Sorry I have not been too active on the forum lately, but it's been a bit hectic around here. I have been doing a ton on smokin' but have not had the time to take pic's, except for smokin' some appetizers for a little get together @ work.
Special thanks goes out to Alesia and everyone else that posted their recipes on these Scotch eggs. I took a bit of all and made them my own.
With out further ado...here they are:
Water at a rolling boil
Turn heat down to simmer, eggs are ready for a 20 min steam bath
This time I remembered to set the timer.....
Out they come into a ice water bath
Using Alesia's method really paid off. I will never boil eggs again.
By the way, these were very fresh..
I decided to give these guys a cold smoke
Todd's pellet smoker, doing it's thing
Jimmy Dean's Hot breakfast Sausage. I bought 3- one pound chubs
Used one gallon baggies to roll out each chub, nice and even
Eggs are out of the smoker and had a nice color to them, (hard to tell by the pic tho..)
I divided the sausage of each bag into fourths, that way I will be using
1/4 pound per egg.
I wet my hands and place the egg in the center
Gently form the sausage evenly around the egg
One done, eleven to go
I put a combo of Jeff's rub and my own PaPa's Stuff and put them
in the fridge for a couple of hours
After about 2 hours smoking at 220-230*
Using Todd's Tube smoker to see how it works while doing a hot smoke.
All I can say is, Sweeeeeeeeeeet! Thanks Todd!
Four hours later, pulled them at 160* IT
Here is all that was left after 1 hour, so I thought I would get a pic before they were gone..
Close up a bit blurry with the phone camera, but if you look close
you can see the nice color of the eggs.
Thanks for looking and I could not have done this without the inspiration of all y'all
Take care,
PaPaGrizz
Special thanks goes out to Alesia and everyone else that posted their recipes on these Scotch eggs. I took a bit of all and made them my own.
With out further ado...here they are:
Water at a rolling boil
Turn heat down to simmer, eggs are ready for a 20 min steam bath
This time I remembered to set the timer.....
Out they come into a ice water bath
Using Alesia's method really paid off. I will never boil eggs again.
By the way, these were very fresh..
I decided to give these guys a cold smoke
Todd's pellet smoker, doing it's thing
Jimmy Dean's Hot breakfast Sausage. I bought 3- one pound chubs
Used one gallon baggies to roll out each chub, nice and even
Eggs are out of the smoker and had a nice color to them, (hard to tell by the pic tho..)
I divided the sausage of each bag into fourths, that way I will be using
1/4 pound per egg.
I wet my hands and place the egg in the center
Gently form the sausage evenly around the egg
One done, eleven to go
I put a combo of Jeff's rub and my own PaPa's Stuff and put them
in the fridge for a couple of hours
After about 2 hours smoking at 220-230*
Using Todd's Tube smoker to see how it works while doing a hot smoke.
All I can say is, Sweeeeeeeeeeet! Thanks Todd!
Four hours later, pulled them at 160* IT
Here is all that was left after 1 hour, so I thought I would get a pic before they were gone..
Close up a bit blurry with the phone camera, but if you look close
you can see the nice color of the eggs.
Thanks for looking and I could not have done this without the inspiration of all y'all
Take care,
PaPaGrizz
