♪ Gonna smoke me a fatty brisket ♪
- [Bobby] Welcome to BBQPitBoys.com.
Today we're grilling up some roast beast meatballs
at the pit, and it's real easy to do.
That's what I said, "Roast beef."
All right, now, here we've got some ground beef.
That's about 80/20.
Here we've got some deli sliced roast beef.
You know all about this.
They're great for sandwiches.
All right, you're gonna need some of that.
Here we've got some BBQ sauce.
Here we've got some cheese,
and of course we've got some seasoning like some SPG.
All right, now,
we're calling this Roast Beef Stuffed Meatballs.
You gotta check this out.
Now, the first step is seasoning the ground beef.
All right, use your favorite seasoning
or use some of our SPG.
This is the original SPG.
This is where it all started.
There's some knockoffs out there.
It's not the real thing.
All right, season it up pretty well,
or if you don't have SPG, like I said, use your own.
All right, so get that seasoning in there.
Now, we're gonna make (speaks in accent) meatballs,
right, you know how to make meatballs?
Pretty simple, and for this recipe,
we're gonna make 'em fairly large.
Just roll 'em up like a tennis ball maybe.
(country music)
Simple enough. (meatball thuds)
Aw, these are gonna be good.
I'm tellin' you.
(country music)
So now you know how to do it
if you've never made a meatball before,
but everybody knows how to make meatballs.
All right, now,
(bowl thuds)
what we're gonna do next is
we're gonna take half slices
of these roast beef slices right here,
break 'em up, more or less,
and throw 'em into a BBQ sauce.
Now, we're using BBQ sauce today,
but you could use a garlic butter sauce
or any condiment sauce that you really like.
All right, and then,
throw these pieces of roast beef right in there.
(country music)
Now, why are we doing this?
Simple, we want a real moist meatball,
and for those who know about making meatballs,
that can be a challenge.
Sometimes you add bread crumb, right,
to help keep some of the moisture in there,
but meatballs will get real dry on you.
So this is how to make a real moist meatball every time,
so what I'm gonna do here is make pockets in each meatball.
(Bobby laughs)
I think you know where we're going with this, right?
And we're marinating those slices
of roast beef in that sauce,
and you don't have to marinate for long.
We're doing it right away,
but you could go a little bit longer.
And you stuff each pocket
with a half slice of roast beef, oh.
(country music)
Now we're talking adding moisture,
and I will guarantee when you cook these meatballs
like this, they will be moist and tender inside
because of the sauce, right,
and that tender roast beef.
(country music)
All right, stuffed in.
(country music)
Now, we're gonna add some shredded cheese
to melt a little bit in there.
That's optional.
(country music)
Now, of course you don't
even need roast beef slices in there.
You could just do cheese,
but this works the best for maintaining
that real moist and tender meatball
that you're gonna be getting,
right, so, oh, man.
All right, stuffed.
And now we're going to roll the meatball.
We're gonna firm it up, form it (growls).
See what's happening?
(country music) Oh, man.
We're gonna be eating good tonight, Marta.
(Bobby laughs)
If anybody's seen Marta, drop us a line, all right.
See how we're doing this?
Just stuff in there, that roast beef,
a little bit of that cheese, that sauce,
and form it back into a nice meatball.
(country music)
Oh, baby, look at that.
Now, of course we could shorten this scene a lot,
but I kinda like doing this, so just hang in there
or use that fast-forward button.
You know how it is, in and out.
Get outta here.
Again, this looks good enough to eat already, I'd say.
(Bobby laughs)
Aw, man.
Now, like I said before,
this is gonna come out moist and tender
with every bite, you watch.
(country music) (meat squishes)
All right, the meatballs have been formed.
(country music)
Now we're gonna take 'em to the pit.
(country music)
Now we're gonna grill these up in a small grill.
We're gonna do it indirect,
and this allows us to cook the meatball kind of slow.
We don't wanna go high temp,
so it'll be about 300 degrees Fahrenheit inside.
(country music)
And again, we'll place these meatballs opposite
the charcoal on the other side.
You've seen us do that before, right.
All right, it won't take long, maybe a half hour at most.
(country music)
(grill hood squeaks)
All right, we're about halfway into this,
and what we're gonna do is sauce 'em up,
the same sauce we stuffed the meatballs with.
(country music)
(Bobby laughs lowly)
(guitar whines)
This is gonna bring on another layer of flavor, oh,
(bowl scratches)
and then, we'll flip it and mop the other side.
Simple enough.
(country music)
Maybe another 15 minutes to go.
(grill hood squeaks)
All right, I say
these roast beast stuffed meatballs are done.
We'll take the internal temperature
with our instant-read thermometer.
They're about 160, that's perfect.
(food crunching) (Bobby laughs)
Time to pull 'em off the grill.
Oh, man.
Can you smell that?
It smells good.
(country music)
Oh, man.
All right.
(country music)
(board thuds) Shoo.
Now, let's show you what one of these look like inside.
Now, in a way, you can tell they're very moist
because the meatballs aren't real hard and tough.
Just cut through that layer.
There, aw, man.
Take a look inside.
Look at that, see that roast beef?
Man, I'm telling you (whistling),
wait till you bite into this.
Cool.
Oh, and yeah, we do apologize for eating in front
of you like this, but we call this pit master privilege.
(Bobby laughs)
You're gonna have to make your own.
Aw, (sneezing).
See that?
(country music)
(muffled speaking)
Just don't get any better than this.
So the next time you're looking for a recipe for your pit,
check out BBQPitBoys.com.
(country music)
(fire crackles) (crow caws)
(fire crackles)