Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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edited 12:37PM in Pork
Ingredients10 # boneless pork butt
5 T sweet paprika
1/4 cup kosher salt
2T + 1 1/2 tsp ground coriander
2 1/2 tsp crushed red pepper
1 1/4 tsp allspice
1 1/4 tsp ground cinnamon
1 1/4 tsp ground cloves
18 cloves minced garlic (1/2 c)
1 1/4 c water
2/3 c red wine vinegar
InstructionsGrind partially frozen* pork through large (3/8”) disk.
Mix in spices and liquids with hands.
Grind again after re chilling , then cover and refrigerate overnight. [We divided into 2 10” X 12” X 3” aluminum trays] Partially freeze then stuff.

Hot smoke 175 - 200 4-5 hours to internal temp 160F**
[We just packaged FRESH and froze until use.]

we placed on rapid freeze section of chest freezer at least 30 minutes before grinding.....more time won’t hurt
**we skipped this partNotesRecipe adapted from Home Sausage Making (2003), Peery & Reavis.Number of Servings: Time to Prepare:
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