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.
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]