A special thank you to Frippers for the Bologna that inspired this recipe. Top with the Big Green Egg Dill Pickle hot sauce for a spicy kick.
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Great for sauting vegetables or even cooking breakfast! Use the flat side for pancakes and eggs, the...See Accessory
Set your EGG for indirect cooking with a convEGGtor at 300°F/148°C
Place the half-moon griddle in the EGG with the flat side up. Score the top of the bologna with light cuts; place the Bologna on the grilling grid side of the grill and smoke for 30 minutes.
When the bologna is finished, add 2 tablespoons (30 ml) butter to the plancha and fry the eggs to your liking.
Add butter to each side of the biscuits. On the bottom add cheddar cheese, then bologna, egg and top with jalapenos and dill pickle hot sauce.
While the bologna is smoking, mix the biscuit ingredients and divide the batter into a greased 12 cups (2880 ml) muffin tin. Bake for 12-15 minutes or until golden brown.
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