MES burgers and eggs

Discussion in 'Beef' started by billzforillz, Oct 23, 2013.

  1. billzforillz

    billzforillz Newbie

    Doing some Cavenders burgers this weekend in the MES. Was planning to do some Armadillo eggs ( hot sausage, cream & cheddar cheese) at the same time.
    Ive got whiskey, apple, and cherry chips. Leaning toward the whiskey chips.
    Thinking 250* for 1.5-2 hrs with some beef stock in the pan.

    Any advice?
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Whiskey chips are from oak, which is a bit heavier smoke, so that should be a good pairing with your smoke subjects. You could mix it up with cheery and/or apple as well...cherry being a bit heavy, apple being lighter smoke. Dunno what Cavender burgers are...something I should try smoking? But of course anything I haven't yet smoked would be something I should try, right? LOL!!!

    Beef stock should add a bit to the overall flavors, and, can be used for the finished burgers when the smoke clears, with a little creativity, adding that one-two punch on plate.

    I don't think your eggs will take quite that long @ 250* chamber temp to reach minimum safe internal temps (165* for ground meats), but if you have a therma-pen, it'll give quick readings on smaller items. In any case, a probe check on a few sample eggs should give you a good idea where they're at.

    Let us know how it turns out for you, and show us a little q-view, if possible...always nice to see what everyone's up to, when I can. Have a great smoke!!!

    Eric
     

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