Smoked Cheese and Eggs


 
Mike Coffman

Mike Coffman

TVWBB Olympian
Was out of smoked cheese so since it was so cold this morning I decided to make a new batch.
Smoking some Monterrey Jack, Colby Jack, Extra Sharp Cheddar and some Swiss. I had also seen
an article about smoked eggs, so decided to give a few of them a little bit of smoke and see what
they tasted like. Put onto the Performer using my AMNPS with a mixture of pecan, apple
and sugar maple pellets.
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2 1/2 hours of smoke and the eggs were ready to come off the Performer.
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Eggs off!
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Monterrey Jack and Swiss are done and off the Performer.
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Another 1 ½ hour and the Monterrey and Colby cheeses were done.
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Packaged and into the refrigerator for a minimum of 2 weeks before sampling. The Maverick you
see behind the front one is hooked up to the WSM monitoring my Pepper Stout Pork.
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I really like my AMNPS as I was able to keep the temperature right at 77 degrees for the full 4 hours of smoking. We tried the eggs
and they had a nice smoky flavor and since the temperature of the grill was so low they did not cook any further. What we did with
the eggs was boil for 20 minutes, remove them from the shell, and let them cool for 30 minutes and then put onto the smoker.


Thanks for looking!
 
The smoked eggs and cheese look wonderful, Mike! Just wondering why my name and address is not on any of the final cheese packs?:confused: ;)

Great job!!!!
 
Smoked eggs, never tried that, but it sounds good. I really need to try the smoked cheese, looks great!
 
Very Nice Mike! It ALL looks GREAT! L♥VE the eggs!
Ed, i'm sure your name and address is on the package the cheese will be packed in, same as the package that has MY NAME ON IT;)
 
Very cool, no pun intended. What did you think of the eggs? I tried them once before and they were kind of rubbery, and..... just weird.
 
Jon Des. said:
Very cool, no pun intended. What did you think of the eggs? I tried them once before and they were kind of rubbery, and..... just weird.
Click to expand...

Jon, eggs were great and not rubbery at all. It was like I just shelled them and ate them. I think it was because of the low temp of the smoker, plus letting them cool down that helped
them not be rubbery. I was really afraid that was the way they were going to come out, but I was proven wrong. :)
 
quote_icon.png
Originally Posted by Jon Des.
Very cool, no pun intended. What did you think of the eggs? I tried them once before and they were kind of rubbery, and..... just weird.
Click to expand...
Mike Coffman said:
Jon, eggs were great and not rubbery at all. It was like I just shelled them and ate them. I think it was because of the low temp of the smoker, plus letting them cool down that helped
them not be rubbery. I was really afraid that was the way they were going to come out, but I was proven wrong. :)
Click to expand...
i'm guessin' the rubbery whites come from cookin' them too long while smokin' um...
at least, that is the problem i have encountered...
once i cut down the smoke time AND the temp, which Mike pointed out, the rubbery-ness was absent:o
once again Mike, very cool cookin'!:cool:
 
Jim Lampe said:
i'm guessin' the rubbery whites come from cookin' them too long while smokin' um...
at least, that is the problem i have encountered...
once i cut down the smoke time AND the temp, which Mike pointed out, the rubbery-ness was absent:o
once again Mike, very cool cookin'!:cool:
Click to expand...

I should also mention I had a heck of a time getting the probe to stay in them. I'm sure mine were overcooked, but I'd love to have an accurate way to do this so that I could make smoked deviled eggs.
 
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