pickled eggs - Page 2

OUT OF ORDER · 05-21-2009, 10:35 PM

i guess ill do video in 14 days as did excal.

OUT OF ORDER · 05-21-2009, 10:36 PM

Quote:

Originally Posted by mranum

I think one of those eggs is watchin me.

they is

Pyle's BBQ · 05-21-2009, 11:21 PM

I like to use a fresh Japs with seeds. It will give it a nice flavor.

OUT OF ORDER · 05-21-2009, 11:29 PM

cool bout how long you let them sit

Pyle's BBQ · 05-22-2009, 01:08 AM

The ones I made you let sit for four weeks and then started testing.

Chuckwagonbbqco · 05-22-2009, 01:27 AM

Pickled eggs are too easy. Pickled eggs are just below Moinks and "Mary Had A Little Lamb" on the easy scale.

Pickled Balutes are more of a challenge. First requirement is a few bottles of "San Miguel" green beer

Second requirement is a package of Imodium.

BigGar · 05-22-2009, 05:22 AM

It's the light beer, leeching the flavor out since it has no flavor, get better beer and the eggs will taste better

roastntoast · 05-22-2009, 08:11 AM

I've been making pickeled eggs for 30 years. My trick is .... Peel the eggs when they are warm (not hot) put in jar with fresh smashed garlic cloves. Boil equal parts white vinager & water and pour over eggs and fill jar. Put on lid and put in fridge for 2 to 3 weeks before opening. The eggs will absorb the hot vinager much faster and make the picked flavour much stronger.

Just my 2 cents

Jules

OUT OF ORDER · 05-22-2009, 08:12 AM

cool ill try this next

05-21-2009, 10:35 PM	#16
OUT OF ORDER Full Fledged Farker Join Date: 06-12-08 Location: azle ,tx Downloads: 0 Uploads: 0	i guess ill do video in 14 days as did excal. __________________ In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber

05-21-2009, 11:21 PM	#18
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	I like to use a fresh Japs with seeds. It will give it a nice flavor. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

05-21-2009, 11:29 PM	#19
OUT OF ORDER Full Fledged Farker Join Date: 06-12-08 Location: azle ,tx Downloads: 0 Uploads: 0	cool bout how long you let them sit __________________ In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber

05-22-2009, 01:08 AM	#20
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	The ones I made you let sit for four weeks and then started testing. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

05-22-2009, 05:22 AM	#22
BigGar Knows what a fatty is. Join Date: 07-30-08 Location: Chehalis WA Downloads: 0 Uploads: 0	It's the light beer, leeching the flavor out since it has no flavor, get better beer and the eggs will taste better __________________ Country Smoker cs570, Weber Silver B, Weber 22.5 Kettle, Brinkman Smoke'n'pit

05-22-2009, 01:27 AM	#21
Chuckwagonbbqco Full Fledged Farker Join Date: 10-19-07 Location: Oroville, CA Downloads: 0 Uploads: 0	Pickled eggs are too easy. Pickled eggs are just below Moinks and "Mary Had A Little Lamb" on the easy scale. Pickled Balutes are more of a challenge. First requirement is a few bottles of "San Miguel" green beer Second requirement is a package of Imodium.

05-22-2009, 08:11 AM	#23
roastntoast On the road to being a farker Join Date: 10-11-07 Location: Ontario Downloads: 0 Uploads: 0	I've been making pickeled eggs for 30 years. My trick is .... Peel the eggs when they are warm (not hot) put in jar with fresh smashed garlic cloves. Boil equal parts white vinager & water and pour over eggs and fill jar. Put on lid and put in fridge for 2 to 3 weeks before opening. The eggs will absorb the hot vinager much faster and make the picked flavour much stronger. Just my 2 cents Jules

05-22-2009, 08:12 AM	#24
OUT OF ORDER Full Fledged Farker Join Date: 06-12-08 Location: azle ,tx Downloads: 0 Uploads: 0	cool ill try this next __________________ In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber

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