New here & advice...

Eggspert in Training

Hey everyone,

I first would like to say hello, since this is my first post! I bought my xl egg a little over a month ago, and have been doing a lot of experimenting with it. I have made steaks, pork butt, beef briskett, pizza, etc. All were good, but I am eager to try and perfect some of my stuff. !

Any ways, on with my question: I have 10 guests coming to my house next weekend, and I want to WOW them with my egg. Does anyone have any good ideas for what I could do? I want them to leave thinking it was the best dinner they have had!

Thanks in advance!
Ryan

vidalia1

Since we don't know anything about you or your guests and what they like to eat I would suggest going through the recipes from Eggtoberfest as a general starting place. You will find lots of good recipes with great instructions. You can see what fits your style, tastes and cooking abilities. It will take a little longer but be worth it in the end...good luck.

WhackMaster719

I'm too new to give advice really, but in the short time that I have been on here there have been many amazing looking cooks. The one that really stands out to me is the "Hoggza Tenderloin" by Little Steven. That thing was crazy awesome looking and would amaze anyone I think. I'm still trying to get my hands on some Bomba so I can try to make that for when my parents come visit this summer.


http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=874776&catid=1#

pattikake

Welcome to the forum and congrats on your egg. We love pics. Pulled pork or a brisket is always good. But look at the recipes there are so many. Pizza is a favorite around here.

Patti
Wichita, KS

FearlessGrill

Hey,

Welcome, and congrats on your new Egg. Without knowing what you and your guests like, how much time you have to cook, etc., it's a bit hard to recommend something. However, I tend to think that the Egg does an absolutely fantastic job on poultry. If you cook a few whole chickens with a fruit wood for smoke, your guests should love it, and it's pretty hard to do chicken badly in the Egg.

-John

Photo Egg

I would do ABTs and wings for sure as apps.
You could even do a big 6 or 7 bone prime rib roast and have it resting in foil as you cook your wings and ABTs.
A great cook with minimal work that could be preped the night before. Prime rib on the Egg is hard to beat and it's very easy. For your guests that don't like rare prime rib you can give them a quick sear and plate it.
Darian

Doug in Eggmonton

Knowing what I know now, I think my first cook for a crowd I wanted to wow would be spatchcock chickens. Mostly because everybody thinks they know what chicken can taste like, and spatchcocked on the egg is so much better than that...

To cook spatchcock on the egg get the egg to 400 and the smoke blowing clear. For 10 people cut the backbone out of three chickens, push down on the breasts with your palm and sprinkle with rub. Then if you have a way to do raised grids cook them raised direct, otherwise cook them indirect. Three just barely fit on the large but should no problem on the XL. They should cook bone side down for about an hour take 'em off when the legs are at least 170 and the breast is no more than 165. If you need to take some parts off before the others its easy because there is just a small stretch of skin connecting the legs and the breasts when doing spatchcock.

You will end up with the moistest chicken you have ever made.

Doug

Chef Charles

Geez Doug,

Your description is driving me to cooking up some spatchcock chicken this weekend :evil: :woohoo: :laugh: .

Tom

Rascal

You could "wow" them with pulled pork and lots of 'sides... perhaps ABT's or the like after the pork has been put on hold.. With the addition of tasty buns, creamy slaw, beans and a few other dishes, you'll have a crowd pleaser feast at a reasonable price! Have fun!!

Jeffersonian

I was going to suggest the prime rib, too. It's such an impressive cook and not that hard to do. Make some Yorkshire pudding and grilled asparagus to go along with it and you've got a great showcase meal.

Jeffersonian

I like roast chicken on the Egg, too, but if he's like me and horrible at carving the things, I'd recommend against it. My uncarved birds are things of beauty, but after I've taken a knife to it, it looks like something out of a "Friday the 13th" flick.

Photo Egg

I agree. It's just a great "WOW" factor when you bring it to the table.
I have a hard time pushing friends and family away for the resting period. They want to pull off all the pieces of roasted garlic and rosemary from the out side crust.
Darian

Photo Egg

Another fun cook if it's casual is to set up a "build your own K-bob" station inside. Again most of the prep work can be done ahead of time.
Darian

2Fategghead

Ryan, Welcome to the forum. What ever you chose to do for you company it don't matter because your BGE makes everything better. Tim

Davekatz

Paella - It's a bit of work, but is unique and has a good "wow" factor. Not sure how big of a paellera will fit in an XL, but I'm sure you can fit one that's plenty big enough to feed a crowd of 10.

Prime rib - it's ridiculously easy and very impressive.

gdenby

There's an old cook's rule. Don't cook something for guests that you haven't cooked before. I've violated that on several times, and have only had to apologize a few times. So, myself, I'd be a little hesitant to jump into something new if you can't try it once before.

What's been your best so far? Can you repeat it? Any food from the Egg will surprise and delight most folks.

As above, spatch'd chickens are remarkably easy for at least a good result, and are often excellent. Likewise, a big prime rib roast has a tremendous WOW factor. Likewise not too difficult. Do you have access to a goose, or a bunch of quail? A nice fat goose, well rendered and crisp is wonderful, and nicely marinated quail make fine individual servings, and are quick to do.

Or, how bout leg of lamb. There are several recipes that have different crusts, such as lemon-pistachio. And if you can find organic, the flavor and texture will put regular store bought to shame.

Good luck, may the lump be with you :cheer:

Mr. & Mrs Potatohead

As stated…Not knowing much about where you may want to go, or what your guests may enjoy….
I’ll just say that my first cook on the Egg was a 24 lb. smoked turkey.
It got nothing but rave reviews!

Eggspert in Training

Thanks for the tips. Not sure which I'll make yet... So many great ideas!