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Meatball Grinder

Discussion in 'Beef' started by gmc2003, Dec 24, 2018.

  1. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    A sandwich that has many aliases grinders, subs, hoagies, torpedoes, heros, but one thing in common - it's real good and real simple to make.

    I went down a different path with this one. After the wife and I spent most of the morning and early afternoon finishing up our Christmas shopping. I wanted to Q something simple and quick. Afterall it was 23 degrees out and I was just getting over being sick. So I broke out the 26" kettle and fired it up.

    I also decided to change this up and use moinks instead of the traditional Italian meatballs. I won't bore you with the making of the moinks but will include a link to how I make them.


    Here they are stuffed with smoke cheddar, wrapped in bacon and sprinkled with Tony C's seasoning.

    Oh did I forget to mention. I also added a few pork shots to the mix. Yummmm.
    Pork shot link:

    Here they are post smoke:


    A closeup of the moinks: The two pieces of kielbasa for for skidmark.

    ...and the finished product. Jacked up marinara sauce, mozzarella cheese, and Italian bread.
    Sorry about the bite shot. I has eager to taste and hungy.

    This was really good - one of the best grinders I've made. Next time I'll forgo the italian bread and use regular grinder rolls. As I had to use a fork to eat most of the samwich.

    Thanks for taking a peek.

    Attached Files:

  2. buzzy

    buzzy Smoking Fanatic OTBS Member

    That is a man size sandwich. Looks bangin! I’d like one of those. Points!!
  3. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Chris I am drooling looking at that. points.gif
  4. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Sure looks good ! Nice idea .
  5. yankee2bbq

    yankee2bbq Master of the Pit

    Good job Chris! I never had that before! Thanks for sharing!

    Question, how do you like the Weber 26? The reason I am asking, I’m thinking about upgrading.
  6. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    Chris, nice smoke ,I'll be over ! :)
  7. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    BAM! BAM! BAM!
    Damned nice moinks, shots and sammie!
    Great pics too.
    Chris, that is one fine cook, LIKE!
  8. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I'm going to dig a hole under your fence.
  9. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Wow! Come on next Christmas!
    I already made a pot of Burnt ends, Preacher Style. (Squirt of this, a handful of that, eyeball and smell, by the seat of the pants.)
    But I want to look into these! They look Delicious!

    OH, and No worries about the bite, Chris. That adds Authenticity to the post, my Man!

    I was thinking to myself (Dangerous), What is the difference between a meat grinder, and a meatball grinder....
  10. dcecil

    dcecil Master of the Pit

    I wish I was your neighbor, that looks amazing. Like for sure
  11. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks buzzy, It was huge. Sometimes my eyes are larger then my stomach.

    Thanks Richie for the kind words and point. Payback for all the saliva I've lost looking at your posts.

    Thanks chop for the compliment and point. Appreciate them. It was good and definitely a change.

  12. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks Justin for the like and words. Try it sometime I think you'll like it. I'm really starting to like the 26" kettle. Allot more space to fill up. I still use the 22" often especially with the vortex. I would go for it if you have a family or cook for allot of people.

    Thanks John for the like and compliment. It's a great way to utilize grate space, and feed my need for sammies.

  13. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    Can you say food art? I knew you could! Delicious enough for a big like!
  14. Winterrider

    Winterrider Master of the Pit SMF Premier Member

    Hope I get a few more notepads for xmas, need to and this to the to-do list also. Excellent job...
  15. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    No need to dig, we have a hidden gate. Thanks blue

    Thanks for the point and kindly words Sonny. You have been busy lately. I haven't ventured out into the bacon or jerky world yet, but it's a coming.

  16. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Well, when you are ready, Chris, I'll be an alligator dragging you into the murky depths.
    Pork! It's the other white meat!
    Pork Loin burnt ends, gone tonight. Pork Jerky scooped up to go home.
    Sonny, big smiles!
    Merry Christmas!
    gmc2003 likes this.
  17. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    That looks great and something I need to try :emoji_thumbsup:
  18. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Those look amazing!
    What a great idea!!
  19. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks dcecil for the like and kind words. You probably wouldn't like our winter weather, but your more then welcome anytime to visit.

    Thanks Disco, but I have to disagree. What you put out in your videos and posts is food art. Mine is more like diner food. Also thanks for the like.

    Thanks Winterrider, my todo lists is growing exponentially with each passing day

  20. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Chris that is a mighty fine looking sammie for sure!!!! Big Like... And Merry Xmas