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The Best Appetizer That You Will Ever Eat.

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Comments

  • GATraveller
    GATraveller Posts: 8,207
    We cube it and serve with crackers when tailgating. There's no wrong way. I may have eaten it cold out of the fridge once or twice maybe. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,450
    @SGH Just mixed it up. Anyone know roughly how long it takes to cook at 350°. Have a shoulder on turbo style right now. Was going to throw it on for he game tonight as well. Pics to follow. 
    Midland, TX XLBGE
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  • SGH
    SGH Posts: 28,891
    Hook_emHornsfan_74 said:
    @SGH Just mixed it up. Anyone know roughly how long it takes to cook at 350°. Have a shoulder on turbo style right now. Was going to throw it on for he game tonight as well. Pics to follow. 
    Roughly an hour depending on how big you made it. It also cooks a tad slower in a pan. With that said, I still prefer using a pan. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,891
    Hook_emHornsfan_74 said:
    @SGH Just mixed it up. Anyone know roughly how long it takes to cook at 350°. Have a shoulder on turbo style right now. Was going to throw it on for he game tonight as well. Pics to follow. 
    Due to its relatively short cook time, start checking it around 45 minutes to get an idea of where you are at. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,450
    SGH said:
    Hook_emHornsfan_74 said:
    @SGH Just mixed it up. Anyone know roughly how long it takes to cook at 350°. Have a shoulder on turbo style right now. Was going to throw it on for he game tonight as well. Pics to follow. 
    Due to its relatively short cook time, start checking it around 45 minutes to get an idea of where you are at. 
    Ok thanks!  Stand by for photos!
    Midland, TX XLBGE
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  • Richard Fl
    Richard Fl Posts: 8,297
    This is one we eggjoy. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1341099&catid=1

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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,450
    Just took it off he grill.  Waiting for guests to get here to cut into it. Can’t wait. 
    Midland, TX XLBGE
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,450
    Oops. I hate bell pepper so I used roasted green chili’s. 
    Midland, TX XLBGE
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  • SGH
    SGH Posts: 28,891
    Hook_emHornsfan_74 said:
    Oops. I hate bell pepper so I used roasted green chili’s. 
    Nothing wrong with that my friend. Standing by to hear your final analysis.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,450
    Holy crap @SGH this is amazing. 
    Midland, TX XLBGE
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  • SGH
    SGH Posts: 28,891
    Hook_emHornsfan_74 said:
    Holy crap @SGH this is amazing. 
    Glad to hear you enjoyed it my friend. It’s cheap, simple to make, and down right good. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DoubleEgger
    DoubleEgger Posts: 18,232
    Bumpity Bump 

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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,839
    That’s something that I haven’t made in a while.
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  • SamIAm2
    SamIAm2 Posts: 1,963
    @SGH - Thanks for this recipe. Did not have green onion so I used a large shallot and a whole red pepper instead of the 1/4 you mentioned in a later post. You are right about the flavor and the grease. I had put holes in the bottom of the aluminum pan and captured grease in a drip pan but there was still a lot left in the pan. Made this last evening and served with Jasmine rice. Wow. Will do this again. 

    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • SGH
    SGH Posts: 28,891
    DoubleEgger said:
    Bumpity Bump 

    It looks mighty fine brother Double. Hope you enjoyed👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,891
    SamIAm2 said:
    @SGH - Thanks for this recipe. Did not have green onion so I used a large shallot and a whole red pepper instead of the 1/4 you mentioned in a later post. You are right about the flavor and the grease. I had put holes in the bottom of the aluminum pan and captured grease in a drip pan but there was still a lot left in the pan. Made this last evening and served with Jasmine rice. Wow. Will do this again. 

    Yours looks excellent my friend. Glad that you liked it. It’s one of those things that are so simple and yet spectacular. It is honestly one of our very favorites.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • smokingal
    smokingal Posts: 1,025
    edited July 2019
    Looks good.  Hmmm.  I wonder how well this would work with turkey or chicken sausage.  Probably not enough fat.  Duck sausage?
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • SGH
    SGH Posts: 28,891
    smokingal said:
    Looks good.  Hmmm.  I wonder how well this would work with turkey or chicken sausage.  Probably not enough fat.  Duck sausage?
    I have tried it with turkey and did not care for it at all. This is one of those times the more fat the better👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • smokingal
    smokingal Posts: 1,025
    SGH said:
    smokingal said:
    Looks good.  Hmmm.  I wonder how well this would work with turkey or chicken sausage.  Probably not enough fat.  Duck sausage?
    I have tried it with turkey and did not care for it at all. This is one of those times the more fat the better👍
    Good to know.  I'll figure out how to add some fat and give it a try.  Should be interesting.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • SGH
    SGH Posts: 28,891
    smokingal said:
    SGH said:
    smokingal said:
    Looks good.  Hmmm.  I wonder how well this would work with turkey or chicken sausage.  Probably not enough fat.  Duck sausage?
    I have tried it with turkey and did not care for it at all. This is one of those times the more fat the better👍
    Good to know.  I'll figure out how to add some fat and give it a try.  Should be interesting.
    Let me know how it turns out 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    edited July 2019


    After seeing this thread pop back up it reminded just how much I enjoy this dish. Had to go ahead make a batch of it topped with pineapple head and chives.

    Brandon - Ohio

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  • thetrim
    thetrim Posts: 11,377
    This is a great thread to revive from time to time...
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SGH
    SGH Posts: 28,891
    Leopoldstoch said:


    After seeing this thread pop back up it reminded just how much I enjoy this dish. Had to go ahead make a batch of it topped with pineapple head and chives.
    It looks awesome brother. Glad that you enjoyed it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnInCarolina
    JohnInCarolina Posts: 32,943
    I bet this concoction would make for some pretty good meatballs.
    "I've made a note never to piss you two off." - Stike
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  • SGH
    SGH Posts: 28,891
    JohnInCarolina said:
    I bet this concoction would make for some pretty good meatballs.
    I have never tried it. It has a very good stand alone taste so I do not know if it would compliment spaghetti or pasta. However it would no doubt make excellent meatballs that you were simply serving as appetizers. I may throw a few in the next spaghetti that I make and see how it is. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnInCarolina
    JohnInCarolina Posts: 32,943
    SGH said:
    JohnInCarolina said:
    I bet this concoction would make for some pretty good meatballs.
    I have never tried it. It has a very good stand alone taste so I do not know if it would compliment spaghetti or pasta. However it would no doubt make excellent meatballs that you were simply serving as appetizers. I may throw a few in the next spaghetti that I make and see how it is. 
    Please keep us posted my friend.  I am betting they will be the very best meatballs you will ever eat.  
    "I've made a note never to piss you two off." - Stike
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  • Cornholio
    Cornholio Posts: 1,048
    JohnInCarolina said:
    I bet this concoction would make for some pretty good meatballs.
    Like Double Egger posted up above when he bumped this thread?  =)
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  • JohnInCarolina
    JohnInCarolina Posts: 32,943
    edited July 2019
    Cornholio said:
    JohnInCarolina said:
    I bet this concoction would make for some pretty good meatballs.
    Like Double Egger posted up above when he bumped this thread?  =)
    Sure.   Those do look like meatballs.  You’re very observant!
    "I've made a note never to piss you two off." - Stike
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  • nolaegghead
    nolaegghead Posts: 42,109
    Hey, has anyone thought about how good of a f*ckin meatball this would make!?  Mofukkah YOWZA@@#$^&*(^$)(^$)(#*_)(
    ______________________________________________
    I love lamp..
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  • ColtsFan
    ColtsFan Posts: 6,606
    nolaegghead said:
    Hey, has anyone thought about how good of a f*ckin meatball this would make!?  Mofukkah YOWZA@@#$^&*(^$)(^$)(#*_)(
    Or what about making scotch eggs with it?!

    Boom

    Drops mic
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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