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2nd Annual company Christmas cook

Weekend WarriorWeekend Warrior Posts: 1,702
edited 3:55PM in EggHead Forum
For the second year now, I've cooked the turkeys, hams and made the gravy for my company's Christmas luncheon which was this past Thursday at noon. Here's a little short pictorial of how it goes. Wake up is at 4:00am. The temperature is -2F. :(
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I prep the birds Mad Max style and start the stock for the gravy.
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It's cold, dark and the egg's domes and lower vents are frozen shut. Fun, fun, fun. :angry: The eggs are lit at 5:00am.
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The birds were both a little over 12lbs. and I started them at 6:00am. This is about an hour and a half in. It's still dark. :pinch:
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The hams were both 9lb. Hillshire Smoked Spiral Sliced. I didn't take any photos of them. I put them in the oven in a roaster at about 8:30

The birds are close to being done now and it's daylight too. :laugh:
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And finally, the finished birds. This was about 9:45am. I let the birds rest for 30 minutes and then carved into a large foil tray that fits perfectly in the top of my roaster oven. The hams were done at 10:30.
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The turkeys, hams and gravy were delivered by 11:30am. for the noon-time dinner. ;)

Comments

  • AZRPAZRP Posts: 10,116
    BBBrrrrrrrrr that sure looks cold! What a great shot of the Egg cooking regardless of the cold. -RP
  • Nice! I am sure you are loved at work, Mark.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • Thanks Randy. I've cooked at temps much, much colder too. You get used to the domes and vents freezing shut. It's just part of egging in the winter here.
  • Thanks Faith. The employees know it's a special treat. The taste of the turkeys done on the eggs is far superior to the standard fare that caterers used to bring in tasting almost steamed.
  • FlaPoolmanFlaPoolman Posts: 11,675
    I wanna work at your office,, well maybe just for the lunch break :whistle:
  • BigABigA Posts: 1,157
    sounds great!!! and a lot of work to boot! Gotta love cooken in the mornen darkness!! :cheer: :laugh: Nice looken birds :)
  • Mark,

    What a great guy! I only take in leftovers. Looks great.

    Steve

    Steve 

    Caledon, ON

     

  • PattyOPattyO Posts: 883
    Hi Mark
    Did you have any trouble getting the eggs up to temp? I couldn't get past 250' yesterday and I know our outside temps are the same. Frozen egg, frozen plate setter, frozen lump.
  • BigABigA Posts: 1,157
    would have been a perfect time for you to put on some ribs or a pork butt if it was holding at 250 :laugh: :cheer:
  • cookn bikercookn biker Posts: 13,407
    Nice job Mark!! Way to suck up before the bonus'!! :laugh: :whistle: B)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Any openings? Sounds like a job with eggcelent fringe benefits. Thanks for the photos.
  • How do you like those composite shelves?
  • How do you like those composite shelves?
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