The temp in my backyard say 18 degrees  but the cook must go on. Cooking wings, sausage, and meatballs on the Grid Iron. Briskets (5 of them) go on the FEC tonight.

Meatballs have been pulled 

Are they just for personal consumption?

Are they just for personal consumption?

About 75% of the cook I am doing over the next two days is for 3 catering gigs. The other 25% is for the family. I can't call the family part catering because they get the family discount.

Triplebq,
Would you be willing to share the recipe for the meatballs, the cook temp and time you used?

Meatball recipe
1. 1 pound sausage. I use Neese Sausage (NC favorite). Can use Italian Sausage
2. 1 pound 80/20 Ground beef/chuck
3. 2 eggs
4. 1 cup Italian bread crumbs
5. 1/2 cup grated Parmesan cheese
6. 2 tsp Italian seasons
7. 1 tsp granulated garlic. I used garlic salt as it was what I had in my cabinet.
8. Mix ingredients and make into meatballs. Size them as you see fit.
9. Smoke @ 275 degrees until internal temp reaches 165.
10. Cook time take about 35 - 45 minutes

Wings

What time should I stop over?
Those look pretty awesome!
Z

Those pics look like somebody will be eating well!

It all looks tremendous!

 +1.

Do you present the kielbasa in any particular way?

Triplebq, great pics and description as always.  Quick question, at 275 for under an hour cook time, do you still get a kiss of smoke flavor on the meatballs?  Thanks for always sharing!

Do you present the kielbasa in any particular way?

No I just cut each link into 4 pieces and vac seal them.

Triplebq, great pics and description as always.  Quick question, at 275 for under an hour cook time, do you still get a kiss of smoke flavor on the meatballs?  Thanks for always sharing!

I do but only a hint. As you know if you want smoker flavor run the pit at a lower temp. I did a previous cook @ 275 and everyone said they were my best.

Everything looks great, especially the meatballs.