M Morrill
TVWBB Member
Tried my hand at moinkes which I have renamed Christmas Ornaments for today. I prepped them last night and then threw them on the WSM this morning for 2 hours at around 275ish. Here are the pictures.
Meatloaf mix (pre-made at butcher counter), ground italian sausage, cream cheese, pepper jack cheese, apple smoked bacon.
meat mixed and spiced with leftover BRITU rub. Time to make some meatballs.
Here they are in their evening jackets. Just covered them with wrap and put them away for the night. Made the cook today a really easy deal.
Lid going down. 3/4 chimney of KF, no water in pan, vents at 75% open below. Didn't break out the thermometer but I would guess it started high and ended up around 275 for the entire 2 hours.
They are done and ready to take to the in-laws.
I just used paper towels inside a tortilla warmer that I bought at the 99 cent store. They were still hot an hour and a half later when we got there. Came out great. I think I would serve in the future with a sweet and sour sauce. Maybe add diced jalapenos to the mix as well for some extra kick. Merry Christmas!
Meatloaf mix (pre-made at butcher counter), ground italian sausage, cream cheese, pepper jack cheese, apple smoked bacon.
meat mixed and spiced with leftover BRITU rub. Time to make some meatballs.
Here they are in their evening jackets. Just covered them with wrap and put them away for the night. Made the cook today a really easy deal.
Lid going down. 3/4 chimney of KF, no water in pan, vents at 75% open below. Didn't break out the thermometer but I would guess it started high and ended up around 275 for the entire 2 hours.
They are done and ready to take to the in-laws.
I just used paper towels inside a tortilla warmer that I bought at the 99 cent store. They were still hot an hour and a half later when we got there. Came out great. I think I would serve in the future with a sweet and sour sauce. Maybe add diced jalapenos to the mix as well for some extra kick. Merry Christmas!