Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Practicin for EGGwegoFest, 32 days away...

Clay QClay Q Posts: 4,418
edited 2:32AM in EggHead Forum
Beer brats are on the menu so I need to keep sharp with this cook so it's practice, practice, practice. ;) :)
Been awhile since I smokes some ribs so...
Now that local sweet corn is finally in...
The mini has been workin with the little stuff, like these lambchops. On the other hand...I'd better stick with the beer brats to feed the masses. :lol:


  • pattikakepattikake Posts: 1,175
    cold beer yum food looks great to. I know you will do a great job.

    Wichita, KS
  • :woohoo: Wow! I now have hunger pangs! :woohoo:
  • loco_engrloco_engr Posts: 3,673
    Great looking practice sessions! :laugh:

    Would you be going to Springfield,MO if not the same day?
  • Desert FillyDesert Filly Posts: 1,042
    looking good Clay....are you gonna do the hodags this year? Or shall I?
  • Gator Bait Gator Bait Posts: 5,244
    Hi Clay,

    The food looks fantastic. What I can't see well enough is how you have your grill set up. It appears as though you have your grid raised higher then the gasket almost like you have an extra fire ring. My old eyes have had a hard day and I was wondering if you could please explain to me how you are set up?



  • RRPRRP Posts: 16,398
    geeez, buddy, we're going to have to hit the ground running to keep up with you on the 26th - not even sure what we're fixin, much less practicin!
    Dunlap, IL
  • AZRPAZRP Posts: 10,116
    Are martinis on the menu this year? -RP
  • gdenbygdenby Posts: 4,690
    Ummm, yum!

    Question. I see Urquell for imbibing. But are you using that for the brats also? And I notice a bit of onion in the pan. Does pilsner and onion add more tang? I've tried less hoppy ales and bocks, and those add a nice sweetness to the brats.
  • Clay QClay Q Posts: 4,418
    If you would like to make them, that's fine cause it takes some pressure off me. :blink: Your the hodag Iron Chef! :cheer:
  • Clay QClay Q Posts: 4,418
    Your eyes are good, what you see are two firerings, one on top of the other. Makes a good raised grid and a gasket saver. Got them for all my eggs including the mini. The top one is inverted to fit the curvature of the dome better. Shrinks the grid area a bit, I'm ok with that. Had this setup for a couple of years now, maybe three.
  • Clay QClay Q Posts: 4,418
    Looking forward to the fest and the food and people. For sure I'll cook pig candy and beer brats. When the starting gun goes off it'll be an egghead cookin frenzy.
  • Clay QClay Q Posts: 4,418
    Does the sun rise in the mornin?
  • HossHoss Posts: 14,587
    YUMMEE!!! B) That's borderline torture!Man it looks GREAT!!! :)
  • Clay QClay Q Posts: 4,418
    Butter and onion in the pan, saute a bit until the onion starts to clear then add beer then brats, cook for about 30 minutes. Then grill brats direct to brown up with grill marks. Return brats to beer "hot tub", reheat in egg at bit to keep them hot and juicy for serving. I had Urquell on hand so that's what got used. Had my neighbors over along with two nephews for lunch with us and all agreed that the Johnsonville mild Italians were some of the best beer brats they ever tasted. Of course it was all because of the egg. :whistle: Love those beer brats.
  • Clay QClay Q Posts: 4,418
    Thanks,I hope so,... little nervous. Lot's of important people will be there so the pressure is on.
  • Come practice at NiEGGara Fest! You'll be the life of the party with cooks like that! :woohoo:
  • Clay QClay Q Posts: 4,418
    Thanks for the offer but reservations have been for one heck of an egghead party. :)
  • Clay QClay Q Posts: 4,418
    Thanks. I think I was the life of the party last year with my "Wet Martini's". :ohmy: :woohoo:
    Should be even more exciting second time around. ;)
  • Clay QClay Q Posts: 4,418
    Thanks Hoss, I plan on a big feed this year so we gotta be ready when the masses bust down the gate. You see our egg smoke will travel right over Chicago and how many people live in Chicago? Billions and they all love BBQ. :silly: :P
  • Clay QClay Q Posts: 4,418
    Thanks. Lot's more at EGGwegoFEst to feast on I guaranteeeeeee.
  • Desert FillyDesert Filly Posts: 1,042
    I had a good teacher......see you then....It also takes the pressure off me...wondering what the heck I'm gonna cook. So...hodags for morning....Rum cake for afternoon. Sounds like a plan man...

    The Filly
  • 32 days - I have a lot to do! I am really getting excited! We're working on a special Friday night Meet & Greet - details to follow - but I'll give a big clue - Bobby Q from the mothership might be teaching us a thing or two... I can't wait to see everyone. Plan on staying around for SPSpalooza (5 live bands) on Sunday.
  • Gator Bait Gator Bait Posts: 5,244
    Thanks Clay, That looks like a handy set up. I may have to try that one of these days.


  • Lookin' goooooood, Clay. Can't wait. Make sure you route your trip back home through Elburn to pick up brats from the meat market there. Best brats around!

    32 days?! Oh man, I've got to practice. This weekend would have been perfect weather for it, but I was sick all weekend and didn't have the energy for wokking.

    We're getting close!
Sign In or Register to comment.