Smoked Meatball Experiment: Oven-Cooked vs. Direct Smoked
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As we kick off Season 5 of the BBQ and Tech Podcast, Chris and Rod embark on a culinary journey with smoked meatballs, each taking a unique approach. Rod opted to begin with oven-cooking, aiming to set a moisture and texture standard that would hold up even when transitioned to the smoker. On the other hand, Chris dove straight into smoking, exclusively using beef, whereas Rod blended both pork and beef.Full show notes Hosted on Acast. See acast.com/privacy for more information.
Smoked Meatball Experiment: Oven-Cooked vs. Direct Smoked