Page 8 - April 2021 Barbecue News Digital

bbq eggs
Smoked
Scotch
Eggs
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 fin- gers to seal up the edges. Sea- son the sausage wrapped eggs with an even dusting of the BBQ rub.
Once the smoker comes up to temperature place the eggs di- rectly on the grate. Close the lid and cook until the internal temperature of the sausage reaches 160 degrees, about 60- 70 minutes.
Heat the BBQ sauce in a medium saucepan over low heat, stirring occasionally. Brush the eggs with the warm BBQ sauce, close the lid, and continue to cook for 5-10 min- utes to set the sauce. Transfer the eggs to a platter and allow them to rest for 5 minutes be- fore serving.
Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
This is an easy twist on a classic recipe. Traditionally, Scotch Eggs are coated in breadcrumbs and fried, how- ever the glaze on this smoked version does not disappoint.
Simple BBQ sauce
Ingredients:
2 cups ketchup
1⁄2 cup apple cider vinegar
1⁄4 cup light brown sugar, packed
2 tbsp honey
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp onion powder
1 tsp chili powder
1 tsp granulated garlic
1 tsp freshly ground black pep- per
2 lbs breakfast sausage meat
8 hard-boiled large eggs, peeled
BBQ rub (use your favorite rub)
Prepare the sauce:
In a medium saucepan combine all the ingredients and bring to a gentle boil over medium heat, stirring to dissolve the sugar. Re- duce the heat to low and simmer until slightly thickened, about 20-25 minutes, stirring occasionally. Let the sauce cool, transfer to a jar and store it in the refrigerator until ready to use it. Left- over sauce can be stored in the refrigerator for up to a month.
Set up a smoker to cook at 275 degrees. Alternatively, set up a charcoal grill for two zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coal onto one side of the grill to form the hot side (Direct Cooking), leaving the other side empty to form the cool side (indirect Cooking) forming 2 zones.
Divide the sausage into 8 equal portions. Using the palm of your
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BarbecueNews.com - 8
APRIL 2021