In a small bowl, mix together the ground beef, oregano, salt, garlic powder, and onion powder until thoroughly combined.
In a bowl, mix together the grated mozzarella, pepperoni and green olives.
Grab a small handful of the meat mixture and form a meatball that is about 1½ inches in size. Make a small indentation in the middle with your thumb. Put some of the cheese, pepperoni, and olive mixture into the indentation and fold the meat around the cheese mixture so that it is covered.
Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley smoker racks. Do this with the remaining meat and cheese.
Place the smoking racks in the Bradley Smoker. Smoke the meatballs until they reach an internal temperature of 165°F (74°C), about 2½ hours.
Drizzle some of the pizza sauce on top of the meatballs and serve hot!
2 x 6oz or 8oz cans Ripe Black Olives, Pitted and
packed in water
¼ cup Balsamic Vinegar
1 to 2 Tbsp Cider Vinegar (adjust to how tangy you
like it)
2 Tbsp Extra Virgin Olive Oil
½ large Yellow Onion, cut root to stem and sliced
very thin
2 medium cloves Garlic, sliced very thin
1 tsp Worcestershire Sauce
Pinch Dry Crushed Red Pepper Flakes
Salt and Pepper to taste
(Recipe
can be easily doubled if you have more olives)
Directions
Drain olives and spread them out on a few layers of paper towels and allow to air dry for 30 minutes. Lightly coat the olives with olive oil (very thin film). Using the Cold Smoke Adaptor on the Smoker, cold smoke for 2hrs. Pecan, Apple or Maple bisquettes work well.
While olives are in the smoker: in a small bowl mix all ingredients except onion and garlic. When ingredients are well blended, taste and adjust seasonings. Add the onions and garlic (adjust quantity of these to taste), finally blend in the smoked olives. Place all ingredients into an air tight, non-reactive container, eg mason jar. If olives are not fully submerged, add more balsamic vinegar and olive oil (2 parts balsamic/1 part oil) and adjust the cider vinegar if necessary.
Let sit in a cool area of the room for 24 hours, stirring/shaking occasionally. Then transfer to refrigerator and for best results let them marinade for 2 more days, the flavour increased the longer you leave. Remove from fridge and allow to sit at room temperature for 20mins before serving.
Olives can be stored in fridge about 2 weeks.
Variations:
If you like you can
mix black and kalamata olives, or any combination of mixed olives. If you use green brined olives, be careful
about adding extra salt.
Stuff the olives
with cheese, pieces of ham, or even nuts prior to smoking and/or marinating.
Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
Heat the oil in a Frying Dish (Wok) and add onions, stirring occasionally, until onions are fragrant and slight soft. Add Snapper, skinned side up, and cook until lightly golden on outside, approx. 3 minutes. Turn fish over and cook other side 2 minutes.
Add wine, tomatoes, olives, half of the parsley and red pepper flakes to the pan with the onions and fish. Season to taste with salt and bring to simmer.
Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
Pour over fish and sprinkle with remaining parsley, enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of The Comfort of Cooking