Re: [CH] Meatballs
Dave Drum (dirty_dave@chillicooks.org)
Thu, 15 Sep 2005 17:43:35 -0500
JohnT wrote:
> Thanks for the recipe! Sounds easy enough. I'll just be making the
> meatballs part in my smoker. Might coat the meatballs in prepared
> mustard and possibly roll them in herbed breadcrumbs. Then smoke at
> maybe 250° using lump charcoal and just a touch of pecan wood.
> So why would I change and/or use just part of a perfectly good recipe?
> Just got it in my head that I want to smoke them. The mustard crust
> works really well on smoked meats. Mustard taste disappears, but spices
> added to or on the mustard adhere to the meat and the meat retains
> moisture better.
Shouldn't be any trouble smoking the meatballs. The egg binder will
hold things together. I sometimes make the sauce using lots more
chipotles ... or some of Doctor Campbell's Ground Chipotle to get a
moderate heat ... then add two or three packets of grape jam from down
the Denny's. Like the mustard - you don't really taste the grape jam
as it blends right in - but, it enhances things nicely.
--
ENJOY!!!
--------
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