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Forum Fundraiser for Operation BBQ Relief, Special Zoom Session
Comments
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@20stone and I are making 50lb of sausage on Saturday and I’ll live stream the whole thing on the zoom call. We are making several different recipes looking for the perfect venison sausage (hence his other thread about venison sausage recipes). We will have it muted but may jump on to explain a recipe or what we are doing at the time- or just for a quick toast when we have a break.Here is what we are working with:
23.5lbs lean meat from the rear leg (ham) of a very nice Mangalica cross pig from our favorite farm (yonder way farms)15lbs lean venison from the shady winery parking lot meat deal I did with @foghorn 2 weeks ago
22lbs fancy pig fat (some from the freezer and some from the 45+lb leg the @20stone broke down and cubed (huge time saver doing this ahead of time)
a metric sh*t ton of guts to stuff them in. So many guts.Argentinian Chorizo is on the menu for sure. I believe a jalapeño cheddar Texas BBQ style is as well. There have been rumblings of Merguez, which I fully support, and we are researching a few more to round it out. Would like to make 4-5 recipes to see what we like.Looking forward to seeing you guys on the zoom and looking forward to a fun (and probably long) day running the grinders and stuffer.Not sure what time we are getting started but I would guess somewhere around noon CSTKeepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:@20stone and I are making 50lb of sausage on Saturday and I’ll live stream the whole thing on the zoom call. We are making several different recipes looking for the perfect venison sausage (hence his other thread about venison sausage recipes). We will have it muted but may jump on to explain a recipe or what we are doing at the time- or just for a quick toast when we have a break.Here is what we are working with:
23.5lbs lean meat from the rear leg (ham) of a very nice Mangalica cross pig from our favorite farm (yonder way farms)15lbs lean venison from the shady winery parking lot meat deal I did with @foghorn 2 weeks ago
22lbs fancy pig fat (some from the freezer and some from the 45+lb leg the @20stone broke down and cubed (huge time saver doing this ahead of time)
a metric sh*t ton of guts to stuff them in. So many guts.Argentinian Chorizo is on the menu for sure. I believe a jalapeño cheddar Texas BBQ style is as well. There have been rumblings of Merguez, which I fully support, and we are researching a few more to round it out. Would like to make 4-5 recipes to see what we like.Looking forward to seeing you guys on the zoom and looking forward to a fun (and probably long) day running the grinders and stuffer.Not sure what time we are getting started but I would guess somewhere around noon CSTMaybe your purpose in life is only to serve as an example for others? - LPL
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@The Cen-Tex Smoker - The above will move @dmchicago's live bidet feed off bottom-dead-centerLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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The Cen-Tex Smoker said:@20stone and I are making 50lb of sausage on Saturday and I’ll live stream the whole thing on the zoom call. We are making several different recipes looking for the perfect venison sausage (hence his other thread about venison sausage recipes). We will have it muted but may jump on to explain a recipe or what we are doing at the time- or just for a quick toast when we have a break.Here is what we are working with:
23.5lbs lean meat from the rear leg (ham) of a very nice Mangalica cross pig from our favorite farm (yonder way farms)15lbs lean venison from the shady winery parking lot meat deal I did with @foghorn 2 weeks ago
22lbs fancy pig fat (some from the freezer and some from the 45+lb leg the @20stone broke down and cubed (huge time saver doing this ahead of time)
a metric sh*t ton of guts to stuff them in. So many guts.Argentinian Chorizo is on the menu for sure. I believe a jalapeño cheddar Texas BBQ style is as well. There have been rumblings of Merguez, which I fully support, and we are researching a few more to round it out. Would like to make 4-5 recipes to see what we like.Looking forward to seeing you guys on the zoom and looking forward to a fun (and probably long) day running the grinders and stuffer.Not sure what time we are getting started but I would guess somewhere around noon CST"I've made a note never to piss you two off." - Stike -
The Cen-Tex Smoker said:@20stone and I are making 50lb of sausage on Saturday and I’ll live stream the whole thing on the zoom call. We are making several different recipes looking for the perfect venison sausage (hence his other thread about venison sausage recipes). We will have it muted but may jump on to explain a recipe or what we are doing at the time- or just for a quick toast when we have a break....#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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That's amazing @The Cen-Tex Smoker
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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 -
Anyone who donated and did not get the password for tonight’s session - please PM me. I want to make sure everyone has the password. And a reminder that doors open at 5 Eastern tonight."I've made a note never to piss you two off." - Stike
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I believe the menu is set:Jalapeno Cheddar Venison Sausage from @griffinTraditional South Texas Smoked Venison SausageArgentinian ChorizoChorizo Criollo ColumbianoWe will have some pork left over so we are making bulk breakfast sausage with that.We will be firing up the dishwasher to smoke the first 2. I'll make sure that makes it on the call as well.
Keepin' It Weird in The ATX FBTX -
Me and the Cap on talking about brisket.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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... and now we're onto wine, comparing vineyards in Burgundy.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Good group on already."I've made a note never to piss you two off." - Stike
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... mainly because @CPFC1905 isn't here.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Just dropped a donation sorry im late to it, hope it went to the right spot and I don't get another subscription to biker babes over 300lbs
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Don't want to deter anyone but the watering hole is empty save this 'ol bartender. Drop in and say Hi. You can mix any beverage you want. Complete accessLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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setdahook said:Just dropped a donation sorry im late to it, hope it went to the right spot and I don't get another subscription to biker babes over 300lbs
Asking for a friend.___________I asked my German friend if he knew the square root of 81. He said no.
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Dying here!!!! Ty Botch
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Surface, surface, surface. Doors wide open and still no participants. We can do better than this!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Send me the pass code and im happy to join
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Im needing that pass word2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Just closed the doors. Clean up in progress. No man-down events to offer.
Stop in throughout the day Saturday-sausage fest to be live and in color.
As always- entertaining and learned something. Quite the range of topics.
Be well and stay safe.
Thanks to @JohnInCarolina for hosting.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Ah nuts I arose just too late for last orders @lousubcap good luck with the brisket.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Getting there!
"I've made a note never to piss you two off." - Stike -
Post more cooks! We can incrementally close the gap.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Sausage feed should be up around 1-1:30 CST.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Sausage feed should be up around 1-1:30 CST.Are you doing this via the special Zoom session? Mrs. Stormbringer was interested in having a look see.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Popped in nobody home. Will check backSouth of Columbus, Ohio.
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alaskanassasin said:Popped in nobody home. Will check back
I just joined. I have Chardonnay. Anyone in the US joining for lunch?
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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I've been joined by the ol' bartender.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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I donated. Password please.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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