Nice looking moinks! Care to share the details? (rub? sauce? temperature? smoke? So many variables!)
Used a chimney full of B&B oak lump setup indirect in the weber charcoal baskets
I used thick bacon because that is all I had. But they still tasted good. I cut the bacon in 1/3rd so each piece barely made it around the meatball. Because there was minimal overlap the bacon was not too chewy.
I used 4 small pieces of cherry wood (1"x1"x4") . My Dad has a small saw mill and he saves scraps for me. I really like cherry.
Sprinkled lightly with some plowboys yardbird rub.
Cooked at about 300 - 350 per the therm in the lid.
I sauced them with a recipe I found on allrecipes.com. It's called Big Al's KC BBQ sauce. My family (wife and 4 boys) really like this recipe. The reason I did not sauce all of them is because I didn't take enough out to the grill. I was too lazy to walk the 25 ft back to the kitchen and get more.
They probably cooked for 45 minutes to an hour.
This is the second time I've made these. General consensus is that the texture of the meatballs was not good. Any tips on good meatballs. We got these from Sams Club. The first time they were from the local HyVee.
Here's a pick of my AT code OTG Blue grill.
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Topic: Moinkballs made on my Blue OTG (Read 1817 times)
