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What do I do with these?

SaintJohnsEgger
SaintJohnsEgger Posts: 1,826
in EggHead Forum
I picked these up at RD on Saturday. But I don't know what to do with them. All I know is that the LBGE will be involved. Any suggestions?
Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group


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  • thetrim
    thetrim Posts: 11,377
    Raised indirect w some pecan wood.  275.  Take 'em off before they split wide open.
    =======================================
    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
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  • pgprescott
    pgprescott Posts: 14,544
    onions and peppers or kraut. I would grill them raised direct and then simmer them in a bath of deliciousness. Either bath would be great. Then either plate and give it the Knife and fork routine or get some roomy buns and add a bit of mustard. YUM
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    @thetrim I am assuming 275 is the pit temp. What temp should they be at before pulling them off the egg?

    @pgprescott I like the idea of peppers and onions.




    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • pgprescott
    pgprescott Posts: 14,544
    SaintJohnsEgger said:
    @thetrim I am assuming 275 is the pit temp. What temp should they be at before pulling them off the egg?

    @pgprescott I like the idea of peppers and onions.




    I accidentally dropped my hat in a pan of peppers and onions and haven't seen it since. Buuurp!
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  • thetrim
    thetrim Posts: 11,377
    SaintJohnsEgger said:
    @thetrim I am assuming 275 is the pit temp. What temp should they be at before pulling them off the egg?

    @pgprescott I like the idea of peppers and onions.





    Once they plump up a little, pull 'em not sure what the internal would be for that.
    =======================================
    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
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  • evie1370
    evie1370 Posts: 506

    Peppers, Onions and Beer Bath. That is all.


    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
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  • shtgunal3
    shtgunal3 Posts: 5,896
    SaintJohnsEgger said:
    @thetrim I am assuming 275 is the pit temp. What temp should they be at before pulling them off the egg?

    @pgprescott I like the idea of peppers and onions.




    Cook to 165 internal temp. Probe at the end going in longways. I like to cook them around 300-350 raised direct and put em on a bun with kraut and mustard.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • thetrim
    thetrim Posts: 11,377
    They are also really good with some mustard on a flour tortilla that you can throw on the grate after you pull the links off.  Just 10 sec or so a side.
    =======================================
    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
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Cook them direct just enough to brown the skins and put grill marks on them, then transfer them to a pan on a bed of onions and peppers. Add a little bit of liquid to the pan and some butter. IMO, you don't want them submerged in liquid just sitting on top of the peppers and onions. 

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

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  • sdiperna
    sdiperna Posts: 26
    Saint JohnsEgger I have been eating Azar's for years. It is made in Downtown Jax. Smoke it at 225 for 1-2 hours, comes out perfect. Pull it before it splits.
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Thanks for the suggestions. I know lots of people seem to like sausages so I wanted to try them. I'll probably split them between smoking like a brat and doing them with peppers and onions.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • ThrasherIII
    ThrasherIII Posts: 254
    try boiling them in some Budweiser for about 3-4 mins. brown on the grill and follow up with with the pan of oinions and peppers. with that sausage laying in a pretzel bun with onions an peppers a slice of provolone. set that up with an ice cold yuengling
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  • feef706
    feef706 Posts: 853
    Interesting warning, keep hot foods hot, refrigerate leftovers immediately or discard, can't say I've lived by that rule...
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  • thetrim
    thetrim Posts: 11,377
    ThrasherIII said:
    try boiling them in some Budweiser for about 3-4 mins. brown on the grill and follow up with with the pan of oinions and peppers. with that sausage laying in a pretzel bun with onions an peppers a slice of provolone. set that up with an ice cold yuengling
    You win the day!!!
    =======================================
    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
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  • jeffwit
    jeffwit Posts: 1,348
    Whatever you wind up doing, just be sure to include lots and lots of ketchup. ;)
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • thetrim
    thetrim Posts: 11,377
    jeffwit said:
    Whatever you wind up doing, just be sure to include lots and lots of ketchup. ;)
    You sir, are an a$$hole and should be banned for life!
    hahahahha
    =======================================
    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
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  • thetrim
    thetrim Posts: 11,377
    Everything (at least on this post) was going along so well. 
    =======================================
    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
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  • ThrasherIII
    ThrasherIII Posts: 254
    A brown mustard or Dijon mustard of sorts, catsup/ketchup on a sausage of any kind is bad really really really bad 
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