OK a list of what to bring to a FEST

Mainegg

We are attending the New England Egg Fest the end of June and will be cooking. We have NO IDEA what to bring or what we will need. Can you help us out here. There are 6 of us coming with two of us cooking on two eggs and hauling two demos home to boot! I know a lot of what we need will depend on what we are cooking but any tips here? :unsure: Julie

Richard Fl

LoooooNNNGG, but helpful. Most of the things are not needed, just a check list . J Appledog has some great info.

BGE, Eggcessories

What would you say are the things I need to get going after I get the egg?


ADULT BEVERAGES, LOT OF, YOUR CHOICE
Alcohol Wipes, J Appledog, 06/20/07
Aluminum Foil/Pans
Aprons
Ash Removal Tool
Ash Removal Metal Bucket, Beware Of Hot Ashes
Bags, Trash/Ziploc, J Appledog, 06/20/07
Bear Claws, http://kentuckyrebelbbq.homestead.com
BBQ Guru, http://www.thebbqguru.com/, 10 CFM
Batteries, Spare, J Appledog, 06/20/07
Beer Opener, J Appledog, 06/20/07
Billy Bar, http://www.billybar.com/
Bleach
Brushes, Basting, J Appledog, 06/20/07
Bottle Opener/Corkscrews, J Appledog, 06/20/07
Butcher Twine
Camera, Digital
Ceramic Dome Cover
Ceramic Feet
Chairs, Comfortable
CHARCOAL, LOTS OF
Champagne & Wine Stoppers, J Appledog, 06/20/07
Citronella Candles
Containers, Large Plastic For Storage
Cookbooks, Drbbq, http://www.drbbq.com
Cooler
Cutting Boards
Daisy Wheel Cover
Dish Rags/Soap
Duct Tapenade
Dutch Oven, 5 Qt Small, 5 or 7 Qt for Large
Extension Cord
Fire Extinguisher, J Appledog, 06/20/07
Fire Starter, Chimney
Fire Starter, Cubes
Fire Starter, Electric
Fire Starter, Torch, MAPP
First Aid Kit, J Appledog, 06/20/07
Flashlights/Batteries
Flower Pots, Clay For Bread
Fork, Large, J Appledog, 06/20.07
Food Saver & Bags
Gasket, Extra, High Heat
Gloves, Orka Silicon Mitt/Welders Leather
Gloves, Rubber/Food Handler Safety, J Appledog, 06/20/07
Grate, Cast Iron Cooking
Grate, Eggcessories, TJV, http://www.eggaccessories.com/
Grate Extender
Grate Mates, For Small, Chubby
Grater, Cheese
Grid, Cast Iron
Grid Cleaning Tool, Billy Bar
Grid Lifter
Grill Light, If you do not have lights in cooking area
Grill Topper, Disposable, 13" Round, Oscarware, ($.94) Wally World
Hand Cleaner, J Appledog, 06/20/07
Hole-e Smokes Silicon Mats, http://www.thebbqguru.com
Ice Chest
Injector, J Appledog, 06/20/07
JB Weld, For Ceramic Repairs
Knife Sharpener, J Appledog, 06/20/07
Knives, Good Set
Lawn Chairs
Lawn Ranger Tools, http://www.lawnrangerbbq.com
Light, Head, J Appledog, 06/20/07
Light, Flashlight
Light, Table
Matches, Cigarette Lighter
Meat Slicer
Meat Grinder
Nest
Pan, Cast Iron
Paper Plates/Towels- Plastic Utensils
Paper, Toilet, Several Rolls depending on Situation
Pepper/Salt, J Appledog, 06/20/07
Pizza Baking Stone
Pizza Peel
Plank, Cedar, J Appledog, 06/20/07
Plate Setter
Pot, Cataplana
Q-Tips, J Appledog, 06/20/07
Rain Cap
Recipe Database Manager, Living Cookbook, http://www.radiumforums.com/downloads.html
Rack, Extended
Rib Rack
Rubber Bands, J Appledog, 06/20/07
Rubs/Spices, http://www.dizzypigbbq.com/rubs.html
Salt/Pepper, J Appledog, 06/20/07
Screen, Safety
Sharpie Marker
Sink, Kitchen Type, Hank, 06/04/07
Spatula, Rubber, J Appledog, 06/20/07
Spring Hinge
Spoon, Wooden, J Appledog, 06/20.07
Sugar, Brown, White, Turbindo, J Appledog, 06/20/07
Table
Thermometer, Dome
Thermometer, Meat
Thermometer, Polder/Mavrick, Remote Read
Thermometer, Thermapen, Instant Read
Tongs, OXO, Extra Long
Tool, Leatherman Type, J Appledog, 06/20/07
Toothpicks, J Appledog, 06/20.07
Towels, Dish/Paper, J Appledog, 06/20/07
V-Rack
Weed Burner
Wet Wiper
Wire Brush
Wok & Wok Ring, Sandbagger
Wood Chips, Various Flavors: Apple, Cherry, Mesquite, Oak, Etc.
Ziplocs, Various Sizes, J Appledog, 06/20/07
Woody Wiggle Rod, Thirdeye, 06/04/07




ToddM
1 My BGE pack included an ash tool and grid lifter, which are not just important, but practically indispensable, so I'll just assume that those are already there, along with the daisy wheel cover, dome thermometer, spring hinge, ceramic feet, and (maybe even) nest
2 I've had my Large for a few years now, and when my brother and I got my Dad his for Christmas, the "essential extras" I knew to get were: The tables (Eggmates?) - really, I HATED using a big table, and these fold down, are handy, etc. V-rack for roasts, poultry, etc. - I hardly ever use it for ribs, but there is so much else that it's good for ...
3 Plate setter - this should be part of the standard-issue Egg; it's indispensable, OXO tongs - the extra-long kind; Raised grid - the parts in stanless + a smaller Weber replacement grill add up to just a bit less than the BGE version (but it folds, IIRC) nice, but luxuries:
4 Polder/Maverick, etc. thermometer with cabled probe (some will argue about the "luxury" part, but a good quick-read thermometer should already be in your kitchen drawer - if not, this goes to "essential")
5 Pizza stone; pizza's great from the Egg, but I find making pizza a HUGE hassle, and not as fun/relaxing as most other stuff; "Orka" silicon mitt - it *does* look like a predator, but it also works very well; See if your dealer will also throw in an extra gasket set, which you may need in 6 weeks or 6 years, but you *will* need it eventually.
6 my list also includes an ice chest for beer (so I can stay outside when The Egg coming up to temp), and outdoor speakers, but that's just me
BOBF
1 I find the ash removal tool handy
AZRP
1 Be sure to get the grid lifter, beyond that, the plate setter, elevated grid extender, MAPP torch, and Thermapen, are items I use on most cooks. -RP
ZEE
1 I find a wireless probe thermometer for monitoring the internal meat temps to be very important. Also, with the egg I do a ton of indirect cooks. The plate setter works GREAT for that, some people use firebricks, I hear that works well also. That to me is the most important, but I eventually bought and do use everything on your list.
Bordello, 04/01/06
1 Your egg should come with rain cap, daisy slide wheel top,thermometer,firebox,metal grate to put the lump charcoal on,fire ring, porcelain cooking grid and 3 ceramic feet.
2 You should also purchase an ash tool, grid lifter and a plate setter. There are many other things we have and like but this list will have you in good starting shape. I would add a remote dual probe polder type thermometer for convenience.
3 Be careful if buying from Barbeque's Galore as they tend to sell the egg a la carte, extra for the daisy wheel slide top,thermometer. So compare price as to what comes with the egg package. Good Luck, Bordello
Smoke and Beers, 04/01/06
1 Unless you want to break the bank you certainly don't need a TON of accessories at the beginning. Decide if you're going to put the BGE in a nest or table. You've probably already thought of that. Once that's done the things you'll need RIGHT away.
2 Ash tool, Grate lifter (I've used the ash tool for this as well), Wire Brush, A V-rack, Polder if you're doing slow and low's.
3 That's all I started with other than lump, wood chunks, and some good BBQ cookbooks some 6+ years ago. I made pork shoulder and brisket back then by using the VRack over an aluminum drip pan and picking up smaller boneless pork butts and only doing smaller or cut brisket flats. I also made ribs the same with by inverting the Vrack and using it as a rib rack.
4 The next accessories I wouldn't want to live without would be: Plate setter. These make any sort of indirect so much easier. Thermapen - They're just so much faster than any other meat thermometer, although you could use a polder just as fine on a budget. I used to up until last Christmas.
5 Every accessory Richard mentioned will make your life incrementally easier and your food a bit better. You will probably pick up many of them as you spend more time as an Egger, check out the pics and posts and figure out the 'gotta have' items for you.
6 You're going to have a LOT of fun starting out in Eggdom! Todd
BabyBoomBBQ, 04/24/06
1 BabyBoomBBQ’s list of useful Big Green Egg related stuff to clutter your home.
Clutter for your egging area
1 A plate setter, Ash Tool, A metal pail for ashes.A solution for filtering fresh or left over lump. (I use my Weber for shifting fresh lump.) Good set of 14" plus tongs (or a complete set of Lawn Ranger tools.) A stainless steel grid cleaning brush. Grid lifting solution. (I use my ash tool or the hook on the cleaning brush.) Welder or pipe fitter Gloves. A second set of lightweight workmen’s gloves. Pizza Stone, A Maverick Redicheck Smoker wireless thermometer. Extra garbage can to store lump and smoke generators. Lump lighting solution: An electric starter, MAP gas torch with a hose, a weed burner or a chimney starter (makes a bunch of smoke). I use MAP or the electric starter most of the time. A power draft solution for long cooks. I use a BBQ Guru. or 4 firebrick "splits" for creative direct/ indirect set ups. A cast iron Grate and a raised grate solution. (Many ways to raise a grid.) Collection of smoke generators: woods, vines, whiskey and/or wine barrel chips, dried herb stems or what ever. Wet ones for cleaning hands. Clorox or similar sanitizing wipes. Clean thermometer probes, let it dry and push into meat to reduce chance of dirty probe introducing bacteria. Fire Extinguisher. (Trying to be complete here.)
Clutter for your kitchen
1 Cutting boards: thick and thin foldable plastic and an end grain that’s at least 3" thick. Surgical gloves. Large food processor with multiple blades. Good quality high-powered blender. (Wastin’ away again in Margaritaville!) Dedicated coffee grinder for peppers herbs and spices. A mortar and pestle or Molcajete for things the grinder isn’t suited to. A big roll of heavy-duty aluminum foil and film 905 (heavy duty plastic wrap). A roasting rack that can be used as a rib rack. A roasting pan, for turkeys and chickens, large enough to fit your egg size. A BBQ "mop" and a basting brush. Spray-on canola and/or peanut oil.vTable top slicer for cheese, hams, turkey and roast beef. Spray bottle for food only use Set of good knives including an Electric Knife. Aluminum ½ and ¼ commercial baking sheets. (I suggest two each size minimum.) A Foodsaver or other vacuum storage device. One and two gallon Ziploc bags. A Thermapen. Some good commercial rubs and sauces to play with. I use Dizzy Pig, ButtRub.com, John Henry’s, Emril’s, Gate's, Sweet Baby Ray's and Bone Suckin' sauce to name a few. Fire Extinguisher. (Yes, have two at least! I watched a house burn down because the owner did not have one.)
More stuff to clutter your home
1 A digital camera so you can post pictures of your food. An 18-quart electric roaster oven, Nesco for example, with Buffet Server for keeping BBQ hot during parties. (I use my wireless thermometer to monitor the meat temperature.) Metal skewers, ideally dual prong. (I have a self-turning kabob device that I have not tried on the BGE yet. Not sure how I’d set it up.) A KitchenAid mixer with grinder attachment. If you like sausage in casings, add the sausage stuffer attachment. A source of tried and true recipes: good cookbooks (ex Dr. BBQ), magazines websites and on line forums Pizza peel. If you get the wood ones, get two peels so you can recover from one breaking during a pizza cook. Wire mesh cookie cooling rack for resting pizzas without a soggy crust.
2 A multiple subject notebook book for making notes. Use one section per meat type or what ever makes sense to you. (To be open about it, I’m still not this organized. I have one, but there’s only one page of sausage notes in it. But it is a really good idea!) A cooler or two large enough to rest butts and full briskets. Oh yea, they have other uses too. A cooler or two large enough to rest butts and full briskets. Oh yea, they have other uses too. )
J Appledog, 06/20.07:
1 We have a "barbecue box" that we take with us to the cottage, grilling parties & events, catering work, barbecue competitions or road trips. We were at a campground near Indy for F1 last weekend and I discovered that some things had not been put back in the box after they were last used, like Kosher salt & a lighter and one mitt. I decided to make a list of its contents (not to be confused with a competition checklist, which I'm also happy to share) so that it wouldn't happen again. With a tire rim, a grill grate, some charcoal & a quick trip to the grocery store, we were able to create a spur of the moment, delicious dinner for seven (hors d'oeuvres + asparagus rafts, marinated pork tenderloin, applesauce, Texas toast & a salad with some lovely wines) at the KOA. We couldn't have done it without a few tools.
2 Richard Howe- Her list is incorperated into the master list.


Recipe Type
Equiptment/Toys

Recipe Source
Author: JQuinn, And Many Other Fine EGGERS

Source: BGE Forum, JQuinn, 2006/03/18

Celtic Wolf

Now for the simple answer.


YOU!!

Whatever you will need to cook what you are bringing and stuff to serve it on.

Desert Filly

Julie,. This is our 2nd year of traveling and cooking. This is my 2 cents worth:
1. Think about the simplicity of what you want to cook. You will not have access to the "kitchen sink" once you're there.
2.. If you can prep ahead of time...do it. We mix our meats and freeze them. It also helps us not to worry about taking that kitchen aid with us.
3. If you have a local dish, take your ingredients. Some of the grocery stores do not carry the same inventory that you may have at home.
4. Don't plan to cook all day. You need time to roam around too...
5. Share a space with someone...you become quick buddies.
6.Put your "handle" on your nametag.....most people will identify you better....
7. Drink...plenty....of water. It's a long day.
8. I like to make something other than meat....in the afternoon, some are tired of meat.
9. Have a great time...wish we could go.

Kim

Sundown

Kim,

Gayle has called both girls this morning and told them about the cheese and mango tortilla-things.

The small should be here in a few days.

Jello shots anyone?

Mainegg

Hi Kim, Thanks that is some good tips and everyone else too. We have all the basics and then some... but hated to get down there and miss the obvious! LOL We are going camping with the small the end of May for Hubbies 50 family reunion in souther NY. so we will be doing a trial run of what we are doing at the fest. and it is a no luxurie set up. we really will be roughing it, not even power. LOL in the 10 foot 1965 Shasta none the less. We were thinking about taking that to the egg fest in June too. But did not know if that would be stupid. it has an awning and we thought it would be handy to have everything in the camper. It is only 10 feet long so it does not take up much more room than a regular 4 post awning. looks pretty cool as I will be hauling it with my "new car" LOL I got a 1967 ford falcon station wagon in Jan and we will have it on the road by then as it only has a small stearing issue right now. it only likes to go left LOL so you can not miss us! :S OK back to making my lists LOL Julie

AZRP

What I did the first couple fests we cooked at, is make a list of the items you are going to cook. Then next to the first item on the list, put down everything you will need to cook and serve it. Do the same for each item down the list without duplicating anything that you've already put down. When you're finished you have a complete list of things to take. -RP

Mainegg

Do Some people cook more than one thing during the day? I mean if I did stuffed boneless chix thighs then switched to a dessert? how do most people do it?

AZRP

Yes most cook multiple items, but in Atlanta last year I just did multiple batches of shrimp. 12 of them to be exact. -RP