food MikeUSMC: "Bury Me in Smoke"

You're absolutely KILLI'N it Mike!!!!! Cooked to perfection, I have a good idea on just how good they'd smell and taste  :clap:.
 
Thanks to all for the kind words. Although I won't divulge the exact recipe (well maybe for the right price :rofl: ) I will say it has seven different single ingredients, and it doesn't contain celery salt. Each of the ingredients is in its pure form as I prefer to start from scratch with everything I make. 
 
You did me proud Mike, I'd be happy to hook you up if ever you would like more.
 
:cheers:
 
Shorerider said:
You're absolutely KILLI'N it Mike!!!!! Cooked to perfection, I have a good idea on just how good they'd smell and taste  :clap:.
 
You did me proud Mike, I'd be happy to hook you up if ever you would like more.
 
:cheers:
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Glad you enjoyed the pics, and thanks again for sharing, man! Believe me, bro, it tasted even better than it looked! :cheers:

Shorerider said:
Thanks to all for the kind words. Although I won't divulge the exact recipe (well maybe for the right price :rofl: ) I will say it has seven different single ingredients, and it doesn't contain celery salt. Each of the ingredients is in its pure form as I prefer to start from scratch with everything I make.
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I'm gonna dump some of this rub out on a cutting board, and start chopping it up, like Tony Montana, and separate all the different granules into piles to figure this recipe out ;) :rofl:
 
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Mic drop pic, at about midnight last night :rofl:
 
First ever attempt at "Scotch Eggs" the other day. Tasted great, but I ended up overcooking the eggs, so there was no yolk run :mope:

Made with chorizo
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Soft boiled eggs in the ice bath
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Had a couple of "casualties" while peeling the eggs, so I only ended up with 6, not 8
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All rolled up
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Onto the smoker at 250*F for an hour, over apple chunks
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Glazing porn
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Final product
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Made a skillet hash, with some "Billy's Blast" spice rub. Gift via Reggie, The Warrant Man! Thanks again, bud! This stuff is delicious! :cheers:
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Uneventful yolk run :rofl:
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I'll keep at it though! I wanna get these things right
:cheers:
 
Those eggs look great!  I'd eat that any day!  I think you went too hot for jammy yolks, though.  When I sous vide eggs, I follow this chart to get the consistency I want.  From:
 
http://www.douglasbaldwin.com/sous-vide-html#Perfect_Egg
 
Being no expert on smoking, I don't know whether the temperature you're shooting for is interior temp or not.  290 is way to hot if you want an egg yolk any way but petrified. Granted, the egg won't be at 290 for the entire hour, but I suspect it will be tough to get a jammy scotch egg on the smoker at those temperatures and times.  It is possible to smoke way hotter for a much shorter (like 350 for 5 minutes) period of time?  Like I said, I don't know much about smoking.  Using a smoker, that is.   :shh:
 
Perfect Egg
The custardy texture of the white and yolk of the so called "perfect egg" is caused by the denaturing of the egg protein conalbumin at 148°F (64.5°C). In Figure 4.1, we observe that the denaturing of the protein ovotransferrin at 144°F (62°C) causes the egg white to coagulate (This, 2006, Chap 3).
Place egg in a 148°F (64.5°C) water bath for 45 minutes to 1 hour. Crack egg and serve immediately.
 
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Figure 4.1: Pictures of intact eggs cooked in a water bath for 75 minutes at temperatures ranging from 136°F (57.8°C) to 152°F (66.7°C). From left-to-right and top-to-bottom, the water bath temperature was 136.0°F (57.8°C), 138.0°F (58.9°C), 140.0°F (60.0°C), …, 152°F (66.7°C).
 
nmlarson said:
Those eggs look great!  I'd eat that any day!  I think you went too hot for jammy yolks, though
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Thanks, Nancy! I think it may have been a combination of things that caused them to be overcooked. First, I think that the 6 minute soft boil might've been a little too long. I also think the the thickness of the meat has to be 100% consistent when wrapped around the egg, and I think the yolk would have to be pretty damn close to the center of the egg itself, with the same yolk:shell distance all the way around, during the boil. Otherwise, the heat is going to penetrate more through the areas with thinner "meat coverage." Thinner meat coverage lined up with a spot on the eggs with thinner egg whites could also contribute (?). Smoker might've been running a little hot too (it was at 250*, not 290* ;) ). I'm also noticing that I wrote (above) that I smoked them for an hour, instead of 45 minutes, then glaze, then smoke for an additional 10 minutes. Not sure if that was the case or not. That extra 5 minutes (55 instead of 60) probably could've made all the difference in the world, haha. One of these days, I'll get all the stars and planets to align with these ;) It's just gonna take a little more practice :)

I'm probably over complicating the living shit out of this :rofl:

Here's the recipe I used, from Jess Pryles' website. She's a force to be reckoned with in the BBQ world, lol
https://jesspryles.com/recipe/smoked-scotch-eggs/

PtMD989 said:
Those look edible to me , even if they arent runny yokes. Now Im hungry,Thanks[emoji16].
Note to myself:Quit looking at this thread before eating or grocery shopping. : stomach growling
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Haha! "You're welcome!" ;) Walchit says the same thing, all the time :rofl:
 
Cherry smoked, thick cut, boneless pork loin chops last night, with more of Shorerider's dry rub I'm down to my last couple of teaspoons of that stuff :mope:
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Got to play with my new toy that Mrs. USMC got me for Christmas! :party:
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It's nice, not to have to keep going outside to check on everything. Came with 2 probes, but can accommodate 6 :)
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These came out absolutely fantastic!
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NOM NOM NOM NOM!!!
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Thanks for looking!
:cheers:
 
MikeUSMC said:
Thanks, Nancy! I think it may have been a combination of things that caused them to be overcooked. First, I think that the 6 minute soft boil might've been a little too long. I also think the the thickness of the meat has to be 100% consistent when wrapped around the egg, and I think the yolk would have to be pretty damn close to the center of the egg itself, with the same yolk:shell distance all the way around, during the boil. Otherwise, the heat is going to penetrate more through the areas with thinner "meat coverage." Thinner meat coverage lined up with a spot on the eggs with thinner egg whites could also contribute (?). Smoker might've been running a little hot too (it was at 250*, not 290* ;) ). I'm also noticing that I wrote (above) that I smoked them for an hour, instead of 45 minutes, then glaze, then smoke for an additional 10 minutes. Not sure if that was the case or not. That extra 5 minutes (55 instead of 60) probably could've made all the difference in the world, haha. One of these days, I'll get all the stars and planets to align with these ;) It's just gonna take a little more practice :)

I'm probably over complicating the living shit out of this :rofl:

Here's the recipe I used, from Jess Pryles' website. She's a force to be reckoned with in the BBQ world, lol
https://jesspryles.com/recipe/smoked-scotch-eggs/

Haha! "You're welcome!" ;) Walchit says the same thing, all the time :rofl:
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On the centered yolk part. Make sure your eggs are stored in fridge with pointed end down. If you keep them in the egg carton they should be like that already.

Leave the eggs at least twice as long in the ice water bath as you cooked them. You can even put them back in for a short time after peeling while you are prepping other eggs before wrapping in meat and hitting the grill. If you get and keep the yolk as chilled as possible before hitting grill it will give you some insurance.
 
Thanks Rajun. She is awesome. Lol. She kinda reminds me of a co-worker from Laos. 4'10 90 some odd lbs of pure attitude. She makes crusty old factory workers walk on eggshells. We all get a kick out of her ripping a strip off of people, as long as it isn't us.
 
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