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Found 18 results

  1. Okay, this is my entry number 2 for the June Pizza Challenge and this is my other favourite pizza combo. Before joining the kamado club, it's one I would make in the oven at home and also in a cake tin in my baby weber Q when we're camping. Turns out perfectly every time and the best part is there is NO KNEADING required. :-) The Crust Can be made using cold water if leaving overnight or hot tap water if you would like to make it the same day but from my experience, there is better flavour development overnight using cold water. Ingredients: 1 1/2 cups all purpose or bread flour 1/4 teaspoon yeast 1 teaspoon salt 3/4 cup cold water 1. Place all ingredients in the bowl and combine using a regular spoon until there is no dry flour left in the bowl. It can be quite rough and shaggy. This is fine. You're not aiming for a smooth dough. 2. Cover with plastic wrap and leave overnight (or for approx 4 to 6 hr, depending on the weather if you used hot water) 3. One hour before you want to cook, drizzle about 3/4 tablespoon of olive oil in the cast iron skillet or cake tin or whatever you're going to use and wipe it all around and up the sides as well. 4. Put the dough in and with a bit of the oil still on your fingertips, spread the dough out gently prodding it outwards until it reaches the sides of the pan 5. Cover with a plate or plastic wrap and leave it for an hour to settle in and puff up a bit more . The Topping - One can of whole Italian tomatoes, blended and cooked down with a little water, salt and Italian herbs. (This does me for 4 pizzas and usually apportion into small sealy bags so I have it ready to defrost when next making a pizza. - shredded mozzarella - 3 Italian sausages, skins removed and basically squeezing out a bunch of meatballs to the size you desire - some fennel seeds, that I cook the little meatballs part way on the stove prior to putting on the pizza - sliced red peppers / capsicum - On this particular pizza, I did add a bit of the leftover zucchini and pesto from the thin and crispy prawn pizza I had just made - some rocket dressed with a squeeze of fresh lemon juice to put on the pizza just prior to serving ... making it pretty much a meal ... healthy greens included :-) The kamado was cranked up to 550F and then in she went! The set up in the Kamado was with the grills in position with the deflectors on top then the cast iron pan sitting on some terracotta pot plant feet as spacers. M It took between 15 and 20 mins and it was delicious :-)
  2. Recipe: Meatballs: Preheat grill to 250°F and add one chunk of smoking wood of your choice. 1lb ground beef 1 cup italian bread crumbs 1/2 cup finely minced onion 3/4 tsp salt 1/4 tsp black pepper 2 cloves of minced garlic 1/4 cup parsley 1/4 cup grated parmesan 1 lightly beaten egg Mix together completely by hand and then form into individual meatballs of whatever size you like. Place on the grill over indirect heat and cook until you reach an internal temperature of about 160°F. Remove from the grill and set aside. These can be done in advance and put in the refrigerator until ready to use. Sauce: Preheat small dutch oven over medium heat. Preheat grill to 375°F and set up for indirect cooking. 2 tablespoons olive oil 2 finely chopped onions 4 cloves minced garlic 1 28oz can crushed tomatoes 1 15oz can tomato sauce 1 1/2 tsp salt 2 tablespoons balsamic vinegar 2 tablespoons sugar 1 tablespoon garlic powder 1 tablespoon dried basil 1 tablespoon dried tarragon 1 tsp crushed red pepper flakes (OPTIONAL - makes it spicy!) Add the olive oil and onions to the dutch oven and sautee for 8 minutes or so until the onions are softened. Add the minced garlic and stir for another minute or so. Add the remaining ingredients and bring to a simmer. Let simmer uncovered for 10-15 minutes. Place the cover on the dutch oven and let simmer for an hour or so or until ready to use. 1 16oz box angel hair pasta (or past of your choice) cooked to instructions on packaging. Mozzarella cheese to taste Parmesan cheese to taste Add the cooked pasta to a 12" cast iron skillet that has been greased. Ladle in the sauce. Place the meatballs on top of the sauce. Top with mozzarella cheese and some parmesan if desired as well. Place pan on grill and cook at 375°F until bubbly and browned on top. Allow to cool for 10 minutes or so and serve! Enjoy!
  3. Adapted for kamado: Swedish Meatballs in Kamado Serves 4 Ingredients Meatballs: 1 tablespoons butter 1/4 yellow onion, finely chopped 3/4 teaspoons fine salt 1 tbs milk 1 large egg 1/4 cup plain bread crumbs 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1 small pinch cayenne pepper, or to taste 1/2 pound ground beef chuck 1/2 pound ground pork Gravy: 1 tablespoons butter 1 1/2 tablespoons all-purpose flour 2 cups beef broth 1/4 cup heavy cream 1/4 teaspoon white sugar 1/8 teaspoon Worcestershire sauce salt and freshly ground black pepper to taste cooking spray Directions Melt butter in a large skillet over medium heat. Cook and stir onion and salt in butter until onion begins to turn translucent, about 6 minutes Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine. Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour. With wet hands, make small meatballs and place in braising pan for baking. Bake at 400 degrees for 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). While meatballs are baking, melt 2 tablespoons butter in skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture. Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Pour over meatballs in kamado. Continue cooking for 10 minutes, remove from kamado and rest 10 minutes before serving. ​
  4. Here's another really great snack for game day or any other day where you need a finger food that beats finger sandwiches with chicken or egg salad... Moink Balls These are super-easy... Go to the grocery store and pick up a bag of frozen meatballs of any variety you like. Wrap each meatball with a half slice of bacon and secure with a toothpick. Dust them with your favorite BBQ rub... Toss them on the grill over indirect heat until the bacon is done to your satisfaction. When the bacon is done, dip the moink balls in your favorite BBQ sauce and put them back on the grill for 15 minutes or so and then dig in!
  5. Meat & Potato Pie Extraordinaire This meat and potato pie with a mushroom and onion beef gravy is cooked in a Kamado Joe dutch oven. The over the top aspect of this pie is that the meat is not just a typical pan-browned ground beef - they are grilled meatballs - and that the sauce is mushroom enhanced. The accompaniment was an inslata caprese in a heart of romaine boat using my homemade mozzarella. A full set of the prep and cook photos is below the write up. The beef is made into meatballs that are about 1 ¼ inch in diameter with chopped onion, parsley, minced garlic, salt and black pepper, some Lea & Perrins, one egg beaten with some half and half and just enough bread crumbs to lightly bind the meat. They are gently mixed and formed to keep them on the looser side. Why the meatballs you ask? Well, I wanted the meat to be browned and have a grilled and smoky flavor but also not to be dried out like they could get if grilled as a burger patty. Plus the flavor of a meatball is just so good all by itself and they were made small enough to remain mostly intact in the pie. So by making the meatballs I could grill them on Joe at 375 on direct heat with some pecan wood. They do not take long to cook. Keep a close eye in them. This approach browned the meatballs, just got them to the cooked point and gave them a grilled richness and a moistness for the pie – just what I wanted in the dish to add the “extraordinaire” touch. The gravy is fresh sliced/chopped mushrooms that were reduced in butter and olive oil over high heat. When they have caramelized, reduce heat, add onions and sweat for several minutes. Add some red pepper flakes and the flour (I used several tablespoons) and stir to get the flour well coated in the oil and butter. Next finish out the sauce with initially about 2 cups of a low sodium beef broth enhanced with an extra bouillon cube or two. I actually used 2 tablespoons of “Better than Bouillion Beef Base” in 2 cups water for a very beefy stock. I also added ½ cup half and half (it was left over). Adjust sauce thickness to be a slow pourable gravy. Amend with additional liquid if necessary – I used milk to adjust. If needed, you can add extra flour for more thickness by mixing in cool water before adding. The potatoes were reds that were left over from dinner the day before. Layer the meatballs, potatoes, and gravy in the dutch oven. Cover with pie crust. Brush crust with a wash of an egg mixed with a bit of water. Poke vent holes in crust. There are two crusts in the package and I used 1 -1/2 . The pie was baked indirect in the Kamado at 400 for around 45 minutes until the crust is browned. I raised the temp to 450 after 35 minutes when the filling started to bubble thru the crust vent holes as the crust was not at the top level of the dutch oven and I wanted to speed the browning with a hotter air flow since it was recessed. As lagniappe, since the accompaniment for the meal was going to be a variation of an insalata caprese with my homemade mozzarella cheese, when I saw I had left over pie crust I quickly put together some “pizza” margherita appetizers. No sauce – just some olive oil on the crust. Cooked next to the pie for about 15 minutes until cheese finally started to toast and the crust had set up. They were really good. I gotta tell ya, and the family will agree, this was indeed a meat and potato pie extraordinaire. The flavor from the grilled meatballs with some smokiness was outstanding and was well complemented by the mushroom/onion gravy. It was hard to stop at just seconds. Glad there is enough left over for lunches and/or another meal. It may be a simple dish but certainly one that could be served to company with rave reviews. The dutch oven was the perfect cooking vessel on this type of cook. Here is the prep and cook from start to finish in photos: The Meatballs Meatballs (all 42 of them – about 2.5 lbs of Costco ground beef) The Raw Meatballs Cooking on Big Joe (you have to carefully turn them with spatula and tongs to avoid them breaking apart – cook unit just done – do not overcook and risk drying them out) They Tasted Good Just Like This The Sauce/Gravy The Mushrooms and Onions Sauteed in Butter and Olive Oil After Addition of the Flour The Finished Gravy (it is good all by itself, too – would be great over toast points) Finalizing the Pie The Cooked Potatoes Putting It Together Add the Gravy Now The Pie Crusts Time to Bake Get it Baking on Big Joe (use a double deflector with air spacer to keep bottom from burning) The Appetizer is Ready to Serve Pie is Baked – Yeah! Wonderful Crust A Last Look Thanks for virtually sharing this meal.
  6. I told my wife to get off the telephone and come into the kitchen....she had a nice pair to choose from. I was giving her all the warning I could before Teenage T-Rex found out that he could engage in his next feeding frenzy. I'd planned on doing this cook on the BigJoe, but I'd not cleaned up my pizza stone and other pizza cooking gear.....normally not an issue but there was an event one of them had to leave for early this evening.....so it was done indoors. It went together so fast that my first pie was rolled, sauced and topped and waiting when the oven finally beeped that warm-up was done. That's fast. Second pie was right behind and waiting. Feeling much better and moving much easier. Great thing was had the area to myself and engaged in some audio-therapy. Enjoyed most of this great album while getting everything cooked. Nothing screams Summer time like the Red Rocker. I'm looking forward to his new album release date in a couple weeks !!! This pair was done with a desire to make two light, yet flavor filled pizzas. Neither of us like the heavy, greasy, loaded pies that I used to make or that we usually wind up with at a pizza joint. Lighter and flavorful.....hmmmmn. It's a stretch for me because I love the toppings that I use.....and I tend to love too much of each. I think I succeeded with these.....just didn't quite get the tops done as well as my BigJoe would have. Gotta love that radiant heat coming off the dome. Even the use of the broiler in the oven just didn't get me there. A pair of these easy to work with and great tasting dough balls. Okay....here is the light yet flavorful part. Both dough balls were rolled out fairly thin. One was sauced with pesto sauce cut with a small amount of lemon juice. The other one was sauced with Cento brand San Marzano peeled tomatoes. I simply put the tomatoes on the dough...chopped them apart with a spoon and spread them along with some of sauce from the can. Both were hit with a generous amount of Italian seasonings and fresh ground pepper and then the toppings applied....very light on the mozzarella. These things are hugely flavorful and easy....just dump in a bowl and shake out the including topping packets and dressing. No plated pics.....sorry.....it would have required a fast action speed that I'm not yet capable of. T-Rex found out what was going on just as the second pie was finishing..........
  7. Felt like doing an easy to make meal in the kitchen while enjoying some tunes and strong iced tea this afternoon. Newer stuff: Old stuff: Italian sausage & lean ground beef and the usual suspects. Sautéed the onion & sweet pepper with some Chupacabra rub & fresh ground pepper......marinara sauce with black olives added to pot later and simmered while the meatballs cooked in the oven on a handy broiling pan. Kitchen was at least sounding & smelling good due to the meatballs cooking and the garlic, basil and other seasonings in the sauce simmering. Crazy looking meatballs.....but the flavor was way better than the appearance.....thankfully. Did a few of them as moink-balls for my son. He wants some for breakfast. ??? Okay, kid....you may be onto something.....we'll see. I know the black olives don't really look appealing in the sauce.....but my wife and I love 'em. There is a certain brand that she buys that we really prefer......red can.....pitted.....can't remember the brand. Start to finish was just at an hour. Everything was really good by their comments.....I thought it was okay.....but just nowhere in the ballpark of the herb-smoked recipe that John put up a couple months ago. Those were the best I've ever made. So good, in fact that I was begged to do another batch the very next day. I just don't get into the cooking as much when there is no grill involved. My wife rushed me outa the kitchen and cleaned up the mess I made and I've been resigned to watching my Cavaliers get their teeth kicked in by the Bulls and transitioning off tea to ice water. Gonna get a good night's sleep tonight. Hope you all are doing well today and thanks for looking.
  8. From the cooking video series: My daughter (she's 5) and I mixed all of the ingredients, formed the meatballs and let them set up in the fridge for a few hours. Then we cooked them indirect (about 240f) with some peach wood. Next, we let our sausages come up to temp Then we let them slow-simmer a couple of hours in our sauce which had already been simmering a couple of hours. Give this one a try, the flavor was outstanding!
  9. Here's a great recipe for some fantastic smoked Italian Meatballs using fresh Rosemary and Thyme for the smoke. Recipe: Rosemary & Thyme Smoked Italian Meatballs Ingredients: 1lb ground beef (85/15) 3/4 pound mild bulk Italian Sausage 1/2 cup bread crumbs 1/4 cup shredded parmesan cheese 1 tsp salt 1 tsp dried italian seasoning 1/4 tsp black pepper 1 egg, slightly beaten 1/4 cup milk Mix all the ingredients except for the meat in a large mixing bowl. Add the meat in small amounts and mix in with the seasonings mixture until all the meat is incorporated and mixed thoroughly. Divide into 16 equal amounts and form into meatballs. Cover and place in the refrigerator for at least two hours or as long as overnight. Preheat your grill to 250-275 degrees and set up for indirect cooking. Make a foil pouch and put in several springs of fresh rosemary and thyme. Poke two small holes in the pouch. Just before placing the meatballs on the grill, put the foil pouch over the coals to produce smoke for this cook. You can use other smoke sources if you like! Place the meatballs in the center of the grill over indirect heat for approximately one hour or until they reach an internal temperature of 160 degrees. Remove from the grill and serve! You may also refrigerate or freeze leftovers and reheat them later!
  10. HOWDY GURUS!!! I've seen a lot of meatball cooks lately, so I decided to give mine a little twist that may prove interesting. As many of you know, I LOVE hamburgers, especially the Juicy Lucy. For those of you how may not know, a Juicy Lucy is a hamburger with cheese cooked into the middle. They originated in Minneapolis years ago at one of two places. I find them to be a real treat. I don't have a recipe to give you. At this point in life after cooking for 40+ years, I just put in a touch of this. a dab of that, and a bit of the rest. I apologize in advance for being so lax. So I started with about 2.5 lbs. 90/10 hamburger and about 1 lb. of breakfast sausage with a couple of beaten eggs, some garlic powder, plain Panko, S&P, some creme fraiche, and Italian spice mix that I mix up on occasion. The cheese I'll be using is cubed mild cheddar which SWMBOI likes. Here is a look at the ingredients well mixed : In the upper right hand corner of the picture you can see my little trick for making uniform meatballs ... a nice sized ice cream scoop! Here it is in action: Now we add the cheese. Just press it right in the middle of the raw meatball mixture while it is in the scoop. Meatball mixture will raise up around the edges. That's okay as you'll just close that around the cheese: Squeeze the edges up around the cheese and eject the meatball indoor your other hand and roll it gently to make certain everything is nice and closed up and you have a nice round meatball. It should look something like this: Here is a nice picture of a dozen meatball in a special utensil with holes drilled in the bottom of each cup that allows the grease to drain while cooking. I got this idea from JackJumper101 and this pan is available on Amazon. Stupid me I only ordered 1 and I should have gotten two! We're trying to eat healthier you know! Here's a shot of the meatball going into the Belly of TheBeast! I put a drip pan under the special meatball pan that allows grease to drain. A clean Beast is a happy Beast! And here is a shot of the finished product being inspected by Pete The Salt Pig and his minions. Here is a shot of the Juicy Lucy Meatballs on the plate prior to being topped with a simply homemade Sugo. Here is the finished plate. A coleslaw and Cherub Tomato salad, LeSuer Peas, and a couple of Juicy lucy Meatballs topped with Sugo. Pete looks on approvingly. And finally here is a cutaway view of the Juicy Luck Meatball showing the melted cheese. Next time I think I'll use 4 cubes of cheese per Juicy Lucy Meatball! I cooked these Juicy Lucy Meatballs for about 50 minutes at 325F. You can cook to an IT of about 165F or until you see a little bit of cheese seep out. This recipe made 21 Juicy Lucy Meatballs as you can see in this picture of the finish cook in the Belly of TheBeast. Don't forget to spray your meatball tin with Pam or some other nonstick cooking spray. I forgot to spray the tin on the left holding the 9 meatballs one stuck inside. I had to pry it out. It came out in pieces and of course, I HAD to eat it! Thanks for looking at yet another meatball cook, albeit with a little twist. I've got a fair number of meatballs left over. My BBQ Mooch Brother failed to show up with his bag of chips ... the wind was out of the North and he lives North of me! Y'all have a great week!
  11. After the meatball experience the other day....my family ate them up quicklike.....in subs & on Angel hair pasta. My wife had suggested I use them on pizza.....then said that's what she wanted yesterday. So I had fun making up another batch and followed John's video recipe. Seems they laugh at my signing along.....grossly out of tune....when I get certain music krunk up in the kitchen.....so I appeased them on this cook. Straight up blues jams without a whole lot of vocals. Couldn't help myself after a couple of brews, though....had to break out some classic stuff and let it ride. Grilling & cooking tunes sure do really make it even more relaxing. Had to taste test one...Lawd have mercy ! Rinsed off my trusty pizza stone and let it dry. This thing has been killer. Soapstone performance has been flawless. I really should spend a few minutes and scrub it off and leave it sitting out. They look great when cleaned up.....I just need to spend a few minutes and do it. Later on I it set the kamado up for pizza and let it come up to temp and heat soak the stones. Son's pie for when he got home from his girlfriend's house. Wife & I had this 'un I didn't do so well on pics of finished eats.....things were moving pretty fast on back-to-back pies. Awesome weather again today. Gonna find something to grill later on. We are so fortunate this February compared to last February when the ice storms left everyone powerless and stranded. It was crazy how the same weather that many of you live through every year can shut this area down. We just aren't set up for it, nor do we know how to drive in it. I gotta admit it was fun putting my truck in 4WD and driving around in all the snow & ice while our cellphones recharged and we hunted for hot coffee.
  12. Had an afternoon free and the weather was absolutely unreal. Fired up the Joe with lump and later on and herb packet from John's recent meatball video. All I can say about this cook is that you must try it. <iframe width="560" height="315" src="https://www.youtube.com/embed/Fcq2UEsz79w"frameborder="0" allowfullscreen></iframe> I had to work against the clock and try to have my "turn-in" time set as the time that my son got home from school. Brewed a pot of java an hour prior and watched John's video whilst cranking up the kitchen tunes...... Fired up the coals on my BigJoe and prepped the ingredients. I taste tested the results and all I can say is that these bad boys are rocking !!!!!!!!! That herb packet produced the greatest smelling smoke that I've used thus far on my BigJoe. I cheated and used foil due to the smallish size of the meatballs vs the grate spacing. Son's pair of meatball subs.... He destroyed them and is waiting for dessert....
  13. Here is a video for making Traditional Red Gravy for Pasta (Meat Flavored Pasta Sauce). http://youtu.be/SrGCM4vMDks
  14. Fixed @jackjumper meatballs last night as per his post. Purchased one of the meatball pans as well. http://www.kamadoguru.com/topic/13633-smoked-meatballs-a-versatile-leftover/?hl=meatballs They turned out freaking awesome! They are the best meatballs I ever had Thanks Jack!
  15. Had the day off today, but had to road trip to pick up my son from the airport...killed most of the day. Glad to have him home safe and sound from his big adventure. Going to do something semi-Italian tonight when I get motivated to get it started. Catching up on the Open Championship & watching the last episode of Longmire for a few minutes. Longmire ended and we started to get hungry.....fired up the coals. Kept stacking it on top from there.....
  16. Since it was requested in another thread: 2 lbs ground beef (I use 85% lean) 1 cup breadcrumbs 1 cup ricotta cheese (I make my own) 2 eggs 1 medium onion diced fine 1/4 cup of toasted onion bits (I get mine from Penzey's) 2-3 cloves garlic minced 2 tbsp Worcestershire sauce. You can add up to 3 tbsp of various spices as you want. Sometimes I add some oregano, some chili pepper flakes, some parsley, some cilantro and cumin .. just depends on what cuisine you're going for. Mix it all together well and form into 20 meatballs. Each meatball will be about 2.5 oz. (I'm anal - I weigh mine on a food scale as I make them to make sure they're all pretty even). Cook on the grill at 400°-450°. 6 mins or so per side. You can also make these in bulk and freeze them. Freeze them on a sheet pan until they're just firm and then drop them into a zip-lock freezer bag. Then when you're ready to cook you can pull out as many as you want and thaw them and go. When I'm feeling particularly motivated, I'll do 10 pounds at once and stock the freezer.
  17. A Double Header Cook on Big(Red)Joe Meatballs then Roast Chickens See Big(Red) Joe Hard At Work – 40 BIG Meatballs then 4 Large Whole Roast Chickens Cook #1 - A Full Load of Kamado Joe Meatballs for Dinner Tonight (and then leftovers) Meatballs and Pasta – Oh yeah! 3 Lbs Ground Turkey & 1 Lb Ground Beef –Doc said cut back on the red meat- what can I say. So this mix works well. Turkey takes up the seasoning nicely too. The Meatball Additions – Vidalia onion, yellow onion, green onion, bell pepper, celery, garlic, thyme, basil, oregano, marjoram, dried red pepper flakes. Add the meat and mix well with the final addition of Worcestershire, eggs , splash of milk (for moisture), and breadcrumbs. Forty 2 Inch Sized Meatballs Ready for Joe – Nice to have leftovers. My daughter will get some of these as a gift. I Knew They Would Fit – Big (Red) Joe comes through like I knew he would. They Are Gonna Be Really Good – These meat balls taste really good. Just a hint of pecan smoke and well seasoned. Cook #2 - A Full Load of Kamado Joe Roasted Chickens for Dinner Tomorrow Since Joe was already at temp and perking along, I decided to do my tomorrow cook tonight instead. Besides roasted chicken is even better the next day. Some Nice Roasted Chickens – Four 5 lb plus each chickens ready for dinner tomorrow or whenever. Four 5 Pounders Seasoned Up – Out of the Fridge, Rinsed and Dried. Light Olive Oil, Then sprinkled well with Weber Chipotle seasoning blend ground to a powder mixed with chili powder, garlic powder, paprika, black pepper. They Fit on Big Joe Also – Cooked at 375 initial then dropped down to 325 about half way through for a total of 1H50 minutes until 170 internal. Used cherry wood for flavor. If I were doing four again I would probably use four of the wire vertical chicken roaster holders to improve the layout on the grill. But hey..this works too. Foil to Keep Legs from Over Cooking Half Way Thru – I noticed the legs were getting done too fast as they were near the hot air stream at edge of deflector, so I foiled them. I also rotated and shifted the chickens periodically. The vertical roasters would probably have eliminated the need for any foil. These Two are For My Daughter – She asked if I would send her some on my Kamado Joe chicken when my wife visits her this week. It will be my pleasure to do that. She will get meatballs as lagniappe.
  18. GRILLED SMOKED MEATBALLS. THESE ARE AWESOME! Doing another batch of meatballs on the Akorn today. This will be the third batch so far, and I think I've got them perfect. My wife has bar-baked then once. And I have pre-fried them in the skillet the other time. They are kinda small, about 1.5" to 1.75." A blend of 80/20 beaf, and pork. Mixed in will be homemade pesto sauce, a few eggs, parmigan cheese, bread crumbs, salt and pepper. I throw them all into the biggest iron skillet that will fit on the Akorn. After they are browned nicely, I take them off the grill. Pour a whole jar of Prego sauce. Loosely cover with foil. Reassemble the Akorn for indirect. Then put the skillet back on for about 1-1.5 hours of a very low simmer. I am using Royal Oak lump with a few chunks of hickory. If you've had spaghetti and meatballs before, and I know you have, this will blow your mind. The smoke adds a layer of flavor that goes surprisingly well with the tomato sauce. Give'm a try. Let me know what you think.
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