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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Corn-husk sausage----bacon wraped boudin

Thanks to my sister...and my brother n law...for bringing this over....it was GREAT!!
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Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,368
    Wow
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Solson005Solson005 Posts: 1,907
    That sounds awesome!  =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • nolaeggheadnolaegghead Posts: 14,197
    Holy lump lighters!  Looks like my kinda operation!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 27,320
    edited March 2013
    Louisiana Meets Mexico. Cool

    Steve 

    Caledon, ON

     

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  • henapplehenapple Posts: 14,416
    you can't post this without a recipe.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Super cool. We need more stuff like this on here. Great job and thanks for posting.



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  • Wow that looks good I didnt know what boudin was sounds real good,  yes a recipe would be good.
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  • RoundTownerRoundTowner Posts: 125
    Well....it was on the fly.....we ground a 7lb. pork shoulder (shank half)through the sausage plate one time only....some celery, and a hand full of green onion....salt, pepper, garlic power, cayenne pepper, to taste, soak the corn husk....wrap (2) large end overlap large end...wrap, tuck, tie....( you old hippies should get the hang of this step) and cook off ... Hold temp about 350'.. #:-S
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  • RoundTownerRoundTowner Posts: 125

    Well....it was on the fly.....we ground a 7lb. pork shoulder (shank half)through the sausage plate one time only....some celery, and a hand full of green onion....salt, pepper, garlic power, cayenne pepper, to taste, soak the corn husk....wrap (2) large end overlap large end...wrap, tuck, tie....( you old hippies should get the hang of this step) and cook off ... Hold temp about 350'.. #:-S

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  • RoundTownerRoundTowner Posts: 125
    Used the plate sitter.... Bacon wrapped boudin ....slice 1" or so...wrap ..... Cook off direct heat :-\" general dollar BBQ sauce, with a good bit of Tabasco !!
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  • RACRAC Posts: 1,434
    Awesome!

    Ricky

    Spring, TX

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  • MickeyMickey Posts: 16,408
    Don't forget your friends
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • RoundTownerRoundTowner Posts: 125
    Mickey said:

    Don't forget your friends

    I bet Archer could eat a dozen =))
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  • MickeyMickey Posts: 16,408
    Don't forget your friends
    I bet Archer could eat a dozen =))

    You don't tell Archer.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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