♫ Gonna smoke me a fatted brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatted brisket
♫ I got my barbecue shoes on
♫ I've got my natural case
♫ I've got the hogs on the run ♫
(jazz with sax solo)
- [Voiceover] Welcome to BBQPitBoys.com,
today we're cooking up some pulled pork meatballs
at the pit, and they're real easy to do.
All right, first thing we wanna do is make a roux.
And you're gonna use about 2 1/2 sticks of butter, right?
A little bit over a half a pound
and you wanna melt 'em down.
Now, here we've got some garlic, about six cloves
of minced garlic, right?
Gotta have the garlic in the pulled pork balls, right?
Now, to make a roux of course you need flour.
And here we've got about one moonshine jar of flour
or about a cup and a half of flour, it'll depend
all right, how much flour you add to this.
But the idea is you just keep stirring that flour
into that hot butter, ho, ho, ho, ho.
You probably know how to do this, right?
We don't have to show you how to make a roux,
but for you newbies, we'll just keep doing it.
Now, to that we're adding about one quart
of beef stock, all right?
Oh man, this is gonna be good.
Yeah, just keep working it in there, keep stirring.
Mm, man, now if you've never had pulled pork balls
before, you definitely gotta check this out, whoa.
You can see it's coming together,
and you wanna get it to a consistency
just like that, nice and thick.
All right now, we've got about four pounds
of pulled pork, pork shoulder, right?
And, what we're gonna do is
incorporate the roux into it.
I think you know where we're going with this, right?
Or if you've never seen this before,
you definitely gotta check it out.
This recipe is from Boss and Sis out of Holland,
the Stenwick Chapter of the Barbecue Pit Boys, whoa.
Now here, we just blend it right in,
oh man, oh, ho, ho.
Time to go get that peanut butter out of your cupboard
because this is gonna be good.
Now, we've got it nice and mixed, and here we're gonna
put it in some pans, because what we're gonna do is
chill these overnight, chill 'em real good.
You need it to set up, all right? Oh, yeah.
(rock instrumental music)
This is a two day process, no problem.
This is good.
Again, in the fridge it goes, overnight is best.
And, through the miracle of time, we made it
another night and this is ready.
And take a look at this, nice and chilled,
it'll be easy to work with.
And we're doing this, because we're gonna be frying these.
We're gonna be making these meatballs and fry 'em up.
So the best way is to chill this, get it nice and cold
so we can work with it.
And you just take your old hickory.
And we're gonna make some consistent meatballs
out of this and you'll see how we do this.
These look good enough to eat already. (chuckling)
And I'm sure you could.
All right, one loaf pan cut up.
You can't make enough of these, man,
that's why we're making two.
Again, slice it up evenly,
it's simple enough.
All right, let's make these meatballs.
Now, they're really well chilled like I said,
so you just roll 'em up into small meatballs.
(instrumental rock music)
Yeah.
Oh, yeah.
Now, we could fast forward this video of course,
but hell, I kind of like doing this.
And we're making so many, you gotta get everybody involved.
Yeah, that beer is gonna be good
with these, you watch.
Okay, the pulled pork balls have been prepped.
Now we're gonna make a batter, because like I said
we're gonna be deep-frying these.
And it'll be a typical batter, you got your egg wash,
you got your flour, you got your coarse breadcrumbs,
you could use a panko if you want.
And you just gotta get everybody together to help out.
Easy enough, just like I said.
All right, the pulled pork balls have been rolled
in the batter.
And now again, back to the refridge,
you gotta get 'em nice and cold before we fry 'em, yeah.
All right, Joe from the Vegas Pit Boys Chapter is here.
Mm, it's all good.
Now, here we've got some veggie oil,
to make the vegematics happy.
We've heated it up to maybe 360 degrees Fahrenheit,
a good frying temperature, use the temperature
you like working with.
And we're gonna put these pulled pork balls
right in there.
It doesn't take long to do, you just wanna
get 'em nice and crispy, 'cause remember,
the pulled pork has already been cooked.
And this is the way you wanna get 'em to look like,
nice and crispy, (chuckling)
perfect for a cold beer.
Yeah, we're eating good tonight, Martha.
(loud instrumental rock music)
Let's show you again how we do it.
Drop it in that hot oil.
It only takes a few minutes to get 'em nice and crispy,
just like that. (chuckling)
♫ Wrap me up that hog ♫
- [Voiceover] (whistling) Lord have mercy.
Crunchy,
full of pulled pork,
and this is what you end up with.
You got something, a pulled pork party is
gonna be going on here.
Of course, Boss says it's time to eat,
no problem, this is good for the kids of all ages.
Like I said, you definitely gotta check
this recipe out, family and friends,
whoever stops by your pit is gonna love 'em.
Like I said, make a bunch of 'em.
♫ I've got my barbecue shoes on
♫ Gonna pull some legs and get some barbecue action ♫
- All right. - [Black Hat Man] Yeah!
- [Voiceover] Now, be sure and start your own Chapter,
and go onto our website, or just sign up as a Pit Master,
we'd love to have you.
We've got over 10,000 Chapters in 100 countries
and there's plenty of room for more.
(voices laugh and murmur)
Nice job, chef.
Oh by the way, take a look at one of these inside.
Can you smell that?
It smells good.
Well, the next time you're looking for a recipe
for your pit, check out BBQPitBoys.com.
(crow caws)