Turtle Eggs

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
  • 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)


  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.
  • 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.

45 thoughts on “Turtle Eggs

  1. Wow, those look awesome!!! I, too, love the whipped cream cheese. Not nearly as dense as regular cream cheese, it’s creamy, and it has less calories. Great post! Gotta try these…

  2. Yowza! I have so many things to say…

    1. I have turtles. In my pond. Booyah.

    2. Your flowers are gorgeous!

    3. Woohoo for quick smoker lighting!

    4. I’m very curious about the turds. (I’ve never said that sentence before in my life…heh…)

    5. I’m making these. Immediately. So, I have a question for you…do they have to be smoked? I do have a standing smoker, but I’m not that patient. But I will be if I have to be.

    1. Hey Jen!

      1. Well aren’t you special? (Kidding, I think you are 😉 )
      2. Thank you. All wildflowers. Central Texas was beautiful to drive through this weekend.
      3. Why mess with lighter fluid? This is quicker and doesn’t involved nasty, smelly chemicals.
      4. I will get those up on the site tomorrow or Wednesday .
      5. I bet I’m sure they could be done in an oven. The original recipe calls for 250, but if you were doing them in an oven, since you aren’t adding smoke, you might be able to bump them up to 300 or 350. They’re kinida just like stuffed meatballs but different, I ‘spose.

    1. Thanks, Karen. It was soo tasty. I would definitely follow the recipe next time and go 2 jalapenos. It looked like it would be too much, but I bet it would be perfect.

  3. It was all awesome, J! Course I am biased but you know I would tell you if it wasn’t any good. They definately needed more heat! Down here in Texas we eat jalapenos like crazy…I bet 2 or 3 would’ve been perfect!

  4. Another good-looking dish! These will go on the egg tonight!
    I’m thinking of upping the ante and using habaneros…. (I can take the heat, but most folks I cook for…. can’t).

  5. Good stuff! I’ll be breaking in the smoker for the season this weekend for a dry rubbed brisket. I have plenty of pecan and enough beer to keep the fire going for at least 12 hours (at about 120-130F – indirect). I do enjoy spring in Texas … when we are fortunate enough to get one!

  6. Griffin, you’re killin’ me! Seriously, they look awesome. First, I check out your recipe for ABTs, and, I begin drooling immediately. Then, I click on the link for turtle eggs, and I must have them, too. Oh, the cheesey goodness. I have a serious addiction to your site. I may need help.

  7. Ok J, next time we hang out you are making these! So, this is my first post and I must confess, my first time really logging into your blog. I love it so much I shared it with my friends and coworkers. So glad we talked you into getting an Egg.

    1. And there, Ladies and Gentelmen, is the woman who got me started in the world of cooking on a Big Green Egg!! If it wasn’t for her (and her husband), I wouldn’t have gotten an Egg and this site never would have started. So Terry, take a bow and everybody else give her a warm round of applause. Thanks for finally commenting and yes, next time we hang out we will make these for you and Grayson. And rumor is, Mrs. G might be trying her hand at tweaking this recipe a bit this weekend and adding in some other ingredients to see what we can come up with, but don’t tell anybody. 😉

  8. Looks like a great time. I should get a weed burner but already have a MAPpro torch. Glad the turtle eggs worked out for ya. Loved the windmill shot.

    1. I’m already getting requests from people that next time they come over, they want to try them. Thanks for sharing the recipe.

      Wife took the windmill shot. I’m starting to think she’s a better photographer than me.

  9. Nice….I have made these a few times and they are always a big hit. I wrap mine in a strip of bacon like I do with my ABT’s and then I glaze them with a BBQ sauce towards the end of the cook and they come out awesome! These are almost like Moink Balls (Moo – cow, Oink – pig) with the exception of the bacon being obmitted in your recipe. Good stuff!

    1. I’ll have to try it with the bacon and bbq sauce. It was actually suggested when we were eating them. I am familiar with Moink Balls. I need to make those again and get them on the site.

      1. Moink Balls are really good as well, and they are FANTASTIC with some cheese wrapped around them and then deep fried!!!!!

    1. I think they would be a perfect lil appetizer for your Memorial Day Menu. Quick to whip up and cook and would go nicely with your Cool Blackberry Cocktail. BTW…that cocktail sounds tasty and refreshing, perfect for the weather we are having right now. Thanks for stopping by.

    1. They’ve become one our favorite appetizers and you can change them up by changing the types of cheese. This weekend we tried a mix of pepper jack and mild cheddar. Good stuff. Wonder if I should try and wrap them in bacon….

  10. Mine are WAY too big! I am going to cook them in the oven. I used 1 1/2 lbs sausage … next time I’ll try to make them a bit smaller. I bought extra sausage for another recipe but used it all for this one!!! They are like small meatloafs or large meat balls!

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