Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



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

Clay's BBQ Beef Question

Iowa State EggerIowa State Egger Posts: 337
edited November -1 in EggHead Forum
I have followed this recipe to a "t" a number of times and it always comes out great. Here is the recipe - I strongly recommend it to anyone that has not tried it:

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=431

Here's the problem. My daughter is turning one and the birthday party this Saturday. The party starts around 10:30 and the boss (wife) is hoping to eat lunch right at noon. There will be grandparents and aunts and uncles the whole bit at the party. It is kind of interesting, the pressure is mounting on the cook. This will be about the 10th or 11th time I have cooked for the family at this kind of gathering, and just last week I received a couple of emails about what I was going to cook on the BGE for them. I have done all the traditionals - from steaks, chicken, butt, brisket, ribs etc, and I want to do something different that I haven't already done. The other problem is the boss doesn't want me tending the grill all the time from 10:30 to noon (I know - she expects a LOT out of me). My solution is Clay's BBQ Beef. However, trying to avoid waking up at three in the morning to get it going, I was hopeing to do stage 1 and 2, and even the pulling of the beef on Friday night. Then, I could do the final stage Saturday morning.

1) Do you think this is doable?

2) Would you alter anything to make it work ie - add any liquid or water to it?

3) At a dome of 250 - how long do you think it would take to heat through properly - I assume more than an hour and a half like the recipe calls for?

4) Any other peices of advice?

Thanks in advance!
·

Comments

  • vidalia1vidalia1 Posts: 7,091
    If you have time do the entire cook ahead of time and put in zip lock bags or AF pans and refrigerate it. I cooked pulled beef for 100 people at Christmas. I just heated it up in serving trays in the oven. It has so much juice in it, it stays very moist.

    Or do pizzas.... :woohoo:
    ·
  • Kim -

    Thanks for the suggestion - it appears that may be the best way to do it AND appease the boss.

    Thanks
    ·
  • Cory430Cory430 Posts: 1,072
    Kim's suggestion works well. I have done it many times that way myself.
    ·
Sign In or Register to comment.