post #21 of 21
Thread Starter 
I really liked these egss rolled in the rub. That added a real good flavour.

I've thought about using smaller eggs to get more yield but i like a large egg, and i like to have a lot of meat on mine biggrin.gif.
Interesting idea on blending in some turkey tho, sometimes they will crack open during cooking, especially if the meat is a bit thin in spots.