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Author Topic: WSM 22.5 - Smoked Butt Balls  (Read 3531 times)

blieb

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  • Posts: 212
WSM 22.5 - Smoked Butt Balls
« on: October 12, 2014, 02:50:16 PM »
Background:
Last time I said I'd do a better write up.  Here we go!

We have an employee appreciation event coming up soon.  Corp said we're doing a potluck lunch.  A new level of zen: self-appreciation.  Buddy said he's making meatballs, so I've turned that frown upside-down ... let's have a meatball competition!  Was thinking smoked butts held together with sticky rice.

Protein:
Two 7lb butts (bone-out) from Costco.

Seasoning:
First layer was some homemade Sticky Fingers' Dry Rub (mix link)
Little Charlie Vegas Rendezvous (product link) because it was still on the counter from my dinner-fish-cook.
Last layer and subsequent dustings after cook were Costco Steak Seasoning (more/less same as Montreal Steak).

Cook:
Minion method.
Hickory and apple wood for first fuel batch.  Just apple on reload.
Loaded up at 10:30pm.
Shot for 240-250.  Temps held GREAT - better than the other 1/2 dozen or so times I've used the WSM 22.5.  Very consistent.  Weather was calm.
I removed the water-pan and covered the lower grate in foil to avoid direct heat.
I had to add more fuel around 5am and ... maybe 10 or 11?  I didn't want to add a whole other bag.
Maverick to watch temps.

Process:
Normally at this point I just pull the pork and eat the dang meat.
I made some sticky white rice (sushi style - rice wine vinegar and sugar).
I grabbed some pulled pork and chopped it up.
Folded pork into rice until it reached a good ratio (just eyeballed it).
Laid the balls on a tray, dusted again, added a little square of provolone and broiled for a moment.

Results:
Family liked sampling.  I think they tasted pretty good.  My coworkers know better than to complain!

Pics:
14.5 lbs Costco Butt (~7 x 2)


Rinsed butts.  They take the bone out so the level of "flappage" varies.


Rubbed.


Fuel waiting for hot center.


16 hours later.  I had already moved the Maverick so I could pull them off the smoker.  Notice the sad propane tank!  Have 3 I haven't used in a long time.  Also - I turned the plum SS around to use the workspace.


16 hours later - It's easy to not want to crack the lid when you've got lines coming out the top.


Butt #1 pulled and dusted.


Butt #2 pulled and dusted (more fat on this one, used for the balls)


Chopped butt bowl


Sticky rice bowl


Do these balls need something?  Hmmm...


Cheese!


Broiled


Closeup 1


Closeup 2
« Last Edit: October 12, 2014, 02:54:49 PM by blieb »
Smokers:    WSM 22" | WSM 14.5"
Performers: Plum SS  | Red Fade SS

iCARRY

  • WKC Ranger
  • Posts: 1113
Re: WSM 22.5 - Smoked Butt Balls
« Reply #1 on: October 12, 2014, 03:32:22 PM »
Looks awesome.

jcnaz

  • WKC Performer
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Re: WSM 22.5 - Smoked Butt Balls
« Reply #2 on: October 12, 2014, 03:33:24 PM »
Oooohhhh, those look good...
A bunch of black kettles
-JC

jmeier64

  • WKC Brave
  • Posts: 128
Re: WSM 22.5 - Smoked Butt Balls
« Reply #3 on: October 12, 2014, 03:35:16 PM »
Great job cookin the butts. Those pork balls look and sound awesome!
First up a nice 3 wheeler red head

LightningBoldtz

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Re: WSM 22.5 - Smoked Butt Balls
« Reply #4 on: October 12, 2014, 03:47:29 PM »
what exactly is sticky rice?
I am not a collector, but I do have a small collection.
"You can have everything in life you want if you will just help enough other people get what they want"
8 MBH, 2 WoodDale, a SCG, and other stuff, including Pellet grills.

1911Ron

  • WKC Performer
  • Posts: 4425
Re: WSM 22.5 - Smoked Butt Balls
« Reply #5 on: October 12, 2014, 04:58:28 PM »
Nice!
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

blieb

  • WKC Brave
  • Posts: 212
Re: WSM 22.5 - Smoked Butt Balls
« Reply #6 on: October 12, 2014, 06:04:18 PM »
LightningBoldtz - Regular rice isn't sticky.  Sushi rice sticks together - when not on Sushi I guess I just call it sticky rice.

1.5 cup short grain white rice (rinse until the water is not very cloudy)
2 cups water
bring both to a low boil, then lower to simmer, cover, and cook 20 mins.

Put rice in glass bowl,
Mix in 2 tbs rice wine vinegar, 2tbs sugar, 1tbs salt.  I heated this trio up separately for about 30 seconds before pouring in the rice.
It's really sticky... best way to describe it.
Smokers:    WSM 22" | WSM 14.5"
Performers: Plum SS  | Red Fade SS

Craig

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Re: WSM 22.5 - Smoked Butt Balls
« Reply #7 on: October 15, 2014, 08:24:21 PM »
I'm going to have to give this a whirl! Looks tasty!

Troy

  • Statesman
  • Posts: 9402
Re: WSM 22.5 - Smoked Butt Balls
« Reply #8 on: October 15, 2014, 11:47:38 PM »
I'm going to have to give this a whirl! Looks tasty!
So you're going to give bliebs butt balls a whirl?

Troy

  • Statesman
  • Posts: 9402
Re: WSM 22.5 - Smoked Butt Balls
« Reply #9 on: October 15, 2014, 11:48:29 PM »
The balls look incredible. They really do. I'm going to freaking make these.

toddmog

  • WKC Brave
  • Posts: 278
Re: WSM 22.5 - Smoked Butt Balls
« Reply #10 on: October 16, 2014, 05:17:25 PM »
Might have to make some of these with the leftovers from last nights butt.
2013 22.5 WSM, 2012 Brick Red Performer Platinum, 2012 SJG (Mini WSM), 2011 Q300, 2008 18.5 WSM, 1998 Gas Go Anywhere

blieb

  • WKC Brave
  • Posts: 212
Re: WSM 22.5 - Smoked Butt Balls
« Reply #11 on: October 16, 2014, 06:23:30 PM »
Well folks ... they were a hit.  Coworkers ate every last one!

If I had to guess ... I'd say the first batch (pictured) was about 60% rice to 40% meat.  Golf ball sized.
Batch served was more like 60% meat to 40% rice - ping-pong ball sized. 

I tried to add as much meat as possible and retain form.  If you're trying to stretch a buck, you could add more rice because once the flavor is mixed you're mostly missing texture of the meat.

I'll definitely make these again ... although now that I've read about Troy's fried pork steaks I'm going to have to give that a try next time!
Smokers:    WSM 22" | WSM 14.5"
Performers: Plum SS  | Red Fade SS

Winz

  • WKC Ranger
  • Posts: 1707
Re: WSM 22.5 - Smoked Butt Balls
« Reply #12 on: October 16, 2014, 06:50:33 PM »
Excellent cook, very creative.  I really enjoyed the format of your writeup, its all there (ingredients, process, etc)


Quote
Also - I turned the plum SS around to use the workspace.[/size]


There's a solution for that:





Winz
In an ongoing relationship with a kettle named Bisbee.

dengland

  • WKC Brave
  • Posts: 151
Re: WSM 22.5 - Smoked Butt Balls
« Reply #13 on: October 16, 2014, 06:52:09 PM »
That is an awesome setup Winz!

GregS

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Re: WSM 22.5 - Smoked Butt Balls
« Reply #14 on: October 18, 2014, 04:49:19 PM »
nice balls! 
I only use kettles with lid bales.