Preheat oven to 350 degrees.
In a large bowl, combine all ingredients (except BBQ sauce). Mix well with hands and shape into meatballs with an ice cream scoop. Place a single layer on a jelly roll pan and bake 20-35 minutes (depending on the size of the balls) until nearly done. Place meatballs in crock pot and cover with Marshall's BBQ sauce and cook through. Serve with pretzel skewers.
Variation: Add 1/2 cup Marshall's honey to the BBQ for honey BBQ sauce.
THE RIGHT PREP FOR THE BEST MEAT
Buying and Cooking Beef
Buying and cooking beef
These guidelines will help you to enjoy our beef whether you are eating a top of the line steak or a family size roast!
There are two main cooking methods for beef: dry heat and wet heat.
Dry heat methods include grilling, broiling, sautéing, stir frying, and roasting. Wet heat methods include braising, slow cooking, stewing, steaming, and pot roasting.
Choosing the best method to cook your beef:
Cuts that come from the chuck (front) and round (hind) portions of the carcass tend to be tougher. The muscles that make up those portions of the animal are the main muscles used for movement, which means these muscles are used more and have a greater amount of connective tissue or collagen. Collagen is very tough and elastic. However, if cooked at a low temperature, with moisture, for a long time, collagen gelatinizes. We recommend using some form of acidic cooking liquid, such as red wine, tomatoes, or balsamic vinegar. This results in a tender, moist and flavorful dish. These cuts include rump roast, chuck roast, and shanks.
Cuts that come from the middle meats are composed of muscles that are not used very much, which results in cuts that are finer textured, have less connective tissue and are much more tender overall. These cuts can be prepared with dry heat methods and with short cook times, and still be tender and flavorful. Although these cuts are tender, it is still important that they are not overcooked. These cuts include top of the line steaks like NY strip, Tenderloin, Porterhouse, T-Bone, Rib eye.
For rare cook to 140 degrees F, for medium rare cook to 145 degrees F, for medium cook to 160 degrees F and for well cook to 170 degrees F. To test for doneness, use a meat thermometer inserted into the thickest part of the cut and not in fat or touching bone.
How to cook your smoked turkey
Remove your turkey from vacuum bag when ready to cook.
Keep your turkey refrigerated until ready to cook.
Place turkey on rack in a roasting pan. Wrap in foil. This will keep your turkey moist.
When checking the temperature, insert a meat thermometer so the tip is centered in the turkey breast, but does not touch fat or bone.
Pre-heat oven to 325 degrees. Cook according to the chart below
Approximate Cooking Times, in Minutes Per Pound of Meat at 325 Degrees:
Type of turkey
Minutes per pound
Whole Smoked Turkey
Smoked Turkey Breast
Remove turkey from the oven when the thermometer registers the desired temperature.
The thermometer is your most accurate guide to determine when the turkey is done. The final thermometer reading will register 140-150 degrees.
Let the turkey stand for 15 minutes before carving.
Carving Your Turkey – Using a sharp knife, cut the skin between the thigh and breast. Bend the thigh outward to find the hip joint and cut through it to remove the whole leg. Cut through the joint between the thigh and the drumstick. Slice the meat from the drumstick and cut the thigh into pieces. Next, remove the wing by slicing diagonally down through the first joint toward the breast. Finally, hold the back of your fork against one side of the breast and slice the white meat.