It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!
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Howdy Foghorn That looks like about 60+ pounds of meat for 90 people. Or about 2/3 pound of meat per person not counting the wings. I have, indeed, seen people eat that much, but 1/3 of a pound finished meat per person is a good general guideline. 1/2 pound to be safe, and perhaps have leftovers. 3 or 4 briskets (as expensive as they are) might not be a bad move. Good luck!! Chris
A perfectly cooked and flavored slice of cow chest is moist, feels really good in your mouth, and has a flavor of BEEF like no other cut. When you achieve and taste that perfectly cooked slice, you know it is like nothing that exists in the world. Brisket is also one of those cuts where it needs to be consumed immediately after slicing. It does not hold well.
There are many people that do not get excited about brisket. My hunch is that a vast majority of them just haven't had a real good one. There is a reason the price of brisket keeps going higher.
Somebody recommended Shutterfly, but when I read the fine print it was clear that they could use or distribute your photos however they wanted….and that you, and everyone in the photos has agreed to a release of their likeness!!
Pretty scary stuff….so whoever you use, read the fine print!
Just a quick tidbit. Wings are the best part of the chicken. Big wings are the best. Don't waste your time with small wings. A purveyor may call them "jumbos"…but you know when you see them. Up here in the DC area (MD, VA) Giant food has monster wings. The Family Pack has 20-24. Get that if you have a Giant Food….otherwise, look for biguns.
I do love when myths are busted. Not only do we learn something new,, but now you don't have to believe anyone who says that again!
But…..Resting could actually be good for other reasons. With a large roast/turkey, etc, it is nice to pull it off the cooker shy of the target temperature. It will finish cooking as it rests, and the temps will equalize between the outer and inner parts.
Note: I have not done any exhaustive lab testing on this