As we kick off Season 5 of the BBQ and Tech Podcast, Chris and Rod embark on a culinary journey with smoked meatballs, each taking a unique approach. Rod opted to begin with oven-cooking, aiming to set a moisture and texture standard that would hold up even when transitioned to the smoker. On the other hand, Chris dove straight into smoking, exclusively using beef, whereas Rod blended both pork and beef.
To enhance the juiciness and richness of their creations, Rod incorporated Ricotta cheese, while Chris opted for half & half. Their initial foray yielded delightful results, with Rod channeling traditional Italian flavors and Chris sticking to the quintessential BBQ meatball essence. Join us as we delve into our delectable experiences and more!
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Tip
- In making a meatball consider making them about the size of a golf ball.
- Add a little kick to your meatballs with some Flat Iron Peppers. Chris used Dark & Smoky.
- Try Blues Hog Rodeo Rub on your burgers
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