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Cook ideas for 8 - 10 people tonight?

DeltaNu1142
DeltaNu1142 Posts: 266
in EggHead Forum
I'm going to be headed out to buy some goodies for a cook tonight. I can probably light the Egg as early as 3pm. We'll eat by 7-8:00, so a low & slow smoke is out of the question. Any ideas to share with me?

This beef tenderloin looks like it came out awesome!
LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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Comments

  • SciAggie
    SciAggie Posts: 6,481
    Spatchcock chicken, beans, mac & cheese - fajitas and all the fixin's - flatten some chicken breasts or boneless thighs and stuff with some goodness...
    That's a couple ideas off the top of my head. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • DeltaNu1142
    DeltaNu1142 Posts: 266
    I DO have some chicken breasts... I just found a deal on pork loins as well. Maybe an all-white-meat grill...?
    LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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  • pgprescott
    pgprescott Posts: 14,544
    I'm gonna suggest pork tenderloin or loin. Might be better in a mixed crowd as far as serving protein to varied doneness. I like to truss to tenderloins together using twine and cook to 135-140. Rest the meat, cut twine and cut into 1" medallions. Easy and delicious. It's far less expensive too, if that's even a concern. Good luck. 
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  • chef_jeff
    chef_jeff Posts: 7
    Can't go wrong with pork tenderloin with some sort of fruit reduction sauce. 
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  • pgprescott
    pgprescott Posts: 14,544
    chef_jeff said:
    Can't go wrong with pork tenderloin with some sort of fruit reduction sauce. 
    Now I'm drooling. Thanks. 
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  • SciAggie
    SciAggie Posts: 6,481
    pgprescott said:
    chef_jeff said:
    Can't go wrong with pork tenderloin with some sort of fruit reduction sauce. 
    Now I'm drooling. Thanks. 
    +1
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • smbishop
    smbishop Posts: 3,061
    Made pork chops last night, they were Eggcellent!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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