or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Meatzapalooza Chili, Dino Eggs, Japs and Ribs Q-View
New Posts  All Forums:Forum Nav:

Meatzapalooza Chili, Dino Eggs, Japs and Ribs Q-View - Page 2

post #21 of 35

OK! I searched out the dino eggs and found you here. I liked what I saw and planned for the up coming weekends smoking fun, However! I kept coming back and looking at the Chili. It stuck with me for days. I have smoked the meats, I have smoked the beans but the Chili itself? I need to know more on this. I have never thought of this, sorry. You said it yourself, Smoking soup, chili, stew and OK I'm hooked.

I do however need a little more. Can you please give us some more detail on the smoking procedures. Temp, what to look for, any kind of tips. I Must try!! I Must!!

post #22 of 35
Thread Starter 
Quote:
Originally Posted by Bob -B-Q View Post

OK! I searched out the dino eggs and found you here. I liked what I saw and planned for the up coming weekends smoking fun, However! I kept coming back and looking at the Chili. It stuck with me for days. I have smoked the meats, I have smoked the beans but the Chili itself? I need to know more on this. I have never thought of this, sorry. You said it yourself, Smoking soup, chili, stew and OK I'm hooked.

I do however need a little more. Can you please give us some more detail on the smoking procedures. Temp, what to look for, any kind of tips. I Must try!! I Must!!

 

The temps are around 225° the only other tip I can think of is when the surface gets that smoky film stir it into the chili to increase the smoky flavor.

 

The nice thing about Stews Soups and Chili is, you can leave them on all day and chow down when doing long smokes like Butts
 

 

post #23 of 35
Quote:
Originally Posted by SQWIB View Post



 

The temps are around 225° the only other tip I can think of is when the surface gets that smoky film stir it into the chili to increase the smoky flavor.

 

The nice thing about Stews Soups and Chili is, you can leave them on all day and chow down when doing long smokes like Butts
 

 



This is awesome! thanks..I shall start with chili. Thanks again for the cool idea.

post #24 of 35

SQWIB,

 

    Thanks again for the great ideas. I did try both the Dino eggs and the chili. Both were just plain awesome! I took both to my neighborhood smoke off and kicked butt with both. Thanks again for the ideas and the advice.   .first.gif

post #25 of 35
Thread Starter 

Awesome, glad it worked out.

post #26 of 35

Sqwib,

 

Love this post, I fell in love with the Dino eggs at first sight,and really cottoned to the idea of the deviled dino eggs... and then I started thinking... I make Amish eggs that come out tasting more like deviled eggs than pickled eggs that would be perfect for this application. Heres the link to the recipe and technique...It super easy and I think would be fantastic in Dino form.

 

http://www.smokingmeatforums.com/t/123678/amish-mustard-eggs#post_826124

 

-Smokey Dokey

post #27 of 35
Thread Starter 

That's so funny you brought this up, I made a batch of those on December of 2010, been seeing how long they can go, last test was 14 months, gonna break one out next month for a 22 month checkup.

Give it a shot and let me know how they come out, I did try an Amish mustard egg as a deviled egg and it was nasty.

post #28 of 35

Thats funny.

 

I LOVE those things, I found that its about the easiest egg salad to make in the world. Just add mayo. As far as deviling, I think they are too seasoned to add any more than something bland like mayo or marscapone to.

 

I can't make them last any more than a couple of months before the wolverines sniff them out and inhale them. I think they will make awesome Dino-eggs, I will try at some  point and post. Thanks for the great idea starter.

-SD
 

post #29 of 35

SQWIB,

Once again you have out done yourself.. man that looks good.  Very impressed with the dino eggs. 

post #30 of 35
Thread Starter 
Quote:
Originally Posted by SmokeyDokey View Post

Thats funny.

 

I LOVE those things, I found that its about the easiest egg salad to make in the world. Just add mayo. As far as deviling, I think they are too seasoned to add any more than something bland like mayo or marscapone to.

 

I can't make them last any more than a couple of months before the wolverines sniff them out and inhale them. I think they will make awesome Dino-eggs, I will try at some  point and post. Thanks for the great idea starter.

-SD
 

 

 

You don't find the taste of the egg salad sour, using the Amish Mustard Eggs?

 

Give it a shot and keep us posted.

post #31 of 35
Quote:
Originally Posted by SQWIB View Post

 

 

You don't find the taste of the egg salad sour, using the Amish Mustard Eggs?

 

Give it a shot and keep us posted.


Sqwib,

 

Mine are not in least bit sour. I tried cutting down on the sugar in the original recipe in a batch, and they were a bit sour, but if you keep the sugar content up, they are not  sour at all. At least to my taste. The other thing I added to my recipe is Shriracha hot sauce (an equal amount to the mustard used) and that adds a lot as well.

 

Heres the recipe I ended up with. Give it a try if your recipe is different. These have quickly become a staple in our house. I also use the same recipe for what I call " Amish Kim Chee". I just add shredded cabbage to a new batch of sauce and keep it in the fridge. It is SO good with any smoked meat and it especially rocks on a Bratwurst and bun. I will post that one shortly.

 

Heres the recipe:

 

Hot Amish Mustard Eggs

 

Boil and Peel 24 eggs and put into a heat proof container. Ideally a 1/2 to 1 gallon glass jar with lid.
 
 
1/3 C yellow mustard

1/3 C Shriracha hot sauce
1/1/4 cup of sugar
1 Tblsp salt
1 1/2 cup cider vinegar
1 1/2  cup water

Mix all ingredients in saucepan and bring to a boil, stirring almost constantly.
 
Pour sauce over eggs.
 
Let cool.
 
Put container in Fridge for at least 72 hours to let eggs absorb the sauce. I have some in the fridge that have been hanging for a couple of months and they just get better with age.

 

SD

post #32 of 35
Looks great.
post #33 of 35

Sqwib,

 

On the Dino eggs, do you hard boil or soft boil before adding the sausage and bacon? How do you keep from overcooking the egg?

post #34 of 35
Thread Starter 
Quote:
Originally Posted by Ribwizzard View Post
 

Sqwib,

 

On the Dino eggs, do you hard boil or soft boil before adding the sausage and bacon? How do you keep from overcooking the egg?

 

Hard boiled is fine  they fare pretty well wrapped in the sausage and bacon, I would try it both ways and post back with your results.

post #35 of 35
I have officially decided to join Sqwib for each and every holiday. Sqwib balls, Dino eggs... yum
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Meatzapalooza Chili, Dino Eggs, Japs and Ribs Q-View