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Hey y'all - it's Bill with http://BarbecueTricks.com. Here's an egg recipe that has just two main
ingredients. Eggs and smoke.
Around easter you may be looking for something special for that extra basket of boiled eggs
you have. Check this out.
(Singing: Humpty dumpty sat on a wall. Humpty Dumpty had a great fall. All the kings horses
and all the king's med couldn't put Humpty together again.)
The first trick is to boiling eggs is not a big secret. Just cover the eggs in a pot
of water. Add in a spoonfull of salt and vinegarI'll tell you about that later. And bring to boil.
Once boiling - cover the pot... take the pot off the heat completely for twelve minutes
- i actually set a timer here to make sure i got it- then while it's waiting out that
twelve minutes graba bowl of ice water get one ready so that after the timer rings you
can take the eggs and plunge them into the cold water. They are going to be hot so use
a slotted spoon when you pull them out of the boiling water and then just get them in
the cold water that ice bath and the spoonfull of vinegarin the boil will help the peeling.
I experimented here by fully peeling two of the eggs and only partially cracking the shell
on the other two - I was hoping to get the crackle tanned effect I've seen on tea infused
eggs. It didn't work when the shell is in tact - you get dont get any flavor of the
smoke on the egg and very little color. Just peel them all.
So to get the smoke for our egg recipe we used a brinkmann "bullet" style smoker with
only five lumps of charcoal and one large chunk of hickory. To light the coals I used
a coal started block here... make sure that block's all burned away and then you can put
on the eggs. Because this is cold smoking you can fill that water pan in the smoker
you want it very low heat. The five coals and one chunk of hickory didn't raise the
heat - i was also helped here by a cold windy day -
So you have your boiled eggs on smoking for one hour on th egrate I had plenty of hickory
after 60 minutes so if you want to go longer you could. I didn't get much very much color
on the eggs. I was hoping for some more smokiness on the color of it but the taste of it was
definately there. *** like a really good smoked cheese.
Take the eggs off and store together in the refrigerator overnight to further strengthen
smoke flavor. Otherwise just add some fresh cracked pepper and sea salt and you ready
to eat. So good!
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