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@maybe_bobby1: f🥲#behumble #maybe_bobbi #fypシ゚viral

Bobbyyfuckingholic
Bobbyyfuckingholic
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Friday 05 June 2026 17:32:36 GMT
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hakucha35
ĶŰßHÆŁ BHÆ4ÆŤÏ🥑🍇🐉 :
🥰🥰🥰
2026-06-17 15:28:55
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kaleboss16
꧁༺𝑨𝒏𝒊𝒍༻꧂ :
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2026-06-05 17:38:03
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babingadaelee
28💕 :
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2026-06-05 17:36:00
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kanchanathapa__
🧃 :
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2026-06-05 20:50:10
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Smoked Venison Meatball Subs 🦌 with @Bearmountain BBQ pellets as always 👌🏼#ad Ingredients Meatballs 1.5 lb Ground Venison with Added Fat (Im mixing 1 lb ground venison with ½ lb ground pork) ½ cup Italian breadcrumbs 1 Egg 3 cloves Garlic, minced 2 tbsp Milk 1 tbsp Worcestershire Sauce 2 tsp Italian Seasoning 2 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Salt ½ tsp Black Pepper For the Subs 1 jar Marinara Sauce 2-4 Hoagie Rolls, depending on brand 8 oz Shredded Mozzarella Cheese Fresh Basil or Parsley, for garnish (optional) Directions 1. Preheat your pellet grill to 250°F. 2. Combine all meatball ingredients and mix until just combined avoiding overmixing. 2. Form into 10-12 meatballs and arrange in a well seasoned cast iron skillet with a little room between each one. 3. Smoke for 40 minutes (50 minutes if cast iron skillet is not preheated), until the meatballs have developed color and reach approximately 140°F internal temperature. 4. Pour the marinara sauce around the meatballs in the skillet and increase the grill temperature to 325°F. 5. Continue cooking for around 15-20 minutes, until the sauce is bubbling and the meatballs reach safe internal temperature (usually around 165 degrees). Rotate meatballs as needed for even cooking. 6. Lightly toast the hoagie rolls on the grill. 7. Place meatballs onto rolls with sauce and mozzarella cheese. Return the sandwiches to the grill for 3-5 minutes, until the mozzarella is melted and bubbly. 8. Garnish with basil or parsley if desired and serve immediately. #wildgame #WildGameCooking #VenisonRecipes #deerecipes
Smoked Venison Meatball Subs 🦌 with @Bearmountain BBQ pellets as always 👌🏼#ad Ingredients Meatballs 1.5 lb Ground Venison with Added Fat (Im mixing 1 lb ground venison with ½ lb ground pork) ½ cup Italian breadcrumbs 1 Egg 3 cloves Garlic, minced 2 tbsp Milk 1 tbsp Worcestershire Sauce 2 tsp Italian Seasoning 2 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Salt ½ tsp Black Pepper For the Subs 1 jar Marinara Sauce 2-4 Hoagie Rolls, depending on brand 8 oz Shredded Mozzarella Cheese Fresh Basil or Parsley, for garnish (optional) Directions 1. Preheat your pellet grill to 250°F. 2. Combine all meatball ingredients and mix until just combined avoiding overmixing. 2. Form into 10-12 meatballs and arrange in a well seasoned cast iron skillet with a little room between each one. 3. Smoke for 40 minutes (50 minutes if cast iron skillet is not preheated), until the meatballs have developed color and reach approximately 140°F internal temperature. 4. Pour the marinara sauce around the meatballs in the skillet and increase the grill temperature to 325°F. 5. Continue cooking for around 15-20 minutes, until the sauce is bubbling and the meatballs reach safe internal temperature (usually around 165 degrees). Rotate meatballs as needed for even cooking. 6. Lightly toast the hoagie rolls on the grill. 7. Place meatballs onto rolls with sauce and mozzarella cheese. Return the sandwiches to the grill for 3-5 minutes, until the mozzarella is melted and bubbly. 8. Garnish with basil or parsley if desired and serve immediately. #wildgame #WildGameCooking #VenisonRecipes #deerecipes

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