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Meatballs?

BlueSmoke
BlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
I'm familiar with grilling both link and patty sausage, as well as both pork and beef burgers, but has anybody tried doing meatballs? There's a Japanese grilled chicken meatball called "tsukune" I'd like to try, soon as I figure out how to keep them from falling through. Maybe that WW expanded metal grill topper???[p]TIA[p]Ken
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Comments

  • JSlot
    JSlot Posts: 1,218
    A grill wok works great, Ken. I've reheated the frozen ones from Walmart in my wok and it is really easy to roll 'em around for even heating. I'm sure that you could cook your homemade the same way. The grease dripping down on the fire would be no different than doing burgers and if it bothered you, indirect over a drip pan would work, too.[p]Jim[p]P.S. Used the Red on some chicken wings last night. Everyone kept asking me what I put on the wings. They were outstanding. Not even a winglet left for lunch today. :(
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    JSlot,[p]Thanks. I'm also thinking near nuclear temperatures for a very short time. From what I've read that's the way they do them in Japan. They also use some kind of charcoal that is supposed to burn hotter than anything we have.[p]Glad the Red worked out to your satisfaction. I'm inching closer to production.[p]Ken
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  • JSlot
    JSlot Posts: 1,218
    Well, the sweet with just a touch of tongue tinglers is a darn good combo. I look forward to seeing the jars on the shelf![p]Jim
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    JSlot,
    i did some chicken breast tenders, dredged in flower and witchy red, sauted in olive oil/butter on the stove, then deglazed teh pan with white wine, and served up over the chicken. . .really outstanding. . .[p]it is so cool though to watch things turn to bloody red while their cooking. . .i took a picture and will post it later for all to see. . [p]i too can't wait to get a jar on my shelf. ..
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  • DTM
    DTM Posts: 127
    Yo Ken,
    What have you been reading? It must be a winter thing. I'm into a British 1955 "Cusines of Japan" flea market score. I was reading up on teppanyaki this last weekend and worked on my teriyaki tonight.
    Would you send me an e? I want to hook up with some of your stuff. Thanks.
    Dan
    dtm0919 at yahoo com

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  • BlueSmoke
    BlueSmoke Posts: 1,678
    DTM,
    I've been relying on "Japanese Cooking: a Simple Art" by Shizuo Tsuji, 1980. The scope is enormous - more than just recipes, how to sharpen knives, cut sashimi, and on and on.[p]Ken
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