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
4yh of July Boudain sausage making(pics)
First of all, happy 4th of July to all![p]Second, this is not OT because I'm going to cook it on the BGE.[p]After tjv's post about this sausage I got curious about it. Having never heard of it before, I decided to scour the recipes for it and come up with one that contained the ingredients consistent with most of them. I elected to not use hog liver.[p]Start off by simmering pork butt with an onion, bay leaves, and black peppercorns until it is falling apart.[p][p]Remove the meat and strain off and reserve the broth.[p][p]Cook the rice with some of the broth.[p][p]Gather up some hog casings, parsley, scallions, salt, white pepper, and cayene pepper.[p][p]Grind the meat, I used the coarse plate.[p][p]Mix the rice into the meat and add the rest of the ingredients. Mix thoroughly adding enough reserved broth to keep it from sticking to you hands.[p][p]Stuff it.[p][p][p]I got six 1' links out of this batch. Now can someone tell me how to cook and eat this stuff, and what sides go with it? Do you put condiments on it? -RP[p]