i find that having the sausage very cold stops it from sticking to the cutting board.
When i do the eggs. I pull apart the amount of meat i want for one egg and form a meatball in my hands and slap the meatball to the table, which flattens it out somewhat. Then press down the center a bit to make it concave. I spoon in the filling and then cup my hands around the meat and lift it *up and in* as i work my hands underneath. Once its all unstuck from the table and i got the whole slab in my hands i just reform it into an egg shape. Seems to work for me and is pretty quick.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.