Eggs and cheese.

Discussion in 'Other' started by davidhef88, Jan 12, 2014.

  1. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I've been very busy and have had trouble getting anything in the smoker. http://www.smokingmeatforums.com/t/155339/been-busy#post_1114414
    Today I took a day to of nothing do I decided to put 30 eggs and a pound of Swiss in. They got about 4 hours of hickory. The outside temp was about 35* so it was a perfect day. 10 of the eggs are for egg salad sammies, the rest are for deviled eggs.
    Eggs and cheese. Nice color on the eggs.
    Nice color on the Swiss.
    Egg salad.
    Cheese all sealed up for the wait.
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your swiss looks great! I love that stuff. How long did the eggs take?
     
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Thanks! The eggs were cooked an peeled and cold smoked for 4 hours along with the cheese.
     
  4. shtrdave

    shtrdave Smoking Fanatic

    I like doing eggs like that, I have done a few times in the shell at 225° but you don't seem to get the smoke flavor so much, color gets in though.

    Those look great I just like to cut mine in half salt and pepper a bit of hot sauce.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Mmmmmmm!! I see some very awesome egg salad!!!!
     

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