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Meatballs, mashed potatoes, and gravy

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
Comfort food again. Made meatballs on the egg - but kicked up a notch. Sauteed onion, celery, garlic, mushrooms, and bacon. Deglazed with a bit of red wine and Worchestershire sauce. Mixed with 80/20 ground beef. Added an egg, bread crumbs, and a splash of bourbon. Cooked on the egg at 325ish for 30 minutes or so; until the IT was 160. 
Sauteed more mushrooms and onion. Made brown gravy. Heated the meatballs in the gravy and served over riced mashed potatoes. 


Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    You lost me at "deglazed", food looks great brother!
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    bgebrent said:
    You lost me at "deglazed", food looks great brother!
    I deglazed the pan I cooked the mushrooms in - to get the goodie off the bottom of the pan. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    SciAggie said:
    bgebrent said:
    You lost me at "deglazed", food looks great brother!
    I deglazed the pan I cooked the mushrooms in - to get the goodie off the bottom of the pan. 
    I know my friend, just messin and appreciatin your cook.
    Sandy Springs & Dawsonville Ga
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    That looks great. Really. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SciAggie
    SciAggie Posts: 6,481
    @bgebrent Sorry man. I'm the world's worst at subtle on the internet. And thanks. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Not the typical BGE fare and it really looks fantastic. Great work.
    Stillwater, MN
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  • Botch
    Botch Posts: 17,373
    Even in today's +90 temps, I'd devour that quickly!  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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