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What do you think of this menu for 20 people?

I have some 22 people coming over for dinner/drinks tomorrow and was thinking of the following:
1-13-15lb brisket
3 racks of baby backs or st.louis
10lb leg quarters
mac n cheese
mash potatoes
cookies/brownies (kids want to make these)

You think this is enough?  9 of the guys will be mostly drinking so they typically don't eat much.
San Diego, CA

Comments

  • YukonRonYukonRon Posts: 12,242
    Make it for twenty three, and invite me.
    It looks outstanding. Have fun, all are great leftovers.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • GrillSgtGrillSgt Posts: 1,724
    Need something green. More than enough meat. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • 20stone20stone Posts: 1,481
    I would add a slaw of some sort (vinegar based) as a palate cleanser between bites of meat.  Always better to make it a day ahead of time, as it improves overnight.

    Otherwise, you are following my rule of thumb of >1lb per person of protein.  It should be awesome.
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • GrillSgt said:
    Need something green. More than enough meat. 
    Forgot about the veggies!
    San Diego, CA
  • THEBuckeyeTHEBuckeye Posts: 4,044
    GrillSgt said:
    Need something green. More than enough meat. 
    Says you  B)
    New Albany, Ohio 

  • lousubcaplousubcap Posts: 16,771
    Great line-up right there.  Regarding "green", you know the crowd.  No sense going green just for green's sake.  Enjoy the evening.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • KiterToddKiterTodd Posts: 2,103
    Looks solid.  I don' think you need to add any protein.
    Heck, you could even swap out the leg quarters for a pile of wings you put on when all the meat comes off.  45 minutes later you'll have the next course.
    LBGE/Maryland
  • pgprescottpgprescott Posts: 10,535
     @YukonRon beat me to the punch! Enjoy!
  • northGAcocknorthGAcock Posts: 10,025
    I agree with above....Cole Slaw would round it out nicely. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • ksmyrlksmyrl Posts: 849
    Whooowhahhh. Sounds good. +1 for slaw. 
    Golf, Fish, or cook....decisions, decisions

    1LBGE, 1MMBGE, somewhere 'tween Atlanta and Athens GA
  • gdenbygdenby Posts: 5,940
    Rib racks usually have at least 12 ribs. Most of the ones I get are 13. But sometimes 10. Check the packs. Might want to have at least a section of 2 for each guest, and some more singles for those who really like them.

    I always like a token green. Particularly if the meat sauce is sweet. Just a bit of palette clearer. And it makes me feel moral as I wipe out the mac, or 'taters.
  • JRWhiteeJRWhitee Posts: 4,496
    Agreed, plenty of food. A large salad or fruit would be good if you not into slaw.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • fishlessmanfishlessman Posts: 23,002
    looks like plenty to me, if theres women coming they will bring some green stuff and deserts. i dont understand the guys drinking and not eating, its usually the opposite
  • The guys will eat for sure but usually after the night of drinking.  I don't even eat until then either.
    San Diego, CA
  • THEBuckeyeTHEBuckeye Posts: 4,044
    Tums? Rolaids?
    New Albany, Ohio 

  • DMWDMW Posts: 12,470
    Looks like a great plan, agree with the above on vinegar slaw, here's a good recipe if you need one:
    http://amazingribs.com/recipes/slaws_salads_and_other_vegetables/sweet_sour_slaw.html

    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • Everything came out great.  Brisket was gone in like 30 minutes but i saved the burnt ends for the end of night when we were finished drinking.  
    This Friday I’m cooking for my nieces 18th party.  I was originally going to cook ribs for her but think i can feed more people with tri tip.  About 100 guests and that would be my donation.  I’m thinking of getting one of those cryovac bags of tri tip at Costco.  
    San Diego, CA
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