Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Saturday Sausages and Beer

CornfedCornfed Posts: 1,324
edited 5:43PM in EggHead Forum
Did some quicky "hot italian" sausages this evening coated simply with Dizzy Pig Swamp Venom. These were grilled direct at about 350* rolling/rotating every 15 minutes or so. I served these (to myself) sliced with Green Mountain Gringo Hot salsa and French's Classic Yellow mustard on the side. The process was basically gather as much salsa and mustard as possible on the fork before stabbing sausage.[p]Excellent!!! Very simple, a little spicy, and the perfect complement to several Saturday evening beers before beginning the next work week (unfortunately on a Sunday).[p]I heart Dizzy Pig rubs,
Cornfed

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