Pigs On The Wing BBQ
Master Chef
Wittdog: I have the same book. I would like to try the smoked oysters! Octopus, ? I'm not sure about. :grin:
Pigs On The Wing BBQ said:Yea, Did George tell you I'm a HUGE PITA. :grin: I like the book, I would recomen it. Have you met George's brother Larry? He's a great guy too. I love it when those two get into it! Funny as hell.
Larry Wolfe said:Finney said:wittdog said:Two hours in and no eggsplosions. I might have to play around with the time frame. I have to stop doing this stuff on nights I have to work…… Maybe I’ll let my wife finish the eggs up after all if they explode she can clean em up.
There you go.
If I did that... I'd come home to a note that said, "Your eggs exploded"... "Get that mess cleaned up before I get back from shopping". 8-[
"Yes Honey, I'm on it", Finney----> uch: :getbtw: <-------Yolanda "Chrissy, I told you to get them damn eggs cleaned up boy!"
The name of the book is Mastering the Craft of Smoking Food by Warren R. Anderson. It looks pretty good but I would recommend the Kutas book Great Sausage recipes and Meat Curing. If you own that then by all means check out the Anderson Book.cleglue said:Wittdog,
What is the name of the Anderson book? I've done venison summer sausage, venison salami, jerkey before. I have the sausagemaker smokehouse. The 20 lb. size.
Scroll down this link and you'll see my sausage smoking history.
http://www.myfreebulletinboard.com/f2/v ... orum=bbq4u
I'm still learning all of this smoking stuff.
wittdog said:Well the eggs have been smoking for about 3 hrs, No explosions I now think it will take the 6-9 hrs of smoking time that the book recommends. They are starting to get a nice brown color on the shell and a slight Smokey taste. But they defiantly need more smoke.
Yes I am serious that’s what the recipe call’s for. It’s all based on the process of osmosis. There are microscopic holes in the shells that allow the brine to get into the egg. Then as the moisture is leaving the smoke flavor permeates the egg. Thus smoking it all the way. The one I tried tasted good, and the texture was that of a regular hard boiled egg, it wasn’t rubbery like Scotty’s that he smoked with the shell off. The eggs do need a longer smoke cycle. I hope I didn’t rush the smoke in before the moisture was driven out. If I did the smoke will get hung up on the shell membrane. With the little taste I had I think these are going to be worth the effort. You can get a run down from John Pen on how they were he's coming by tomarrow.Larry Wolfe said:wittdog said:Well the eggs have been smoking for about 3 hrs, No explosions I now think it will take the 6-9 hrs of smoking time that the book recommends. They are starting to get a nice brown color on the shell and a slight Smokey taste. But they defiantly need more smoke.
Are you serious? You brine, dry and then smoke while they're still in the shells? #-o
wittdog said:Yes I am serious that’s what the recipe call’s for. It’s all based on the process of osmosis. There are microscopic holes in the shells that allow the brine to get into the egg. Then as the moisture is leaving the smoke flavor permeates the egg. Thus smoking it all the way. The one I tried tasted good, and the texture was that of a regular hard boiled egg, it wasn’t rubbery like Scotty’s that he smoked with the shell off. The eggs do need a longer smoke cycle. I hope I didn’t rush the smoke in before the moisture was driven out. If I did the smoke will get hung up on the shell membrane. With the little taste I had I think these are going to be worth the effort.Larry Wolfe said:wittdog said:Well the eggs have been smoking for about 3 hrs, No explosions I now think it will take the 6-9 hrs of smoking time that the book recommends. They are starting to get a nice brown color on the shell and a slight Smokey taste. But they defiantly need more smoke.
Are you serious? You brine, dry and then smoke while they're still in the shells? #-o
wittdog said:Larry if I had to hazard a guess it would be because of the inner shell membrane. I think that the salt breaks down the membrane and allows the brine to reach the white and the yolks . The shell has small holes but the inner membrane is what keeps everything from leaking. I’m going to try and post a diagram of the egg from the book.
Green Hornet said:He did
wittdog said:Yes I am serious that’s what the recipe call’s for. It’s all based on the process of osmosis. There are microscopic holes in the shells that allow the brine to get into the egg. Then as the moisture is leaving the smoke flavor permeates the egg. Thus smoking it all the way. The one I tried tasted good, and the texture was that of a regular hard boiled egg, it wasn’t rubbery like Scotty’s that he smoked with the shell off. The eggs do need a longer smoke cycle. I hope I didn’t rush the smoke in before the moisture was driven out. If I did the smoke will get hung up on the shell membrane. With the little taste I had I think these are going to be worth the effort. You can get a run down from John Pen on how they were he's coming by tomarrow.Larry Wolfe said:wittdog said:Well the eggs have been smoking for about 3 hrs, No explosions I now think it will take the 6-9 hrs of smoking time that the book recommends. They are starting to get a nice brown color on the shell and a slight Smokey taste. But they defiantly need more smoke.
Are you serious? You brine, dry and then smoke while they're still in the shells? #-o
wittdog said:The last 3 ½ hrs I’ve been evaporating the water from the egg. Unlike BBQ where you strive for a nice smoke ring. In smoking and curing or “cool smokingâ€