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Gorgonzola Voink Balls and Brats

Dyal_SCDyal_SC Posts: 2,404

Couldn't think of what else to call these.  :)

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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.

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Tossed everything on the Large BGE at around a 325 deg f dome temp with some Pecan Wood for smoke.

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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.

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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!  :D 

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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.

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Comments

  • GriffinGriffin Posts: 6,920
    ^:)^ Genius! Looks wonderful.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Black_BadgerBlack_Badger Posts: 974
    Very, VERY, cool cook. Congrats and thanks for posting. Need to try the non pre-made Xoink balls soon. Really love the original recipe.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • HibbyHibby Posts: 451
    Gotta try something like this
    Conservative stalwart in Thornville, Ohio
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  • Solson005Solson005 Posts: 1,907
    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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  • Dyal_SCDyal_SC Posts: 2,404
    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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  • nolaeggheadnolaegghead Posts: 14,197
    I'd hit that in a new york second.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • calikingcaliking Posts: 6,941
    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 2013
    A 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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  • six_eggsix_egg Posts: 605
    WOW!!!   ^:)^  Man those look so amazing.

    XLBGE, LBGE 

    Texarkana, TX

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  • jfm0830jfm0830 Posts: 962
    Very creative and excellent looking cook. I am stuffed and still wanted me some of those. :P
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • AquacopAquacop Posts: 468
    Definitely on the to-do list, nice cook
    LBGE 2013 Located in Savannah, Georgia
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  • Dyal_SCDyal_SC Posts: 2,404
    Thx guys! They were even good leftover today for lunch. Will be making more of these soon. :)
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  • Doc_EggertonDoc_Eggerton Posts: 4,368
    That is not diet food!  Now I'm hungry and I just ate pork roast
    ^:)^
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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