My turn....Mississippi Meatballs

[indaswamp]

Wow were these good! Thanks Kilo Charlie!

I made 8oz. meatballs. Inda pan while the BGE heats up...I added two big dollops of bacon grease, and a little smoked chicken stock (made from the recent smoke chicken cook) to the pan. About a cup of stock...

Onda BGE; 250*F with a little wild cherry chunks....

Took about 1 hour 20 minutes for internal to reach 165*F.

Delicious! Plated with sauteed chanterelles and some Hopping John black eyed peas (it's a southern thing). The BGE held temp. steady...easy peasy cook.

 

[kilo charlie]

Wow! Those look amazing!

At 8oz those meatballs are huge. They do fill the pan quite nicely.

 

[indaswamp]

Wow! Those look amazing!

At 8oz those meatballs are huge. They do fill the pan quite nicely.

Thanks Kilo! Killer recipe man. Will cook again for sure.

 

[kilo charlie]

Thanks Kilo! Killer recipe man. Will cook again for sure.

You're welcome! I'm happy you enjoyed them and can't wait to see what you come up with next!