Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Mega Party

PCO3
PCO3 Posts: 50
edited November -1 in EggHead Forum
I am planning on having a fairly large gathering of people and am concerned about the timing of cooking the food. I want to make brisket, ribs and boston butt. However, I have one Egg and a lot of food to prepare. For smaller gatherings, I just time accordingly. However, I am going to have to prepare food over a multi-day period. Is there a way I can preserve the "goodness" of the Egg while preparing a day or so in advance? I use vacuum packer and thought this might help with maintaining the "goodness". Any advice is appreciated.
· Share on FacebookShare on Twitter

Comments

  • Mac in NC
    Mac in NC Posts: 287
    PCO3,[p]Go ahead and make your pulled pork and ribs in advance. These always taste just as good reheated. Just leave the sauce off the ribs until you are ready to serve. I would cook the brisket the day of the party. It's such a tough cut of meat to cook in the first place, it would probably be tougher to reheat and maintain any juiciness than the other meats. Better yet, skip the brisket and just grill some old fashioned burgers. That way your guests can experience the smells as well as the sizzle that the EGG can provide. Heck, let them tke turns behind the spatula and you can show them just how easy it is to produce terrific food. Just my 2 cents. Mac
    · Share on FacebookShare on Twitter

Categories