Buck List small change thats all FIREBALL WHISKEY MEATBALLS
THE INGREDIENTS YOU'LL NEED:
- Ground Chuck 80/20 – 3 lbs.
- Regular sliced pork belly bacon – 1 lb.
- SPG – to taste
- Cinnamon flavored whiskey – 1 pint
DIRECTIONS:
GETTING READY
1. Bring grill temperature up to 300 degrees Fahrenheit, with coals offset for indirect cooking.
2. Combine SPG to taste with ground chuck in bowl.
3. Add 1-2 shots (1 ½ - 3 oz) cinnamon flavored whiskey
4. Mix well.
5. Hand meatballs, 4-6 oz. each, should 7-9 meatballs.
6. Take regular sliced bacon and begin to each meatball. Approximately two pieces per meatball.
MAKING
7. Place meatballs opposite hot coals for indirect cooking. Place lid on grill. Maintain 300 degrees Fahrenheit.
8. After 30 , rotate meatballs for even cooking. Inject each meatball with a good shot of cinnamon whiskey (1/2 to 1 oz. each).
9. Cover grill and cook for an additional 20 minutes.
FINALIZING
10. Transfer meatballs to a serving tray and let sit for a couple of minutes.
SERVING
11. Sit back, relax, and enjoy!!