I need to cook for about 25 folks this weekend and have about 6hrs. available to smoke something on the Egg...


suggestions?

Thats a no brainer ......... chocklet chip cookies and ice down a 120 quart ice chest of OakFarms Whole ... no 2% fo a party like that.

you could smoke a 20 pound turkey -- but I don't think that would feed 25 folks

Steaks -- only take about 4 minutes, but you could only do 4 or 5 at a time

3 boston butts would work - except that you will need about 20-24 hours to do them right

chickens - you can cook up to 5 of them at once if you have the one in the middle standing up

smoke some specklebelly geese beforehand and then make a dirty rice with the meat & drippings

deer meat meatloafs are fan-friggin-tastic when slow smoked on the egg


25 is a lot of folks -- best bet is to just go buy yourself another BGE and get them both rolling. Better hurry so that your messicans can build the additional wing onto the Taj-Ma-Egg-Porch.

12-15 gallons jambalaya, 12lbs fillets for fried fish,15lbs potato salad, cocktail sauce or remoulade, tarter sauce, and lemon wedges

Man I've cooked a many pots of rice every way emaginable. Even once on an open fire. But I don't think dat even I have da talent to cook a jambalaya on a BGE. This bein said I now surrender to da BGE Brigade. I must leave now wit my tail tucked between my legs.

QC - I wasn't talking about putting your black pot on the egg -- I was talking about smoking some chicken & sausage on the egg and then transferring that over to the black pot for the jambalaya....

But now that you mention it, I wonder how smoked rice would taste. Do like you said and actually put the pot on the egg and cook it...

Hmmmmmmm....

Put da egg aside and openfire that thing in da black pot.

I don't have a BGE. Don't really know the dimentions of your cooking surface, etc. That being said, if I only had six hours to cook with, I'd do chicken w/ jerk seasoning. Can do it beercan style, pieces, etc,. Walkerswood Jerk Seasoning is the best if you can find it. I ended up having to buy my last few bottles of it in a parking lot like a drug deal, but it was completely worth it.

Get them bitches drunk then take 'em to Golden Corral. When they wake up, they'll never know the difference.

Din't I tell yo ass to get the bigger pot?Now you have to buy another one.

seriously, it is only Tuesday (well, Wednesday now) and you say you only have 6 hours to cook for Saturday???

Just go get you 3 nice sized Boston Butts and put them on the egg about 20 hours before you are ready to serve -- 220-225 degrees should do it. It's not like you have to stand over it for the entire time monitoring like you would have to do on your old smoker. Use the last 6 hours fine tune your temps to ensure that everything is done at the right time (be sure to use your remote thermometer to keep track of internal temps). Plus, when your guests arrive and smell the smoke, you can just tell them that you have been slaving over the cooker all night and day. One taste and nobody will doubt you.

LMAO! Jon, I woke up this morning thinking the same thing and that is what I am going to do. I don't have a remote temp gauge yet. How about some marinade and cooking tips? Also, about half of that head count is kids. Reckon I still need three?

Go get you a polder remote thermometer at Academy - should be around $20.

No marinade. Set the butts out for about an hour before you begin to cook to get them close to room temp. Cover them in course ground sea salt and cayenne pepper (use more than you would ever think you would need - most of it will cook off).

Yes, still get three. It takes no longer to cook 3 than it does 1, so whatever you have left over, simply vacuum seal and put in the freezer.

Oh yeah - while you are at Academy, get you some hickory chunks (not the little chips). They will be about the size of your fist. Mix them in with your charcoal when building your fire. I don't ever soak them - just use them right along with the charcoal.

Dammit Jon you done made me get a wet spot on my shirt. Again.

All Jokes Aside ...... I wood follow the Capt'ins deal.

Jon are you telling me that in all of your BGE cooking experience that the best damn Boston Butts you've eaten have been seasoned with salt and red pepper?



If you say so, I'll believe you. But it is gonna be awfully hard not to resist rubbing those things down with some good rub/marinade or even injection

Hizzy - just let the egg do all the work for you. No need to complicate things.

Or you could put a chicken , a pork roast , and a beef roast... season well , buy a heavy foil pan from Wal-Mart that will fit in the BGE then , add red potatoes and carrots , bananna peppers ( sweet ) bell peppers , and onions to the bottom cover w/ aluminum foil. Let it cook undisturbed for 3 hrs. I promiss that you'll be satisfied...

It just came to me last night..........................................
Put two whole ribeye's on der and have smoked PRIME RIB.

Hizz I do my butts like this. I do as the Capt says and let them set out until they are approx room temp. I coat the butt with mustard and then cover with a heavy dose of John Henrys east texas pork rub. I coat the butt[s] very heavily with the John Henrys. I then put on the egg while the temp is about 400 degrees. This is to brown the butts real nice. Taper the heat back and cook for 6 hrs . Then I shake on some more John Henrys and then double wrap with alum foil. Another hour on the egg and then toss into a cooler and close the lid. A couple hours in the cooler and the butt will fly apart. Do three or four one day and three or four the next day and you will have enough to serve up your guest and some left over for Brooks and me.
Randy