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    • By philpom
      Breakfast Sausage
       
      This spice blend would work equally well for pork or beef, I used beef of the 80/20 variety.  The more fat the better.
       
      1.5 pounds of ground meat
      3 ts dried sage
      1 3/4 ts salt
      3 ts dried basil
      1 ts ground black pepper
      2 ts onion powder
      1/2 ts dried marjoram
      1 ts crushed red pepper
      1 1/2 ts fennel seed
       
      Combine spices only in a small bowl and mix them.  This helps make sure you get even distribution in the meat.  Then put the meat in a bowl and spread 1/3 of the spices and mix with hands until incorporated, then another 3rd, mix and finally the rest of the spice blend.  Ball the meat, cover it tightly and place in the fridge for 24 hours to allow the flavors to develop.  Next day form the meat in to 2 oz balls and press to 3/8" thick.  Grill, pan fry or roast until done and enjoy!
    • By St1brew
      Ingredients: 1 pound bacon, 2 pounds hot sausage, half a small block of pepper jack, 1 small bell pepper, 1 half of a kielbasa, and 1 hot link. Eggs to fry and put on top of when done. 
       
      Build: Weave bacon. Flatten sausage into square roughly the same size as the weave. Arrange other ingredients onto sausage. Mine looked like this:
      Roll your sausage into a cylinder. Marry to sweet sweet bacon weave!
      It should look something like this:
       
      Next drop that fatty on at 250. This was after I finished the pulled pork in the morning, so my grill was already up to temp. I added a few more chunks of pecan and apple to put some smoke on it. Looked like the original smoke wood was burned up from the overnight cook. This beautiful heart stopper then rested peacefully at 250 for four hours until internal temp was at 160. 
      This is what I opened up to find!

      Sheer beauty! 
       
      Cooked an egg to top up the slices. So here is the money shot!
       
      It was a crowd pleaser for sure! Full disclosure: this dish is pretty well stolen from Steven Raichlen's Tulsa Torpedo. Admittedly, this is my first time ever attempting a bacon weave or anything like this. I had a blast and can't wait to build on this theme in the future. Good luck everyone!
       
    • By ndg_2000
      Hi
      Nice weather here in the UK didn't have much time tonight so decided to use the little Keg Kamado and do some caramelised onion sausages from Costco and a quick salad. The "victorian sear grate" is still holding up nicely on my Keg. 


    • By CentralTexBBQ
      Documenting my cook on the 4th: Beef Plate Ribs, 3 slabs of baby backs, 4 pounds of sausage
       

       

       

       

       
      no plates or bbq sauce needed...
    • By philpom
      This is a wonderful savory and satisfying soup.  This recipe will make 2 meal size servings or 4 side servings.
       
      1 large green bell pepper
      1 large red bell pepper
      1 small onion
      2 medium yellow squash
      3/4 cup fresh small broccoli florets 
      4 oz of cooked breakfast sausage (pre-cooked weight)
      1 1/3 cups of milk
      1 1/3 cups of water
      2 beef bullion cubes
      black pepper and cayenne pepper to taste
       
      Slice and steam the squash, you want it mushy.  Slice the peppers and onions and saute in oil until tender but not over done.  Now combine everything in to a medium pan and slowly bring to a slow boil stirring often.  Reduce temp and simmer until the broccoli is tender.  Serve hot and top with grated hard cheese such as Parmesan.  Enjoy!
       
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