My best Turtle Eggs Thus Far

Parallel

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.

pgprescott

Did you clip that photo from a mag? Look so perfect. Nice

SciAggie

Very nice. 

smbishop

Recipe?  Looks awesome!

Parallel

smbishop said:

Recipe?  Looks awesome!

Sure.

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.

Smokehouse33

Nice recipe! Gotta try it

NPHuskerFL

I like this it's pretty darn cool!  Great color on em too. 

SmokeyPitt

They look great.  Thanks for all the detailed instructions.  

tailg8ers

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!

TigerTony

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.

Griffin

That could be a smoke ring @Tiger Tony although after zooming in, I'm not sure.

Those eggs look great. Nice job.

Parallel

They're definitely NOT under cooked, smoke ring. These were cooked indirect.

smbishop

Parallel said:

smbishop said:

Recipe?  Looks awesome!

Sure.

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.

Thank you so much!!!  @Parallel

Parallel

smbishop said:

Thank you so much!!!  @Parallel

My pleasure.