u/BBQTestPit

Made these for a recent catering event using vine-ripened Ombrés cherry tomatoes, fresh basil, marinated mozzarella and premium olive oil from The Olive Scene.

I reduced their Traditional 18-Year Balsamic into a glaze and sent it separately so it wouldn’t separate from the olive oil during transport. The customer drizzled it over the skewers immediately before serving.

For a catered event, would you prefer the balsamic already drizzled or served on the side?

These came out absolutely perfect. Just not sure where my sliced pics went.

These came out absolutely perfect. Just not sure where my sliced pics went.

These came out absolutely perfect. Just not sure where my sliced pics went. Seasoned perfectly with Boost Your BBQ Beef Blanket and smoked for 9 hours.

These came out absolutely perfect. Just not sure where my sliced pics went.

100 chicken quarters and 2 turkey breasts. Get your smoke on!

100 chicken quarters and 2 turkey breasts. Get your smoke on!

100 chicken quarters and 2 turkey breasts. Get your smoke on!

100 chicken quarters and 2 turkey breasts. Get your smoke on!

Grilled to perfection, tender moist chicken breast seasoned with salt, pepper, lemon zest, and a little cayenne pepper. Then grilled and topped with fresh made bruschetta and 18 year aged balsamic vinegar.

Got her loaded up again. 140lbs of pork, 6 racks of ribs and 43lbs of brisket. Plus some tallow on the side.

Got her loaded up again. 140lbs of pork, 6 racks of ribs and 43lbs of brisket. Plus some tallow on the side.

Got her loaded up again. 140lbs of pork, 6 racks of ribs and 43lbs of brisket. Plus some tallow on the side.

Since so many people cried that I had room for an extra rack on my previous post. I realized that was taken before I added 5 more slabs for a total of 57 slabs, not 52 to max it out. Those 5 slabs went on hotter areas not normally used but I made do with constant rotation. And no, there isn't room for 1 more slab on top.

The time has finally come. I've had this smoker since the first week of December, only used 1 of the top shelves so far. But today I needed both, maxed out at 57 slabs of ribs 52 fit comfortably but luckily I added the extra front and back racks over the firebox and smoke collector to fit the other 5 slabs. The last 7 slabs had to go on my Yoder YS640s.

My old Big Green Egg base finally gave up the ghost after years of loyal service. I bought it in 2006. Instead of tossing it, I figured why not give it a second life? I cleaned it up, popped in some soil, and now it’s home to a happy sweet basil plant chilling on my deck. Found a nest on Facebook for $25 bucks.

The thing is surprisingly perfect for this — super sturdy, holds a ton of soil, and looks way better than I expected. The basil has been going crazy in it too.

Not sure if this is genius level recycling or just me refusing to let go of my broken Egg 😂 Either way, it’s growing herbs now instead of brisket.

What do you all think? Anyone else ever repurpose their cracked/damaged Egg parts? Would love to see other creative fixes.

If you like pickles you've got to try these. My buddy's pickle company and he hit this one out of the park!

Link in comments.

Ran this on the Large BGE around 250°F dome, plate setter in, post oak chunks.

Let it go unwrapped the whole time and the bark came out way better than when I foil. Took longer but honestly worth it.

Pulled around 203°F and rested in a cooler for a couple hours. Super juicy.

Ended up turning it into this design after the cook because I couldn’t help it 😂

Anyone else fully off the wrap train on butts?