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Recipe suggestion for a crowd that can be made ahead
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Foghorn said:caliking said:20stone said:BJM2932 said:
I was at meadow creek BBQ supply yesterday picking up stuff for the sauce and rub exchange. I was checking out their awesome stick burners and thought that I would be the man if I pulled in towing one behind my jeep and did a whole hog. I think digging a hole in their yard would buy me a spot on the do not invite back list from my aunt.
If if you want to crush brisket for 20 and are tempted by a stick burner, get a Karubacue. @The Cen-Tex Smoker has one and it's awesome for that purpose.
You must think he's some kind of sucker like your other "friends"!
Yeah, who would fall for crap like that?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey said:
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
You must think he's some kind of sucker like your other "friends"!
If he isn't as smart or gullible as my "friends" too bad for him and his family as they eat sad little burgers instead of the finest brisket they've ever had. I'm just trying to help.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:
You must think he's some kind of sucker like your other "friends"!
If he isn't as smart or gullible as my "friends" too bad for him and his family as they eat sad little burgers instead of the finest brisket they've ever had. I'm just trying to help.
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I am a second for pasta dishes, had a Memorial Day party and did lasagna and mac and cheese pans ahead of time. Thru them on the egg as needed.XL, 2-Lg, Mini, 36" Blackstone (Formerly CM23)
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Is it safe to assume you'll be having a seafood boil already, given where you'll be?
I think you should skip getting complicated and get a crapton of brats and other sausages, cook up tons of peppers and onions, get some good rolls, beans, slaw, etc. Outdoor food. Everyone happy. -
20stone said:Focker said:Barbacoa.
Toast chiles, rehydrate in chicken broth, add some chipotles in adobo, citrus, roasted garlic, toasted cumin, dried Mexican oregano, s and p, puree, sear, braise on the egg in a DO until tender.
Make corn tortillas, pickled red onions, salsa ahead. Plan b, buy them at a local taqueria.
Warm tortillas via comal on site, hold. My warmer will keep tortillas for a couple of hours. ATK tested them all, this one stood tall.
Hold smoked barbacoa in crockpots or better yet, SV.
Serve with Mexican parm(Cotija), fresh cilantro and lime wedges.
I love PSB, but playing second fiddle to pulled pork, which is also using the same bun platform and 2D flavor dimensions, would be too much for me.....go 4D.
Not a bad starting point for references.
http://www.seriouseats.com/2012/04/better-than-chipotles-beef-barbacoa-tacos.html
Here is a writeup I did awhile back - http://eggheadforum.com/discussion/1190013/beef-cheek-barbacoa-redemption/p1
I am a big fan of beef cheeks for this purpose, if you can get them. I order from 44 Farms locally, and can squeeze 8 lbs into my Sous Vide Supreme. If you have a Joule or Annova, more is more.
Do that with fresh tortillas, and you will be the man.
https://tvwbb.com/showthread.php?70665-Beef-cheek-meat-for-tacos
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
One of my favorite go-to crowd dinners is jambalaya. Fine a recipe (not one of those that has tomatoes in it...please) and revise it.
Here is the deal, for your meats you can cook chicken, pork and sausage ahead of time on the egg. Doesn't even have to be completely done, just yummy looking. Then prep all the veggies ahead of time... saute everything with seasoning. Chop up the meat, mix it with the veggies (onions, peppers, celery, spices) and throw it all in the fridge.
Then, when it's your turn to you throw in a pile of rice, the mixture described above, and a bunch of chicken stock. Bring to boil, throw in some fresh shrimp at this point if you want, cover, reduce to simmer, don't open the pot.
It's an awesome meal and all the hard work is done ahead of time. You can make it as spicy or mild as you want by the sausage you put in it. For meat I usually use andouille sausage, smoked turkey sausage and a smoked pork chop... the chicken I use is boneless skinless chicken thighs. It's awesome.
LBGE/Maryland
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