• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

New twist on a classic breakfast

big t bbq

Fire Starter
49
52
Joined Feb 25, 2016
Bacon and eggs. Smoked with AMPS loaded with hickory. Bacon was dry rubbed with maple cure for 10 days and rinsed and dried. Eggs were brined with SPG for 48 hours.



Sent from my XT1585 using Tapatalk
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,628
6,296
Joined Jun 22, 2009
Sounds good, but the photo didn't show up.

Al
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
Were the eggs hard boiled and peeled and then smoked? By brined in SPG do you mean you coated the eggs with a rub of salt, pepper, garlic?

Was this a cold smoke or a hot smoke?
 
Last edited:

big t bbq

Fire Starter
49
52
Joined Feb 25, 2016
The eggs were hard boiled and peeled, they were then brined in 1 gallon of water, 1/8 cup kosher salt, 1/8 cup granulated garlic,1/8 cup black pepper, for 48 hours, drained, dried and into the smoker for 8 hours of cold smoke.
 

crankybuzzard

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
5,245
2,108
Joined Jan 4, 2014
This sounds pretty interesting. We need some details! :biggrin:

How were the eggs after the brine solution?
 

big t bbq

Fire Starter
49
52
Joined Feb 25, 2016
The eggs are still firm, but the eggs sitting on the bottom that are in contact with the pepper get a little brown coloring to them.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.