This is another recipe from Wicked Good Barbecue that I have been drooling over since I spotted it several weeks ago. I made it over several days and threw it on the Egg early this morning and my parents joined me for an 8:00AM breakfast.
On Sunday I made some medium boiled Eggs. The eggs went into some cold water, which was brought to a boil and then reduced to a simmer for 3 minutes.
The eggs went into an ice water bath for 10 minutes.
The eggs were peeled and stored in the refrigerator.
Last night (Monday) I made the Scotch Eggs. They used Sweet Italian sausage, maple syrup and some iQUE BBQ rub. This leftover rub was the same rub I used making the ribs and pulled pork from Wicked Good Barbecue).
The two pounds of sausage was mixed together with maple syrup. Instead of using cased sausages, I bought 2 pounds of ground Italian sausages. I thought this would make things easier. It didn't. The consistency of the ground sausage was "looser" and the addition of 1/2 cup of maple syrup to the mixture made for a very soupy ground sausage mixture. Making the patties was a very iffy process. Next time I will stick to cased sausage.
The meat was measured out into 6 equal (1/3 pound) portions using the Kitchen scale. The meat was pressed into six 1/4" thick patties.
The six medium boiled eggs were set into the center of the patties and the meat was wrapped around the egg to form a large egg shaped "meatball". As I mentioned earlier , this was a very difficult process due to the soupiness of the mix.
The six egg-shaped "meatballs" get coated with the iQUE rub and then they went for an overnight stay in the fridge.
Here are the Scotch Eggs fresh out of the fridge after an overnight stay and they are about to go on the BGE which has been stabilized at 250 degrees.
The Egg has been set up for indirect grilling with the plate setter installed legs up and the stainless steel grill grid. I've got the grate probe for my Maverick ET-732 installed and the temps are at 250. The Scotch Eggs are on a wire cooling rack to keep them out of the drippings. The cooling rack is in a aluminum foil covered jelly roll pan.
After an hour on the Egg at 250 degrees, the Scotch eggs are ready.
Time to eat!! The Scotch Eggs went straight from the Egg to the table.
The Scotch Eggs were topped with some additional maple syrup and some English muffins.
I've got one word for these: Dee-licious.
None of us had ever tried these before, but everyone loved these Scotch Eggs. I understand they are normally deep fried, but I can't imagine eating them any other way other than on the grill. The interesting thing about Wicked Good Barbecue is the recipes aren't all the food entered into the various competitions by the iQUE BBQ team. Many of them are things they make to eat themselves, and let me just say they treat themselves well.