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Italian Sausage and Brisket Sliders...

DrZaiusDrZaius Posts: 1,481
edited November -1 in EggHead Forum
I decided to cook a dish that I served at Vidalia1's gathering this past weekend. It is Italian Sausage and Brisket Sliders.

Here we go!

Combine equal parts of Italian Sausage (casing's removed)with Ground Brisket. I double ground the Brisket on Vidalia1's recommendation and the texture was perfect...
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Make into small balls and then place between two squares of wax paper and squish with a pot or something heavy. The great thing is they are perfect from freezing as well this way...
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Heat up your CI and make sure you have a little pan seasoning meat for the onions and peppers...

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Add the peppers and onions and cook them 15 to 20 minutes then you can start cooking the sliders...
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DONE!!!!of course Kings Hawaiian is the only way to go...
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This is the greatest signature EVAR!
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Comments

  • FidelFidel Posts: 10,168
    And served on the fine china.

    Excellent choice of animal products, fine sir.
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  • Well done you DAMN DIRTY APE!!!

    Sorry, I've been holding that in since I first read your handle. If you have a problem with it you can pry those sliders from my cold dead hand!
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  • rockytopscrockytopsc Posts: 856
    Those were mighty tasty!!!
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  • BENTEBENTE Posts: 8,337
    they were really good the other day!!

    i got a really good picture of them...

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • DrZaiusDrZaius Posts: 1,481
    FYI for all you Mfer's out there. I have just completed my hotel reservations and tickets for the fest this year. :evil: HAHAHHAAHHAAHAHAHAHAHA :evil:

    Now everyone has plenty of time to pick up those pesky antibiotics! :P :P :P :P
    This is the greatest signature EVAR!
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  • FidelFidel Posts: 10,168
    I didn't get to try one because Doug cooks so dang slow.
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  • DrZaiusDrZaius Posts: 1,481
    Fidel wrote:
    I didn't get to try one because Doug cooks so dang slow.

    That may be true. Your picture was a big hit with Terry though. :woohoo: :woohoo: :woohoo:
    This is the greatest signature EVAR!
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  • MickeyMickey Posts: 15,796
    That looks like a party on a bun :) Would have to be a good thing for a bunch of people..
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • BENTEBENTE Posts: 8,337
    or burn ointment in my case :pinch:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • HossHoss Posts: 14,587
    LAWDAMERCEY! Dat's a KEEPER! Thanks for da post. :)
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks that's a keeper. :P Tim
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  • hornhonkhornhonk Posts: 3,837
    I love this Forum :P Just when you think you've seen it all...
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  • masoneggmasonegg Posts: 20
    me too
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  • vidalia1vidalia1 Posts: 7,091
    Now those were really tasty...I have to make those myself real soon... :)
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