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A Poll: Egging around work schedules

wpendlegg
wpendlegg Posts: 141
edited June 2014 in EggHead Forum
Question for the group:

How many of you with an 8-5 job (or something similar) do overnight cooks during the week?

How many of you egg while you're away from home, say at work?

I ask because I was thinking about making a pork butt for my in-laws for when I see them this weekend. As I ran through different scenarios in my head I started thinking about trying to finish a cook that may not be going as planned while having to get to work. Or trying to time a cook so something gets done at lunch or after work.

My father in law said "You can probably just put it on while you're at work and come home and it will be done!"

He might be right, but I don't think I have the confidence to do it yet. I've never had a fire go out but I have certainly had one fluctuate depending on how long ago I lit it.

Just curious about everyone's experience on the matter.
Lubbock, TX
Large BGE
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Comments

  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Ive cooked several overnight on work days. I run egg between 275 and 300. Its always ready by morning and I've never had fire try to go out at those temps.

    Little Rock, AR

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  • nolaegghead
    nolaegghead Posts: 42,109
    I've never done one when I wasn't here at home (because I was at work) but I've cooked plenty of overnighters and brought the finished product to work for company parties and group lunches.
    ______________________________________________
    I love lamp..
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  • DMW
    DMW Posts: 13,836
    Gotta love work at home days.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • stevethegreat
    stevethegreat Posts: 247
    ^^ What @DMW and @nolaegghead said.  I can do overnight cooks, but haven't worked up the nerve to do an at the office cook.
    Steve
    Outside of Appleton, WI - MBGE, LBGE
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Nope. No overnight L&S during the week. I reserve that for the weekend. But, I guess I could using the Stoker if I "really" wanted to. I make my own schedule but, it is still based on my customers needs. So having such a large service area and not necessarily knowing when I'll get home I choose to make other dishes during the business week.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • tksmoke
    tksmoke Posts: 776

    Working 7 days a week sucks, but turbo ribs and butts are completely doable, assuming I can get home at a reasonable time.  Turbo ribs take 2 hours on the Egg, while butts take 5 or so (6lbs).

     

     

    Santa Paula, CA
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  • stemc33
    stemc33 Posts: 3,567
    Have you ever heard of the Brown Bottle Flu(sick day)? Just kidding. I work 12 hour shifts and nights at that, so cooking thru the night isn't a big deal for me unless I'm at work. I've left my cooks for brief periods to run to the store, but not brave enough to leave it for long periods. Never know if something's gonna happen to prevent you from returning to the cook.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • fishlessman
    fishlessman Posts: 35,013
    what ive done is lit the egg at night just before bed and let it idle thru the night empty, at 4 am gave it a lite stir to remove some ash, tossed the butt in and gone fishing for the 8 hours, come back, turned the heat up a little to finish. i light the egg at night to save alot of time in the morning. if its not up to speed when you get back, foil it and finish turbo
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • dfrelich
    dfrelich Posts: 104
    I've done few cooks.  I work in DC -- an hour commute from home.   I have no problem leaving for work with the butt in the egg.  What I do is to set up the egg with bbq guru wifi around 11 p.m.  Get the fire going and established.  Then pop in the pork around midnight or so.  

    Come home around 4:30 and my butt will be ready.  (I typically leave for home from work early on these days though)

    I've not done brisket though.  Expensive.
    X-Large & Large
    Frederick County, MD
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  • GATraveller
    GATraveller Posts: 8,207
    I've done a couple of butts overnight during the week.  Used the DigiQ and pulled off first thing in the AM before heading out for the day.  Wrapped in foil and into the cooler - perfect pulled pork for dinner. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Me & Wilma both work. She works nights so there's usually no time for egging during the week. We visit my Mom who's rehabbing a broken femur every Saturday to cheer her up so those are usually shot. Sunday is my day for cooking. Mom's rehab stint is almost up so I can get some Saturday cooks in soon.
    Flint, Michigan
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  • bud812
    bud812 Posts: 1,869
    What is this work thing of which you speak???

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • BYS1981
    BYS1981 Posts: 2,533
    I don't think I'd ever do a cook while not home, too much at stake. Call me paranoid, our whatever name you want, but I'm nit risking my house.

    I work 8-6 weds and thurs, and 11-9 fri and sat, so I generally only cook on my weekend. I suppose I could do lunch on the egg on Fri or Sat, but I've never been so inclined.
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  • Ragtop99
    Ragtop99 Posts: 1,570
    low and slow is a weekend thing.  I generally want to be around the first hour or two to make sure it has stabilized and see at what temp it is settling in at. If I did this before work, I'd probably feel rushed.  A couple times I've been out most of the day with kids activities, etc. and left it alone.  But I'd occasionally check in remotely by calling home and having someone tell me the temp.  It's hard to get someone to believe that you want the draft door adjusted by less than 1/8" to tweak the temp.

    I donated my old weber to our old office and would sometimes do burgers and sausages at lunch.   No place to use a grill at our new office. :(

    Cooking on an XL and Medium in Bethesda, MD.
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  • tcampbell
    tcampbell Posts: 771
    I do overnights all the time.Cook a butt 12 to 15 hrs and wrap in the am.Just right for lunch.
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  • bbqlearner
    bbqlearner Posts: 760
    Done overnight cooks couple of times but always aims it where I finish before going to the office. Not ready to risk fire still going while I'm at the office.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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