
I
began by making my meatballs. They weighed in at about 12 ounces each and
included two parts ground lean beef to one part ground lean pork. I added one
medium sized chopped onion, two eggs, about one-third of a cup of rolled oats,
and a generous sprinkling of ground garlic power and ground cayenne pepper.
PS - Everything tastes better with cayenne pepper in it. Just say'n.
I
then took an ice-cold can of beer and pushed it into the middle of the meat
balls. I wrapped two slices of bacon around each one, and then gently pulled
out my beer can to leave a pocket in the middle of the ground meat. At this
point it was time for a beer break anyways, and since we didn't want to waste
the cold beer (that would be alcohol abuse), it served as a nice refresher.
Next
up was to boil about three baby red potatoes, skin on. Once done these were
mashed with a generous serving of about three heaping tablespoons of Philadelphia JalapeƱo Cream Cheese.
To this mixture I added about half of a
chopped green pepper. The mashed potato concoction was then spooned into the
meatball pocket and topped off with several chunks of Armstrong Old Cheddar.
The
barbecue was preheated, with a medium heat on one side, and as low a
temperature as I could get on the other side. The burgers were placed on the
low temperature side so as not to burn them. With a little repositioning in
order to provide even cooking, they took about an hour to reach the desired 170
degree F food safe temperature. At about the half-hour mark, I basted the bacon
and top with some Bullseye Guinness barbecue sauce.
A
special thank you goes to:
for the recipe idea. They
were awesome and even met with the approval of my better half. Next time,
instead of mashed potatoes, maybe a generous filling of Will's
soon-to-be-famous chili might be in order.
Awesome.
Well,
fellow foodies, there you have it. Happy eating.
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