Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

2 days of cooking....sore back and legs but happy guests!!!

Pace YourselfPace Yourself Posts: 42
edited November -1 in EggHead Forum
Hey Gang,[p]I hope you all made it through today with little drama! (We were doing great until the little nephew figured out how to partially flood an upstairs bathroom....the good news is that the leak in the living room ceiling has stopped dripping :))[p]I managed to put almost everything together yesterday (7 1/2 hours chopping and stirring, etc...) so today was all about getting up the learning curve on Max's recipe. 15 lb bird was done is 4 hours and was spot on.[p]The gravy needed a little doctoring due to some scorched areas in my roasting pan. (Basically it started out a little on the burnt side so I cut it with a good deal of stock, added a little extra cream, and then a little lemon juice...then I strained it (I know, I know, it kind of defeated adding the chopped up innards....) and it was real good.[p]So, everyone finally left my house, the kitchen is pretty much put back together and I can't wait for the next excuse to feed 15-20 people![p]Here are a few shots of the spread...[p]Cheers,[p]Kevin[p]



  • Pace Yourself,
    nice spread! you know you've got it bad when you take a photograph and cut out all your guest's heads to get the food instead!

  • Rick's Tropical Delight,[p]
    Well, I have to say that I was thinking about this forum when I took those.... all day I get to hear my kids telling my guests about how silly dad is taking pictures of his food and putting them on the internet...[p]I am thinking - Silly? There are $20 worth of mushrooms in with the beans, I stirred 3 pounds of Vidalia’s for an hour to get the "Not Your Mom's Onion Dip" just right. (More on that if I remember, that hour really came out in the dish...), I had to use a torch to open up my cooker this morning due to ice, I had been at the bar the night before till 1am, I had played basketball with the guys for 2.5 hours before the bar, I had cooked and prepped for 7 hours prior to that, I had over night guests on Tuesday (that is another story that involves a ton of tequila...), oh - sorry - rambling a bit :)[p]Anyway, I figured that shot said it all. Also, the house finally got quiet about 15 seconds after they all sat down. That made my day....

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