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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-08-2013, 09:32 PM | #1 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Sausage 'n Eggs (with Pr0n)
I suppose most of you would call this a naked fatty, but 'sausage' sounded better to me for the title. The eggs are hard boiled that I wanted to smoke to make egg salad. And both of these are firsts for me! Hard to believe I've never smoked a fatty before and based on results, these won't be the last.
Started with and put them on the top rack of my mini-WSM I started with about half a chimney of briquettes left over from a previous smoke and threw a couple chunks of apple wood in for smoke flavor. The eggs were nicely colored up so they came off at about 25 minutes Fatties took a little longer. I tried to take them off at 160° but they bled on the plate so they went back on til they hit 169°. They took on a really nice smoke flavor, even though they are heavily spiced. I'd like to try hickory for the fatties but I'm entirely satisfied with apple for the hard boiled eggs. I made the egg salad a few minutes ago. It was a really simple recipe (mayo, salt, pepper, chpped celeryleaves in lieu of parsley) and the smoke flavor really came through. It was really good. I have to add props to my mini-WSM. I probably wouldn't fire up the big smoker for something like this, but half a chimney of charcoal in the mini and the results are great!
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Weber Crazy |
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02-08-2013, 09:43 PM | #3 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
I followed Alton Brown's directions to start with eggs in cold water, bring to a light boil, turn off the heat and cover for 15 minutes. Then chill the eggs with cold water (AB uses ice water) to stop further cooking. It seemed to work well.
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Weber Crazy |
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02-08-2013, 09:52 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks good!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-08-2013, 09:52 PM | #5 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Twitch, American yolks are afraid of being too far left or too far right, generally speaking.
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Hold my dang beer... |
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02-08-2013, 09:52 PM | #6 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That looks great!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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02-08-2013, 09:54 PM | #7 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
Thanks mate. Sounds simpler than me standing and swirling the water. Cheers. Titch |
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02-12-2013, 10:29 AM | #8 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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I've never smoked eggs before. Interesting idea.
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PBC---Weber Kettle |
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02-12-2013, 10:42 AM | #9 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Great job. I tried smoked eggs before.......... Now I will have to try them again.............
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-12-2013, 11:07 AM | #10 |
is Blowin Smoke!
Join Date: 02-07-07
Location: Mt. Gilead, NC
Name/Nickname : Clyde
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Smoked Egg Salad. NICE!
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02-12-2013, 11:17 AM | #11 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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that sounds more like a poached egg to me...you know he's talking about putting the eggs in the water with shell still on, right?
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Matt...Sauk City, WI |
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02-12-2013, 01:22 PM | #12 |
On the road to being a farker
Join Date: 01-31-12
Location: Livermore CA
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Never thought about cooking eggs like that. Might have to give it a try
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Char-Griller Akorn, UDS, Pitmaster IQ110, Maverick ET732 |
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02-12-2013, 01:33 PM | #13 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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02-12-2013, 03:03 PM | #14 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Looks good. I will have to try it!
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Chris- Midwest BBQ Outreach |
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02-12-2013, 07:40 PM | #15 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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never heard that...of course, I never really paid that much attention to my yolks to know whether they hung left or right, either
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Matt...Sauk City, WI |
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