Last week’s smoke. Did a small brisket and a small pork butt. The brisket turned out fantastic. Pork turned out great as well, but no pictures, and paled in comparison to the brisket for once. Sorry for the close-up food porn, but look at that smoke ring.
Grilled meatballs, quick and easy.
Fire up the grill, mine was in the neighborhood of 425 at the grate today. Grill covered for 5-7 minutes. Flip, grill another 5-7 minutes. Partially indirect, but I like a few crisp ones in there for simmering in sauce at a later date.
Here’s my recipe for grilled meatballs:
- 1 Pound 85% Ground Chuck
- 1 Pound Ground Italian Sausage (or use links and discard casings)
- 1/2 Cup grated Parmesan or Romano (I use fresh grated, use 1/3 cup if using Kraft grated parm or similar)
- 2 Eggs
- 3 Cloves Garlic
- 1 Tablespoon Italian Seasoning
- 1/4 Cup Masa Flour (or bread crumbs or regular flour)
- 1 Small yellow onion diced
- Salt to taste
- Pepper to taste
- Red pepper flakes to taste
- Hot sauce to taste
Mix by hand, or cheat like me and use one of them fancy upright stand mixers, and mix for a few minutes until everything is well blended. I had roll to about the size of a golf ball and set aside on a cookie sheet covered with parchement or wax paper.
When the grill is hot, grill for 5-7 minutes covered over slightly indirect heat. Flip and mix ’em around for even cooking and grill another 5-7 minutes.
Makes about 30 at golf ball size. Quick and easy; from start-to-finish, including cleanup, roughly 30 minutes depending on how fast you can roll out the meatballs.
Eat right away. If have the will power to keep your mitts off of ’em, they’ll store in the fridge for 3-4 days. Or freeze for a handy any-time snack (I make double-batches for this reason). That picture above was taken with today’s batch.
12:15 am. What are you up to?
Me, I just finished firing up the smoker for an overnight session with a nine pound pork butt. I’ve had it sitting in the fridge since last evening with a spicy, southwestern style rub (recipe to follow). The Smoker should be up to temp within the next half hour.
Once I put the pork on, I’ll hit the hay for 4 hours – around 5am – at which time I’ll stumble out of bed, check the temps, and likely head back to the sack. My wife always gets up early, so she’ll be checking the temps with her Sunday morning coffee. Any problems and she’ll roust me from my slumber before the kids get a chance to.
Around 11:00am, I set the meat probe to start monitoring temps. If it was a football Sunday, I’ll often foil the meat, stoke the coals, and finish with a high-temp finish, so we can eat with the early games. With football done for the year, and possible for the foreseeable future (thanks NFL and NFLPA), I’ll likely finish slow and low until I hit my target temp. Foil the meat, wrap it in a towel or two and store in a cooler until lateafternoon.
I’ll update you later with the results. Smoke well my friends.
swivel handle cleaning mechanism under the kettle to remove ashes. and an on-board charcoal storage bin.
Works well for grilling and small-batch smoking. The counter top is a dream, though not as dark as the picture would suggest (see my night shot of my sausage and peppers to get a better idea).
It retails around $329 (Buy Now on Amazon), but deals can be found outside of summertime. I picked this one up on a cold day in October at Lowes and managed to get the sales guy down 15% if I bought it right then and there.
If you are budget conscious, the kettle is identical to the One-Touch, which can be had for $89.
Italian Sausages and Peppers
- 2 Pounds Italian Sausage (Sweet or Hot)
- 3 Tablespoons olive oil
- 2 Red Bell Peppers roughly diced (1″)
- 2 Green Bell Peppers roughly diced (1″)
- 2 Yellow Bell Peppers roughly diced (1″)
- 1 Onion thinly sliced
- 3 Jalapenos diced
- 1 Cup red wine
- 1/2 Cup grated Romano, Parmesan or Pecorino
Fire up the grill to a medium high heat. Lightly oil the sausages and grill, turning until they have a good charr and cooked through – usually about 15 minutes or so. Move off of the flame.
With a flame friendly skillet – cast iron is perfect – let it heat up over the flame with the rest of the olive oil. When hot, add all of the veggies, and cook until soft – about 15 minutes.
Add the sausages in to the bottom of the skillet with the veggies. Add the wine and salt and simmer for about 5 minutes or until the wine has reduced. Add the cheese over the top.
Serve alone or with crusty bread and the rest of the wine.
This is football food. It is easy to prep in advance and transport for tailgating. A single pan makes for easy clean-up on those occasions and feel free to use brat or hoagie buns for simplicity.
This is also very flexible, swap beer for the wine, omit the yellow & jalapeno peppers (my preference) and use brats.
When it comes to pork (grilled or BBQ), there is barbecue sauce and then there is Georgia Mustard – commonly used in the Appalachians and southeastern states, but not as popular throughout the rest of the country. It goes very well with just about any kind of sausage, as well as pulled-pork sandwiches, ribs and as a glaze for ham.
Here’s my recipe (all original as far as I can tell)
- 1/2 cup Mustard (stay simple, I used French’s Yellow)
- 3/4 cup Honey
- 1/4 cup Distilled White Vinegar
- 1/2 tablespoon Kosher Salt (or 1/4 tablespoon table salt)
- 1 teaspoon Pepper
- 1/2 Medium White or Red Onion diced (about a cup)
- few dashes Hot Sauce to taste
Combine the mustard, honey, and vinegar in a saucepan over medium heat and whisk until smooth. Add the salt, pepper, onion and hot sauce. Simmer for 5-10 minutes, stirring occasionally. Let cool before serving.
Like I said, it goes well with a lot of BBQ, especially pork. I usually use it as a finishing baste and dipping sauce for hot links and as a wet rub & finishing sauce for pork butts.
Welcome to AmericaGrills.com, or rather BBQ & Grilling. I’ve spent quite a bit of time around the internet of various BBQ message boards and such. I’ve always been one to help out others in need as far as grilling, BBQing, and homebrewing and along the way more than a few poeple have told me I should start a web site.
A relative helped me out with a spare domain name and is setting up the pieces for me. We’ll see how many times I need to call him for help, and how much BBQ it’ll cost me.