“Chartoonery” Balls

Dyal_SC

Because “chartoonery” is how my boys say charcuterie right now. 😜 This is some Jimmy Dean Italian Sausage stuffed with diced up peppered salami, hot capicola, roasted red peppers and “marshmallow” cheese pearls. They also call mozzarella cheese “marshmallow cheese.”  😆 

These are about to get kissed with olive wood smoke. They’re firming up in the fridge for a bit. Other Chartoonery items would probably be good too (can’t imagine meat stuffed with meat can be bad), also maybe some fresh basil, but had some of this on hand and only one pack of sausage. 

Will post an after slice later, post smoke. 🫒 💨 

Foghorn

Oh yeah.  Following.

JohnnyTarheel

That combination sounds great!!

JohnInCarolina

Love the name your boys have come up with, suspect I’ll love your hot balls even more!  

shtgunal3

Tuned in!

MaskedMarvel

Interested also in hearing about your source of olive wood? What’s the impact in the flavor?

lousubcap

The forum is slow given no one has commented on @JohnInCarolina and his jonesing for the hot balls. 

GrateEggspectations

lousubcap said:

The forum is slow given no one has commented on @JohnInCarolina and his jonesing for the hot balls. 

Some jabs are best delivered directly, submerged and undetected. 

🙃

JohnInCarolina

lousubcap said:

The forum is slow given no one has commented on @JohnInCarolina and his jonesing for the hot balls. 

I really should have mentioned that I'm also expecting them to be schwetty, as in hot, schwetty balls.  

Legume

JohnInCarolina said:

lousubcap said:

The forum is slow given no one has commented on @JohnInCarolina and his jonesing for the hot balls. 

I really should have mentioned that I'm also expecting them to be schwetty, as in hot, schwetty balls.  

 But will they be moist?

Dyal_SC

You likah what you see, eh, Johnneee? 🚬 👨🏻 @JohnInCarolina can never get enough of my Schwetty hot balls.  Don’t worry though John, there’s enough to go around for the entire forum. 

Dyal_SC

I get it online off of Amazon, @MaskedMarvel .  It’s Humos brand. Probably sourced from the rainforest, given that it’s from Argentina and only $9.99 for the box of it.  

Has an almost oniony, mild oak aroma and flavor IMO. Had my first experience with the flavor from Giada’s restaurant in Vegas. They use it, combined with oak, for chicken cacciatore. I’ve read that others think it’s too mild of a smoke, but to me that’s one of the highlights. 

Legume

You've got everyone asking about your balls and your wood in the same thread.

Dyal_SC

@Legume , there really does seem
to be a lot of TWSS moments in the world of bbq. 

Dyal_SC

And sorry, they’re still in the fridge. We went to the zoo and didn’t get around to cooking them up. 🤷🏻‍♂️ Tomorrow’s brunch maybe. 😜 

smbishop

These are going to be so good!

wps456

I did a first over the weekend: sausage balls (sausage, bisquick, cheese) cooked on the BGE. They were delicious! They gave a slight flavor similar to the pizza crust when cooked on the egg.

Dyal_SC

Sorry for the late update on these. Threw them on finally today since I already had the egg fired up for my family’s Christmas get together. They were a hit! Didn’t have enough for the crowd we were feeding, but a few of us got to indulge. 

The rest of the family didn’t starve though. After feeding 16, everyone got sent home with takeout trays, plus enough leftovers for days to come.  Was a nice break from the usual turkey or ham.  

Not pictured was the living room full of wrapping paper and the Charcuterie spread. Successful day. 👍🏻 🎄🎅🏼🐽🔥💨