♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Got my Natural case
♫ And got the hogs on the run
(jazzy saxophone playing)
- [Narrator] Welcome to BarbecuePitBoys.com.
Today, we're cookin' up some spicy meatball soup
at the pit.
It's real easy to do.
Alright, to get started, we're gonna make some meatballs.
And here, I've got about a three and a half pound chuck,
beef chuck alright.
And whenever you're making hamburgers
or cookin' up hamburgers, chuck is the best cut of meat.
It's got a lot of flavor, alright?
And better yet, if you can grind up your own chuck
for your burgers, you definitely gotta do it
'cause this is from muscle meat.
It's not scrap meat we're gonna do here, alright?
And it's, well, this is how we do it.
We're going to cut 'em up
to small pieces, like one inch pieces,
maybe a little bit bigger
because we're gonna be putting it through a
meat grinder, alright, and this is the easiest
way to do it.
Oh yeah.
Now if you've never had spicy meatball soup before,
you definitely gotta check it out.
This is some real good eatin' at the pit.
Again, cut up the chuck into small pieces
and also refrigerate 'em for a bit,
get 'em ice cold.
It makes it a lot easier working with
one of these meat chop-o-laters.
Alright.
Now we're using a coarse blend because we
like the meat nice and coarse with texture.
But if you wanna double grind, of course you can.
It's all up to you.
Now take a look at that.
Now of course, this recipe calls for peppers
and we've got some bell peppers we're cuttin' up.
We've got some poblanos here.
Oh yeah.
This is like a pepper soup too, right?
It's got some heat.
And here, of course, we've got some jalapenos
and we're removing the seeds.
The seeds have no heat, of course, you do know that, right?
And we're gonna need some onions,
so about four cups of chopped onions.
This is gonna be good.
And here, we've got some garlic.
And we're using a lot of garlic, about eight
garlic cloves minced.
Yeah.
Chop 'em up.
Alright, let's put this together, alright?
Let's make the meatballs.
Now, to about three and a half pounds of ground chuck,
we're adding about three cloves of minced garlic.
We're adding two eggs and we're adding about a cup
of breadcrumb.
We're using a bread, a Panko breadcrumb.
It's a Japanese style breadcrumb that works
really good with the meat.
And you're gonna need at least a tablespoon,
tablespoon and a half of SPG or salt and pepper.
It's got a little more garlic in it.
You wanna mix it up, mix it up good.
Oh yeah, looks good enough to eat already.
Yeah, I wanna get it right.
Now, let's make the meatballs
and you make 'em fairly small so they're not
too big in the soup, right?
So, just grab 'em like that.
You know how to make meatballs, right?
Now, not all of these meatballs
are gonna go in the soup.
You always wanna make more meatballs
than you can use in the soup because
you gotta have some snackin', right?
Now while we're doing that, we're roastin' up
some peppers.
Blacken them, right?
Add a lot of flavor to these peppers.
You can see right there.
Just cook 'em a little bit and they'll soften up,
get that black char.
Leave that black char on there.
Don't sweat 'em off either.
And here, we've got about four ears of corn.
We're gonna do the same thing.
We char 'em up a little bit.
(background talking)
Just like that.
Okay, meatballs have been made
and now, we're gonna cook 'em.
Medium heat, you don't wanna cook 'em too fast.
They'll just break up on you.
And ah man, take a look at that.
Like I said, you make more than you need
for the soup so you can do some snackin', right?
(low laughing)
You wanna sear 'em up good.
And cook 'em to medium rare.
Alright, the meatballs are done.
Look at that.
Oh baby.
Now, let's prepare the soup.
First, we're gonna pour some olive oil
in a hot pan.
And we're gonna take about four cups of chopped onions,
like I said.
And we'll just cook 'em just for a little bit,
bring out the flavor, right?
And to that, we're gonna add our minced garlic.
Oh man.
And here, we've got some potatoes,
these are red potatoes, they're the smallest, right,
and we just cut 'em in half.
And we'll bring out a little flavor
in the potatoes too.
Alright.
Now we're gonna add some beef stock and we're gonna add
at least two quarts of beef stock,
probably two and a half quarts.
It depends how big that pot you have, right?
Told you this was gonna be easy to do, right?
Nothing like a big bowl of spicy meatball soup,
especially when the weather starts gettin' chilly, right?
Oh yeah.
Alright, about two and a half quarts, more or less.
Now we're gonna take up the grilled corn
and we're going to cut the kernels
right off the sides, just like that.
Yeah.
And we're gonna chop the roasted peppers.
And we're gonna throw it all in the soup.
(low laughing)
(upbeat music) Yeah.
And now, throw as many meatballs
as you can in there, right?
And here is the extra heat.
This is optional.
We've got some chipotle jalapeno peppers,
they're a smoked jalapeno pepper,
they're real hot and if you know about the chipotles,
you know what I'm talkin' about.
Now, this is optional.
You have the heat in the soup already,
but this will kick it up.
It'll kick it up good.
Now, nothin' to do but kickback
and wait for the soup to simmer for an hour.
And through the miracle of time,
take a look at that.
Man, can you smell that?
It smells good.
I say it's time to eat.
(upbeat music)
(fire crackling) (bird squawking)