Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

The Grind! and Related Activities

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited November -1 in EggHead Forum
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time to sample some chorizo ABTs, with and without cream cheese --

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along with brisket burgers :woohoo:

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back to today's work

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(not pictured)

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Linguisa


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Andouille

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samples with dinner :woohoo:

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Tomorrow, we bag today's and divide the booty B) :woohoo:
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Comments

  • D**N that look's good!!
    BGE'er since 1996
    Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • DrZaiusDrZaius Posts: 1,481
    Man I need to try making some sausage now. Thanks DOW!
    This is the greatest signature EVAR!
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  • LDDLDD Posts: 1,225
    great job.

    "divide the booty" :laugh: :woohoo: :silly: :whistle:
    context is important :)
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  • egretegret Posts: 4,018
    Looks great, Kari! :lol: You've come a long way since I saw you spilling saki all over the judges!! :woohoo: :woohoo:
    image
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  • Thanks, I think ;)
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  • Aye, Cap'n
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  • A TON of work, but nice rewards :)
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  • And taste of each changes as they meld.....will be fun to make the journey with each type ;)
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  • FidelFidel Posts: 10,168
    Please kids, don't try this at home:

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    Always cut away from your hands.....this picture is scary - must be a holdover from my days in the packing house.


    Hope the sausage turned out terrific.
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  • stikestike Posts: 15,597
    food looks great.
    did you trim the fat and toss it? i find most recipes actually call for ADDING fat. no one said sausage was healthy! :laugh:
    ed egli avea del cul fatto trombetta -Dante
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  • Serial GrillerSerial Griller Posts: 1,186
    Wow! Nothing like home made!
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  • LobichoLobicho Posts: 557
    ohhh my goood...
    you are into serious bussines..
    you are like my idol...
    wow!!!
    My respects!!!
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  • we tossed some of the hard exterior fat on the brisket, but was PLENTY left as you can see in "the grind" shot ;)
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  • eenie meenieeenie meenie Posts: 4,391
    OK, I'm drooling even more. I think someone might confuse me with Tucker. :lol: :lol: :lol:
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  • only if he wears the pink polka dotted apron :laugh:
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  • :laugh:

    she doesn't know it can be turned into a left handed knife :whistle:
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  • Bear 007Bear 007 Posts: 343
    That looks really good! You girls put allot more work into yours than I did!!
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  • 1st time -- big learning curve, but with that amount of meat we caught on by the end of the first day :laugh:
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  • EGGARYEGGARY Posts: 1,222
    What brand of Meat Grinder do you have ? I looked at the Waring model.

    How were the brisket hamburgers ? Were they just all brisket ? Were they juicy ?

    Thanks.

    Gary Captol
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  • cookn bikercookn biker Posts: 13,272
    Gary, The ginder/stuffer is Northern Industrial.

    http://www.northerntool.com/shop/tools/product_36989_36989
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  • EGGARYEGGARY Posts: 1,222
    Molly,

    Thanks. Today I ordered the STX Turboforce 3000 Meat Grinder. I hope I know what I am doing. I want to make hamburgers with good meat. I got it on Amazon,
    $129 plus shipping.

    Gary
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