SMOKED SCOTCH EGGS

A few weeks back  here @mysideofthesmoker I was looking for something new to smoke. I remember a couple of years back at the Ren Fair I had a Scotch Egg so I said, hey I will give that a try. Here is the result

With Patti's being my prep chef for this day here is the process

Ingredients

• 1/2 cup all-purpose flour
• 4 teaspoons of my favorite All Purpose  Rub
• 4 hard-cooked eggs, peeled
• 1 pound seasoned sausage, such as Jimmy Dean or Bob Evans
• 1 raw egg, beaten, in a shallow dish
• 1 cup dry bread crumbs, plus more if needed, in a shallow dish
• 1 cup mayonnaise
• 1/4 cup Dijon-style mustard

Preparation

Combine the flour and 2 teaspoons of the Traeger Pork and Poultry Rub in a small shallow dish. Wet the eggs with water and roll in the seasoned flour to lightly coat. Wet your hands and divide the sausage into 4 equal-size balls. Flatten each ball into an oval. Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary. Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then dredge in the bread crumbs. Refrigerate the eggs, uncovered, for 1 to 2 hours.

When ready to cook, start the your smoker and get to a temp of 250
Then until the fire is established (4 to 5 minutes add your wood chips. I used Pecan

Arrange the eggs in an aluminum pan and smoke for about two hours

I then finished in the oven setting the heat to 375 degrees. and cooked for about 30 minutes more

Let cool then slice each egg into quarters with a sharp knife.

The Sauce

Combine the mayonnaise, mustard, and remaining 2 of my all purpose rub in a small mixing bowl. 
Garnish with Pickles

They are great for a happy hour as one egg is a lot!

Randy

The Professor's Slaw

As I have been asked for this recipe each and every time I serve it here it is!

The Professor's Slaw Recipe

Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion


Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better
* I like to use a head of both red and yellow cabbage and if you do double the rest of the ingredients and add a small amount at a time until you get the consistency you seek