BACON & EGGS - SMOKED DEVIL'D EGGS |
July 24, 2015
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With the recent launch of the newest seasoning from Meat Church BBQ being Bacon BBQ, what better way to showcase the flavor than to pair it with eggs! Your friends and family will love this appetizer at your nest backyard BBQ or any other event!
INGREDIENTS:
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KAMADO COOKER SET UP:
Set up your kamado cooker for indirect cooking. Preheat to 300F and add smoking wood for flavor.
Set up your kamado cooker for indirect cooking. Preheat to 300F and add smoking wood for flavor.
DIRECTIONS:
*Smoking eggs will vary with the size of the eggs*. Smoke the eggs for approx 30 minutes. After 30 minutes, remove one of the eggs and slice open. The yolk should be yellow, not gray, and cooked through. If you need more time, continue checking
every 5 minutes. Also, use a hearty smoking wood like hickory, oak or mesquite. These woods will help penetrate the egg shells. |
Once the eggs have cooled, place several at a time into a small sauce pan. Shake the pan around vigorously for approx 10 seconds, long enough to crack the shells. Shaking too long will continue to crack the shells more and more. Large pieces are easier to remove. Peel away the shells.
Using a spatula, scoop the yolk mixture into a ziploc bag. Work the mixture down into one of the corners. Squeeze as much air out of the bag before sealing. Trim the corner of the bag with a pair of scissors. Twist the excess bag in order to create a pastry bag. Carefully full each egg white with the mixture. There will be plenty of mixture so don't skimp. |
Garnish the devil'd eggs with a drop of Siracha and a dusting of the Meat Church BBA Bacon BBQ rub.
A large piece of crispy bacon is optional.
ENJOY!!
A large piece of crispy bacon is optional.
ENJOY!!