BBQfan1 or Reg...

WessB

A little ways down there was a post mentioning smoked deviled eggs...that sounds rather interesting and tempting to me..would you be so kind as to post the recipe/tips and tricks/ techniques in volved in this..as I`m sure eggs would need a very delicate smoke...Thanks in advance..[p]Wess

Unknown

WessB, morning Wess . its fairly simple . hardboil your eggs i put cold water in the pot along with the eggs and bring to a boil . remove from the heat and cover for 16 minutes . remove the shell and your ready to smoke . roll two from each dozen in your favorite rub , put a little tin foil on your racks so the eggs don't get marked and smoke for two hrs turning once . my smoke wood of choice is apple . temp around 200 or a bit less . they will come out a little pink . remove and cool . cut in half and remove yokes except for the two with rub . mix (mash) all yokes and the two whole eggs with the rub with mayo you need nothing else . now fill the halves . you will have plenty left for a sandwich . reg

WessB

reg,
LOL....I`m sure I will like them as I like deviled eggs to begin with, thats why I figured the addition of smoke sounded wonderful...Thanks.. will add this to the near future to-do list.
Hope you 2 draw a truce soon..[p]Wess

Unknown

WessB,
we had chatted before, but did you ever go ahead and smoke some nuts like almonds and pecans? Also have you smoked the queen size, unpitted olives yet? If nothing else this might be the time as you'll have unused grill surface. Just a thought... ^oo^~

WessB

kat ,
Honestly dont remember ever asking about smoked nuts..but hey..my memory aint so great anymore..LOL due in part to many overactive teenage experiences..LMAO...anyway..no I havent done them and would like to thank you for reminding me about the olives..I dont eat them but Sally loves them and will throw some on when I do the eggs..Thanks[p]Wess

Unknown

kat , those olives ..........awesome . Qfan and i put a few of those puppies away this year . reg

Unknown

reg, gotcha! I always wash out the jar they came in and what survivors that make it back in the house (warm is yummmy!) I store for months as I always slice off the "meat" from six smoked olives per pizza!

BBQfan1

kat , My brother in law gave me a big plastic drum of kalamatas that I did using the recipe from Smoke N Spice, which adds olive oil, garlic, white wine and red pepper flakes, I believe. They're okay, but don't take the smoke as well, nor do they get those peanuty salt flecks on the outside. I use apple to smoke these too. One other use for the meat of kalamatas or black olives that have been smoked, is to process them with a little olive oil, roasted garlic and pepper and use it as a spread inside a rolled boneless pork loin roast. Do a sear on each side, then into a V-rack, indirect, over a bit of pecan wood for 35 minutes or so, until about 150-155 internal. This is on my agenda for the leftover smoked kalamatas. Will post the result.
Qfan

Trout Bum

kat ,
Are you using black or green olives? What temperature and how long?
B D

Unknown

Big Daddy, I use the queen size green unpitted as I have never been able to find colossals that weren't pitted. You need the pitts to prevent them from going to mush. Here's the recipe I loosely follow. I use one of those wire screen grease spatter guards that lets the smoke go through better than the method described in his recipe. Good luck and remember to have a few survivors! Once I stayed out on my deck with a cold brew and polished off a whole batch!
http://BigGreenEgg.com/recipes/newRecipes/veggies0107.htm

Citizen Q

reg ,
Don't **** any of us, if you were in the least bit sorry, you wouldn't be pulling this crap. You keep coming here for the singular purpose of flaming one member of this forum. If you've got questions - ask, answers - inform, or ideas - share, but this other happy horseshit has gotta stop. Cut the crap.