(heavy rock music)
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on ♫
- Welcome to BBQPitBoys.com.
Today we're gonna cook up some barbecue meatballs
and they're real easy to do.
All right, you gotta select yourself some good ground beef
and here I've got about four pounds of ground chuck.
All right, let's put this recipe together.
For these barbecue meatballs,
you're gonna need
one diced or small chopped onion, all right?
And here I've got one egg.
Now the egg of course
is gonna help bind everything together.
Here I've got two cloves of minced garlic.
Gotta have the garlic.
And I'm also gonna add some garlic powder,
just about a half a teaspoon.
The combination of the fresh garlic
and garlic powder is good in this.
Now of course, you're gonna need some salt and pepper here.
I'm gonna put about a teaspoon
of fresh-ground black peppercorn,
and about a half a teaspoon of ground salt
or whatever salt you got.
Now to also help bind this,
we've got some parmesan cheese
and we're gonna put about a quarter cup in there.
And here I've got some bread crumb.
I'm gonna put about a quarter cup
in there as well, all right?
Oh yeah.
Then we're gonna give it a good mix.
I don't need to show you that.
All right, now to get the consistency we want here
we've got some milk, and we want it,
we want the meat with enough moisture for the long cook.
All right.
Ground beef has been mixed up good
and here we wanna make it into meatballs of course,
and this is about the perfect size.
And you can see how everything binds together.
Oh yeah, just perfect.
Now we gotta make a bunch of these.
You know about that, right?
Heh, heh, heh, yeah.
All right, the meatballs have been made.
Now for the last ingredient,
we need some sauce.
And here I've got some BBQ Pit Boys Sauce,
but you wanna use your favorite sauce, all right,
somethin' off the shelf or somethin' you make
or one of ours.
Whatever you do, your favorite sauce, all right?
Now let's sear these meatballs and that's kinda simple.
You wanna sear both sides.
You don't wanna overcook 'em.
We're doin' it over medium heat.
Oh yeah, look good.
Now you only sear of course for a few minutes.
That's the whole idea, you don't wanna cook 'em through.
You're gonna be cookin' these in the sauce,
so what we're after here is the texture and the flavor
of the grill, all right?
Now we'll pull 'em off, throw 'em right back in this pan.
Oh yeah, can you smell that?
This smells good!
Oh ho ho, yeah.
Now of course this recipe is all about the sauce, all right?
And so we're gonna take this sauce,
pour it all over these meatballs.
Good enough to eat already, know what I mean?
(chuckles)
Now we're cookin' indirect,
so we've got it opposite the hot coals,
temperature about 350 degrees in there
and we're gonna be simmering for about an hour, oh yeah.
(rock music)
Oh yeah, take a look at that.
(rock music)
Are you hungry or what?
Ooh baby.
You can see that sauce is cooked down a bit.
Shoo man, I gotta make myself a sandwich with this.
Now any good sandwich
has to have real good bread, right?
Yeah, so I'm gonna take three of these meatballs
and pile 'em on here
because we're makin' a meatball sub.
Might pour a little bit more of that sauce on there.
Here I'm gonna shred on some cheese.
Of course use your favorite cheese.
Here I'm usin' some fresh provolone.
(rock music)
Now we're gonna take this and throw it back on the grill,
indirect, 'cause what we wanna do is toast it, right?
Melt that cheese.
This is how you make a meatball sub.
And through the miracle of time,
whoa, that cheese is melted, bread is toasted.
I'm just gonna throw a little more sauce on top.
'Cause you know what?
I say it's time to eat.
(rock music)
Oh baby.
Now, I'm sure you know,
nothing goes better with a meatball sub
than an ice cold beer.
(rock music)
And as always, I do apologize
for eatin' in front of ya like this,
but this here is pit master privilege.
(rock music)
So the next time you're lookin' for a recipe
for your barbecue,
do check out BBQPitBoys.com.
(bird cawing)