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PA Eggfest

BigfootBigfoot Posts: 154
edited 7:10PM in EggHead Forum
WOW! The PA Eggfest was cool! It is still a small event so there was plenty of time to talk to the cooks. In fact, my Pizza problem was solved and I turned out the best Pizza I have ever made last night using the tips I got (room temp for the dough, and not so sticky).[p]I also got to meet BBQ Bob from the BBQ Guru - HOLY SMOKES that guy can cook! His pork/chicken, Gorganzola sausage on the egg was AMAZING - I would LOVE to have THAT recipe! He also turned out some fab Chicken!![p]The folks up at Wood Burners did a nice job - I will go next year and cook!


  • gorg_sausage01.jpg
    <p />Bigfoot,[p]Thanks for the compliments. I appreciate that. It was nice to meet you and everybody at the PA Eggfest! Karl, Linda and Jean Marie of Woodburners did a fantastic job putting everything together and I hope it triples in size next year. Here is the Sausage recipe:
    BBQ Bob[p]2.5 lbs Ground pork
    2.5 lbs Ground Chicken
    2 containers of crumbled gorgonzola cheese
    2 cups of crispy chopped bacon (or real bacon bits)
    Dizzy Pig Cowlick to taste
    1 handful chopped Cilantro
    1 handful chopped parsley
    1 tsp Black pepper
    Salt to taste
    2 cups of cold water[p]Mix all ingredients well in a large bowl. Let mixture sit for 24 hours and roll into Hole-e Smokes Silicone Cooking Mats. If you plan on smoking the sausage at low temperatures (140° F), use Tender quick or an alternative cure to preserve meat and insure freshness.[p]
    Cook at 300° F until internal temp. reaches 170° F using Cherry smoke wood. Baste with BBQ sauce [p]When ya eat um yer gonna say: Holy Smokes![p]

  • BigfootBigfoot Posts: 154
    BBQ Bob Trudnak,[p]Oh WOW!!! THANKS SO MUCH!
  • BBQ Bob Trudnak,
    what are Hole-e smokers silicone mats? That sounds gooood

  • JerseyMatt,
    WE make silicone grilling/smoking mats for homemade sausage and delicate foods that can be placed on the grill.[p][p]BBQ Bob

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