Eggs! Will it BBQ?
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Will it BBQ? Eggs!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Eggs and letting you know if it will BBQ or not!
Prep Time
10 Minutes
Cook Time
2 Hours
Ingredients
Eggs
Utensils Needed
Instructions
The egg shells are air permeable so the smoke can pass through the egg shell, however a lot of store bought eggs are sprayed with a solution that prevents this, so you have to wash and dry your eggs before smoking them. Place them directly on the grates of your grill or smoker at 225° and let them smoke for an hour. After the first hour flip them over to the other side and smoke for another hour. Be careful not to let your smoker get above 250° as this might cause the eggs to burst and you will have a mess in your grill or smoker.So, Will it BBQ?
From a standpoint of did this give us a cooked egg like a hard boiled one, the answer is yes. However, our goal was to see if this would be an improvement on the traditional hard boiled egg and sadly the answer is not really, no. There was a very little amount of smoke that was picked up but it was not enough to justify letting them smoke to 2 hours. We thought we might not have gotten enough of the spray off of the egg shell to let the smoke through the shell but there was actually a smoke ring in the egg so the smoke did penetrate it just did not make much of an impression. Hey, they can’t all be winners!
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Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!
What Videos are being released soon?Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.
What Projects are we looking ahead at?We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!
What’s on our Mind?Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.
New Products22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
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