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That’s a lot of awesome in the dishwasher.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Bravo, sirs!!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Most in the ice bath, some for dinner. Feeling pretty good about things right now(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 -
Oh my. The smoked stuff if really good.Keepin' It Weird in The ATX FBTX
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“some for dinner. Feeling pretty good about things right now”Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Sealing the deal and enjoying the fruits of your efforts. Nailed it.
For those who may have missed the live feed @20stone and @The Cen-Tex Smoker worked their collective A$$es off to crank out the sausage and offer great running commentary throughout. This was a process measured in many hours between Saturday and Sunday.
We were privileged to be allowed behind the curtain.
Many thanks!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
So bad a$$=======================================
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 -
Venipalooza is a wrap (at least it will be when @The Cen-Tex Smoker finishes vac sealing everything).
The goal
As noted on another thread (https://eggheadforum.com/discussion/1225817/looking-for-a-great-venison-sausage-recipe-or-three#latest) @Foghorn has a bunch of deer hunting buddies, some of whom have on-site capacity for making sausage, and he has a goal of finding THE BEST venison sausage recipe. To that end, @20stonespice, @The Cen-Tex Smoker and the forum all collaborated to pick four recipes to try.
The Contenders (source) (Venison %/Lean Pork %/Pork Fat %)- Argentinian Chorizo (@20stonespice) (30/40/30) - Wifey derived this after watching the Buenos Aires episode of "Street Food" on Netflix. We have made this before and love it - However, the last iteration was woefully underseasoned due to a bad cell reference in the "Sausage Scaler". spreadsheet (MY MISTAKE). "Garlic forward" would be a fair description
- Chorizo Criollo Columbiano (Marianski - Spanish sausages book) (30/40/30) - Same continent, wildly different flavor
- Jalapeno and Cheddar (@Griffin) (35/35/30) - Classic Texas-style pork and venison sausage)
- Texas Venison (adapted by @CT from our Texas Beef recipe) (50/20/30) - Similar style to the J&C, but with fermented jalapenos and sriracha dust, the dried remainder from making sriracha (both from @CT's kitchen)
Winner - J&C- TXV was our attempt to boost up the venison percentage (we were listening, @Foghorn), and it was good. However, we tripled down on the funk (https://www.youtube.com/watch?v=4LZo9ugJTWQ) with the fermented stuff along with a much higher concentration of venison. Good, tasty, interesting, but not AWESOME
- J&C is AWESOME. Thanks @Griffin. We may try cranking up the venison a bit higher. The cheddar adds a great extra punch. You would be happy getting this at any BBQ shop you traveled to visit
- The bind really benefited from the double grind and the extra kneading @CT gave it in the mixer earlier today. More is more, and getting the true sticky bind is worth the extra work
- LEM #12 > Kitchen Aid grinder for 50 lbs of meat
- KBQ > BGE for cold then hot smoking sausage - We had it ticking along at 160 - 170F with beautiful smoke
- The "Sausage Scaler" spreadsheet had a couple of busts -- As the creator, I pledge to fix it all so no further measurement mistakes are made
Next Up - The South American bracket - Watch this space(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 -
This is how greatness happens - a vision, sweat, and follow through. You guys are great.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Nice work gents!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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@20stone - that is an incredible write-up. Again, much appreciation to you both for the efforts, documentation and assessment. That tops anything one would get from a "Cliff's Notes" summary and the results look spectacular.
I am confident you achieved a venison sausage outcome that will totally impress the ranchers.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. -
These are words I've never spoken but here we go:
"I want that man's sausage."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 -
dmchicago said:These are words I've never spoken but here we go:
"I want that man's sausage."Location- 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. -
SGH said:dmchicago said:These are words I've never spoken but here we go:
"I want that man's sausage."
count today.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:SGH said:dmchicago said:These are words I've never spoken but here we go:
"I want that man's sausage."
count today.Location- 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. -
Sounds like it was a success. Wish I could have tuned in to watch it.
Glad you liked my sausage recipe. I was honestly worried that it wouldn't meet expectations.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin said:Sounds like it was a success. Wish I could have tuned in to watch it.
Glad you liked my sausage recipe. I was honestly worried that it wouldn't meet expectations.
We were after a legit S. Texas venison jalapeno/cheddar sausage and it's perfect.
Keepin' It Weird in The ATX FBTX -
Had the new (and properly seasoned) Argentinian Chorizo last night and it was delicious. Choripan for the win. Brushed bolillo with chimichurri and griddled it. Added chorizo and more chimi. Steamed the sausage for 17min then butterflied it and quick sears in the bge.Keepin' It Weird in The ATX FBTX
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@The Cen-Tex Smoker - I’m here in my kitchen, staring at the frozen bagel I’m defrosting for lunch, and your photos there, and I pretty much hate you right now."I've made a note never to piss you two off." - Stike
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The Cen-Tex Smoker said:Had the new (and properly seasoned) Argentinian Chorizo last night and it was delicious. Choripan for the win. Brushed bolillo with chimichurri and griddled it. Added chorizo and more chimi. Steamed the sausage for 17min then butterflies it and quick sears in the bge.Visalia, Ca @lkapigian
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Griffin said:Sounds like it was a success. Wish I could have tuned in to watch it.
Glad you liked my sausage recipe. I was honestly worried that it wouldn't meet expectations.
@T@"The Cen-Tex Smoker" - Nice work on that choripan. It looks awesome(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 -
The Cen-Tex Smoker said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Jalapeño Cheddar and Chorizo Columbiano Criollo going down
(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 -
@20stone Yum!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@20stone @The Cen-Tex Smoker found a place in the UK that has those pigs, thanks for the inspiration. For our next pizza ...
https://bealsfarmcharcuterie.com/products/copy-of-pork-spicy-chorizo-salami-whole-stick-approx-350g-----------------------------------------------------------------------
| 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
----------------------------------------------------------------------- -
Stormbringer said:@20stone @The Cen-Tex Smoker found a place in the UK that has those pigs, thanks for the inspiration. For our next pizza ...
https://bealsfarmcharcuterie.com/products/copy-of-pork-spicy-chorizo-salami-whole-stick-approx-350g(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 -
Stormbringer said:@20stone @The Cen-Tex Smoker found a place in the UK that has those pigs, thanks for the inspiration. For our next pizza ...
https://bealsfarmcharcuterie.com/products/copy-of-pork-spicy-chorizo-salami-whole-stick-approx-350gKeepin' It Weird in The ATX FBTX
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