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My best Turtle Eggs Thus Far
Parallel
Posts: 433
I do believe we have finally perfected the "Turtle Egg" (no actual
turtles nor their eggs were cooked). The trick is to regrind the sausage
to loosen it up then get it good and cold. It makes it less sticky to work with and makes for a better seal. It also helps to keep the smoker at 225° (no higher than 230°) to keep the cheese
filling from bubbling out.
Every time my elbow bends my mouth flies open.
Comments
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Did you clip that photo from a mag? Look so perfect. Nice
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Very nice.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Recipe? Looks awesome!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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smbishop said:Recipe? Looks awesome!
2lb (2 tubes) favorite breakfast sausage
1lb cream cheese (softened)
(3) whole jalapenos
1 cup shredded cheddar cheese
2 tbs favorite dry rub spice
Seed and remove the membrane and dice the jalapenos. Add the diced jalapenos and a tbs of dry rub spice to the softened cream cheese in a mixing bowl. mix to incorporate, but not too much. using a 1/2 ounce scoop, makes 1/2oz balls of the cheese mixture and place on a sheet pan in the refrigerator. While waiting for the cheese balls to cool, run the sausage through a grinder to loosen it up and make a bit of a finer texture. Return the reground sausage to the refrigerator as well. The colder you can have the cheese ball and the sausage the better, as it makes them easier to work with (less sticking).
Once the cheese balls and sausage have cooled, divide the sausage into 20 equal parts (approximately 1.5 oz each). flatten the 1.5 oz sausage in your hand (working quickly as to not arm it up with the heat from your hand) and place a cheese ball in the center. Wrap the sausage around the cheese ball making certain to completely cover the cheese ball. Place on a sheet pan and sprinkle dry rub seasoning on the outside of the turtle eggs to taste.
I use the Big Green Egg and Tabasco Wood Chips to smoke them at 225° - 250° for 90 minutes. Let them rest for ten minutes before serving.
Every time my elbow bends my mouth flies open. -
Nice recipe! Gotta try it
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I like this it's pretty darn cool! Great color on em too.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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They look great. Thanks for all the detailed instructions.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Those look awesome! and thanks for the recipe - did you cook direct or indirect? Looks like these are going on our must have tailgate menu!
Cary, NC LBGE & Mini Max -
Looks great to me, but if you were feeding my my wife and middle daughter. They would accuse you of under cooking. The one you cut open in teh pic looks pink on the right side. They are very picky eaters."I'm stupidest when I try to be funny"
New Orleans -
That could be a smoke ring @Tiger Tony although after zooming in, I'm not sure.
Those eggs look great. Nice job.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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They're definitely NOT under cooked, smoke ring. These were cooked indirect.
Every time my elbow bends my mouth flies open. -
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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