I so love this time of year! Not only do I have my grill all fired up and ready to go, I broke out my smoker and lit it up for the first time this year and made some Smoked Fireball Whiskey Meatballs! OMG I LOVE using the smoker. There is some great ways to experiment with flavors and cooking techniques. I always learn a lot when posting smoker recipes too because the feed back is just awesome from you guys. So I am going to try and throw some more of these out there this year. I know they are the most exciting videos lol but I am going to figure out how to start filming in the back yard too. =) So go ahead guys check this recipe out let me know what you think of this one. Give me some awesome feed back and we will all up our BBQ game for this summer!
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- 1 lb. Ground Beef
- 1 lb. Ground Pork
- 1/2 Cup Panko Breadcrumbs
- 1/3 Cup Milk
- 2 Tbsp. Fireball Whiskey
- 1/2 Cup Parmesan Cheese, Grated
- 1/4 Cup Parsley
- 4 Garlic Cloves, Minced
- 1 lb. Bacon, Chopped
- 1/2 Cup BBQ Sauce
- 1 tsp. Red Pepper Flakes
- Salt
- Pepper
- Apple Wood
- Jack Daniel's Whiskey Barrel Chips
- Soak Apple and Jack Daniels wood chips in water for about an hour.
- n a large bowl, soak the breadcrumbs in the milk and whiskey for 5 minutes. Blend in the cheese, parsley, garlic, beef, pork, bacon, salt and pepper. Gently pack into balls the size of golf balls. You should end up with around 20.
- Add charcoal to the grill. Once the charcoal starts to catch fire, sprinkle the wood chips around the perimeter. Place the meatballs on the smoker over indirect heat. Adjust the vents to maintain a temperature of 300F degrees.
- Smoke for 30 minutes.
- Brush with BBQ sauce. Close lid and smoke for another 15 minutes. Brush one more time with BBQ sauce. Close lid and smoke for another 15 minutes.
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