My favorite Friday night dinner. I've really been hungry for wings, but I never get them out anymore since starting to make them on my WSM. There's leftover mac & cheese heating on the bottom rack.
Today's cook has more of a story. We had a bunch of tomatoes and peppers that needed used, so we decided to make a big batch of spaghetti sauce. And I recently scored a pasta extruder on the clearance table at Williams-Sonoma, so we thought we'd try that out as well. And since we were making sauce and pasta, might as well make some meatballs. And since we were making enough sauce that we're freezing a few batches, why not make some extra meatballs? And thus began an afternoon of cooking.....
3 pounds of meat (beef, veal and turkey) were mixed, seasoned, portioned, rolled, chilled and then grilled. I think most people would fry these off in the sauce pot or bake them, but grilling is a great alternative. And searing that many meatballs in the kitchen is a pain (and a mess), so why not throw them on the gasser? (I've also done them indirect in the kettle, but there were way too many to fit in my 18.5 and it was hot out.)
Seared all over and headed for the sauce.
Everybody in the pool.
This is really not a Play-Doh Fun Factory.
Plated. The noodles were bucatini.
And the Wolgast signature shot.
Thanks for looking!
Today's cook has more of a story. We had a bunch of tomatoes and peppers that needed used, so we decided to make a big batch of spaghetti sauce. And I recently scored a pasta extruder on the clearance table at Williams-Sonoma, so we thought we'd try that out as well. And since we were making sauce and pasta, might as well make some meatballs. And since we were making enough sauce that we're freezing a few batches, why not make some extra meatballs? And thus began an afternoon of cooking.....
3 pounds of meat (beef, veal and turkey) were mixed, seasoned, portioned, rolled, chilled and then grilled. I think most people would fry these off in the sauce pot or bake them, but grilling is a great alternative. And searing that many meatballs in the kitchen is a pain (and a mess), so why not throw them on the gasser? (I've also done them indirect in the kettle, but there were way too many to fit in my 18.5 and it was hot out.)
Seared all over and headed for the sauce.
Everybody in the pool.
This is really not a Play-Doh Fun Factory.
Plated. The noodles were bucatini.
And the Wolgast signature shot.
Thanks for looking!
....................d