Smoked Eggs - Page 2 - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-04-2006, 12:55 PM   #21
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Wittdog: I have the same book. I would like to try the smoked oysters! Octopus, ? I'm not sure about.
__________________

__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 05-04-2006, 01:10 PM   #22
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Pigs I don’t really do seafood. What do you think of the book? I understand you were talking with George yesterday.
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-04-2006, 01:18 PM   #23
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Yea, Did George tell you I'm a HUGE PITA. 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.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 05-04-2006, 01:21 PM   #24
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Oh yea, Next time you talk to George, Ask him where the name "Oinktoberfest" Came from.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 05-04-2006, 01:27 PM   #25
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Pigs On The Wing BBQ
Yea, Did George tell you I'm a HUGE PITA. 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.
My wife was the one that stopped to pick up some wood, and he mentioned to her that some guy was in and George was trying to figure out how I managed to cold smoke cheese on the pit I bought from him. He mentioned you the last time I was in and said you were a nice guy. I haven’t met Larry yet but George keeps trying to make me one of the “regulars
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-04-2006, 01:49 PM   #26
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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.
cleglue is offline   Reply With Quote
Old 05-04-2006, 03:47 PM   #27
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Finney
Quote:
Originally Posted by wittdog
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!"
Yeah Larry, you got that right!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 05-04-2006, 03:57 PM   #28
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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.


__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-04-2006, 04:07 PM   #29
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by cleglue
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.
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.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-04-2006, 04:15 PM   #30
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
I've smoked eggs... They tasted ok, but I did em already peeled ... #-o which gave them a rubbery texture on the underside. I just cut that part off and chopped the rest up...it was for a salad anyway.

If you haven't tried it... it's worth a shot.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 05-04-2006, 05:33 PM   #31
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by wittdog
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
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2006, 05:50 PM   #32
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
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
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.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-04-2006, 05:56 PM   #33
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
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
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.
Dude I believe what you're saying, I'm not discounting you at all. I know how osmosis works, but I still don't get it. If eggs have microscopic holes, why don't they ever dry out or leak?? Why doesn't the dye go through them when you color them? Again, I'm not discounting you one bit, and please don't take it that way.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2006, 06:22 PM   #34
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-04-2006, 06:28 PM   #35
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by wittdog
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.
Now that makes sense! You should have said that in the first place!! LOL 8-[
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2006, 06:30 PM   #36
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
He did :biggrin:
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 05-04-2006, 06:36 PM   #37
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860

Here is the diagram.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-04-2006, 06:51 PM   #38
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Green Hornet
He did :biggrin:
Where?
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2006, 06:54 PM   #39
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
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
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.
All right the eggs have been smoking for about 6-7 hr. you can see the shell is becoming a nice brown color and that the white is starting to take on smoke and color. The dynamic duo and me tried one and the smoke taste is starting to come thru. The eggs are a tad salty I might adjust the brine next time.



__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-04-2006, 07:00 PM   #40
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
[quote="wittdog"] 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 smoking
__________________

__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 07:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, vBulletin Solutions, Inc.
×