Christmas Countdown - 2016

  • Thread starter Thread starter Crown 84
  • Start date Start date
  • Watchers Watchers 69
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Holiday said:
Will do! I may make them next weekend for our Family Olympics!! :D
I'm sure they would be great on the grill too! :)
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Mmmm, I bet they would! ;)
 
I rec'd the silverware holders I ordered from Ebay several weeks ago, but just got them out at lunch...I think they are CUTE! Thanks @prancer :D
image_zpst7iemtdz.jpeg
 
Holiday said:
I got a recipe through email this morning for Smoked Cheese Stuffed Jalapeno Meatballs! OH! MY! GOSH! Ground Beef, Spicy Breakfast Sausage, Jalapeno's, seasoning/rub, Cheddar cheese, Cream Cheese, BBQ Sauce... How could those be bad!?!?!?!
-mistletoe-
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I might have to get that recipe from ya. I have some Habanero's almost ready to pick.
 
NcGunny said:
I might have to get that recipe from ya. I have some Habanero's almost ready to pick.
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YUM! Here is a link to the recipe with detailed instructions. For "Jeffs Original Rub" & "Jeffs Original bbq sauce" I don't' have his recipes, I just use my favorite rub & bbq sauce.

http://www.smoking-meat.com/july-14...no-meatballs?awt_l=CNCDf&awt_m=JJLC6CI5iP9lWb

Cheese Stuffed Jalapeno Meatballs
Helpful Information
  • Prep Time: 35 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 160°F
  • Recommended Wood: Pecan
What You’ll Need
Instructions
  1. Add all ingredients to large bowl and combine with your hands but do not over mix.
  2. Form meatballs between the palms of your hands.
  3. Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.
  4. Wrap meat back around cream cheese and roll between your palms again to form into a meatball.
  5. Place stuffed meatballs onto a Bradley rack or other pan for easy transport to the smoker.
  6. Set up smoker for cooking indirect at about 225-240°F using pecan or other smoking wood.
  7. Place meatballs into smoker and cook until they reach an internal temperature of 160°F.
  8. Serve meatballs immediately while they are still hot.
 
When I posted this morning, I had forgotten that it was my birthday! LOL

I don't mind getting older. It's better than the alternative!
-santa dance-
 
Holiday said:
YUM! Here is a link to the recipe with detailed instructions. For "Jeffs Original Rub" & "Jeffs Original bbq sauce" I don't' have his recipes, I just use my favorite rub & bbq sauce.

http://www.smoking-meat.com/july-14...no-meatballs?awt_l=CNCDf&awt_m=JJLC6CI5iP9lWb

Cheese Stuffed Jalapeno Meatballs
Helpful Information
  • Prep Time: 35 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 160°F
  • Recommended Wood: Pecan
What You’ll Need
Instructions
  1. Add all ingredients to large bowl and combine with your hands but do not over mix.
  2. Form meatballs between the palms of your hands.
  3. Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.
  4. Wrap meat back around cream cheese and roll between your palms again to form into a meatball.
  5. Place stuffed meatballs onto a Bradley rack or other pan for easy transport to the smoker.
  6. Set up smoker for cooking indirect at about 225-240°F using pecan or other smoking wood.
  7. Place meatballs into smoker and cook until they reach an internal temperature of 160°F.
  8. Serve meatballs immediately while they are still hot.
Click to expand...
Thanks for posting!!
 
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