Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Bacon Wrapped Meatballs

bigguy136bigguy136 Posts: 1,056
edited October 2012 in EggHead Forum

I got the idea here from a thread but I can't find it to give credit. Thanks to whoever you are :)

I got a pack of italian meatballs (44 per bag) and 22 strips of bacon. These went much quicker than the ABT and will become a regular. I dusted with Texas BBQ Grand Champion and indirect 275° for about 45 minutes. Added a little BBQ sauce and another 10-15 minutes.

I just did a few racks of ribs and the oval plate was still in my egg. The drippings are from the ribs. I know, being lazy but I think of it as being efficient.

image

image

image

Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

Comments

  • MJGMJG Posts: 254
    Those look spectacular.
    Large Big Green Egg in a nest. North Shore of Boston.
  • Mike8itMike8it Posts: 468
    Very nice
  • Bear02Bear02 Posts: 23
    frozen meatballs?
  • FanOfFanboysFanOfFanboys Posts: 1,874
    Wow. Will be doing soon. Were the meatballs the frozen kind and let thaw or did you make them yourself?
    Boom
  • SkiddymarkerSkiddymarker Posts: 7,196
    Great looking cook, like the idea of putting a few on one skewer, easy to turn and move. I noticed you slid them together, did the bacon cook where they touched? 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • bigguy136bigguy136 Posts: 1,056

    They were frozen meatballs and I spread them out on a cookie sheet for about 1 hour to thaw. I used a half slice of bacon so there wasn't much overlap of the bacon. I then slid them together a little to help hold the bacon seam a bit but they weren't tight to each other. When I put on the BBQ sauce, I turned them on their side, added sauce, turned 180°, sauced again and then stood back upright and added sauce to the third side. They cooked great. I also used applewood chunks for smoke. They picked up a hint of smoke flavor. Next time I might mix some Jimmy Dean sausage and mix with ground beef. I was looking for a little more kick, more like ABTs.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,056

    Here's another photo. It shows how close they were to each other.

    image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • DuganboyDuganboy Posts: 1,118
    I make the traditional MOINK balls, but I just put toothpicks through them and while they turn out great it is a pain to turn so many of them. This way would solve that problem.
Sign In or Register to comment.