Smoked Eggs

Hard boil eggs.
Peel eggs.
Smoke for 15-20 mins at 225.
Make sure there is a tray filled with ice in the smoker.
I used hickey and peach wood chips.
Photo Feb 05, 12 06 44 PM.jpg
Photo Feb 05, 12 48 55 PM.jpg
Photo Feb 05, 12 06 39 PM.jpg
Photo Feb 05, 12 23 52 PM.jpg
Photo Feb 05, 1 25 13 PM.jpg
Deviled Eggs filling:
Egg Yokes (from the smoked eggs)
Heinz Yellow Mustard
Durkee Sauce
Hellmann’s mayonnaise with olive oil

Corn Beef & Cabbage (crock pot)

Photo Mar 17, 5 53 44 PM.jpg
Crock pot:
– low for 6 hours to start
– high last 2 hours
In bottom of crock pot fill with:
Carrots (Pre-packaged sticks), Potatoes (Golden), and an Onion (White).
Add Corn Beef (4lbs) on top and sprinkle on spice packet.
Add one can of beer (I used IC Light, but Bud Light would work).
Add water till the bottom of the beef is barely in the water/beer mixture.
Add cut up cabbage for the last 2 hours (just place on top of beef or fill in where there are gaps).
Best I have ever had!!!!

Smoked Armadillo Eggs & Atomic Buffalo Turd Jalapeno Poppers

Photo Feb 07, 2 59 58 PM.jpg
Armadillo Eggs
1 pound sausage meat (mild/hot)
5 jalapeno peppers
4 oz cream cheese
3/4 cup grated cheddar cheese
250F Apple wood
2 hours
1) Cut top off jalapeno and core the seeds.
2) Mix the cream cheese & cheese
3) Fill the peppers
4) Wrap pepper with sausage cover it completely.
Photo Feb 07, 5 19 34 PM.png
Atomic Buffalo Turd
10 jalapeno peppers
10 bacon slices
10 smokies
1 cup cream cheese
1 cup grated cheddar or monterey jack
1 tsp chili powder
2 shallots minced
250F Apple wood
2 hours
1) Slice the jalapenos lengthwise and remove seeds
2) Mix the cream cheese, jack cheese, chili powder, & shallots
3) Fill peppers with mixture
4) Place 1/2 a smokie on top of mixture
5) Wrap in bacon
Photo Feb 07, 5 05 07 PM.jpg
Really I just used the same mixture for both. Turned out sooo good!

Smoked Chicken Wings

Quick post to document how I typically smoke chicken wings…
Toss wings in a ziplock back, add EVOO, and the rub you would like to use. Rub the wings in the bag to coat them with the EVOO & rub.
Smoker should be at 250-275 (I use 250, but if going for crisper go higher).
Smoke for about 1.5 hours or until the meat reaches 165-170 degrees.
Basically, just a quicker version of: