Smoked Meatballs With Kate’s Sugo In The @weberGrills Ivory Mastertouch

Last night’s dinner was a collaboration with my beautiful wife Kate.  Quarantining has been pretty great when you love being with the ones you’re quarantined with.

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Two lbs 80/20 chuck (if I had veal and pork I would have used those too)

Chopped Basil

Chopped parsley

Two Cloves Garlic Minced

2/3 cup Parmeseasn

2/3 cup Riccotta

2/3 Cup Panko

Red Pepper Flakes and Black Pepper

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Indirect cook 400F for 30 minutes

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Transfer to pot with Kate’s sugo to simmer for a half hour on the stove

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Time to Eat!

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Check out “Are Gas or Charcoal Grills More Cost Effective?”By Len Penzo

Are Gas or Charcoal Grills More Cost Effective

https://lenpenzo.com/blog/id592-gas-or-charcoal-bbqs-which-one-is-more-cost-effective-2.html?

In his blog post Len compares the cost of charcoal cooking vs gas and electric grill ownership.

There are a bunch of variables that Len uses that I’d quibble with namely the cost of charcoal as I usually bulk purchase charcoal when there are super sales like Memorial Day, Fourth of July and Labor Day. I’ve been following these predictable super sales for the past four years and Kingsford charcoal can routinely be purchased for 25% of the cost he uses in his calculations

He makes great observations about the cost of gas grill ownership and the pain of refilling propane tanks and also points out the ease of use of propane.

For me the ritual of starting the coals and managing the temps is a get away, a pleasant escape and mind cleansing. It makes me happy sitting out with a beer tending the grill or kicking back on a long smoke and enjoying the results.

There’s no right or wrong answer but I’m firmly in the charcoal camp. BTW it’s interesting that he didn’t bring pellet smokers into the conversation. They’ve still a niche but gaining momentum. Also not for me as the ritual and manual control of the heat management is one of the things I like most about charcoal grilling.

Thanks Gloucester Local BBQ Champ Doug Keiles For His Rubs

Check out Doug’s Competition BBQ and Rub page- http://www.ribswithin.com/

Used it on our chicken tonight!

Pit temp 350F Apple for Smoke
At 120F Internal Temp Mop The Bird
Top Buffalo Bottom Sweet BBQ
165F Done

Slather your junk with @BiancoSausage Cologne and watch the ladies come knockin!

@biancosausage:

We’re excited to announce the highly-anticipated launch of our Bianco & Sons Cologne! The intoxicating scent has a deep base of Sweet Italian Sausage with notes of tomato and garlic. Experience the vibrancy of this 2020 scent, available at all fine retailers. #BiteIntoBianco