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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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04-07-2006, 02:13 PM | #1 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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Question on Armadillo eggs
found some bob evans sausage on sale, buy one get one free. picked up 6. making two armadillo eggs out of two of them and the rest just regular fatties. First time for doing the eggs. Do I smoke them about same amount of time as regular fatties?
Thanks, Mike
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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04-07-2006, 02:24 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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That's what I've found... I cook to 165 and take them off.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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04-07-2006, 02:49 PM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Yep, I did that exactly. I think the secret is to stuff them with things that really don't need cooking, themselves.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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