Meatball Grill Basket~really smokes your balls

[big brown horse]

http://craziestgadgets.com/2009/06/26/meatball-grill-basket-smokes-your-balls/

For the home cooks out there who love interesting meat cooking gadgets.

 

[DrakeMaiden]

BBH, are you trying to lure xpc out?

 

[big brown horse]

Nah, he probably already has one.

 

[elijahboy]

yeah he prob already knows how to smoke his

reminder: he is divorced and single

 

[big brown horse]

Here is what you can do with your smoked meatballs:

Sublime Smoked Meatball Sub

Using our meatball grill basket, you can prepare meatballs with enticing smoky flavor. Here, they are layered with onions and cheese on toasted rolls to create sublime meatball subs.
Ingredients:
1/4 cup milk
1 cup torn pieces of crustless white bread (1/2-inch pieces)
2 yellow onions
4 Tbs. olive oil
1 tsp. salt, plus more, to taste
1 lb. ground beef
2 Tbs. chopped fresh flat-leaf parsley
1/2 tsp. chopped fresh thyme
Freshly ground pepper, to taste
1 jar smoky bacon barbecue sauce
4 sourdough sandwich rolls, each about 5 inches long, halved lengthwise
4 slices provolone cheese, each 1 oz., cut into 1-inch strips
Directions:
Prepare a medium-hot fire in a grill.

In a large bowl, combine the milk and bread and stir until evenly moistened. Set aside.

Finely dice half of 1 onion. In a small saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is softened, about 6 minutes, reducing the heat as needed to prevent browning. Let cool to room temperature.

Add the cooked onion, ground beef, parsley, thyme, the 1 tsp. salt and pepper to the bowl with the bread mixture. Using a spoon or your hands, gently mix just until the ingredients are combined.

Spray the wells of a meatball grill basket with nonstick cooking spray. Using about 3 Tbs. of the meat mixture for each meatball, form the mixture into balls in the bottom half of the wells (the side with the handle). Close the lid on the basket.

Thinly slice the remaining onions. In a bowl, stir together the onions and the remaining 3 Tbs. olive oil. Transfer the onions to a mesh grill-top fry pan and place on the grill. Cover the grill and cook, stirring occasionally, for 15 minutes. Season the onions with salt and pepper; keep the onions on the grill. Place the meatball basket on the grill. Cover the grill and cook, turning the meatball basket over once, until the meatballs are cooked through, about 14 minutes total. Meanwhile, continue cooking the onions, stirring occasionally, until caramelized.

Remove the meatball basket from the grill but keep the onions on the grill. Pour the barbecue sauce into a 5-quart Dutch oven, add the meatballs to the pot and place on the grill. Heat until the sauce is warm, 2 to 3 minutes.

Arrange the sandwich rolls, cut side down, on the grill and toast until golden, 2 to 4 minutes. To assemble the sandwiches, layer the onions, meatballs and cheese on the rolls, dividing evenly; spoon on more sauce, if desired. Place the sandwiches on the unheated side of the grill, cover and heat until the cheese is melted, 2 to 4 minutes. Serve immediately. Serves 6.

 

[DrakeMaiden]

I didn't know there was such a thing as smokey bacon bbq sauce.

That recipe sounds good. Too bad I don't eat red meat.

LOL elijahboy.

 

[big brown horse]

(I forgot to mention it was a "Williams Sonoma" recipe.)

They do sound good, don't they? I'm sure we could get ldychef to figure out how we can make our own bacon bbq sauce, right?

 

[DrakeMaiden]

LOL, yes, where is Ldychef when you need her?

 

[big brown horse]

This will have to do until ldychef gets here:

Bacon BBQ Sauce

Ingredients:
***Seasonings***
1 1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon white pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/2 pound bacon, minced
2 cups pork, beef orchicken stock
1 cup honey
5 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons minced garlic
4 tablespoons unsalted butter
1 1/2 cup chopped onions
1 1/2 cup bottled chili sauce
3/4 cup dry roasted pecans, chopped
1/2 orange, Rind and pulp
1/4 lemon, Rind and pulp
1 teaspoon Tabasco sauce






Directions:

Combine the seasoning ingredients in a small bowl and set aside.

In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.

Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more. Add the butter and stir until melted.

Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.

This sauce may be used to barbecue chicken, pork or ribs.


This recipe from CDKitchen for Bacon Barbecue Sauce serves/makes 5 cups

 

[DrakeMaiden]

Then, to make it smokey, just add liquid smoke!