Jason Thanks for the info,just started playing with these.Can't hurt to have more options.
We do eggs all the time.
Couple of things we like.
1- Cut the mayo in half, and substitute Greek yogurt
2- Add a pit of course ground horseradish
3- Sprinkle the top with some sea salt
I smoke them at 160, I find the cooler temp keep the "skin" from appearing on the exterior, I also smoke them for only 20-25 minutes.
Smoke ON!
-Jason
Justin Really glad you were able to see it.Thanks for the point going to try to get some more done for the 4th.Richie, I almost missed this one ! Nice lookin smoke !
Adam it took awhile to get around to it,but here they are bathing in the pickle brine.Smoked a doz or more put 6 up to see should be ready an a week or soNext time maybe smoked pickled eggs? That intrigues myself as us in wisconsin usually have those readily available at taverns.
Good looks Points coming!
nice Richie! New house I'll have 2 fridges... maybe 3 so I'll have room for pickled eggs! Using pickled beet juice?
Gary for the last batch Alder & Cob they are in the brine,the Deviled were smoked with Alder pellets Thanks for the point I appreciate it
Looking good Richie. I DO love deviled eggs!!!! Never thought about smoking them first. Gotta try that. I think I'll cut them in half first.
What kind of wood did you use??
Gary