ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-15-2006, 10:31 PM   #1
capnamerca
Knows what a fatty is.
 
Join Date: 04-02-06
Location: Central Texas
Downloads: 0
Uploads: 0
Default Armadillo Eggs - 101

For the other beginners, like me. See the Armadillo Eggs thread in the roadmap for basics - but given that my first time to make these beasts is this week, I thought I'd share what I came across.

note - the cook is tomorrow starting at 6am. Tonnight was food prep.

Bought jimmy dean sausage - local HEB was running a special, 2 for $5. Bought four chubs - two low fat, two HOT. Had colby jack cheese for two of them, and pepper jack for two others. The two w/Colby jack got bell peppers (reb, green and yellow), and the two with pepper jack got jalapenos (no seeds).

During prep, the first thing I noticed is that the sausage stuck to EVERYTHING. The first chub I prepped on aluminum foil. Once pressed out flat and "dressed", it was impossible to pull it off of the foil in one piece. I ended up pulling up all the pieces, and shaping the Egg back into chub form with both hands. So, tin foil by itself is right out. The second chub was prepped on a wooden cutting board, with similar (but slightly better) results. The last two, I used a cookie sheet with a little bit of olive oil, and that worked FAR better for removal.

The second major piece was re-shaping. Obviously, the sausge must be pressed flat (see "prepped egg" post from RoadMap-linked thread) for the ingredients to be added. Pressing the entire chub flat, and then re-forming around the dressings is how I built the first two. However, for the last two, I realized that I could divide the original chub in half, and press each piece flat by itself. Then, put the dressings on one half, and lay the other half back on top. With a little bit of massaging, the two pieces form back into a chub shape, and far easier (to me) than reforming the entire piece with all that stuff inside it.

Just figured that others might benefit from this info.
__________________
NB Bandera. Baffle w/water pan cutout, custom firegrate, spicewine charcoal box.
Austin, TX, home of the National Champion Texas Longhorns
'Que newbie, but coming along fast, thanks to bbq-b!
capnamerca is offline   Reply With Quote


Unread 04-15-2006, 11:19 PM   #2
FatDad
is One Chatty Farker
 
FatDad's Avatar
 
Join Date: 07-07-04
Location: Richardson, Texas
Downloads: 0
Uploads: 0
Default

Might consider the following attachment.
__________________
************************************
Mark P.

The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061

3 WSM's
Weber Kettle w/ rotisserie
Weber Genesis
2 Turkey Fryers

Last edited by FatDad; 06-29-2006 at 06:26 PM..
FatDad is offline   Reply With Quote


Unread 04-16-2006, 01:56 AM   #3
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 15
Uploads: 4
Default

capn.

i find that having the sausage very cold stops it from sticking to the cutting board.

When i do the eggs. I pull apart the amount of meat i want for one egg and form a meatball in my hands and slap the meatball to the table, which flattens it out somewhat. Then press down the center a bit to make it concave. I spoon in the filling and then cup my hands around the meat and lift it *up and in* as i work my hands underneath. Once its all unstuck from the table and i got the whole slab in my hands i just reform it into an egg shape. Seems to work for me and is pretty quick.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 04-16-2006, 02:16 AM   #4
Frisco_Smoker
Knows what a fatty is.
 
Frisco_Smoker's Avatar
 
Join Date: 03-27-06
Location: Frisco, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by capnamerca
For the other beginners, like me. See the Armadillo Eggs thread in the roadmap for basics - but given that my first time to make these beasts is this week, I thought I'd share what I came across.

note - the cook is tomorrow starting at 6am. Tonnight was food prep.

Bought jimmy dean sausage - local HEB was running a special, 2 for $5. Bought four chubs - two low fat, two HOT. Had colby jack cheese for two of them, and pepper jack for two others. The two w/Colby jack got bell peppers (reb, green and yellow), and the two with pepper jack got jalapenos (no seeds).

During prep, the first thing I noticed is that the sausage stuck to EVERYTHING. The first chub I prepped on aluminum foil. Once pressed out flat and "dressed", it was impossible to pull it off of the foil in one piece. I ended up pulling up all the pieces, and shaping the Egg back into chub form with both hands. So, tin foil by itself is right out. The second chub was prepped on a wooden cutting board, with similar (but slightly better) results. The last two, I used a cookie sheet with a little bit of olive oil, and that worked FAR better for removal.

The second major piece was re-shaping. Obviously, the sausge must be pressed flat (see "prepped egg" post from RoadMap-linked thread) for the ingredients to be added. Pressing the entire chub flat, and then re-forming around the dressings is how I built the first two. However, for the last two, I realized that I could divide the original chub in half, and press each piece flat by itself. Then, put the dressings on one half, and lay the other half back on top. With a little bit of massaging, the two pieces form back into a chub shape, and far easier (to me) than reforming the entire piece with all that stuff inside it.

Just figured that others might benefit from this info.
Good post, mods.. please add to roadmap...
__________________
BBQ'er
AG Home Brewer
Brinkmann Pitmaster Deluxe
[B][COLOR=darkred]Gig'em Aggies!
[/COLOR][/B]
Frisco_Smoker is offline   Reply With Quote


Unread 04-16-2006, 06:06 AM   #5
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default

For eggs, I take a shole fatties and split it down the middle, cutting about 3/4th of the way thorugh it to the bottom. This let's me open it lie a sub sandwich roll. then using my thumbs I indent the sides outward, making a hollowed out sub roll. add ingredients, pull two side together and squeeze together. I then do a bit of mouling with the hands, very minimal, and the dress the top wit what's inside so I can ID it. did 8 yesterday and have never had one leak or split open. as ofr sticking...becuse I work with them cold, and don;t spread them out, my sticky surface is relatively minimal. Good eats!!!! Scott
__________________
Oh It'z BBQ!
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
Team BBQ-Brethren.com
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote


Unread 04-16-2006, 08:21 AM   #6
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

I did something this morning the worked the best for me for not sticking... I used the white butcher paper the sausage came in (I got some freshly made)... worked really great! I have a weird set of fatties going... pics later.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 04-16-2006, 08:50 AM   #7
capnamerca
Knows what a fatty is.
 
Join Date: 04-02-06
Location: Central Texas
Downloads: 0
Uploads: 0
Default

Cmc - I didn't have any of that butcher paper, which is what I wanted to use. I think that's the winner idea. Wax paper might have worked, too. Things to get next time I head to the HEB :).
__________________
NB Bandera. Baffle w/water pan cutout, custom firegrate, spicewine charcoal box.
Austin, TX, home of the National Champion Texas Longhorns
'Que newbie, but coming along fast, thanks to bbq-b!
capnamerca is offline   Reply With Quote


Unread 04-16-2006, 08:54 AM   #8
boatnut
is One Chatty Farker

 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Downloads: 0
Uploads: 0
Default

I made six the other day and used wax paper. worked fine for me.
__________________
Mike

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM


I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is offline   Reply With Quote


Unread 04-16-2006, 09:26 AM   #9
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Farkers, try placing the sausage on a good quality type plastic wrap. Do what ever as far as adding cheeze,peppers ect. Then when you go to reshape sausage use plastic wrap. Ive used it in using bulk sausage making into a log/roll. I learned at Paul Kirks class you can even use the plastic wrapped meat on the pit for up to one hour if the temp is 250 F. or less. Then you can remove plastic wrap, place meat on rack. Kinda like making a meat loaf. Please dont subject the meat to temps above 250 otherwise you will have the mass from heck. This should elimanate any sticking problems during prep.
Just a thought here
Bull
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Unread 04-16-2006, 09:32 AM   #10
icemn62
Babbling Farker
 
icemn62's Avatar
 
Join Date: 07-10-04
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Teaching my son how to do it, so it can be his mess to clean up. Wax paper works for me when he is not around
__________________
Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll

I AM LOVING THE SMOKE


WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
icemn62 is offline   Reply With Quote


Unread 04-16-2006, 09:40 AM   #11
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

I've never heard this discussed - what's the best way to open the fattie with misshaping it?
BrooklynQ is offline   Reply With Quote


Unread 04-16-2006, 10:18 AM   #12
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Frisco_Smoker
Good post, mods.. please add to roadmap...
Done.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 04-16-2006, 10:29 AM   #13
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

I did armadillo eggs benedict this morning... pics coming.

Great success!
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 04-16-2006, 11:06 AM   #14
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

The first pic came out a bit blurry, but it still looks ok:


The next is the full blown dish, with a poached egg broken over the top...
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 04-16-2006, 11:14 AM   #15
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Looks darn good to me.
__________________
Kevin
Kevin is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Armadillo eggs… did I get them right? trekmstr Q-talk 19 06-09-2011 07:45 PM
First time Armadillo Eggs Crazy Tex Q-talk 26 04-09-2010 11:52 AM
armadillo eggs Roaster Q-talk 2 01-21-2007 08:53 AM
Armadillo Eggs racer_81 Q-talk 15 05-01-2006 05:13 PM
Question on Armadillo eggs boatnut Q-talk 2 04-07-2006 02:49 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:38 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.