Meatball recipe and Different Woods for Smoking

Chris and Vince talk about their favorite woods for smoking and Vince shares his meatball recipe.

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Vince’s BBQ meatballs

Balls:

2 pounds grass fed/finished ground beef

2 pounds ground Mangalitsa pork

2 ounces (4 tablespoons) Lane’s BBQ chili lime rub

1/2 ounce (1 tablespoon) ancho chili powder

1 1/2 tablespoons brown sugar

Cracked black pepper to taste (approximately 1/2 tablespoon)

2 teaspoon Ground oregano

1 1/2 teaspoon onion powder

1/2 cup oat flour (add 2-4 extra tablespoons if high fat content in meat)

2 tablespoons powdered buttermilk (or 1/2 cup liquid buttermilk)

2 eggs (chicken)

Mix thoroughly and cover. Let marinade in fridge for 24-36 hours, or as long as possible. 

Measure with a 1/2 cup measuring cup  and roll into balls. Smoke indirectly on grill grids at 300 for 45-60 minutes (30-45 minutes for smaller balls). Coat with sauce and place back on smoker for 5-10 minutes.

Sauce:

1 1/2 large sweet onions

2 stalks celery 

4-6 cloves garlic 

1 green bell pepper

2 Serrano peppers (seeds removed)

1 quart chicken stock

1 1/2 cups Lane’s BBQ Kinda Sweet sauce

1/2 cup raw honey

1/4 cup balsamic vinegar

2 tablespoons white vinegar 

1 ounce (2 tablespoons) Lane’s BBQ Chili Lime rub

1 teaspoon ground cumin

1 tablespoon chili powder

1/2 tablespoon sweet paprika

Salt to taste (approximately 1 teaspoon)

Purée vegetables in food processor, add to pot with 1 quart chicken stock. Reduce until very little liquid remains and contents of pot are mostly vegetable purée. Reduce heat to simmer. Add seasoning, BBQ sauce, honey, and vinegars. Stir often until liquid reduces into a thick glaze. Let cool some. Pour over smoked meatballs or roll smoked meatballs in glaze and place them back on grill for 5-10 minutes for glaze to adhere. 

Serve with creamy Asiago mashed potatoes, roasted garlic flatbread, coarsely chopped roasted vegetables, or any of your favorite BBQ sides.