Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Cooking report and thanks

bbullettbbullett Posts: 11
edited November -1 in EggHead Forum
I had my big feed yesterday for my sister-in-law's college graduation. I posted a few weeks back and got some great ideas. Here's what when down...[p]I got 4 big shoulders, totalling 36 lbs, and a center cut loin for another 6 lbs, on Monday. In eyeballing the shoulders, I decided that 3 could not lie flat, so thats why I got the loin (for its shape). All of this went into the brine on Wednesday night.[p]Friday night, they were rubbed down with Dizzy Coarse until that ran out, then the rest were rubbed with Dizzy regular. Egg was loaded up with lump and Mapped on. Then came the monumental task of getting all this meat on. I put 2 shoulders and the loin on with maybe enough room left for a hot dog or a tater tot. I brought out the grill extender for its inaugeral use, but the legs were too short !! I still had a pile of meat so the only thing I could figure out was resting the grill extender directly on the meat, then piling the other 2 shoulders on. Let me tell you something... That was about as full as an egg can get !! [p]My pre calculations said I should have bought a little more meat, but thankfully I did not as it would have been quite a sight with another shoulder. I cooked at 200 degrees from 9 pm Friday nite until 2 pm on Saturday. Then I bumped it up to 250 and it was ready to go at about 4 pm. I would have liked to take it off sooner and foil it but that would have been too much work with all that meat. As it turned out, it didnt need that step. It was so tender and juicy that it practically pulled itself. Took about 45 minutes to pull and prepare it all. The Bear Claws are the best thing going for that work.[p]Had about 70 people and they all raved about the fine swine. It lasted for quite a while, but could have used another 5-10 lbs as I had no leftovers !! I think this may have been one of the best meals ever to roll off my humble egg. I very much appreciate all the wisdom and guidance you folks so eagerly dole out. It makes me look like a real cook !!
·

Comments

  • Wise OneWise One Posts: 2,645
    bbullett, makes you feel good doesn't it? Good job!

    ·
  • Mike in MNMike in MN Posts: 546
    bbullett,
    Great Report! Thanks for sharing....Now, what's a "bear claw?"[p]Thanks,[p]Mike in MN

    ·
  • EarlEarl Posts: 468
    Mike in MN,[p] Mike that should read Bear Paws.[p]Here's a link to them on e bay.[p]
    [ul][li]Bear Paws[/ul]
    ·
  • Mike in MNMike in MN Posts: 546
    Earl,
    Cool! I wish I had a pair right now, as my shoulder is at about 180 after 19 hours of low and slow. [p]Kudos to my BGE, it rained for about 15 hours of the cook, and the last three hours the wind has been howling at about 25MPH.[p]Mike in MN

    ·
Sign In or Register to comment.