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Maiden/Father's Day Smoke on Smoke Vault 24 w/Q-view

post #1 of 13
Thread Starter 
Poultry with pork highlights will be this weekend's theme, while I get to see what my new baby can do for me. I will be posting multiple Q-views this evening as well as to some on Monday.

I'm starting out with another new item today.

Tur-Chi-Pig Balls

(Ground Turkey stuffed H/B Chicken Egg White wrapped in Pork Sausage)
9-12 Hard boiled Eggs, Grade A Large

1/3 lb Ground Turkey

Season the turkey meat with:

½ tsp Black Pepper

½ tsp Garlic Powder

1 tsp Onion Powder

Optional seasonings:

1/2 tsp Chili Powder

1/2 tsp Cayenne Pepper

1/2 tsp Crushed Red Pepper

2 lb Pork Sausage, depending on how thin you roll them up.


Note: refrigerate any perishables when ever you are not using it to keep well chilled.

After eggs are boiled and chilled, peel the shell and slice the longest circumference of the egg white and remove the yolk. Place yolks into a separate covered container and refrigerate.

Season and mix the ground turkey with Black Pepper, Garlic Powder, Onion Powder and Paprika.

Add ground turkey meat to each half of the egg white with a slightly loose consistency to avoid tearing the egg, and a slight mound. Place the halves together, matching the teardrop shapes. Don’t worry if the egg tears, you’re wrapping it with sausage…nobody will know!

Press out a 2 oz ball of sausage into a large oval shape in your hand, place the egg on one end and roll up. Work the meat over the egg carefully but completely to cover and seal well.

Quick-chill in a freezer for a few minutes to firm up, or chill a few hours in the fridge. Smoke with your choice of wood @ 225-250* until internal temp reaches 180* (ground poultry).

Here's a look at the mild Turkey mix:

And, here's the Hot & Spicey Turkey mix:

Stuffing the egg whites with mild turkey mix:

A dozen are ready to chill and wrap:

And ready for a chill in the fridge:

I decided to use the Jerky Rack for these to avoid sagging through the grate:

Into the Smoke Vault @ 225* rack temp with Mesquite:

Here they are @ just under 150* I/T, so we'll get to sample these in a shot while:

I ran out of sausage after wrapping the 9th mild egg, so I'll wait until Monday to do the rest while another 2lb chub of JD is thawing out. I have 3 more eggs to wrap, and 5 are waiting for the hot mix filling. wink.gif

Next into the smoke will be 2 whole yard birds with bacon. Gotta them ready now, so I'll be back with the finish on the Chi-Tur-Pig balls later! icon_biggrin.gif

Thanks for peekin' at my Q, Everyone!

post #2 of 13
Looking good!
post #3 of 13
Thread Starter 

Tur-Chi-Pig balls are ready!

Pulled them at just over 180* and let rest for about 5 minutes while I got ready to make a few slices.

These are pretty unique. The texture is just what I expected, and the flavor is pretty good, too. I can't wait to have more thawed sausage to make the rest of these...the hot & spicy are gonna be great!

Good lookin' 'lil critters!:

Back with Chix Pix in a few.

Thanks, Everyone!

post #4 of 13
Now that is something interesting!! Looks good!
post #5 of 13
Now those look awesome smoke. Nice......
post #6 of 13
Thread Starter 

Birds are in!

I did a simple rub of my own on one and Cajun/Kosher Salt on the other.

My rub has onion powder, garlic powder, chili powder, black pepper, paprika and kosher salt.

My rub:


The pair:

Into the Smoke Vault with Cherry Smoke @ 275*:

I just realized, I forgot to put the bacon on the chix...rats!!!! eek.gif

Back with updates later.


post #7 of 13
Thread Starter 
On a side note: I failed to mention that these birds were cleaned-up, trimmed of excess fat, dried off and then rubbed with Canola Oil just prior to applying the dry rub. Then, they went directly into the smoker.

The bird on the left (My rub) came out first @170* in the breast. The Cajun bird on the right was about 10* away from the first.

I decided to put oven rack therms in again to see if temps were even, the L/R corner was @ 350* the center front @ 260*, and the R/R @ 250. Lower vents are in the same position, so it must be a draft from the wind causing a hot spot. Winds are mild, so I'll have to do more checking on this during upcoming smokes.

This is @ 156*/150* I/T left to right:

Here's the first one out of the smoke with My rub:

The pair is united again, on the right is Cajun:

Time for slicing:

And, tonight's sides (a baked corn/cheese/bacon dish my wife made for the first time today, and biscuits):

Someone raided the pan before I got a shot!:

Dinner is served:


For a first run, the Smoke Vault did pretty well. I'll need to check out a few more things on the next couple of smokes and see if I can get the rack temp issues resolved.

So, alot of firsts today, and all went pretty well! The color I got on these birds without any sugars is just gorgeous...I'm pleased, indeed.

See ya on the next run, been fun!

Thanks, Everyone!

post #8 of 13
Nice Job, Eric, everything looks great.PDT_Armataz_01_37.gif
post #9 of 13
Congrats on the new smoker, Eric. It looks like you're breaking it in the right way, loadin' her up! The food looks fantastic! Happy Fathers Day to yaicon_biggrin.gif
post #10 of 13
Hi Eric,

Those Tur-Chi-Pig balls look like they're great to bite into. Looks like both of your Chickens turned out great. Congratulations on new Smoker. You really know how to break em in well. :>)
post #11 of 13
Good looking smoke! My smoke vault varies on temp big time as well. I use one digi probe to gauge the temp on the same rack as the main piece of meat I want to smoke at the 225*-240* temp. The door thermo is useless pretty much. Try throwing a few pieces of lump in w/ your chips it adds a bit of flavor.
post #12 of 13
Everything looks great! Great job! I really like the looks of those appetizers!
post #13 of 13
Good looking smoke. Congrats on the new smoker. I calibrated my door thermometer and it seems to be pretty close to the remote in terms of accuracy. Everything comes out so good on my Smoke Vault that I've never checked for hot spots. Thanks for all the pics.
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