Thread: Sausage and Smoke Cooking

Hey Smokers,
It's been a long time since I visited you my friends.

Made Huli Huli Chicken (Turn, turn) recipe from NYT this past weekend.
Made the bbq sauce from the "hand written notes in purple recipe" and used the marinade only for marinating.
Cooked it on pellet grill until internal reached 160 and then seared it for a few minutes on each side on gas grill (used reversed searing method).
I was mopping and turning the chicken every 30 minutes or so. Served with rice, Hawaiian slaw, and rolls. Fam liked it, a lot.
Cheers, my friends!

Never did this before but the most I will be out is $5 and some time.


About an hour in.

Originally Posted by neehooya

Hey Smokers,
It's been a long time since I visited you my friends.

Made Huli Huli Chicken (Turn, turn) recipe from NYT this past weekend.
Made the bbq sauce from the "hand written notes in purple recipe" and used the marinade only for marinating.
Cooked it on pellet grill until internal reached 160 and then seared it for a few minutes on each side on gas grill (used reversed searing method).
I was mopping and turning the chicken every 30 minutes or so. Served with rice, Hawaiian slaw, and rolls. Fam liked it, a lot.
Cheers, my friends!

..

..

I'll have to give this dish a go---

Originally Posted by 32t

Never did this before but the most I will be out is $5 and some time.


About an hour in.

I know that I don't remember things as well as I used to but IT CAN'T BE EASTER ALREADY

Last night as I was just starting the eggs my neighbor was talking over the fence. He was interested and was going out for the evening and I told him I would save him a couple.

When I went to get him a couple this afternoon there were none left!

What happened to 72 eggs?

We ate some, I gave 6 to a friend, I brought 18 to work, and my wife pickled some, and there are none in the shell left.

Although there was room for improvement I will have to do this again.

Originally Posted by 32t

Last night as I was just starting the eggs my neighbor was talking over the fence. He was interested and was going out for the evening and I told him I would save him a couple.

When I went to get him a couple this afternoon there were none left!

What happened to 72 eggs?

We ate some, I gave 6 to a friend, I brought 18 to work, and my wife pickled some, and there are none in the shell left.

Although there was room for improvement I will have to do this again.

Questions:

Any idea of how old the eggs were?

Were they cold or room temp when you put them in?

Did you have any water to provide steam?

How long were they in there and at what temp?

Did you peel them right after cooking?

How easy were they to peel?

Any 'smokey flavor' to them?

Just wondering

Originally Posted by cudarunner

Questions:

Any idea of how old the eggs were?

Were they cold or room temp when you put them in?

Did you have any water to provide steam?

How long were they in there and at what temp?

Did you peel them right after cooking?

How easy were they to peel?

Any 'smokey flavor' to them?

Just wondering

Many of the eggs were "fresh" from the store and some had been in my refrigerator for over a week.

Warmed a bit but not to room temp because we had a mix up on what night I wanted to do them.

I put water in the smoker tray.

2 hours at 200 and a little warmer by my gauge that runs on the cold side.

They peeled hard soon after cooking and I cooled them in "cold" tap water. They peeled much easier today after being refrigerated over night although still many were not easy.

The smoke flavor was there and on average not strong.

There was a fair amount of difference on where they were in the smoker.

They were not bad but overcooked.

Hope this helps.

I have two more smoked eggs at work that I have left until Monday morning at the soonest.

I have made some interesting observations. {At least to myself!}

They peel much easier after 3 days in the refrigerator.

And they have much more smoke flavor/penetration.

I could be just ending up with the "best" ones but I am thinking that they continue to absorb the smoke from the shell in the refrigerator.

Next time I am going to save a batch and not touch them for at least 3 days.

How does that sound?

Originally Posted by 32t

I have two more smoked eggs at work that I have left until Monday morning at the soonest.

I have made some interesting observations. {At least to myself!}

They peel much easier after 3 days in the refrigerator.

And they have much more smoke flavor/penetration.

I could be just ending up with the "best" ones but I am thinking that they continue to absorb the smoke from the shell in the refrigerator.

Next time I am going to save a batch and not touch them for at least 3 days.

How does that sound?

I haven't 'Hard Boiled' eggs in years. I use stackable bamboo steamers. Once I'm sure that they are done, I use tongs and remove the eggs one at a time and while then tap the large end first then the small then then I run them under warm water and shell them this way I rarely have any problems with the shells sticking.

With that said--this Smoke Cooking eggs in the shell is a whole different world.

I can see that allowing them to sit a few days would allow the two surfaces to relax and then be easier to peel. I can also see the smoke penetrating deeper after a longer storage.

As far as How Long you can let them sit refrigerated here's what the USDA has to say on eggs and egg products about storage and the length of time they should be stored:

An interesting quote from here.

https://www.thespruceeats.com/tip-sa...ratures-913410

It is on the net so it must be right.............




These bacteria reproduce very slowly, if at all, below 40 F and above 140 F. But note that the temperatures at which bacteria are killed vary according to the microbe. For example, salmonella is killed by heating it to 131 F for one hour, 140 F for a half-hour, or by heating it to 167 F for 10 minutes. When it comes to killing microorganisms, both heat level and time affect the equation.