It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
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Well…I weathered my first attempt at making summer sausage.
~20 lbs of fresh bone–in ham produced 15lbs of sausage meat. I double ground the meat, measured out the seasoning and pink salt appropriately and mixed by hand. Then Mikey (No. 2 Son) and I stuffed nine sausages. Next it was to the fatman (med. BGE) at 250 degrees dome temperature using cherry wood chunks for an indirect smoke. Seven, yep, seven hours later the sausages were pulled from the egg at 160 degrees and allowed to rest overnight.
Can’t say I replicated the So. Ill recipe taste but it turned out to be a very tasty summer sausage, more in line with Hickory Farms…but much better (obviously ‘cause the wife and Mikey liked it).