Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Wilma Porked the Sausage
Options
Fred19Flintstone
Posts: 8,168
Wilma prepped the pork loin stuffing it with kielbasa. What did you think I meant? Cooked raised direct at 350.
Sorry no plate shot. I thought this thread could use a fork though. Thanks for looking!
Flint, Michigan
Comments
-
I'll keep quiet on this.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
-
-
Looks like two sausages.
-
You keep on saying that word 'porked.' I do not think it means what you think it means.
LBGE
Pikesville, MD
-
Good use of the sausageGreen egg, dead animal and alcohol. The "Boro".. TN
-
Uhhhhh....
We can discuss live next weekend
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum