Not authentic Meatballs

Garrett

Garrett

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First I cut the top out of some wheat hogie buns and put them in a bowl with some milk. Then used 1lb 80/20 hamburger and 1 lb ground pork. Added kosher salt, lemon pepper, garlic powder, and ( worse to shire) sauce. Grilled indirect in the 18.5 kettle in batches. Then put them in an enamel coated cast iron pit over the coals with some sauce and used some provolone cheese for the sandwhiches. They were some Of the best meatball subs I've ever had.ImageUploadedByTapatalk1362442682.688399.jpgImageUploadedByTapatalk1362442701.746777.jpgImageUploadedByTapatalk1362442722.692783.jpg
Just to make sure I stay legal while cooking outside.ImageUploadedByTapatalk1362442760.957730.jpgImageUploadedByTapatalk1362442778.238784.jpgImageUploadedByTapatalk1362442802.261462.jpgImageUploadedByTapatalk1362442818.797234.jpgImageUploadedByTapatalk1362442834.945231.jpgImageUploadedByTapatalk1362442857.643088.jpg
 
That looks very nice,what is 80/20 please?
That good looking young bloke could be my Nephews twin.



f3a3b45a.jpg
 
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