Monday, December 5, 2011

Smoked Deviled Eggs

Nope, I didn't make the salami, but that's next. Photo: Peter Genzer.

This post is a fond farewell to Charcutepalooza, The Year of Meat. You'll remember how back in January a frenzy over all things cured, smoked, brined and stuffed among other things began to bubble over here. Herewith are my posts for 9 months out of 12. It was about August when things started falling apart due to preserving, not to mention starting a small jam company, but there was plenty of good stuff that happened before that.

January: Duck Prosciutto
February: Bacon, Guanciale
March: Corned Beef
April: Smoked Trout and Bluefish
May: Breakfast and Dinner Sausage
June: Sweet, Sweet Italian Sausage
July: Bratwurst
August: Bacon, Smoked Ham, Ham Hocks, Live Paté Even, But No Terrine!
September: Fine Live Paté

The final challenge is to show off, and although I didn't quite do that, I did feel that a small soirée I had recently brought together some of the things I made and learned over the course of the year. I served Fine Liver Paté studded with pistachios, served with pickled red okra and homemade mustard. Smoked bluefish salad. And the center piece was smoked pulled pork, a mash up of Momofuku's pulled pork recipe that Yummy Supper turned me onto and Ruhlman and Polcyn's pulled pork recipe from Charcuterie.

(Notes on the pork: I basically followed the Momofuku recipe, except that I smoked the meat for the first three hours of cooking time using hickory chips, at a temperature of 250 degrees. The liquid left in the pot after the oven roasting time is pure gold, and you can dip bread into it while drunkenly standing around the stovetop, or you can save it. Or both! It will turn into jelly with a layer of fat on top. Scrape the fat off, maybe cook some potatoes in it. The jelly makes an amazing base for a smoky, meaty cauliflower cheddar soup.)

But the revelation was the hickory smoked deviled eggs. While I smoked the meat I tossed in two dozen hard-boiled eggs with the shells removed. Depending on how close they are to the smoke, leave them in around 15 minutes to a half hour. They will be browned, like a tea-stained egg. The filling was pretty standard, except for the spoonful of white miso I put in it. Did I also mention that the eggs are from my own chickens?  I'll bet that this is totally doable on a stovetop smoker, for you urban smokers out there!

So, thank you to Cathy of Mrs. Wheelbarrow's Kitchen and Kim of the Yummy Mummy for cooking up this amazing challenge! I've learned so much from this. Reading all of the posts from many amazing people who took it and ran with it is so inspiring. Look at some this particular round up, for starters. Amazing! And I can't wait to see who gets to go to France for the grand prize!

I didn't take pictures. Too busy eating. (And drinking!) Photo: Peter Genzer.


  1. Hey Julia, Thanks for that sweet shout out. And I am so digging your hickory chip addition. I can only imagine the smokey goodness! And I am forwarding your post on to my hubby who is obsessed with all things meat. Pate with pistachios? I'm drooling over here;)

  2. 9 out of 12 is amazing in my book. You deserve a bloggy show-off victory lap!

  3. Erin, Thank you so much for posting that great recipe!! I've made it quite a few times since. I think that might have been the largest pate I've ever served. Next time I'm cooking it in mini-loaf pans!

    Sara - Thanks! Going to take my victory lap now! ; )