YOU CAN SMOKE WHAT?
I went to the Redlands–an agricultural district an hour south of Miami–this past weekend, and what did I find at Bee Heaven Farm but these beauties: farm-fresh eggs smoked over mahogany.
If you’ve read my books, you know that smoked and grilled eggs are occasionally found on the world’s barbecue trail. A recipe for Grilled Eggs with Vietnamese Seasonings appears in both editions of The Barbecue Bible.
And on page 13 of Planet Barbecue, you can read about the outstanding Smoked Egg Pate I found in Israel: It’s become a family favorite.
The twist on the eggs pictured above is that they’re smoked raw in the shell. After 4 hours, though, the flavor does come through. Have you ever smoked or grilled eggs? If so, we’d love to hear about it. Post your experience on the Barbecue Board or on my Facebook page.