Smoked Deviled Eggs

I am continuing tonight with experiments using my new Smoking Gun and it's uses for extravagant flavor profiles. I had a craving for Deviled Eggs and I think they are one of my favorite comfort foods. I am like a kid in a candy store when I think of them. I like to experiment with the ingredients of the Deviled Egg.
I start by cooking 6 eggs in a pot of cold water. Bring it to a boil over medium-high heat and then shut off the heat and cover the pot for 15 minutes. Place the eggs in an ice bath for about 15 more minutes and then peel them. Cut the eggs in half and pop out the yolks into a bowl, placing the white halves on a plate. Break up the yolks with a fork or force them through a fine mesh screen into a bowl. Add a few Tablespoons of real mayonnaise, 1/2 teaspoon of Horseradish, 1/2 teaspoon of Penzey's Fox Point Seasoning, and a 1/2 teaspoon of Penzey's White Onion Powder. Mix the ingredients thoroughly and spoon into the egg white halves.
Fill the bowl of the Smoking Gun with Apple Wood smoking chips and place the deviled eggs onto a sheet of parchment paper in the smoking chamber or a 9x13 glass dish and cover it with plastic wrap, leaving the tube of the Smoking Gun in the dish. Turn on the power of the gun and light the chips with a match or lighter. Let the gun run for about 30 seconds and shut it off, leaving the hose in the pan for about 5 minutes. Uncover the pan and sprinkle the eggs with Penzey's Smoked Spanish Paprika and then cover and run another chamber of chips for 30 seconds and leave covered for another 5 minutes. Uncover, serve and be amazed at the incredible, lovely flavor of sweet apple smoke. It is quite unbelievable how good these things taste!
Good cooking and fabulous eating,
Tim

The Smoking Gun

I have just finished experimenting with a new cooking tool that my wife Teresa got me for my birthday. It is a PolyScience Smoking Gun. It is made by the same people that make Immersion Circulators that cook food sous vide or under water in a vacuum bag at constant temperature.
My first experiment was with raw cabbage that I had shredded and placed in a modified 9x13 aluminum baking pan to allow the hose from the Smoking Gun to enter the top of the pan. I lit the Hickory chips in the gun and allowed the smoke to penetrate into the pan for about 5 minutes. I then mixed the cabbage with Marzetti's Original Slaw dressing (very good) and it was truly extraordinary! What amazing flavor those few minutes imposed on the cabbage.
The next experiment was to make a Smoked Bloody Mary. I mixed the drink in the traditional way, using a good mix and a very good Svedka Vodka. I covered the glass with plastic wrap and cut a slit in the plastic for the smoker hose and lit the Smoking Gun for 30 seconds and let the smoke infuse the drink for about 3 minutes. Again, it was extraordinary! What amazing flavor for such a short amount of exposure to the smoke. I am excited to try many more unique taste temptations with this method of cooking.
Good eating,
Tim