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Hot Beef Injection with balls

Started by Idahawk, March 14, 2016, 01:11:23 PM

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Idahawk


I heated up a can of French onion soup and injected it into a sirloin tip roast . After a dry rub and a quick sear I put it on the roast rack with drip pan at 350 to cook over indirect heat . Cook time approx 2-3 hours. I threw on some bakers to go along .



The wife spotted a recipe for meatball garlic knots on Pinterest  and so we decided to make a few and try them out .

We cooked our favorite meatball recipe and after they cooled took some canned pizza dough cut into 1/2" strips and knotted the dough around the balls . Then they got brushed with garlic butter and cooked .


After the dough baked a quick toss once again in garlic butter and then served with marinara .



We had some leftover meatball mixture and so I filled up some sweet peppers and topped with Parmesan. I then took some cream cheese , feta , chives and lemon juice and mixed that up to fill a few more peppers .







I cooked the roast to 125 degrees and gave it an hour rest or so
The roast had a nice onion flavor and the appetizers were a meal in themselves , the meatball garlic knots are outstanding and I loved the Greek flavors of feta filled peppers for sure.

Thanks for looking



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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

Jon

That is a great looking spread of food.

brewtownbeatdown

Nice spread!!!  Grate title for the post. Had to make sure I was on WKC, and not on my favorite T&A site.
Obviously looking for a Glen Blue (who isn't?😂).

Looking for anything Happy Cooker, including any re-branded as Montgomery Ward.  I've amassed a nice collection, but I'm missing a few still.  Let me know if you can help a fella out🤞

TheDude

What's the dough on the balls? Knowing Pinterest... Crescent roll?
Still need a 22" yellow

austin87


Idahawk


Quote from: TheDude on March 14, 2016, 06:26:54 PM
What's the dough on the balls? Knowing Pinterest... Crescent roll?

It's pizza dough , cut into 1/2 inch strips about 8 inches long , give the strip of a dough a twist and wrap around the meatball


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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

MikeRocksTheRed

Everything looks amazing as usual @Idahawk.  Do you think injecting the meat with a hot injection helped the meat cook a little faster?  That would make perfect sense to me.
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

Idahawk

#7
Quote from: MikeRocksTheRed on March 15, 2016, 11:02:25 AM
Everything looks amazing as usual @Idahawk.  Do you think injecting the meat with a hot injection helped the meat cook a little faster?  That would make perfect sense to me.

I didn't do it for that reason , but that idea seems plausible. I heated up the soup just to make sure it was cooked and mixed well before use.




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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

Big Dawg

The Sultans of Swine
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