Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Forum Fundraiser for Operation BBQ Relief, Special Zoom Session
Comments
-
Foghorn said:I donated. Password please.-----------------------------------------------------------------------
| 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
----------------------------------------------------------------------- -
Good crew on now:
"I've made a note never to piss you two off." - Stike -
The word on the street is that the virtual sausage fest will begin here in about 30 minutes."I've made a note never to piss you two off." - Stike
-
The sausage making has begun:
"I've made a note never to piss you two off." - Stike -
Taking 15 before getting the grind on. We will be back at it shortly.Keepin' It Weird in The ATX FBTX
-
Sausage making went slower than expected... due to spreadsheet busts (by me) and a weighing error (by me). The new grinder (a LEM Big Bite #12) was a big help, and things were made easier by commercial grade toys that we have accumulated over the years.
Pictured is the @Foghorn, who was looking for a higher concentration of venison than some of the other recipes. This was a spin on our TX Beef recipe, but with venison (50% venison, 20% lean pork, 30% pork fat). We initially took out the jalapenos (since we had @Griffin's jalapeno cheddar sausage, which turned out awesome), but it really took off when we added the dried tailings from @The Cen-Tex Smoker's fermented sriracha (adding it above). @The Cen-Tex Smoker realized he had some of TFJ's fermented jalapenos in the fridge, and we added those as well. This is a spice-forward venison sausage, and turned out awesome.
The quality of venison we got from @Foghorn is awesome, and really works with the pork we added.
Stuffing and smoking tomorrow.... I am whipped(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
We got a taste of all of them today and were really happy. The venison was excellent and the pig was top notch too. Looking forward to getting them cased up and smoked tomorrowKeepin' It Weird in The ATX FBTX
-
Just got home and dropped into the Zoom session. Solo occupant so I "declared victory." Been quite the run since Friday at 5 PM (EDT). Thanks @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.
-
Zoom session just got extended until tomorrow. Same link and password."I've made a note never to piss you two off." - Stike
-
20stone said:
Sausage making went slower than expected... due to spreadsheet busts (by me) and a weighing error (by me). The new grinder (a LEM Big Bite #12) was a big help, and things were made easier by commercial grade toys that we have accumulated over the years.
Pictured is the @Foghorn, who was looking for a higher concentration of venison than some of the other recipes. This was a spin on our TX Beef recipe, but with venison (50% venison, 20% lean pork, 30% pork fat). We initially took out the jalapenos (since we had @Griffin's jalapeno cheddar sausage, which turned out awesome), but it really took off when we added the dried tailings from @The Cen-Tex Smoker's fermented sriracha (adding it above). @The Cen-Tex Smoker realized he had some of TFJ's fermented jalapenos in the fridge, and we added those as well. This is a spice-forward venison sausage, and turned out awesome.
The quality of venison we got from @Foghorn is awesome, and really works with the pork we added.
Stuffing and smoking tomorrow.... I am whippedVisalia, Ca @lkapigian -
Posting the notes from both Friday night and Saturday's sessions, courtesy of @lousubcap:
First from Friday night:Brisket cooks and some insights
French wines and favorites
The benefits of being a wine investor
Visiting Bordeaux chateaus with a famous wine expert and enjoying personal dinners
Laser technology and advancements with treating kidney stones
Living in Belize
The difference between service stations US/UK and finding a high end butcher shop in one
Managing phone battery life and Zoom sessions
Different Zoom backgrounds
Covid staying and the benefits of exercise
Blood donations
UK covid restrictions
Prime cook and nailing the finish
Wrapping up fine dining in the UK with port and blue cheese
A great US restaurant-Victoria and Albets in Disney World
What makes SRF so popular
A great restaurant in Barcelona sponsorships for professional water skiers
Vaseline and the Gold Finger-overheating
Cruising and Zoom sessions while driving
Sausage fest and the US/US differences
Scotch and Armadillo eggs
White burgundy wines
The down side of day-time car driving lights
The differences in cell phone use restrictions and DUI limits
Approaching the third rail and watering electric fences
Pig ownership vs buying slaughtered pigs for sausage fest
Uses for pig skins
Youth and late night/early morning habits focused on gaming
Drop box
Raiding trains and chocolate syrup
Caboose visits and blunts
The life and times of youth and parent insightsThe benefits of Friday Zoom sessions
Stick burners; pros and cons
cooking over wood-Solo Stoves
From Saturday:
The allure of sausage making and the associated sausage fest
Techniques for teaching your children to drive
Spatchcock chix
Covid and San Antonio-improving trends
Saturday Night Live-what's it gonna be tonight with the week we have had"I've made a note never to piss you two off." - Stike -
Most excellent.The venison is from a great ranch. And it was harvested by two surgeons. I’ve been hunting with them. They typically have it skinned, quartered and hanging in a 33 degree cooler within 45 minutes of the kill. It hangs for a week before further processing.We have two ranch owners that each want us at their place to use their freestanding kitchen buildings to make sh!t tons of whatever recipes are deemed worthy.
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
-
I didn't hop on until 9:30 CST last night, sorry I missed everyone. John, this was a great idea, and thank you everyone who donated and has worked with OBR.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
Happy to announce that we passed $5k total raised today. Nice work everyone. This was a lot of fun and made all the better by supporting a great cause!"I've made a note never to piss you two off." - Stike
-
-
Here's what I got from a late arrival into the stretch run of the sausage fest today:
Pro's and con's of box wine
Bourbon ( a given)
Sausage blends/recipes used and the casing; pig intestines for the win
Sanitary preps for quality sausage making
Texas based musicians
That's it from here.
Again, many thanks to @JohnInCarolina for pulling this together.
We knocked it out of the park. Also many thanks to all for participating across the spectrum, from the donations to the cooks and dropping in on the Zoom sessions.
With the chairman's graces, the virtual watering hole (normal password) will be open this coming Friday at around 9 PM (EDT). Plenty of seats available. Hope to see you there. If interested shoot me a PM and the password will be provided. Worth the price of admission and top quality entertainment value.
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. -
I'll add one topic ... why Gordon Ramsey leverages his tiny prick when taking part in a sausage fest ... and @20stone concurred with this.-----------------------------------------------------------------------
| 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
----------------------------------------------------------------------- -
JohnInCarolina said:Happy to announce that we passed $5k total raised today. Nice work everyone. This was a lot of fun and made all the better by supporting a great cause!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
...also, good to see my late Mom's boyfriend kick in $40!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Stormbringer said:I'll add one topic ... why Gordon Ramsey leverages his tiny prick when taking part in a sausage fest ... and @20stone concurred with this.Keepin' It Weird in The ATX FBTX
-
@dmchicago not a problem. Your welcome.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Now that this has wrapped up, I thought it would be fun to mention/highlight some of the "names" people chose to make donations under. Here are some of the better ones, IMO:
NOLA Troll Head
One Inch Ribeye
your moms boyfriend
Induced Mydeuce
Ilike Anus
Motherly Hugg
Fockernev Erleft
Devi Stated
Donation HowIDoIt
JOHNGETA REALJOB
Mike Hauchertz
heartdiseaseiscontagious+1
Instapot Brisket
Saul T. Nads
Lit Isadouche
"I've made a note never to piss you two off." - Stike -
I was pleased to see the Hauchertz family contribute. Hope they are doing well.
Keepin' It Weird in The ATX FBTX -
JohnInCarolina said:Now that this has wrapped up, I thought it would be fun to mention/highlight some of the "names" people chose to make donations under. Here are some of the better ones, IMO:
Ilike AnusLocation- 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. -
Mr Nads is always willing to give.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Keepin' It Weird in The ATX FBTX
-
John’s PettingZoo=======================================
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 -
JohnGetaRealJob made me laugh. Definitely a funny list.
Maybe your purpose in life is only to serve as an example for others? - LPL
-
Ya forgot Tweev! Now you did it...______________________________________________I love lamp..
-
Finally able to post. Saw you guys do this. Pretty amazing group of grill masters!Ruining Gaskets one cook at a time.
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum