Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Queso Bacon explosion fattie

TerrebanditTerrebandit Posts: 1,621
First one on the BGE I will affectionately call it a queso bacon explosion fattie because that's describes it best. Ingredients are Kraft Velveta, Rotella, Jimmy Dean original pork sausage, rub, and a bacon weave. 275 indirect heat to 175 internal. Took about 2.5 hrs. imageimage
Dave - Austin, TX

Comments

  • MJGMJG Posts: 349
    I'd hit that.
    Large Big Green Egg in a nest. North Shore of Boston.
  • FoghornFoghorn Posts: 3,864
    MJG said:

    I'd hit that.

    +1

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • ChubbsChubbs Posts: 6,692
    Little more cheese and I would eat the whole thing. That amount of cheese-- I would hit half of it. B-)
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • TerrebanditTerrebandit Posts: 1,621
    Yeah, I think some of it leaked out but other pieces had more. I ate those ones. :)
    Dave - Austin, TX
  • MrCookingNurseMrCookingNurse Posts: 4,393
    you just ruined my day, but only because I'm hungry and don't have one of those


    _______________________________________________

    XLBGE 
  • That looks really good.
  • calikingcaliking Posts: 8,161
    Can hardly go wrong with a fatty of any kind.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SmokeyPittSmokeyPitt Posts: 8,589
    That is redneck fabulous. Nicely done!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Village IdiotVillage Idiot Posts: 6,953
    Does that come with a syringe, so it can get to the arteries a little faster ?   :))
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • LizzieSampsLizzieSamps Posts: 894
    I have to try one of these! 
  • milesbrown4milesbrown4 Posts: 314
    Foghorn said:
    I'd hit that.
    +1
    Indeed
  • Cedar121Cedar121 Posts: 1
    Looks Awesome!  Can you please share details on the quantities of the ingredients as well as the process of how you shaped the sausage around the queso. 
  • TerrebanditTerrebandit Posts: 1,621
    Cedar121 said:
    Looks Awesome!  Can you please share details on the quantities of the ingredients as well as the process of how you shaped the sausage around the queso. 

    I used about 1.5 lb of jimmy dean pork sausage. I flattened out the sausage to about a 1/2 inch think square patty that was about 3/4 the length of a bacon strip on each side. I chunked up a good amount of Velveta cheese and opened up a can of rotel. I spread the cheese and rotel in the center of the sausage pattie, leaving about a 1 inch uncovered edge around the perimeter. I put it back in the fridge to firm everything up. Then i rolled it up with the assistance of a spatula, sealed up the ends to prevent leakage, and added a bacon weave blanket over the top of the sausage roll. I also put a good coating of rub over the bacon weave.
    Dave - Austin, TX
Sign In or Register to comment.
Click here for Forum Use Guidelines.