Dozen beef meatballs
6 slices uncooked bacon (cut in 1/2)
Barbecue sauce like Real Urban BBQ Original Sauce
1 dozen toothpicks (soaked in water)
Wrap 1/2 slice of bacon around meatball, use toothpick to secure.
Smoke over hickory for 2 hours.
Toss smoked meatballs in Real Urban BBQ Original Sauce and caramelize in oven at 350 degrees for 10 minutes.
Makes 12 Moinks.
(yields 1 gallon)
1 green pepper
1 red pepper
51 oz. whole peeled tomatoes
1/2 cup dark chili
1/2 cup paprika
4 oz. beef base
4 oz tomato paste
5 lb brisket or Burnt Ends
Dice peppers, onion and jalapeno. Sauté in oil.
Put tomatoes in stockpot, puree.
Add sautéed items and remaining ingredients.
Simmer for 1 hour.
Garnish with onions, shredded cheddar, sour cream & oyster crackers.
Any smoker will work. Wood, charcoal, Green Egg
Season both sides with rub
Smoke fat side up: 6 hours at 198, then another 8 hours at 250
Reach internal temp of 198 – 205
Cool 2 hours prior to cutting
Always cut against the grain