194/18 – Smoky, Tangy, Cheesy Meatbally Sub:
I have been meaning to cook this for a while since I saw it in DJ BBQ’s new book Fire Food. Time for Smoky, Tangy, Cheesy Meatbally Sub.
This recipe is from Fire Food by DJ BBQ:
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The Prep:
Meatballs – Beef mince, Pork mince, galric, basil, pepper, salt and mozzarella & Gruyere stuffed inside.
Time to Cook:
Charcoal poured in baskets either side so the centre part of the grill was indirect. Meatballs on top.
After about ten minutes they were making good progress. I had added a chunk of cherry earlier so I moved it right onto the lit charcoal.
What a difference that made to the colour!
25 minutes of cooking. 70C Internal on the Thermapen so time to come off.
Marinara sauce was looking good.
No cheese for my wife.
Loads of cheese on mine but what a rubbish photo! I should have cut the roll down the middle from the top. I will do this again and get a better photo!
SUMMARY:
Another great recipe from the DJ BBQ book, I really enjoyed this – So tasty!
Quick and easy to cook, definitely recommended.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Cast Iron |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | Cherry |
| Cook temperature: | 250c |
| Cook time: | 25 minutes |
| Internal temperature: | 70c Thermapen |
| Notes: | Cut the roll down the middle on top |
This recipe is from Fire Food by DJ BBQ:
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