Smoked Pitboss Meatballs
Prep Time: 0.2 Hours
Total Time: 2 Hours
Servings: 6 Person(s)
Ingredients:
1kg steak mince
500g cheese (we used brie)
300ml Pitboss BBQ
200g The General Tex Mex BBQ Dust
Method:
Take 1kg of good quality steak mince, take large golf ball size chunks, and push in a small chunk of the cheese of your choice, I went for brie, but any melty cheese would work. Spoon in a teaspoon of Pitboss sauce. Mould the mince around the cheese to form your meatballs, do this for all the mince. Sprinkle the meatballs generously but evenly with “The General” dry rub, and place in the fridge for an hour. Place on a smoker or BBQ indirect at 160 deg C for around 30 minutes, with a nice smoke like cherry , apple or pecan, until starting to brown on the outside, and hitting 65 deg C inside the meatballs. Pop the meatballs onto a medium roasting dish that will fit on the smoker, smother the meatballs with a bottle of Pitboss BBQ sauce that has been warmed up on a hob, and grate some sharp cheddar over the top. Place back on the smoker for 20 minutes until the cheese has melted. Serve with rice and sour cream.
Total Time: 2 Hours
Servings: 6 Person(s)
Ingredients:
1kg steak mince
500g cheese (we used brie)
300ml Pitboss BBQ
200g The General Tex Mex BBQ Dust
Method:
Take 1kg of good quality steak mince, take large golf ball size chunks, and push in a small chunk of the cheese of your choice, I went for brie, but any melty cheese would work. Spoon in a teaspoon of Pitboss sauce. Mould the mince around the cheese to form your meatballs, do this for all the mince. Sprinkle the meatballs generously but evenly with “The General” dry rub, and place in the fridge for an hour. Place on a smoker or BBQ indirect at 160 deg C for around 30 minutes, with a nice smoke like cherry , apple or pecan, until starting to brown on the outside, and hitting 65 deg C inside the meatballs. Pop the meatballs onto a medium roasting dish that will fit on the smoker, smother the meatballs with a bottle of Pitboss BBQ sauce that has been warmed up on a hob, and grate some sharp cheddar over the top. Place back on the smoker for 20 minutes until the cheese has melted. Serve with rice and sour cream.
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