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Forum Fundraiser for Operation BBQ Relief, Special Zoom Session

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Comments

  • Ozzie_IsaacOzzie_Isaac Posts: 11,673
    @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


    Gonna be epic!  I was already bummed about missing the Zoom call, now I am down right sad!
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • @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


    This right here is worth the price of admission all by itself.  If you’ve been sitting on the fence on this one and haven’t donated yet, this would be a great reason to change that.  Giddyup!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • calikingcaliking Posts: 15,625
    @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. 
    ...

    As expected, Team NFA better go big, or GTF home!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • thetrimthetrim Posts: 11,351
    That's amazing @The Cen-Tex Smoker
    =======================================
    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.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • StormbringerStormbringer Posts: 1,738
    Me and the Cap on talking about brisket.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • StormbringerStormbringer Posts: 1,738
    ... and now we're onto wine, comparing vineyards in Burgundy.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • Good group on already.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • StormbringerStormbringer Posts: 1,738
    ... mainly because @CPFC1905 isn't here. :D
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • I’ll be on shortly. 
    Keepin' It Weird in The ATX
  • setdahooksetdahook Posts: 283
    edited October 2020
    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
  • lousubcaplousubcap Posts: 24,242
    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 access  B)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • BotchBotch Posts: 11,731
    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
    Is that a transferrable subscription?  
    Asking for a friend.  
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • setdahooksetdahook Posts: 283
    Dying here!!!! Ty Botch
  • lousubcaplousubcap Posts: 24,242
    Surface, surface, surface.  Doors wide open and still no participants.  We can do better than this!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • setdahooksetdahook Posts: 283
    Send me the pass code and im happy to join 
  • texaswigtexaswig Posts: 2,550
    Im needing that pass word

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
  • StormbringerStormbringer Posts: 1,738
    Ah nuts I arose just too late for last orders @lousubcap good luck with the brisket.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • Getting there!


    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • lousubcaplousubcap Posts: 24,242
    Post more cooks!  We can incrementally close the gap.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Sausage feed should be up around 1-1:30 CST. 
    Keepin' It Weird in The ATX
  • StormbringerStormbringer Posts: 1,738
    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.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • Popped in nobody home. Will check back
    South of Columbus, Ohio.
  • StormbringerStormbringer Posts: 1,738
    edited October 2020
    Popped in nobody home. Will check back

    I just joined. I have Chardonnay. Anyone in the US joining for lunch? :D
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • FoghornFoghorn Posts: 8,891
    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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