Smoked Egg

October 13, 2014
by Curt

Smoked-EggMy neighbor was telling me a few weeks ago that he heard you can cook an egg on the smoker. I knew right away I’d be trying that. I did some research and found that 2 hours was working for those that have already tried it.

So, while I had a brisket on the smoker the other day, I put an egg on the top rack and left it alone for 2 hours. And that’s about as easy as it gets! I think it may have been slightly overcooked, so next time, I’ll put a dozen eggs on and experiment by taking one off after 1 1/2 hours to see how that looks and tastes.

I could taste a slight smoky flavor, so the smoke definitely permeates the slightly porous egg shell. Also by the picture, you can see the outside of the egg white was slightly discolored by the smoke.

With a dozen eggs smoked, I can think of all kinds of things to make with them. Egg salad, deviled eggs, or just plain old eggs with a salt shaker to name a few!

Smoked Spiced and Wine Marinated Turkey BreastAny time is a good time for smoked turkey! This is a 2 and 3/4 pound turkey breast, and it took two hours to marinate, and four hours to smoke. And it was well worth the time!

I smoked it low and slow at 240° F. It turned out incredibly tender, and mouth watering delicious. I generally have used the cooking version of white wine in marinades, but this time I went for the real deal and used a chardonnay in the marinade to see if it truly is better as I’ve been told. I guess, unless I did a side by side comparison of using cooking wine to a bottle of chardonnay, I can’t really know for sure, but this turkey turned out seriously satisfying!

I’d say you’ll just have to try this for yourself to know how good it really is.

Smoked Spiced and Wine Marinated Turkey Breast


  • 2.75 lb. turkey breast (boneless)
  • Spices
  • 2 teaspoons lemon pepper
  • 1 teaspoon minced onions
  • 1 teaspoon minced garlic
  • Marinade
  • 2 cups white wine (Chardonnay)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar


  1. Rinse the turkey breast and put it into a sealable plastic bag.
  2. Mix the marinade ingredients together and pour it into the bag with the turkey. Seal the bag and place in the refrigerator for 2 hours to marinate.
  3. Mix the spices together in a spice shaker and set aside.
  4. Get your smoker going and establish a temperature of 240° F. As a note, I used peach wood for this turkey breast.
  5. Remove the turkey breast from the marinade and discard the marinade. Shake the spices on the entire surface of the turkey breast and set it on the smoker grate.
  6. After 2 hours, turn the turkey breast over and continue smoking until the internal temperature at the thickest part of the breast reaches 160° F.
  7. (NOTE: I recommend using a meat thermometer which can be inserted after you turn the breast at 2 hours.
  8. Once 160° F is achieved, remove and allow to rest for 30 minutes before cutting.
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Southwestern Spiced Grilled Tuna

September 25, 2014
by Curt

Southwestern Spiced Grilled TunaGrilling tuna is such a different experience than grilling most other fish. A nice thick tuna steak will stay together on the grill, rather than flake apart.

I generally have to use a screen over the grill grate, or a wire basket when grilling fish, but not with tuna. Just one more reason i love tuna!

I decided to put my favorite homemade spice blend to it for that delicious southwestern flavor I grew up with. So follow along with the recipe, and see if you don’t enjoy this as much as I do. Better make 2 steaks for yourself though, ’cause you’re gonna want seconds!

Southwestern Spiced Grilled Tuna


  • Tuna steaks (as many as you want)
  • Spice Blend
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon minced onions
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon lemon pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon smoked paprika


  1. Mix all the spice rub ingredients together and place in a shaker with big enough holes to accommodate the minced onions.
  2. Shake a generous amount of the spice rub on all sides of the tuna steak and gently rub in. Place the tuna steaks in a sealable container and set in the refrigerator for 2 hours to allow the spices to absorb.
  3. Prepare a medium hot grill. Place the tuna steaks directly over the coals and watch so they don't burn. You should only need to flip the steak once. The tuna is done when the internal temperature reaches 140° F. Remove from the grill and serve!
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Grilled Pistachio Crusted Spicy Turkey Balls

September 18, 2014
by Curt

Grilled Pistachio Crusted Spicey Turkey BallsIt’s tailgating time again, and I’ve created the perfect tailgating recipe for you! Since working with McCormick for the last few months, I’ve had the opportunity to try a lot of their awesome seasoning blends and marinades. This small bite appetizer recipe is quick and easy to prepare, and has a big flavor that will have everyone excited to see these come off the grill and on to the party table!

I love using ground turkey on the grill. Not only for the fact that it’s a lean and healthy meat choice, but also for its great flavor. Mixed with one of the delicious Grill Mates seasoning mixes makes it even that much tastier. I chose the new Grill Mates Steakhouse Classic Burger seasoning mix for this recipe. For me, the Classic Burger blend provides big flavor in a small bite, as mentioned in McCormick’s Grilling Flavor Forecast.

As a side note, you can create these turkey balls ahead of time and freeze them. Then all you’ll need to do on game day is thaw them out and roll them in the crushed pistachios, then throw them on the grill.

Give this one a try, because I have no doubt that not only you, but your entire tailgating crowd will go nuts over this one!

This is a sponsored post on behalf of McCormick.

Grilled Pistachio Crusted Spicy Turkey Balls


  • 1 lb. ground turkey breast
  • 1 pkg. Grill Mates Steakhouse Classic Burger seasoning mix
  • 1/2 cup grated or shredded parmesan cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 cup finely chopped or crushed salted pistachio nuts
  • cooking spray


  1. Thoroughly mix together the ground turkey breast with the cheese and the Grill Mates seasoning mix.
  2. Pinch off a small portion of the turkey mix and roll into about a 2" diameter ball. Place on a sheet of wax paper, or (into a container for freezing if making for later use). Repeat this process until all the turkey is used.
  3. Crush or finely chop in a food processor the pistachios. Roll the turkey balls in the pistachios to completely cover. Set aside in a pan or on a plate. Lightly spray the turkey balls all around with cooking spray to keep from sticking on the grill, and also to crisp up the outside while cooking.
  4. On a medium hot grill, and using a grill screen laid on top of the grill grate, place the turkey balls onto the grill screen directly over the coals. Turn regularly to make sure they're cooking evenly. These should take about 15 minutes to cook.
  5. NOTE: To make sure they're cooked without cutting one, use a thermometer probe inserted into the center of one of the turkey balls. The temperature should read 155° to 165° F. 155° should be fully cooked and still nice and juicy!
  6. Remove from the grill and serve!
  7. Makes approximately 24 balls.
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