Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turtle Eggs

Options
Parallel
Parallel Posts: 433
edited December 2013 in Appetizers
Pretty standard cook; cream cheese and cheddar with a couple of diced fresh jalapenos stuffed into breakfast sausage balls then smoked with Tabasco barrel chips at 250° indirect. The only thing is I took them off too early initially (after about an hour) so I put them back on for about 30 minutes to insure they're cooked through.

image


Every time my elbow bends my mouth flies open.
· Share on FacebookShare on Twitter
«1

Comments

  • caliking
    caliking Posts: 18,731
    Options
    I almost ate my screen. Those look farkin delicious!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • hapster
    hapster Posts: 7,503
    Options
    They look perfect!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
    · Share on FacebookShare on Twitter
  • Buckdodger
    Buckdodger Posts: 957
    Options
    Man those look good...gotta try that soon.

    Opelika, Alabama
    · Share on FacebookShare on Twitter
  • Griffin
    Griffin Posts: 8,200
    Options
    Lookin' good. No major leaks, at least that show in your pic.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    · Share on FacebookShare on Twitter
  • Charlesmaneri
    Charlesmaneri Posts: 1,295
    Options
    looks dynamite I need to try this one 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 30,950
    Options
    Goodness gracious, great balls of fire!  Nice work.  

    Haven't heard of Tabasco barrel chips.  What are those?


    "I've made a note never to piss you two off." - Stike
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Options
    Tobasco buys use barrels from Jack Daniels. Jack uses them twice. Tobasco uses them for ten batches. Then they chip them. So essentially they are oak saturated with Jack and then Tobasco. They are glorious!

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
    Options
    Those look awesome and @Little Steven I have got to find some of those chips.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    Options
    Hoochie Mama!!  That looks incredible.  Thanks.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    Options

    Good looking balls............if you'll pardon the expression!

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

    · Share on FacebookShare on Twitter
  • Parallel
    Parallel Posts: 433
    Options
    Thanks y'all. I just noticed I took out a policy on these when I put them back on the BGE... INSURE? ... my students would never let me live that down. :-@

    Every time my elbow bends my mouth flies open.
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Options
    Parallel said:
    Thanks y'all. I just noticed I took out a policy on these when I put them back on the BGE... INSURE? ... my students would never let me live that down. :-@
    I here you!  Been their done that.  

    ...but those balls do look exceptional.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
    Options
    My balls leak. No, my name is not Pete Schvetty.
    Flint, Michigan
    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    Options
    Fred19Flintstone said:
    My balls leak. No, my name is not Pete Schvetty.
    Almost, Fred, almost

    image
    · Share on FacebookShare on Twitter
  • Cymbaline65
    Cymbaline65 Posts: 800
    Options
    Griffin said:
    Lookin' good. No major leaks, at least that show in your pic.
    Unlike the last balls I did. They rook fabulus
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
    · Share on FacebookShare on Twitter
  • Loosemoose
    Loosemoose Posts: 295
    edited December 2013
    Options
    I did turtle eggs and they sucked big time! I'm going to try it without the sage sausage next time and hope they are better.
    Those look good though.
    Nowhere Indiana
    · Share on FacebookShare on Twitter
  • Griffin
    Griffin Posts: 8,200
    Options
    Loosemoose said:
    I did turtle eggs and they sucked big time! I'm going to try it without the sage sausage next time and hope they are better. Those look good though.

    Try 'em again and use either plain breakfast sausage or spicy if you like it hot. I can't imagine the sage sausage would be very good.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,729
    Options
    I love them with sage sausage personally
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • pantsypants
    pantsypants Posts: 1,191
    Options
    This post has ruined my day .
    I can honestly say i have never thought about balls so much in one day !!!

    I need to make these
    Toronto
    · Share on FacebookShare on Twitter
  • Cymbaline65
    Cymbaline65 Posts: 800
    Options
    +1 on Sage Sausage. It's my preferred way.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
    · Share on FacebookShare on Twitter
  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    Options
    We like the sage sausage for these too but like Griff said, it's a matter of preference.  Use whatever breakfast sausage you like.
    Knoxville, TN
    Nibble Me This
    · Share on FacebookShare on Twitter
  • Cookinbob
    Cookinbob Posts: 1,691
    Options
    I had not looked at this post because I thought it was about cooking eggs from turtles. Duh. Looks awesome. Gotta try
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
    · Share on FacebookShare on Twitter
  • Zmokin
    Zmokin Posts: 1,938
    Options
    So exactly how do you make these?

    Cube up some cheese. 
    add some diced pepper
    wrap raw ground sausage around it to make a "meatball"
    Cook until done

    If that's it, I gotta try it.


    Wow, I just had a brain fart.  How about a ham sausage stuffed meatball.
    Instead of breakfast sausage, I could cure my own ham, then run it through a meat grinder for making ground raw ham meat.  Then hot smoke at 300F
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
    · Share on FacebookShare on Twitter
  • Phatchris
    Phatchris Posts: 1,726
    Options
    Gotta try some, look pretty awesome
    · Share on FacebookShare on Twitter
  • Dillonjm
    Dillonjm Posts: 229
    Options
    Damn, those look great! I have never tried them before but will definitely be giving them a try on the Egg..
    Backyard BBQ Dude
    1 L BGE - 1 Minimax - 1 Recteq

    Northern VA
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Options
    Quite nice dude.
    · Share on FacebookShare on Twitter
  • Roadpuke0
    Roadpuke0 Posts: 529
    Options
    I would be courious if or what kind of flavor you achieved with those type of wood chips. Was it a peppery smoke or did it really just turn to be a oak flavor or both? It sounds really good though.
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
    · Share on FacebookShare on Twitter
  • Parallel
    Parallel Posts: 433
    Options
    It dose have a bit of a different flavor than simple oak chips, but I'm nt sure it's a spicy flavor. The one thing I can say definitively is that the smoke will choke you out in a heartbeat when you add the chips, so I'm convinced that some of that flavor is transfered.

    Every time my elbow bends my mouth flies open.
    · Share on FacebookShare on Twitter
  • Parallel
    Parallel Posts: 433
    edited August 2014
    Options
    Zmokin said:
    So exactly how do you make these?

    Cube up some cheese. 
    add some diced pepper
    wrap raw ground sausage around it to make a "meatball"
    Cook until done

    If that's it, I gotta try it.
    That is pretty much it except I shred the cheese vs cube it to help it mix in with the creamcheese and pepper better. I've done turtle eggs before that didn't come out right (leaked) so this time I used twice the amount of sausage (meaning two of the marks on the package per egg) and it seems to work well. They are a bit more than a small appetizer though when you do it that way, but I'd rather they be god than small.

    Every time my elbow bends my mouth flies open.
    · Share on FacebookShare on Twitter
  • scottn83
    scottn83 Posts: 117
    Options
    what about trying less cheese filling and still using one mark on per egg.  I am a new egg owner so this is just a thought I havent even tried to fix these but I will be doing it soon
    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
    · Share on FacebookShare on Twitter

Categories