I met Leroy McMillin, AKA Spring Chicken, at a Big Green Egg Festival many years ago. A place where cooks go to make tasty creations for everyone in attendance to sample. Leroy always made a creation he called Magnum Loads. AKA the ultimate snack. My friend Leroy said it best in his original video on these from 2016, "A few years ago I came up with an idea for the ultimate treat. I called it a Magnum Load, because of powerful flavor it produced. Since then, I've served thousands of these treats at Big Green Egg festivals all over the country. They always get a lot of praise, as well as questions as to how they are made. This video should explain how to anyone who wants to try them."
Leroy passed away this Fall. I reached out to his lovely wife Judy, AKA Spring Hen, and asked if I could do this video. Of course she obliged. I then asked my friends at Traeger if they minded if I cooked them on a BGE since that is what Leroy used and how we met. Being the amazing people that they are, they agreed. I sure do hope this video serves as a great memory of my friend Leroy. Rest easy buddy. I'll keep re-loading the Magnum Loads for the people down here!
How To YouTube Video: https://youtu.be/AlS72VMRkKc
Ingredients
- 1, 13oz package of smoked sausage (already cooked)
- 1 package Li'l Smokies
- 16 oz tube breakfast sausage
- 1 package regular sliced bacon
- Meat Church Hail Mary to taste
Tools
- apple corer
Prepare your grill
Prepare your grill at 325. In this video we used a Big Green Egg with an indirect setup using the ConvEGGtor. It had lump charcoal with hickory chunks throughout.
Prepare the magnum loads
Cut the smoked sausage into 1" long pieces.
Using the apple corer, remove the middle of each piece of smoked sausage.
Place a lil smokey in the cored out sausage. The lil smokey will be slightly sticking out of each end.
Encase the sausage with the the equivalent of one slice of breakfast sausage.
Wrap in one piece of bacon.
Season all over with Meat Church Hail Mary.
Allow the seasoning to adhere for at least 15 minutes or up to overnight.
Cook the magnum loads
Place the magnum loads on the grill grate.
Cook until they reach 165 internal temperature. Be sure to measure in the ground meat.
