Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

APL's Smoked Beets & Griddled Sausages w/ Peppers & Onions (pics)

NDG
NDG Posts: 2,435
in EggHead Forum
Did a few more recipes from Adam Perry Lang's book Serious Barbecue this weekend. Always a time commitment, but learning some good techniques to use for cooks in the future.  This guy knows flavor!

1) Smoked Beets in a Bed of Salt (sorry no salt bed pictures).  I went with cherry wood and smoked them in salt for 3 hours while working out in the yard.  If you like Beets you will love this recipe.
image
image


2) Griddled & Grilled Italian Sausages w/ Peppers & Onions. the onions & peppers really made the dish stand-out.  Tons of fresh herbs, red wine vinegar, etc helped make the extra work pay off.  As for the "griddled sausage" I would skip this part next time.  They had flavor, but I LOVE sausages raised direct on the Egg.  Raised/Direct are much easier and you dont need all the extra fat (griddle them in oil & butter) called for in APL's method.     
image
image
image
image
Columbus, OH

“There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
· Share on FacebookShare on Twitter

Comments

  • caliking
    caliking Posts: 19,780
    I actually have a bag of beets that I was wondering what to do with. Smoked beets may be in my future. :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    They both look awesome.  The griddle- cooked sausage sure looks good from here!  I can imagine however that it might be a little over the top "belly bomb" with the fat from the sausage plus additional fat.  If you did it again- would you still do the onions and peppers and then just grill the sausage? 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • markem
    markem Posts: 54
    Love sausages and peppers.  That looks like a killer recipe.  Probably will buy the book soon  ;)

    btw, the last pic, with the onion over the side of the bun, is amazing.  Got very hungry just looking at it..

    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,435
    @caliking . . . smoke dem beets!  Here is a shot of the salt/beet/skillet from the book.  It supposed to be about an inch of salt to rest your beets in.  I went around 315 F dome temp for just under 3 hours with cherry wood.  Done when a knife slides in-and-out.  Peeling them was messy but sweet & smokey goodness was worth it.
    image


    @smokeypitt . . . thank you.  next time I will just grill sausages direct and combine with onions/peppers/herbs at the end.
     
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Cool. So you didn't have to make a salt crust, you just lay them in the salt bed and skillet until done?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,435
    Yea salt held the beets upright (root down) and kept them from touching.  It was probably closer to 2" of salt in the pan.  Honestly, I am not exactly sure if the salt keeps it from drying out? or helps with insulation during cook?  Regardless, they stayed really moist and smoke flavor was much better than boiled beets.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter
  • U_tarded
    U_tarded Posts: 2,083
    i've got to hit this up, we have been just roasting beets in foil and its great.  but as i think steve raichlen says if its good baked or fried, its better smoked!
    · Share on FacebookShare on Twitter
  • tksmoke
    tksmoke Posts: 776
    3 hours for beets???  It better be damn good!  I slice my beets and cook in foil with Arbequena OO and a secret seasoning mix (changes every time).  30 - 40 minutes at 375 or so.  They come out ever so yummy, and I've never peeled them.  Never had any leftovers that didn't get eaten.  Some day (probably when I retire in 41 more years) I'll give this recipe a go. 
    Santa Paula, CA
    · Share on FacebookShare on Twitter
  • bicktrav
    bicktrav Posts: 640
    Looks incredible.  I've done plenty of recipes from Serious Barbecue, but haven't tried these.  May have to.  I just bought APL's other book, Charred and Scruffed, and am going to give a pork chop recipe from that a go tonight.
    Southern California
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    Got Serious BBQ for my birthday and love it.  Haven't tried this one yet but it's definitely on the list.

    "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
    · Share on FacebookShare on Twitter

Categories