How I spent my Saturday!
I was up Saturday morning putting together my new WSM early. I had a little catering thing that night and I needed the space to smoke some Moink Balls (more on that later).
It went together easy and in no time I had smoke coming out of the top. This baby was amazing. I could not believe how easy it was to control the temp, caught 225 on the way up and it stayed there pretty much the whole day. I let it burn about 5 hours with a couple coats of Pam before I put the first Moink Balls on.
The only mod I did was add the 14" clay pot dish to the water pan. I wanted to cook a couple of times on it before I did anything else so I had something to compare to.
How did I go so long without one? I had to control myself from ordering another on last night.
Here are the boys purring along in the back yard. If you look in the upper right hand corner of the picture you'll see some of the bridge that's in my logo/avatar.
A couple of weeks ago there was a thread about someone that got a meatball at a hospital cafeteria that had a smoke ring. That got me inspired. So for the tasting for this wedding I did some "ready made" beef meatballs (beef = moo) and wrapped them once around with bacon (pork = oink) and came up with Moink Balls. (Thanks guys for the name...you know who you are)
They were covered in a healthy coating of Yardbird Rub (the official rub of Sunset City BBQ Company) and smoked for about two hours, or until the bacon got done. I then lightly glazed them in a Raspberry Balsamic Chipotle sauce.
Here they are on the WSM:
Here they are ready to serve with the glaze:
The whole serving area with Hoisin Pork, Teriyaki Chicken and Moink Balls:
All and all a very exhausting but rewarding day. I learned even more this time than I did the first time around. I'm pretty much hooked on this catering thing.
I'm going to keep it really small for now while I learn.
I was up Saturday morning putting together my new WSM early. I had a little catering thing that night and I needed the space to smoke some Moink Balls (more on that later).
It went together easy and in no time I had smoke coming out of the top. This baby was amazing. I could not believe how easy it was to control the temp, caught 225 on the way up and it stayed there pretty much the whole day. I let it burn about 5 hours with a couple coats of Pam before I put the first Moink Balls on.
The only mod I did was add the 14" clay pot dish to the water pan. I wanted to cook a couple of times on it before I did anything else so I had something to compare to.
How did I go so long without one? I had to control myself from ordering another on last night.
Here are the boys purring along in the back yard. If you look in the upper right hand corner of the picture you'll see some of the bridge that's in my logo/avatar.
A couple of weeks ago there was a thread about someone that got a meatball at a hospital cafeteria that had a smoke ring. That got me inspired. So for the tasting for this wedding I did some "ready made" beef meatballs (beef = moo) and wrapped them once around with bacon (pork = oink) and came up with Moink Balls. (Thanks guys for the name...you know who you are)
They were covered in a healthy coating of Yardbird Rub (the official rub of Sunset City BBQ Company) and smoked for about two hours, or until the bacon got done. I then lightly glazed them in a Raspberry Balsamic Chipotle sauce.
Here they are on the WSM:
Here they are ready to serve with the glaze:
The whole serving area with Hoisin Pork, Teriyaki Chicken and Moink Balls:
All and all a very exhausting but rewarding day. I learned even more this time than I did the first time around. I'm pretty much hooked on this catering thing.
I'm going to keep it really small for now while I learn.
