Dos Locos Ranch

Dos Locos Ranch

Spring comes pretty fast in South Texas. If you blink, you might just miss it. Mrs. G and I decided we wanted to head down to the ranch before the dog days of summer hit us. We may have been hit hard last summer in Texas, throwing the whole state into a drought, but there wasn’t any evidence of it on our trip this past weekend. The wildflowers were in bloom, blue bonnets and others lined the highways and when we finally pulled up to the ranch we were greeted with an abundance of flowers.

Wild Flowers

That’s all well and good, but I’m sure that’s not why you are looking at my site. So let’s get on to the food. Friday night, I decided to cook up a mess (that means a bunch) of appetizers before dinner. Atomic Buffalo Turds, or ABTs (which is a post for later), and Turtle Eggs. No….not real turtle eggs. I don’t think there are even any turtles on the ranch, at least non I’ve seen. I’ve been wanting to make turtle eggs ever since I saw Chris at Nibble Me This post his up back in March. I knew they were something I had to make.

I know many of you are used to me firing up my Egg.  Hate to let you down, but that won’t be happening here in this post. Believe it or not, there was a time when I did not have an Egg. A time when I had one of those ole steel offset smokers. I do have a soft spot in my heart for that ole smoker, but now she now lives down at the ranch. She just wasn’t getting used at home anymore and the ranch needed one, so now she lives out her days in retirement down there. Sometimes I wish I could join her.

Lighting the Smoker

Unbeknownst (that’s my big word of the day, how you like that?) to me, Mrs G. snapped this picture of me lighting the ole smoker. I like to use a weed burner to light all my smokers. Sure does make lighting them a much quicker job!

But let’s get on to the food, shall we? Sorry, I’m a little bit ADHD and it might be showing today. Speaking of showing….did I show you a picture of the old windmill?

Mrs. G took this picture of the old windmill

Ok, no more ramblin’. I promise. Here’s the recipe as seen on Chris’ website. I just noticed he called them sea turtle eggs. Well, we weren’t near the sea, so ours were just turtle eggs.

Sea Turtle Eggs
Source:  Nibble Me This
Serves:  Makes one clutch of sea turtle eggs
 
Ingredients
  • 1 lb Jimmy Dean Sage Breakfast Sausage, cut into 10-11 slices
  • 1/2 cup cream cheese*
  • 1/2 cup shredded colby-jack cheese*
  • 2 jalapeno chile, de-seeded and finely diced
  • 1 1/2 tsp Draper’s AP rub or your favorite BBQ rub (divided)

Instructions

  1.  Preheat a charcoal grill set up for indirect heat to 250f.  Add a chunk or two of cherry, hickory or whatever smoking woods that you have on hand.
  2. Mix the cream cheese, cheese, jalapeno and 1/2 tsp of BBQ rub together.
  3. Place about 1 tsp of the cheese mixture on each slice of sausage.  Pull up the edges of the sausage and seal, forming it into a round, golf ball sized “egg”.  
  4. Season your “eggs” with the remaining 1 tsp of BBQ rub.
  5. Smoke the “eggs” for about 90 minutes.
 Notes
  • I used whipped cream cheese…new to me, that stuff is awesomely good.
  • Feel free to sub any other cheese.

    Forming the turtle eggs

Chris said he got 10 to 11 eggs out of his recipe. I guess my species of turtle was a bit larger as we only got 8. I was also a bit leery of using 2 whole jalapenos. It just seemed like quite a bit, and lately everything I have made has been on the hot side, so I erred on the side of caution and only put in about 1.5. Well, I was wrong and Chris was right. Should have gone with the whole 2 as it needed a bit more heat.  One final note, Chis used Draper’s AP (I’m guessing All Purpose) rub on his. I’ve never seen that one before, so I just used my Stubb’s Rub on mine. I suppose you can use any ole BBQ rub you have on hand. Whatever you like.

Ready to go on the smoker

I didn’t keep a very close eye on my smoker. There was family to talk to, karaoke to sing, beer to drink and some guns to shoot. So I’m not going to lie and say I had my smoker going at 250 for the whole 90 minutes. In fact, it was fluctuating between 250 and 300, but sometimes BBQ ain’t an exact rocket science. It will get done when it gets done and I had my trusty Thermapen on hand to monitor the temp.

Onto the smoker

Off to the right you can see the ABTs. We’ll talk more about those in an upcoming post.

Slowly getting there

I have to apologize for my final picture. The light outside was fading and I was getting rushed to hurry up and get the picture taken as the hordes were getting hungry. And BTW, mine only took about an hour to cook. I blame the swing in temperatures  and the overalll higher temp for the quicker cook. Still came out good, but probably did not absorb as much smoke as Chris’.

Ready to eat!

I want to thank Chris for sharing his post about these. All in all, a great lil appetizer. It definitely needs the two jalapenos for spice, possible a tad more BBQ rub (but I bet that depends on which one you use). I’ll be making these more as an appetizer for major BBQs and game day parties from now on.