Starting the Easter cook-updated w/final pics

[osd]

just getting the ribs and eggs ready to put in the smoker

http://img148.imageshack.us/img148/4566/00000500wp.th.jpg (http://img148.imageshack.us/my.php?image=00000500wp.jpg)

http://img20.imageshack.us/img20/6564/00001510va.th.jpg (http://img20.imageshack.us/my.php?image=00001510va.jpg)

http://img118.imageshack.us/img118/6657/00001527xp.th.jpg (http://img118.imageshack.us/my.php?image=00001527xp.jpg)

http://img101.imageshack.us/img101/6802/00001539ws.th.jpg (http://img101.imageshack.us/my.php?image=00001539ws.jpg)

[Zeeman]

Eggs! Neat idea. Are they ground beef? Finished pics if you please. Looks like really good eats.
z

[osd]

Thanks Z

they are stuffed Japs wrapped in pork sausage. I got the recipe from Smoke & Spice and P,L,& BBQ. You can stuff the Japs with what you like and use any kind of sausage to wrap. I posted the recipe in recipes.

[wood_is_good]

Looks good so far. :)

I started my firebox at 4:30am, got a brisket and ribs going today and I also got some japs ready to go on later.

[Buster]

Always had them eggs at the West Fest in West, Texas. They called them "armadillo eggs.

[Zeeman]

Thanks Z

they are stuffed Japs wrapped in pork sausage. I got the recipe from Smoke & Spice and P,L,& BBQ. You can stuff the Japs with what you like and use any kind of sausage to wrap. I posted the recipe in recipes.

Ok, I thought that's what was in your first 2 pics. What's dem things?
z

[Thom Emery]

OSD Thats a fun idea

[david brace]

I gotta try them. I read the recipe, but it's better to see what they look like in the flesh...so to speak.

DB

[osd]

DB-I figure you will come up with a good cheese stuffing for them. I know you like different types of cheese. :wink:

[Paul Taylor]

OSD, Good God Amighty!! Good looking grindage there. Ya"ll enjoy youselves!!

Paul Taylor

[txpgapro]

You're making my mouth water and my head sweat! :lol:

[osd]

update--1:00 PM--just pulled the eggs out of the smoker. had 17 of them-20 min later had to swipe the platter so I could get pic before they where all gone. :twisted: :wink:

http://img435.imageshack.us/img435/3677/00001541qx.th.jpg (http://img435.imageshack.us/my.php?image=00001541qx.jpg)

They were a good snack, should have made more :shock:

[Thom Emery]

Creative OSD kinda like sending a guy seeds to grow his own fire wood :)

[vinman]

update--1:00 PM--just pulled the eggs out of the smoker. had 17 of them-20 min later had to swipe the platter so I could get pic before they where all gone. :twisted: :wink:

Image Replaced With URL: http://url435.imageshack.us/url435/3677/00001541qx.th.jpg (http://url435.imageshack.us/my.php?image=00001541qx.jpg)

They were a good snack, should have made more :shock:

Wow! Those things do look like eggs.
I had been following the topic on these and hoped to see a finished pic.
Thanks for sharing. These are now on my short list of things to try.

[osd]

Here's the ribs--TXBBQ rub,no glaze or sauce. We like the sauce on the side for dipping.

http://img216.imageshack.us/img216/8088/00001569jh.th.jpg (http://img216.imageshack.us/my.php?image=00001569jh.jpg)

http://img377.imageshack.us/img377/9269/00000582bw.th.jpg (http://img377.imageshack.us/my.php?image=00000582bw.jpg)

[1044]

Stop it, man! Yer killin' me. That's some good lookin' vittles, Jim.

[Zeeman]

Good Golly Miss Molly :D Looks great, hope mine turn out near dat good. Will know in about 2 hours 8)
z

[osd]

I'm sorry, Thom--but I couldn't afford the freight on the logs :cry: so I sent the next best thing :roll: :twisted: :wink:

[Goat]

I just nawed a hole in my computer screen. :lol:

[M38A1]

Good Googlie-Mooglie that looks great! The MIL made those eggs a while back and they didn't stick around very long either.

Great job!

[david brace]

DB-I figure you will come up with a good cheese stuffing for them. I know you like different types of cheese. :wink:
My money thee days is on St. Augur, a triple-cream cow's milk bleu cheese from Velay France. Expensive, but very delicious...really top-of-the-line bleu cheese-none better from anyone.

Second place to that for this purpose is probably in a different direction-I like a very high quality Canadian chedar- Black Diamond white Cheddar. This stuff is aged over 2 years, and their Grand Reserve (or Special Reserve-don't remember which name) is aged over 4 years.

These are the 2 cheeses that I would use in the recipe if I was inviting you guys over for dinner...

DB

[txpgapro]

Great job!

[vinman]

My money thee days is on St. Augur, a triple-cream cow's milk bleu cheese from Velay France. Expensive, but very delicious...really top-of-the-line bleu cheese-none better from anyone.

Second place to that for this purpose is probably in a different direction-I like a very high quality Canadian chedar- Black Diamond white Cheddar. This stuff is aged over 2 years, and their Grand Reserve (or Special Reserve-don't remember which name) is aged over 4 years.

These are the 2 cheeses that I would use in the recipe if I was inviting you guys over for dinner...

DB

Invite away then 8)
I'm not usually a fan of cheeses but those as well as montery jack have to be my favs.
Oh and fetta too.

[david brace]

How could I have forgotten about Feta? Great cheese in ABT's. I just like those BIG flavors. I tried goat cheese cuz Kathy wanted to try it, but it has no punch for me. She liked it, but admitted the monterey jack was better.

DB