Smokin-It User Forum!
Recipes => Beef => Topic started by: stout on April 09, 2018, 10:49:40 AM
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about a month ago i smoked a bunch of cheese including several pounds of cheddar. Vac sealed it and let it sit in the fridge for a month. used plenty to make a nice cheese platter for Easter
then i decided to cut some up, about half a pound, in to tiny cubes. mix it up with 5 pounds of 80/20 chop meat some italian seasoned bread crumbs, salt, worcestershire sauce, a couple eggs, and milk. no measurements really just eyeballing whatever felt right
then in to the smoker.. 250 for about an hour and a half
using a little trick i saw mentioned by alton brown .. i formed the balls the placed them in cardboard egg carton bottoms.. it works great .. i highly advise this method.. makes it easy and neat .. then just toss the cartons when done
and they came out great
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Love smoked meatballs. Serve with some marinara?
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Love smoked meatballs. Serve with some marinara?
oh yes indeed...and some angel hair pasta
with more than enough left over for several large heroes
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about a month ago i smoked a bunch of cheese including several pounds of cheddar. Vac sealed it and let it sit in the fridge for a month. used plenty to make a nice cheese platter for Easter
then i decided to cut some up, about half a pound, in to tiny cubes. mix it up with 5 pounds of 80/20 chop meat some italian seasoned bread crumbs, salt, worcestershire sauce, a couple eggs, and milk. no measurements really just eyeballing whatever felt right
then in to the smoker.. 250 for about an hour and a half
using a little trick i saw mentioned by alton brown .. i formed the balls the placed them in cardboard egg carton bottoms.. it works great .. i highly advise this method.. makes it easy and neat .. then just toss the cartons when done
and they came out great
Want to try that too! So, did you form meatballs using egg's cardboard package?
How big your meatballs and what was the final internal temp?
And...will meatballs stick to the metal grid while smoking?
Thanks