Fatback Joe
Babbling Farker
Been thinking about smoking the meatballs for spaghetti and meatballs for a while now and finally remembered to give it a shot prior to cooking them in the house. :icon_blush:
Mixed up onion, evoo, eggs, ketchup, parsley, horseradish, garlic, italian seasons, thyme, salt, pepper, parm, mozzarella, and bread crumbs. Threw in a pound of buffalo and a pound of 80/20 burger.
Mixed it all up and rolled out 2 oz balls
Put them out on the WSM with a chunk of cherry for the smoke.
Pulled them off and let them kind of simmer in the sauce as the noodles and bread got cooked.
Sat down and got ready to eat and remembered the "oh yeah, on the plate" shot.
The smokiness of the meatball was a real nice touch and will probably do it this way going forward every chance that time permits.
I made a meatball sandwich with just meatballs, tiny spash of sauce, and a big chunk of the ciabatta garlic bread that was fantastic. On the sandwich the flavor of the meat & smoke could really come through.
Mixed up onion, evoo, eggs, ketchup, parsley, horseradish, garlic, italian seasons, thyme, salt, pepper, parm, mozzarella, and bread crumbs. Threw in a pound of buffalo and a pound of 80/20 burger.
Mixed it all up and rolled out 2 oz balls
Put them out on the WSM with a chunk of cherry for the smoke.
Pulled them off and let them kind of simmer in the sauce as the noodles and bread got cooked.
Sat down and got ready to eat and remembered the "oh yeah, on the plate" shot.
The smokiness of the meatball was a real nice touch and will probably do it this way going forward every chance that time permits.
I made a meatball sandwich with just meatballs, tiny spash of sauce, and a big chunk of the ciabatta garlic bread that was fantastic. On the sandwich the flavor of the meat & smoke could really come through.
