Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Lazy Sunday
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
-
-
Forgot about the done thermometer. Can't use it when using the BGE extender on top of the adjustable rig.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Been there done that!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Our 4 year old grandson made a pig of himself over your sausages. And I agree with him they were deliciousLarge, small and mini now Egging in Rowlett Tx
-
Did you say hi to everyone or just shun the noobs? :((Green egg, dead animal and alcohol. The "Boro".. TN
-
Good lookin sausage. The ones that were attacked by the therm will just have to be the chef's treat.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Two hours in. I talked to everybody who came by @henapple
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Dammit... It's just me.
~X(Green egg, dead animal and alcohol. The "Boro".. TN -
Looks great!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
7 hours and done! Was able to stay below 180 till the last hour when I got impatient and cranked it up to 200 to finish.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
What IT do you pull them at? Are they fully cooked when you pull them?They look gorgeous btw.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Sausage looks great @Griffin. I have tried low & slow sausage cooks on my egg twice, and the casing was so tough I had to peel it to eat it. I assume you do not have this issue. What am I doing wrong?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
-
150-155 which I feel comfortable with when I grind the meat myself. Then straight into an ice bath to stop the cooking. Toss 'me back on the grill to cook when I'm ready to eat one.caliking said:What IT do you pull them at? Are they fully cooked when you pull them?
They look gorgeous btw.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Haven't had that problem. I start at 140 no smoke for an hour. Then wipe down with a dry towel, apply smoke and bump it to 150 for an hour. Go up 10 degrees every hour till about 180 or 190 and wait. If I'm rushing, I'll go 200-205. Ice bath for 20-30 minutes after pulling them then bag, tag and freeze.Cookinbob said:Sausage looks great @Griffin. I have tried low & slow sausage cooks on my egg twice, and the casing was so tough I had to peel it to eat it. I assume you do not have this issue. What am I doing wrong?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Done. So sick of smelling smoke after the Plano fest and this. Won't be Egging for awhile..at least till Tuesday.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Absolutely beautiful. I'm going to have to try that method. It sounds real good. And it would be easy to do with my Stoker
-
Nice job, looks tasty.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
-
Those look awesome! I've been wanting to get a grinder and make some myself.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
That's impressive. Really. All the time and effort involved. Where do get all the time to do this? I'm sure the work is worth when all you need to do now is heat and eat.
I like my butt rubbed and my pork pulled.
Member since 2009 -
@thailandjohn if you follow that method, make sure that your sausage recipe contains some type of Cure in it. It spends way too much time in the danger zone and people could get sick or even die otherwise (botulism)
@TUTTLE871 you were invited...
@shtunal3 you know you want to. If you do, I'd keep it simple on the first few attempts.
@500 I find time. Granted, this isn't something I have the time to do every weekend. One of the reasons I did 15lbs. This should last a good long while. I bought the pork to mix in on Friday. Pork and venison cubed up. Saturday night (after attending the Plano Eggfest and helping my brother install a new bathroom window), the meat went throught the grinder once (medium plate), spices added in, then back through the grinder on fine. Sunday morning, slept in a little late. Got up and mixed in the jalapenos and cheese, stuffed the sausage. Let air dry for about an hour while I lit a few coals in the mini. Transferred about 5 coals over to the large, added in all the racks and equipment and hooked up a pit controller. Got it stabilized at 140 and tossed in the sausage. Then its just a matter of waiting (and cleaning up the kitchen that I destroyed before Mrs G got back into town). Total cook time was only about 7 hours (11:30-6:15). You'd spend more time actually cooking a shoulder or a brisket than slow smoking sausage. You just need to break up the prep time into manageable chunks.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum