Todays Smoke!! Scotch Eggs for "the game"

flyweed · Nov 4, 2012

Hey all, just getting ready to throw some Scotch Eggs (my version) on the old GMG Daniel Boone along with Todd's AMAZN tube smoker!!

Here's a few photos to get you goin:

first the eggs, ground pork sausage, and my own "rub"

eggs1.jpg

flyweed
Nov 4, 2012

Egg and a bit of sausage just a bit larger than the egg

eggs2.jpg

flyweed
Nov 4, 2012

flatten the sausage, lay the egg on top

eggs3.jpg

flyweed
Nov 4, 2012

wrap egg up and roll sausage around egg uniformly.

eggs4.jpg

flyweed
Nov 4, 2012

Eggs rolled up and then rolled lighting in my sweet, dry rub, ready for the smoker

eggs5.jpg

flyweed
Nov 4, 2012

TO BE CONTINUED..................

fpnmf · Nov 4, 2012

Awesome dude!!!!

oldschoolbbq · Nov 4, 2012

Nice , waiting on the results...

flyweed · Nov 4, 2012

NEXT............

Here we are firing up the GMG Pellet pooper, Lighting up Todd's AMAZN tube pellet smoker!, etc

1. filling the pellet hopper AND the AMAZN pellet tube smoker! By the way if you DON'T have one of these tube smokers...HIT UP TODD and get yourself one!!!!! They are truely AMAZING!

grill a.jpg

flyweed
Nov 4, 2012

here's my setup for todays smoke

grill b.jpg

flyweed
Nov 4, 2012

yep..you can see the tube smoker lit up in the back of the grill..all that smoke is coming from the tube! YES, I did blow the flames out, once I had some good embers going.

grill c.jpg

flyweed
Nov 4, 2012

GMG coming up to temps....will be smoking these eggs at 235F today (outside temp 46F)

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Nov 4, 2012

Scotch eggs just placed onto the smoker. Let the smoking begin!!!!

grill e.jpg

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another closer shot of eggs and tube smoker

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flyweed
Nov 4, 2012

TO BE CONTINUED......................................

flyweed · Nov 4, 2012

here's the MONEY shots...all done , ready to eat!! Just in time for the 3pm game.

eggs1.jpg

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Nov 4, 2012

eggs2.jpg

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Nov 4, 2012

eggs3.jpg

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JckDanls 07 · Nov 4, 2012

damn they look good... how does one tell when they are done ??

chef jimmyj · Nov 4, 2012

They look great. I have got to try them but I would love to get the timing down to end up with cooked Sausage and a still Runny Yolks...JJ

diggingdogfarm · Nov 4, 2012

They look great!!!
I love Scotch eggs!!!

~Martin

dward51 · Nov 4, 2012

Chef JimmyJ said:
They look great. I have got to try them but I would love to get the timing down to end up with cooked Sausage and a still Runny Yolks...JJ

Chef Jimmy,

I imagine it would be really difficult to get runny yolks. Might even be impossible since you have to boil the eggs first and then smoke the sausage. I guess the only chance you would have would be to cook the eggs enough to lightly set the whites enough to handle and then refrigerate them overnight before wrapping in sausage and smoking? Or perhaps freeze them?

The money shot from Flyweeds photos looks about as perfect as it can be. Beautiful yellow and not a hint of green (overcooked). Makes me wish I had some over here tonight.

jarjarchef · Nov 4, 2012

dward51 said:
I imagine it would be really difficult to get runny yolks. Might even be impossible since you have to boil the eggs first and then smoke the sausage. I guess the only chance you would have would be to cook the eggs enough to lightly set the whites enough to handle and then refrigerate them overnight before wrapping in sausage and smoking? Or perhaps freeze them?

I was playing with an over easy egg for my Fatty for the last Throwdown. The only way I could get them to wrap correctly was to lightly poach them and after I wrapped it with the potatoes I had to freeze the potatoes and egg to wrap with bacon. You need to have the smoker a bit on the hot side 300 to cook the sausage and not over cook the egg. I would sacrifice one for the IT temp checking. You don't want to get over 140 and serve immediately. Otherwise the carry over cooking will cook the egg. Just my experience, courious to see what others have done......

diesel · Nov 4, 2012

Very nice.... Looks good.

Aaron.

snowave · Nov 4, 2012

I've never heard of that... looks very interesting (and tasty)! might have to give that a try sometime!

thanks!

handymanstan · Nov 5, 2012

I want to try this. How do you know when done? Do you use a probe and go to 140??

smokinhusker · Nov 5, 2012

Those look great! Gotta give them a try!

flyweed · Nov 5, 2012

Guys...YUP...use a probe stuck into the Sausage....the eggs are DONE when you hit 160F!

I assume runny centers could be done....just do an egg timer for a softboiled egg, and then wrap in sausage..then I'd smoke at maybe 200F and then pull them when the sausage temp hits 140F....this might work..I've never tried, but sounds like it "could"

Thanks for the comments guys..I LOVE scotch eggs!!

pgsmoker64 · Nov 5, 2012

Chef JimmyJ said:
They look great. I have got to try them but I would love to get the timing down to end up with cooked Sausage and a still Runny Yolks...JJ

JJ...WHEN you figure that out, how about sending me a PM and let me know where you put it on the forum.

Scotch eggs with runny yolks!?! That would be awesome!

BTW - great job flyweed

mvincent42 · Nov 5, 2012

Scotch eggs are one of my favorites but I've only ever had them battered and deep fried. Those look like they turned out awesome. Can't wait to try!

rdknb · Nov 5, 2012

they look good, I will have to try them some time

capntrip · Nov 5, 2012

Those look mighty tasty I will have to try that!!!

chef jimmyj · Nov 5, 2012

PGSmoker64 said:
JJ...WHEN you figure that out, how about sending me a PM and let me know where you put it on the forum.

Scotch eggs with runny yolks!?! That would be awesome!

BTW - great job flyweed

Will do...I have discussed this before with Jarjar and I will get to them some time. I am thinking as has been suggested. Using week old eggs, steamed for ease of peeling then chilling to near frozen. Follow up with a hotter smoke, 275*F is all I can get but if the sausage is not too thick it should be done before the yolks set. Timing will be important. Egg white sets at 150*F but the yolks don't coagulate until 158-160*F so there is a small window where all will come together. The goal is Sausage at 165*F, Whites at 150-152*F and then get them to the table or in front of a fan to cool a bit before the Yolk gets to 158*F. As long as there is some yolk still loose that will be great!...JJ

Todays Smoke!! Scotch Eggs for "the game"

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