Recipe adapted from “Grilled” (source)
- ½ lb ground beef, game, or pork, very cold (but not frozen)
- 2 finely chopped habanero peppers
- ¼ Cup High Caliber Coarse Bisk
- 1 tsp Ancho chili
- ¾ tsp High Caliber Granulated Onion
- 1 tsp salt
- 1 tsp High Caliber Butcher Grind Pepper
- ½ tsp Spice Villain
- 1lb High Caliber Dry Rubbed Bacon
- 1 cup sharp cheddar, cut into approximately 1” cubes
- 1 or 2 small or medium onions
- ½ cup butter
- ¾ cup Louisiana hot sauce
- 1 pkg wooden skewers
- True North Hickory or Mesquite smoke chips*
- Put the ground meat in a medium mixing bowl, then add the habanero peppers, coarse bisk, Ancho chili, granulated onion, salt, pepper and Spice Villain. Mix thoroughly until the meat starts to become sticky.
- Portion the meat mixture into roughly equal parts, and form into small patties. Place 1 cube of cheddar in the middle of each and form a ball around the cheese.
- Cut the root and stem ends off the onion, remove any brown layers, and then make one more cut halfway in, from the stem to the root, and separate the layers.
- Take an onion layer and wrap it around a cheese-filled meat ball; wrap a slice of bacon around the balls and secure with a skewer through the middle. Continue wrapping the remaining meatballs with onion and then bacon until all the balls are wrapped.
- Preheat the grill to 350°F; using indirect heat, cook the skewered meatballs for 30 min.
- Melt the butter in a medium saucepan on medium heat, and add the Louisiana hot sauce; continue cooking on medium heat until hot and bubbly.
- After the meatballs have cooked for 30min baste them with the hot sauce mixture and cook 30 seconds; turn, baste the other side and cook an additional 30 seconds.
- Serve hot!
*Soak the wood chips in water for 30 min prior to adding to the grill to create more smoke