Big Green Egg Basics from a Master Barbecuer by Ray Sheehan

Author:Ray Sheehan [Sheehan, Ray]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2022-02-25T00:00:00+00:00

SMOKED SCOTCH EGGS

Makes 8 servings

This is my barbecue version of the Scotch eggs recipe I learned how to make in culinary school. It features a sweet and smoky BBQ rub, as well as a rich BBQ glaze. No bread crumbs or frying necessary.

KANSAS CITY BBQ SAUCE

2 cups (475 ml) ketchup

½ cup (120 g) packed light brown sugar

⅓ cup (80 ml) molasses

¼ cup (60 ml) cider vinegar

2 tbsp (30 ml) prepared yellow mustard

1 tbsp (15 ml) Worcestershire sauce

2 tbsp (16 g) onion powder

2 tsp (5 g) chili powder

1½ tsp (4 g) granulated garlic

1 tsp freshly ground black pepper

¼ tsp cayenne pepper

2 tsp (10 ml) natural hickory liquid smoke

2 lb (905 g) breakfast sausage meat

8 hard-boiled large eggs, peeled

Sweet and Smoky BBQ Rub (here)

Prepare the sauce: In a medium-sized saucepan, combine all the sauce ingredients and bring to a gentle boil over medium heat, stirring to dissolve the sugar. Lower the heat to low and simmer, stirring occasionally, until slightly thickened, 5 to 8 minutes. Remove from the heat, let cool, transfer to a jar and store it in the refrigerator until ready to use. Leftover sauce can be stored in the refrigerator for up to a month.

Set up the EGG to cook at 275°F (140°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with two chunks of smoking wood. For this recipe, I like to use hickory wood, but a fruit wood would work here as well. With the top and bottom vents wide open, light the fire and close the lid. After about 10 minutes, close the bottom draft screen. As the dome temperature approaches your target temperature of 275°F (140°C), about 5 minutes, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 15 percent open. Make minor adjustments as necessary.

Divide the sausage into eight equal portions. Using the palm of your hand, gently press down to flatten the meat. Place an egg into the center of each portion and wrap the meat completely around the egg, using your fingers to seal up the edges. Season the sausage-wrapped eggs with an even dusting of the BBQ rub.

Once the smoker comes up to temperature, place the eggs directly on the grid and close the lid. Cook until the internal temperature of the sausage reaches 160°F (71°C), 60 to 70 minutes.

In a medium-sized saucepan, reheat the BBQ sauce over low heat, stirring occasionally. Brush the eggs with the BBQ sauce, close the lid and continue to cook for about 10 minutes to set the sauce. Transfer the eggs to a platter and allow them to rest for 5 minutes before serving.

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