Done this before, italian spagetti with smoked meat balls.
Meat balls smoked for one hour on the WSM 14" with apple chips.
Spagetti sauce prepared in the Dutch oven on the Big Green Egg medium.
Sauce recipe: two onions sliced in pieces, tomato blocks 800 gr, tomato juice, 0,5 ltr, 3 garlic tow, two table spoons dried italian spices, pepper and sea salt, one table spoon balsamico vinegar, one table spoon sugar, some chili flakes.
After one hour smoking, meat balls added to the sauce, to let is stove for 15 minutes or so, plate setter added to create indirect heat.
Boiled spagetti goes in the cast iron skillet, sauce with meat balls are added to the skillet and finally topped with grana padano cheese. Leave it for 10 minutes or so with plate setter installed, to melt the cheese.
Sooooo good.....
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