from Smoke On Wheels Pitmaster Andy Groneman
A Kansas City BBQ twist on a classic Italian staple, brought to us by Pitmaster Andy Groneman
- 2 1/2 lbs Ground pork
- 1/2 lb Bacon
- 10 Sweet Cherry Peppers
- 3 TBS Hot Chili Pepper Juice
- 2 TBS Smoke on Wheels Pork Marinade
- 1 lb bread, broken into small pieces (the drier, the better)
- 4 eggs
- 3 tbsp Plowboys Yardbird Rub
- 1 jar BRAVO BRAVO QUE KC Smoke
Break up pork.
Place in a large mixing bowl.
Cut up 1/2 pound of bacon, place in food processor.
Combine the cherry peppers, chili pepper juice, marinade, eggs, bread, and BBQ rub into the food processor w/ bacon. Mix well.
Mix the ingredients from food processor into the ground pork.
Once the pork is fully mixed, roll out the meatballs and place them in a pan and refrigerate until firm.
Preheat your cooker to 350°.
Cook the meatballs over indirect heat for 20 minutes or until the internal temperature is 170°.
Put into foil pan and brush liberally with sauce, and place pan into cooker for 5-10 minutes to set the sauce.
Grab a toothpick and enjoy.
For another recipe using the Veterans Community Project Bravo Bravo Que, try this classic baked beans recipe!