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National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Wailing Angus Beef

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Wailing Angus Beef
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  • Armadillo Eggs on the Egg

    Ingredients
    • 15-25 Jalepenos
    • 1 lb Hot pork sausage
    • 2 Cup Bisquick
    • 2 Cup Shredded Mozzerella Cheeze
    • 1 Cup Shredded Pepper Jack Cheeze
    • 1 package of shake"n"bake
    • 1 Large Egg

    InstructionsPrepare Jalapenos-
    Slit one side of the pepper and use a mellon baller to remove the seeds and ribs
    Prepare the Dough-
    Mix Bisquick, sausage and Jack cheese by hand
    Stuff the Peppers with Mozzerella (or jack, if you prefer)
    Pat small pieces of the Bisquick mixture flat and wrap around the stuffed peppers.
    Beat the egg well and first roll the pepper wrapped in dough through the egg, and then roll to completely cover in Shake'n'BakeSet the BGE up for indirect cooking at about 350-400 and place the 'eggs' onto a cooking grid. Cook for approx. 20minNotesNumber of Servings: Time to Prepare:
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