Here is my latest effort at Scotch eggs, albeit, a loose interpretation....
I cooked up and peeled 30 peewee sized eggs. Got 29 good peels.
I picked up this 3 kg chub of lean ground pork from Costco.
I had considered making sausage meat, but I have never done that before.
So, I decided to keep it simple... 3oz portions of meat, flattened-out with my hands.
Some seasoning, then form the ball around the egg.
Keeping with the breakfast theme, I dusted them with maple-bacon seasoning.
I ran out of it, so some got Old Bay. Into the beer fridge for a 24 rest. Helps firm-up the meat.
I loaded up a homemade basket with unlit lump and scattered 12 lit briquettes on top.
Plus a couple three small pieces of apple and cherry wood.
These just barely fit...
Shortly thereafter, it settled in where I was hoping it would.
After close to an hour, I opened the intakes wide and it crept up to 350.
These were on for a total of 1h 15min.
Well, these did not disappoint. Moist and not dried-out. They were absolutely delicious!!
I loaded them into two foil trays and covered them, and brought them into work yesterday (Friday) for my co-workers to sample.
They got rave reviews. I am glad that they were a hit. Will be doing this more often.
Give it a try! Thanks for looking!
Topic: Breakfast Balls (Read 846 times)
