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Gumbo n Pig Balls

Eggtucky
Eggtucky Posts: 2,746
edited November -0001 in EggHead Forum
Sorry..no gumbo pix yet as it is still 'stewin'..but made a batch of egret's Italian sausage balls for munching on while we wait on the gumbo..these things are amazingly delicious and VERY habit forming if you haven't tried them...especially when eaten with the grape jelly/ chili sauce dip!! :woohoo: :woohoo:
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smoked using apple to internal of 160....
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Comments

  • "Sparky"
    "Sparky" Posts: 6,024
    Gee,I wonder why you call them pig balls :laugh: :silly: :laugh: :lol: :woohoo:
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  • usc1321
    usc1321 Posts: 627
    Looks great!! Nice appitizers B)
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  • thirdeye
    thirdeye Posts: 7,428
    All us gumbo heads are awaiting some pictures.....
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • BENTE
    BENTE Posts: 8,337
    i love meatballs on the grill.... i am not sure i have seen egret's recepie i will look for it after i hit submit ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • BENTE
    BENTE Posts: 8,337
    here it is i think....



    Appetizer, Meatballs, Sausage, Italian, Egret


    INGREDIENTS:
    2 1/2 Lbs Ground Boston Butt
    1 Tbs Fennel Seeds
    1 Tbs Salt
    1/2 Tsp Pepper
    1/4 Tsp Cayenne Pepper
    1 Tsp Garlic Powder
    1 Tsp Crushed Red Peppers
    1 Tbs Paprika
    1/2 Tsp Dried Oregano
    1 Tsp Anise Seed
    3/4 Cup Ice Water



    Preparation :
    1 Using hands, mix all ingredients thoroughly in a large bowl.
    2 Refrigerate until ready to use (these are better if you make the day before to let the flavors blend).
    3 Stabilize the egg at 350°F. with a raised grid.
    4 Form sausage into one-inch balls.
    5 Add a small piece of smoking wood (such as apple) and cook sausage balls, turning occasionally, on the raised grid until internal temp. is 150°F.
    6 Remove and serve with a dipping sauce (see notes below).
    Notes :
    1 I remove most of the visible fat when I’m cutting up the butt. Don’t worry about it......there’s plenty left in there!
    For dipping sauces:
    1 I like a bbq sauce with a little “kick” that seems to go well with this. Also, a combination of chili sauce and plum or grape jelly goes very well (three parts chili sauce to one part jelly).


    Recipe Type
    Appetizer, Meat, Side Dish

    Recipe Source
    Author: John Hall

    Source: BGE Florida Eggfest '08, Egret, 2008/03/15

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Richard Fl
    Richard Fl Posts: 8,297
    It is in your Florida Fest cookbook '08.
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  • BENTE
    BENTE Posts: 8,337
    hey richard i am getting ready to use some of that spice on some wings...

    will do some regular hot wings and some plain wings i plan to use your rainbow salt on most of them ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • FlaPoolman
    FlaPoolman Posts: 11,677
    They look a helluva lot better than mountain oysters :laugh:

    Pat
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  • Eggtucky
    Eggtucky Posts: 2,746
    Ayup..that's it..and as Richard said..in the FL 08 Eggfest cookbook...gotta try em! :woohoo:
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  • Eggtucky
    Eggtucky Posts: 2,746
    The gumbo pix are forthcoming thirdeye..my first attempt on the Egg..but it's smellin REALLL good right now..lettin it stew on the small while I get the large up to temp for some of CW's cornbread and some rice to go with the gumbo...eggcellent odoriferous emanations coming from the small at the moment! :P :woohoo:
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  • Eggtucky
    Eggtucky Posts: 2,746
    hehe..yeah!..never could get up the nerve for any mountain oysters!!..think that's somethin I can make it thru life without! :P
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  • BENTE
    BENTE Posts: 8,337
    will do thanks for the visual :laugh:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Those look good Eggtucky. Bente thanks for posting the recipe. Did some duck gumbo this winter. Suggestion: put the lid 1/3 off the top of pot last 30 min. and toss on a lot of smoke wood. Gives a great flavor. Had company picknick yesterday and ate 3 bud flats full of crawfish with trimmings. Had to break up wife's garden and lay out electrical fence to keep the varmints out after church so no Egging today as work at 4:00 am in morning. Can't wait to see gumbo pic! ;)
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    Nice pics. :cheer:
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  • Eggtucky
    Eggtucky Posts: 2,746
    Okie dokie..I realize there must be a thousand ways to make gumbo..and I aint no cajun..but this turned out pretty darn good...
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    Done entirely on the egg except the original oil and flour roux which I did on the stove top before adding everything else..used chicken, lump crab meat and shrimp...
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    Added some CW cornbread and made a GREAT meal!...
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    Took most of the afternoon to make, but with the sausage balls for appetizers while I worked on the gumbo..nice afternoon of sippin adult beverages and cookin!.. :woohoo: :woohoo: ..oh..and I gotz some leftover cornbread to sink in a glass of milk later too!! :silly: :pinch: :woohoo:
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  • thirdeye
    thirdeye Posts: 7,428
    Looks good to me!! Thanks for posting.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • egret
    egret Posts: 4,188
    Dang, those things look great! :laugh: That gumbo looks to die for! Methinks I'm gonna do some of those sausage balls in Waldorf........
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  • Eggtucky
    Eggtucky Posts: 2,746
    I'd say with the chili sauce and grape jelly dip for the balls..plus I had my butcher grind up about 2 lbs of butt to make them..the sausage balls rival the ABT for flavor..will def be on my list of top 3 appetizers for future ball games, parties, and tail gating!..thx for that one egret! B) oh and the gumbo turned out great..not perfected..I did a lot of things to this but found several other tweaks i wanna make... ;)
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    This isn't what I thought it was going to be.

    And thank God for that. :whistle:
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  • Eggtucky
    Eggtucky Posts: 2,746
    haha!!....got you to look though didn't I!?! :whistle:;) :woohoo:
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    I have made a lot of gumbos. Chicken, turkey, andoille, seafood, with okra, without okra, with file, without file, light roux, dark roux, etc.

    That is some mightfine lookin gumbo Eggtucky. :P
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    I was grittin' my teeth when I clicked! :unsure:
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    For not being a coon a$$ you done good!! :woohoo: Wish I could help pollish some of it off!
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  • usc1321
    usc1321 Posts: 627
    Wow that gumbo looks amazing!!!! Will you shot me an email on how you did it? I got my DO and am looking for all kinds of things to cook in it. Again Wow!! :woohoo: :P Great job!
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  • Angie2B
    Angie2B Posts: 543
    They're not so bad.
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