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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Home made kielbasa (pics)
On Saturday I ground up an 8 lb butt, seasoned it, and stuffed it into casings. I let them cure in the fridge overnight and smoked them with cherry and pecan wood on Sunday morning. They took on a lot of color.[p][p]
For dinner last night I cut a pound of it into 3/4" lengths, cubed 4 potatoes, and sliced an onion. I mixed that with 3/4 cup white wine, 1/4 cup Dijon honey mustard, and 2 Tbs brown sugar. On the Egg at 400 dome for about an hour and 20 minutes stirring it up every 15 minutes. Good stuff! -RP[p]