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Doing my first egg demo.

texaswig
texaswig Posts: 2,682
in EggHead Forum
Friday after next on the 27th I'm doing my first demo. I'll be doing my pulled pork sliders. Also some tacos with the same pork. probably some kind of simple dessert. Thinking about reheating unwrapped just so there's something cooking on the their egg for show. The night before when do you think I should cook it up to 190 ,195?

2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

scott 
Greenville Tx
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    edited September 2019
    I’d just get it to the finish line. Are you alone and how long is the demo? Is the store buying the food? 
     Keep it simple and give them great food. It doesn’t take a whole lot to impress the average joe. I would be inclined to keep the butt wrapped or in a foil pan to retain the juices. 
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  • pgprescott
    pgprescott Posts: 14,544
    Keep things simple and easy on yourself so you have plenty of time to converse with the attendees. Your personal experience and testimony is key. Take your time, relax, and enjoy yourself.   
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  • texaswig
    texaswig Posts: 2,682
    Yep they're buying the food. I figured I would just undercook them a little bit.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • pgprescott
    pgprescott Posts: 14,544
    texaswig said:
    Yep they're buying the food. I figured I would just undercook them a little bit.
    You can do that. Just not sure how much time you have to heat it up and complete the cook. You will be reheating from what, 34 degrees or so? If you have plenty of time before the patrons arrive, sure. Do you have help with serving? 
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  • ryantt
    ryantt Posts: 2,558
    When I do pulled pork at events I generally do it at home the night before and and FTC it to the event.  At the event I’ll get the egg rolling smoke and just set the butts on there when the people start to show up.

    As for desserts may I suggest s’mores cones, easy fun and grab and go.   
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • texaswig
    texaswig Posts: 2,682
    I've got a couple hours. I'm thinking about just putting them for my egg into theirs. I got some help.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • kl8ton
    kl8ton Posts: 6,434
    edited September 2019
    On a side note... aren't you the one that bought some lot with a man cave building?   How's that going? 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • texaswig
    texaswig Posts: 2,682
    @ryantt that's kind of what I was thinking. I've never done the cones I might give those a try. @kl8ton yep that's me. I've done a ton of cleaning up on the place. Still working on it slowly but surely.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • lousubcap
    lousubcap Posts: 36,919
    No pearls of wisdom here other than to say congrats on being afforded the opportunity.  You have obviously made quite a favorable impression.  Enjoy as you will nail it.
    Look at it like a big production where you are involved in all the planning details.  When it comes to the execution, the audience is always impressed since all they know is what they see and no level of the details and background effort.
    That's when you sell the BGE's.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • DoubleEgger
    DoubleEgger Posts: 19,221
    Nothing to add but how’s your place coming along? 
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  • texaswig
    texaswig Posts: 2,682
    @lousubcap I'm sure you're right no matter what people always seem to be expressed. @DoubleEgger it's coming along not as fast as we want. Just been super busy with regular life stuff. Projects are always the ones that suffer. I'll take some photos make a post soon.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • SaltySam
    SaltySam Posts: 887
    Another vote for the sugar cone s’mores.  That’s what put my kid and I over the top at a competition a couple years ago.  Desserts are very popular!

    LBGE since June 2012

    Omaha, NE

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