There is still half a day left to whip up and entry for the Sauce is Boss
Throwdown. There are only three entries, so far.
I decided to look back upon my roots for my boss sauce.
Friday, I prepared my mise en place of San Marzano tomatoes, onions, bell peppers, garlic, mushrooms and some basil and oregano fresh from the still growing garden.
I sautéed the onions peppers and garlic in olive oil. I tossed the shrooms and herbs in with them briefly, then added the tomatoes, mashed up with a whisk. I added a little k-salt and fresh ground black pepper, and let it simmer for about four hours. Then I cooled it and put it in the fridge overnight to really merge the flavors.
Saturday, I ground up some chuck and pork loin with the Kitchenaid, then mixed up some meatballs with the meat, two eggs, 1/2 cup bread crumbs, and diced onion.
On to the 18.5 OTG, set up indirect with Kingsford Blue and a couple oak chunks, also from my backyard (some of last spring's pruning).
I made some pasta, mixed it up in my saucier of simmering sauce (the right way to sauce), and plated my meal.
It isn't BBQ, but it was wonderful.