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.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Note: This is a rewrite of one of our 1st recipes, see how we have grown 5 cameras and 1000 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 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 Redux
A Wood Pellet Grill Recipe

 

 

Ostrich Egg Fatty Redux
A Wood Pellet Grill Recipe

Ostrich Egg Fatty Redux
A Wood Pellet Grill Recipe

 

 

 

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 Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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 do our recipes on any grill, even 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

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