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Gorgonzola Voink Balls and Brats
Couldn't think of what else to call these.
Instead of using Ground Beef, I used Ground Venison (hence "Voink" Balls). I combined the venison with a good amount of Gorgonzola Cheese, Dales Seasoning and some BBQ Seasoning. I wet my hands with a little bit of water and tried to make the meatballs as uniform as I could. Then I wrapped each one with 1/3 slice of pork bacon and sprinkled on some more seasoning. Then I stuck them in the freezer for about 45 minutes. I figured this would help them maintain their shape, as well as preventing the meatball from drying out while waiting for the bacon to crisp up.
Tossed everything on the Large BGE at around a 325 deg f dome temp with some Pecan Wood for smoke.
Once the Bacon crisped up to my liking, I brushed on some Stubbs Original BBQ Sauce and let them smoke up for another 10 minutes.
I think the freezing of the Voink Balls prior to smoking them up really made a big difference. They were nice and juicy. And the Gorgonzola Cheese really kicked them up a notch. Deeeeelicious!
As a side note, my processor did add some beef fat to the ground venison so it's not too lean. So I'm sure that also helped these not to dry out. But I'm really thinking freezing them for 45 minutes beforehand was the ticket.
Comments
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^:)^ Genius! Looks wonderful.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Very, VERY, cool cook. Congrats and thanks for posting. Need to try the non pre-made Xoink balls soon. Really love the original recipe.CheersB_BFinally back in the Badger State!
Middleton, WI -
Gotta try something like thisI cook. I eat. I repeat. Thornville, Ohio
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Wow, that looks great! =D> Nicely done!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Thx fellas! Sometimes the best creations come from the ingredients you already have on hand. These really were good. Gonna have some leftovers for lunch tomorrow.
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I'd hit that in a new york second.
______________________________________________I love lamp.. -
Nice! Pecan is one of my favs. I'd eat a plateful of those.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Tremendous looking cook. Suddenly my salad with some egged chicken doesn't cut it for lunch.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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WOW!!! ^:)^ Man those look so amazing.
XLBGE, LBGE
Fernandina Beach, FL
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Very creative and excellent looking cook. I am stuffed and still wanted me some of those. :P
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Definitely on the to-do list, nice cookLBGE 2013 Located in Savannah, Georgia
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Thx guys! They were even good leftover today for lunch. Will be making more of these soon.
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That is not diet food! Now I'm hungry and I just ate pork roast
^:)^
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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