I want to thank John3198, The Dude Abides and Raptor7000 for sharing their recipes on SMF. All were my inspiration for preparing and smoking my dinner tonight.
I got 1.25 lbs ground turkey mixing it with soy sauce, worcestershire sauce, granulated garlic, 1 egg, salt & pepper and Italian bread crumb seasoning mix. I combined it all together making 15 meatballs.
I wrapped my water pan in foil (sprayed cooking oil on the foil too) and placed the meatballs on the 2nd rack. I smoked them at 220 for 1 1/2 hr. using pecan wood.
While this was cooking, I blanched some green beans. Then I sautéed red onions and sliced mushrooms in a iron skillet with avocado EVOO with garlic oil. Next I combined the blanched green beans with the sautéed onions and mushrooms in a tin cooking dish. I added a little butter, a few splashes of Worcestershire and a BBQ rub purchased from Phills BBQ down in San Diego, CA. Very legit BBQ there, 1-3 hour wait depending on time of day. I placed the veggies on the 1st rack smoking them for 45 minutes at 220. I was doing both the meatballs and veggies at the same time.
The veggies came out great and the hint of pecan infused with them was awesome. This was my first time smoking vegetables and I was quite pleased with the results:
The meatballs came out looking rather moist, almost like dumplings. So I reversed seared them on high heat with my gas grill. That really did the trick. They came out firm with nice grill marks too.
I took one bite and I was impressed not only with the flavor but they were still moist on the inside but had a nice texture on the outside from the searing. The hint of pecan was nice too.
Next I added the meatballs to cooked wheat pasta (yeah it was a healthy meal night ), red pasta sauce (store bought) and fresh grated parmesan cheese. The veggies made a nice side dish. Normally, I don't eat veggies with spaghetti but we bought a big bag of green beans from Costco. I wanted to finish them off before they went bad.
Edited by FBI Van Outside - 1/6/15 at 7:37pm