The trick is to smoke the meat and not make the meat smoke
BBQ SCOTCH EGGS
Date:July 16, 2013 Favorite:Other Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
One of the advantages of this meal is it can be made ahead & put on the grill later. The first step,which I did two days before, was to medium boil 6 eggs.
The eggs were brought to a boil, simmered for 3 minutes & then plunged into ice water for 10 minutes. Here the eggs are just about to emerge from their ice water bath.
The egg shells are removed & the eggs go in the refrigerator.
The night before I was ready to cook the Scotch Eggs I finished the prep. The eggs used two pounds of sweet Italian sausage, maple syrup, some leftover iQUE Rub I had from making the Wicked Good Rib & the medium-boiled eggs.
The ground sausage & maple syrup were combined in a large bowl & then weighed out on a zero tare Kitchen scale to create 6 equal portions.
The 6 equal portions were pressed out into 6 patties about 1/4" thick. Rather than having to remove sausage meat from the casings, I bought reground Italian sausage. In retrospect this was probably a mistake. The ground sausage had a rather soft consistency right out of the package. Adding maple syrup made for a very soupy meat mixture. I had trouble getting the meat formed into the meatballs containing the egg. Next time I will try tegular sausages with the casing. It will be more work to prep, but I don't recall any cased sausages having this soft of a texture.
The medium-boiled eggs are placed in the center of each patty & the meat is wrapped around the eggs forming a larger egg-shaped meatball with the egg in the center.
The meatballs were formed with some difficulty, due to the soupy mixture, & the final step was to coat the outside with the iQUE rub. Due to the softness of the mixture I used a dredge to apply the rubs so I didn't have to handle the meatballs very much.
Here are the meatballs with the iQue Rub applied to both sides. The next step for them is an overnight stay in the refrigerator.
This is now the following morning and the Scotch Eggs are fresh out of the fridge. Their next stop is the Big Green Egg which has been set up for indirect grilling and is stabilized at 250 degrees grate temperature.
The Scotch Eggs are on the Big Green Egg. They are on a cooling rack set in a foil drip pan. The grate probe for the Maverick ET-732 thermometer can be seen in the lower right of the picture. I am using this to insure I hold 250 degrees at the grate.
The Scotch Eggs are finished after 1 hour at 250 degrees.
Time to eat! The Scotch Eggs were served with some English Muffins with butter & cream cheese. There is also some maple syrup out for use with the Scotch Eggs.
The Scotch Eggs had an amazing flavor, a combination of sweet, savory & spicy, The iQUE Rub had added it's flavor to the mixture to the point where several people couldn't tell what the meat was. The meat was tasty, but the rub had infused the meat with so much additional flavor it was hard to identify what the meat was. Trust me this was a very good thing, despite what it may sound like.
The Scotch Eggs topped with a little more Maple Syrup. You could still taste the flavor of the maple syrup used in the meat mixture.
I had my parents over for breakfast to share these & everybody loved them. They are very easy to make, are a simple cook & have wonderful flavor. Best yet they are a great make ahead dish.
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WICKED GOOD BARBECUEis really interesting because it doesn't just present their award winning recipes that have won them prizes out on the competition BBQ circuit. They also present recipes they make to eat for themselves while at the comps, or recipes they make when they go tailgating. Like their award winning BBQ recipes these recipes are very creative and take a fresh twist on a classic dish. The BBQ Scotch Eggs are an example. Normally the pork meatballs with a medium boiled egg inside are coated with a breading and deep fried, but instead this recipe applies a BBQ rub and cooks them on the grill at 250 degrees. After having them cooked in this nontraditional manner, I can't imagine them any other way. The great thing about this cook is the prep is simple, the cook is simple and best yet you can make them up ahead of time and throw them on the grill when the time is good for you. In my case I made the medium boiled eggs on a Sunday, wrapped them up in the pork Monday night and threw them on the grill for breakfast Tuesday morning