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Old 12-07-2006, 01:18 PM   #48
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx

I don't think the results of smoking the meatballs were ever posted. Scott and I PM'd and talked about it.

A disposable perforated veggie tray works great. I usually add them in batches while I have something else cooking. 20-30 minutes while I have something else cooking, and then finish in the oven. For a longer smoke time I will cut back on the liquid smoke by 25% in the sauce. Setting the pan on a grate in the firebox with a little sauce on the meatballs adds a nice touch. Just keep them moving and pull them when the sauce is starting to set up so that you don't burn it. They keep well in the fridge if there isn't too much sauce on them, and reheat fine with the addition of sauce that has been set aside.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

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Shut up, and cook!!!!
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