Goodness Gracious, Great BALLS of Fire!

cmac610

So I was raised on a family ranch in Nor Cal and had my first taste of Rocky Mountain Oysters as a youngster during the annual branding…no big deal. So when I saw a couple of huge bull balls at Alpine Butcher in Lowell, MA, I just had to. 

Usually fried, I decided to smoke these “Calf Fries”. After removing the outside membrane, they were brined for 4 days then dried and left uncovered in the fridge for 24 hours before smoking. Hit them with some beef tallow for the binder and then what rub did I use? Meat Church “Deez Nuts” of course. On the MM at 225° for about 90 minutes, then chilled and sliced. Throw ‘em on a cracker or even better a charcuterie board. 

If you ever get the chance, give ‘em a try. They’re pretty damn tasty. That is, if you have the balls to do it! 😜

lkapigian

Beautiful!! I prefer them smoked to fried 

JohnInCarolina

cmac610

lkapigian said:

Beautiful!! I prefer them smoked to fried 

Me too..,thanks!

johnmitchell

I will take your word. But I will pass thanks😳

lkapigian

johnmitchell said:

I will take your word. But I will pass thanks😳

LoL....we frequently serve Offal @ cookoffs, just never say what exactly it is, just "Its Beef"

DoubleEgger

lkapigian said:

johnmitchell said:

I will take your word. But I will pass thanks😳

LoL....we frequently serve Offal @ cookoffs, just never say what exactly it is, just "Its Beef"

That’s so wrong 

The Cen-Tex Smoker

lkapigian said:

johnmitchell said:

I will take your word. But I will pass thanks😳

LoL....we frequently serve Offal @ cookoffs, just never say what exactly it is, just "Its Beef"

Thats nuts! 

The Cen-Tex Smoker

Great choice on the rub OP.