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    Meatballs on the Large with a side of chicken

    Posts: 49
    in EggHead Forum
    I like to prep food on the weekends that i can use to feed the family through the week.  I did a batch of meatballs (for meatball subs) and a few chicken breasts that will be used in various meals this week (wraps, salads, pasta, etc).  apple wood was used for smoke.  meatballs were cooked to an internal of 160.  i've done less than 15 cooks on my egg thus far, hence the amber color of the ceramic....but i must say, I LOVE THIS THING!  i own another kamado, so im not new to the kamado game, but this egg is a definite game changer.  can't wait to do more with it.  thanks for looking

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    • Posts: 49
      edited August 2013
      uh oh, looks like im having picture problems

      http://i457.photobucket.com/albums/qq296/Nick2cd/photo_zps02f56ae0.jpg
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    • Posts: 8,200
      Looks good @Nick2cd and welcome aboard. Smart thinking on cooking ahead on Sundays. I try to do that when I can, but yesterday I was so busy going to the movies with my wife (We're the Millers is hilarious, btw) and then taking an extra long nap that it never happened. Sometimes lazy Sundays prevail.

      Rowlett, Texas

      Griffin's Grub or you can find me on Facebook

      The Supreme Potentate, Sovereign Commander and Sultan of Wings

       

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    • Posts: 49
      I think I have the pictures figured out.
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    • Posts: 37
      Care to share your setup/temp/recipe for the meatballs?  I've been wanting to try them!
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    • Posts: 2,167

      Ha Ha!  It's really neat to see a new, virginal egg just starting to show it's smoke!

       

      =D>
      John in the Willamette Valley of Oregon
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    • Posts: 49
      bcran said:
      Care to share your setup/temp/recipe for the meatballs?  I've been wanting to try them!
      no problem!  i use ground chuck (beef) 85% : 15%.  i did 1lb of beef and added 2 eggs, a splash of milk, some bread crumbs, salt, pepper, onion powder, garlic powder, and some italian seasoning (oregano, basil, parsley).  mix all together and use an ice-cream scoop or something uniform to portion out the mixture.  i cooked them indirect over the plate setter at about 285 degrees.  i cooked the meatballs to an internal temp of 160.  add bbq sauce or a nice red marinara sauce and you'll be all set!  sorry about the lack of specific measurements.  i just eyeball most of it.  break off a small piece and cook it in a skillet to taste it and adjust spices.
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    • Posts: 37
      Nick2cd said:
      show previous quotes
      no problem!  i use ground chuck (beef) 85% : 15%.  i did 1lb of beef and added 2 eggs, a splash of milk, some bread crumbs, salt, pepper, onion powder, garlic powder, and some italian seasoning (oregano, basil, parsley).  mix all together and use an ice-cream scoop or something uniform to portion out the mixture.  i cooked them indirect over the plate setter at about 285 degrees.  i cooked the meatballs to an internal temp of 160.  add bbq sauce or a nice red marinara sauce and you'll be all set!  sorry about the lack of specific measurements.  i just eyeball most of it.  break off a small piece and cook it in a skillet to taste it and adjust spices.
      Sorry, just getting back to this...sounds great.  Going to try it this weekend!
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    • Posts: 6,418
      Looks terrific!  I think I dirtied my Eggs worse than that after only one or two cooks.  :))  Yours still looks brand new!
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