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“Chartoonery” Balls

Dyal_SC
Dyal_SC Posts: 6,366
in EggHead Forum
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. 🫒 💨 
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Comments

  • Foghorn
    Foghorn Posts: 10,108
    Oh yeah.  Following.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    That combination sounds great!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • JohnInCarolina
    JohnInCarolina Posts: 33,233
    Love the name your boys have come up with, suspect I’ll love your hot balls even more!  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • shtgunal3
    shtgunal3 Posts: 5,926
    Tuned in!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • MaskedMarvel
    MaskedMarvel Posts: 3,221
    Interested also in hearing about your source of olive wood? What’s the impact in the flavor?
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • lousubcap
    lousubcap Posts: 34,413
    The forum is slow given no one has commented on @JohnInCarolina and his jonesing for the hot balls.  =)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • GrateEggspectations
    GrateEggspectations Posts: 10,307
    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. 

    🙃
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  • JohnInCarolina
    JohnInCarolina Posts: 33,233
    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.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Legume
    Legume Posts: 15,449
    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?
    Love you bro!
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  • Dyal_SC
    Dyal_SC Posts: 6,366
    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. 
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  • Dyal_SC
    Dyal_SC Posts: 6,366
    edited 2023 16
    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. 
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  • Legume
    Legume Posts: 15,449
    You've got everyone asking about your balls and your wood in the same thread.


    Love you bro!
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  • Dyal_SC
    Dyal_SC Posts: 6,366
    @Legume , there really does seem
    to be a lot of TWSS moments in the world of bbq. 
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  • Dyal_SC
    Dyal_SC Posts: 6,366
    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. 😜 
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  • smbishop
    smbishop Posts: 3,060
    These are going to be so good!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • wps456
    wps456 Posts: 107
    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.
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  • Dyal_SC
    Dyal_SC Posts: 6,366
    edited 2023 23
    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. 👍🏻 🎄🎅🏼🐽🔥💨
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