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Sea Turtle eggs (had to try)

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Post Mon Jun 11, 2012 5:14 pm
Trollby well done
well done

Posts: 1304
Location: MadCity, WI

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I changed it up some, but I found after about 75min they were almost over done and I maintained 225-250*F on the Char-Griller.

Were very tasty and family want me to make again

Post Mon Jun 11, 2012 5:39 pm
EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Looks like you sealed yours up perfectly. Would have loved to seen other pictures before hand :)

Post Mon Jun 11, 2012 7:46 pm
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Looks great. How'd you change them up?

Post Mon Jun 11, 2012 8:12 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
I could go for a dozen of those right about now. Looks larrupilicious. :twisted: (thanks textoby)... :lol:
Large BGE
CG Duo with SFB

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Post Tue Jun 12, 2012 7:27 am
timbarber84 medium-well
medium-well

Posts: 205
Location: flatwoods ky

i have the stuff in my fridge to try them now and yeah how did you change them up theay look great
TIMS BBQ

Post Tue Jun 12, 2012 8:27 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7612
Location: Stoughton, WI
Nice smoke ring!

Post Tue Jun 12, 2012 8:38 am
QJuju well done
well done

Posts: 1961
Location: La Grange, Kentucky

Those look perfect! And quite tasty... I really like every variation of these that I have tried. Yes... do tell... what changes did you make?
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Post Tue Jun 12, 2012 10:29 am
Trollby well done
well done

Posts: 1304
Location: MadCity, WI

I used frozen red jalapeno from last years garden (one for a double batch), Hy-Vee GF breakfast sausage, used Mild Cheddar cheese (my wife and son asked for that) and I used a lot more rub (I coated the outside like I do for ribs or pork butt)

Last I used Hickory wood, since I was out of fruit wood


Next time I plan on cooking a little less time and add more pepper, My wife and son said no more than 1 per the double batch I felt it needed more

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Last edited by Trollby on Tue Jun 12, 2012 10:33 am, edited 1 time in total.

Post Tue Jun 12, 2012 10:33 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

So no cream cheese?

There has gots to be a way to stop all that leakage we are experiencing. Everytime I think I've got them sealed up good, but noooo. :evil:

Post Tue Jun 12, 2012 10:35 am
Trollby well done
well done

Posts: 1304
Location: MadCity, WI

Griffin wrote:
So no cream cheese?

There has gots to be a way to stop all that leakage we are experiencing. Everytime I think I've got them sealed up good, but noooo. :evil:


I used 1 pack cream cheese for double batch, I had left over filling (made baked potatoes Monday night we put on, was tasty


Forgot to add I washed down dinner with a Belgian IPA I made

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Post Tue Jun 12, 2012 2:39 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7612
Location: Stoughton, WI
Griffin wrote:
There has gots to be a way to stop all that leakage we are experiencing.


In an episode of America's Test Kitchen they used 2 patties when making Jucy Lucys. The first patty encased the cheese and the second patty encased the first, so do you think that might work here? Small ball around the cheese, larger ball around the smaller.

Brad
Last edited by ScreamingChicken on Wed Jun 13, 2012 9:08 am, edited 1 time in total.

Post Tue Jun 12, 2012 3:00 pm
EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Brad, that is exactly what I'm going to try next time. That's how I make juicy lucy's and that seals it up very well!

Post Wed Jun 13, 2012 8:32 am
QJuju well done
well done

Posts: 1961
Location: La Grange, Kentucky

Good variations.. I used 3 jalapenos with seeds for a single batch... :oops: more is better! :D
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