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Unread 09-07-2009, 01:30 PM   #44
Bob E Que
On the road to being a farker
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Join Date: 08-19-09
Location: Ontario Canada
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Default For your consideration for certification

I will be making another batch on my UDS this weekend. so I can meet the requirements.

I started with 1 1/2 lbs of ground beef. I added s&p, and some vegetable spice.

I made the balls a little bigger than store bought. Only 30 balls from meat.
My wrapping got better as I went, by the last ball, all the meat was covered.

I sprinkled Butt Glitter on the balls and popped them on the gasser at 375F.

Once cooked, I served them plain, and had simple BBQ dip sauce, if anyone wanted.
OTS, iQue110, 18 1/2 WSM (Betty)

Last edited by Bob E Que; 09-07-2009 at 01:33 PM.. Reason: close but no cigar
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