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I had some meatball meat leftover from that huge meatloaf thing I did the other day so I decided not to let it go to waste. These moinkers have become one of my favorites. This bunch I put some extra sharp white cheddar in the middle. Next batch will have cheddar stuffed Jalapenozzzz.
Chunkn up the cheese and rollin it up in the meat.
Baconed up and sprinkled with some of Reds special rub. Ready for the smoker. Using Mesquite.
Took them out about 30 minutes from being done. Dipped them in sauce and back into the smoker. I had a taste test and gave my approval. Went outside and worked on the boat for about 30 minutes and when I came back in they were all gone. That is the reason I always taste test.... you just never know.
Never leave Moinkers sitting unattended on a counter.
Thanks for checkin out my Qview!
Chunkn up the cheese and rollin it up in the meat.
Baconed up and sprinkled with some of Reds special rub. Ready for the smoker. Using Mesquite.
Took them out about 30 minutes from being done. Dipped them in sauce and back into the smoker. I had a taste test and gave my approval. Went outside and worked on the boat for about 30 minutes and when I came back in they were all gone. That is the reason I always taste test.... you just never know.
Never leave Moinkers sitting unattended on a counter.
Thanks for checkin out my Qview!
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