Ingredients
Scale
- 6 large eggs
- 1 1/2 pounds (680 g) 90% lean ground beef
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine salt
- 12 slices regular-cut bacon (2 per egg)
- 2 tablespoons barbecue sauce, for glazing
- 1 tablespoon chopped parsley or chives, optional garnish
Instructions
- Cook the eggs in gently boiling water for 11 to 12 minutes, until hard-boiled. Transfer to cold or ice water, cool, peel, and pat dry.
- Combine the ground beef, smoked paprika, garlic powder, onion powder, black pepper, and salt. Mix just until evenly seasoned and divide into six equal portions, about 4 ounces each.
- Flatten each beef portion into a thin oval about 1/4 inch thick. Enclose one peeled egg completely and pinch the beef seams shut. Repeat for all six eggs.
- Wrap each beef-covered egg in two regular-cut bacon strips, overlapping the ends and tucking them underneath. Refrigerate the assembled pieces while the smoker finishes preheating.
- Preheat a smoker or covered grill for indirect cooking at 250°F (121°C). Arrange the wrapped eggs with space between them and smoke for approximately 90 to 120 minutes. Begin checking near 90 minutes.
- Insert a thin food thermometer probe from the side into the thickest part of the ground-beef layer, avoiding the hard-boiled egg. Continue cooking until the beef reaches 160°F (71°C) throughout.
- During the final 10 to 15 minutes, brush the eggs lightly with the 2 tablespoons barbecue sauce divided across the batch. If the beef is already safely cooked but the bacon needs color, briefly increase indirect heat while monitoring closely.
- Rest the cooked eggs for 10 minutes. Garnish with parsley or chives if desired, and serve whole or cut each lengthwise in half.
Notes
- The 160°F minimum applies to the ground-beef shell; do not take the thermometer reading inside the previously cooked egg.
- Smoker timing is approximate; the beef temperature and a properly monitored smoker determine doneness.
- Use regular-cut bacon for easier wrapping. Thick-cut bacon may need longer to crisp.
- Nutrition is estimated per whole egg from 90/10 beef, six eggs, two cooked-equivalent regular-cut bacon slices per serving, and the measured sauce; brand and fat-rendering differences matter.
- Refrigerate leftovers promptly and use within 3 to 4 days; reheat to 165°F. Skip freezing for best egg texture.
- Prep Time: 35 minutes
- Cook Time: 1 hour 55 minutes
- Category: Appetizer
- Method: Smoking / Indirect Grilling
- Cuisine: American BBQ
- Diet: High Protein