Super Bowl weekend comes end of January. Man wishes to do something appropriately manly like cooking meat with lots of live fire outside. Now let’s get this straight – January/February. Outside. It’s frigging cold. So not to be deterred, it’s back to the nice warm house to smoke up a passel of chicken wings and deviled eggs with the indoor smoker! Lord I love that thing. I’ve smoked everything from Salmon to Peanuts on it.
Now here’s the run down on the eggs:
Smoked Deviled Eggs
- 1 Dz Extra Large Hen Eggs
- 1 Tbs Oak shavings
- 1 Cup Mayonaise
- 1 Tbs Apple Cider Vinegar (or lemon juice, depending on your preference)
- 1/2 tsp Dry Mustard
- 1 Shake Worcestershire
- Pinch or two of cayenne
- White Pepper
Prepare a large bowl with 1/2 ice and 1/2 water. Place the eggs in a large pot and cover by a few inches with cold salted water. Heat until boiling and leave for about 12 minutes. Remove the eggs to the ice water bath and leave them there until cold. This will stop the eggs from cooking and prevent the yolks from turning green. When cool, peel the eggs and set them aside.
Prepare your stovetop smoker. Line the bottom of the smoker with aluminum foil and place the wood shavings along with a 1/4 cup of water. Line the drip pan with foil and place this on top of your shavings. Spray the grate with cooking spray and place this on the drip pan. Arrange the peeled eggs on the grate and slide the lid on about half way. Turn the ventilation fan on high and crack the windows. Place the smoker on a burner over high heat until you see wisps of smoke rising. This should only take about a minute. Slide the lid closed and reduce the heat to medium. Leave the eggs in the smoker for about 10 minutes and turn off the heat. Let them soak up the smoke without removing the lid – no peeking. After 5 minutes, slide the lid open (please use an oven mitt, the lid will be hot) and take a look at your beautiful eggs. Gently remove these from the smoker. At this point the whole house will smell of oak smoke (which I think is quite nice, but try and tell that to my wife).
Slice the eggs in half long ways and remove the yolks to a strainer. Over a medium sized bowl, press on the the yolks with the back of a spoon, forcing them through the strainer. They should be fine grained and lump free. Add the remaining ingredients and whisk until smooth. Taste for salt, pepper and cayenne, adding to suite your guests palate.
Place the mixture into a pastry bag fitted with a medium rose tip. If you don’t have one of these, you should buy one – they are not expensive and you’ll be amazed at how much you’ll use it. But – in a pinch you can fill up a small ziplock bag and cut off a corner. Pipe the mixture into your eggs. At this point you can add any garnish you like to them – a bit of smoked paprika (one of my favorites), chives, capers, anchovies or pimentos.
Serve these up arranged on a nice plate with minced parsley for color and prepare to amaze your guests.
The Chicken Wings came next. I hit these with a bunch of “dizzy pig” all purpose rub and put them in the smoker with some mesquite shavings for about 30 minutes. These were tossed with Steven Raichlens Buffalo Mop (from “Marinades, Rubs and Sauces”), a mildly tangy hot wing sauce with notes of white wine, garlic and butter. Naturally I took a picture (they were quite pretty) and posted it to my facebook account. Low and behold, I got a mini prop from the master himself.
Here’s the full rendition. Although the 49’rs lost, we were safe, warm and had barbecue. What more could a Quincho Project ask for?