Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .

Recommended Posts




12 large eggs

For the filling:

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon sriracha, Tabasco sauce, or other favorite hot sauce, or to taste

1/2 teaspoon horseradish, prepared

Sea salt and freshly ground black pepper to taste


Optional toppings:

Chopped chives

Pimentón (smoked paprika)

Regular or smoked salmon caviar

Smoked salmon

Shredded barbecued brisket, bacon crumbles, or pulled pork


Step 1: Hard-cook the eggs. Place in a large saucepan with cold water to cover by 3 inches. Bring to a boil over high heat, then reduce the heat to a simmer and cook the eggs for 11 minutes (a few minutes longer if you live at a high altitude). Fill the pan with cold water, then shell the eggs. (It’s easier to shell the eggs when still warm.) Return to the cold water to cool, then drain well and blot dry. The eggs can be boiled up to 48 hours ahead.

Step 2: Set up your smoker following the manufacturer’s directions. Add the wood as specified by the manufacturer.

Step 3: Smoke the eggs until bronzed with smoke, 20 to 30 minutes when hot smoking, 1 hour when cold smoking. Let cool to room temperature.

Step 4: Cut a thin slice off each end of each egg (this helps the halves stand upright). Cut the eggs in half widthwise through their equators. Pop out the yolks and place them in a food processor with the white scraps. (Alternatively, you can mash the yolk mixture with a fork.)

Step 5: Add the mayonnaise, mustard, Worcestershire sauce, and sriracha and puree to a thick paste. Spoon this mixture back into the egg white halves. Sprinkle the tops with chives and/or smoked paprika. Or top with salmon caviar or shredded brisket, bacon, or pork. Chill until serving.



Share this post

Link to post
Share on other sites

I did a dollar's worth, 18 eggs.  Mixed the goop, put in ziploc to squirt in tomorrow.   Got the smoked paprika and ground chipotle to sprinkle over them.....  They were cold smoked for an hour and a half with the tube thingy and I think hickory pellets.    It's funny, they don't get much color on them cold smoking. 


Got the three pies, Large Tart (half sheet pan size) veggies and dip, and deviled eggs for the festivities.   Brother brings Champagne among other stuff.   It will be a good time.  

On the road in the morning......

Share this post

Link to post
Share on other sites

The previous batch tasted good.  It is just peculiar after seeing all the ones that are really brown on here, and mine are barely beige.  But they were still cold when I took them out...

Share this post

Link to post
Share on other sites
1 hour ago, delcecchi said:

I had right much smoke from that tube smoker thing with the pellets. 


I did consider adding some charcoal to warm things but decided not to.  The eggs didn't need any more cooking, they were done just right.  


Share this post

Link to post
Share on other sites

old pic. mmmmm!  might do a batch today when the grandkids get here. they love them. 





my favorite for deviled is pretty plain. Miracle whip, a little cajon powder and  some sweet red pepper diced up. then paprika on top. 

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now