

Sign In or Register to comment.