Jump to content

Search the Community

Showing results for tags 'toadinthehole'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 1 result

  1. There is a chap in the UK who sells sausages under the brand of Sosij. I've tried a few but the cheddar and jalapeno is my favourite. Last weekend I thought that I would try making them into a Toad in the Hole (an English delicacy that should ideally fill a hole in your belly!). Smoked the sausages first using some apple wood. Video here - it was a breezy night! https://photos.app.goo.gl/9dJwC69D7igyxBPs8 They then went into a pan with some onions and beef dripping and back into the BGE to get the temperature up above 200C before adding the batter. After about 20 minutes it was done. There is a video of the almost final here - https://photos.app.goo.gl/iMudhLSbMS7fK8uc6. Excuse the quality. The flames got a little feisty because of the sausage fat on the platesetter. Served with mustard mash potatoes, braised red cabbage and a mushroom, onion and sage gravy. Good eating!
×
×
  • Create New...