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Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

Ostrich Egg Fatty Redux

Ostrich Egg Fatty Redux,  knowing our number one ingredient for our recipes is imagination, some friends of ours gave us an ostrich egg to play with. It was the size of a football and much heavier. We had lots of ideas from the bizarre to just scrambling the thing with sausage and garlic or omelet’s for twenty. After a 3 hour smoke you know it had to be good. The egg and sausage both had a nice smoke flavor. Except for the egg white being a little cream colored and BIG I couldn’t tell this egg from any other. It has a great flavor and makes awesome sandwiches for days and days.

Note: This is a rewrite of one of our 1st recipes, see how we have grown 4 cameras and 600 recipes later.

Ostrich Egg Fatty Redux
A Wood Pellet Grill Recipe

Prep Time: 90 minutes to boil, 15 minutes prep
Cook Time: 3 hours @ 225 degrees (107c)
Grill: Royall Wood Pellet Tailgater
Pellets:
Pacific Pellet Gourmet BBQ Pellet Gourmet Blend

Ingredients: Ostrich Egg Fatty Redux

  • 1 Ostrich Egg
  • 5 lbs. Italian sausage or your favorite
  • 2 eggs, beaten
  • 12 slices bacon
  • ¼ cup dried garlic
  • ¼ cup dried onion
  • Country Bob’s All Purpose Sauce

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

The Ostrich Egg

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

Hard Boil the Ostrich Egg, About 90 minutes

Ostrich Egg Fatty Redux
A Wood Pellet Grill Recipe

Directions: Ostrich Egg Fatty Redux

Fill an extra deep saucepot with cold water (we used a pot we cook spaghetti in). Gently lower egg into the water. Bring water to a rolling boil, then lower heat and simmer for 90 minutes. Drain and chill under running cold water for several minutes until it’s cool enough to handle.

Shell the egg. Ken had to use a small hammer for this. Literally!  Meanwhile put your sausage, beaten eggs and seasonings in a large bowl and mix thoroughly. Make a deep well in the sausage and add your egg. Cover all over with the sausage. Place sausage covered egg on a cooking grate for the grill. Cover with your bacon strips, they will not go all the way around. We used a bacon weave.

Place everything directly onto the grill and just let it hang out in the smoke and get happy for 3 hours or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is around 225 degrees (107c). U.S.D.A. safe for All Ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

Needed To Use a Hammer to Crack the Egg

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

Shell the Egg

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

Ostrich Egg Shells are Really Thick and Tough To Peel

Ostrich Egg Fatty Redux
A Wood Pellet Grill Recipe

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

Wrap The Egg with Your Seasoned Sausage

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

Do a Bacon Weave

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

In The Smoke

Ostrich Egg Fatty Redux
A Wood Pellet Grill Recipe

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

 Hours In The Smoke

Ostrich Egg Fatty Redux
A Wood Pellet Grill Recipe

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipeLooking Good

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

Pretty as a Picture

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

1 Inch Slices

Ostrich Egg Fatty, wood pellet, grill, BBQ, smoker, recipe

A Splash Of Country Bob’s and it’s Time to Eat

Ostrich Egg Fatty Redux
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Our Cutlery Provided By

http://datenightdoins.com

Ostrich Egg Fatty Redux
Author: Chef Ken
Prep time:
Cook time:
Total time:
Ostrich Egg Fatty, knowing our number one ingredient for our recipes is imagination, some friends of ours gave us an ostrich egg to play with. It was the size of a football and much heavier. We had lots of ideas from the bizarre to just scrambling the thing with sausage and garlic or omelet’s for twenty. After a 3 hour smoke you know it had to be good. The egg and sausage both had a nice smoke flavor. Except for the egg white being a little cream colored and BIG I couldn’t tell this egg from any other. It has a great flavor and makes awesome sandwiches for days and days.
Ingredients
  • 1 Ostrich Egg
  • 5 lbs. Italian sausage or your favorite
  • 2 eggs, beaten
  • 12 slices bacon
  • ¼ cup dried garlic
  • ¼ cup dried onion
  • Country Bob’s All Purpose Sauce
Instructions
  1. Fill an extra deep saucepot with cold water (we used a pot we cook spaghetti in). Gently lower egg into the water. Bring water to a rolling boil, then lower heat and simmer for 90 minutes. Drain and chill under running cold water for several minutes until it’s cool enough to handle.
  2. Shell the egg. Ken had to use a small hammer for this. Literally! Meanwhile put your sausage, beaten eggs and seasonings in a large bowl and mix thoroughly. Make a deep well in the sausage and add your egg. Cover all over with the sausage. Place sausage covered egg on a cooking grate for the grill. Cover with your bacon strips, they will not go all the way around. We used a bacon weave.
  3. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 3 hours or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is around 225 degrees (107c). U.S.D.A. safe for All Ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

 


 

This Post Has One Comment

  1. That looks fantastic! !!!! I’ve NVr seen an ostrich egg man that’s huge

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