I didn't create these recipes but a couple that I do on game days. Love this thread and some definite stuff I'll be trying.
Cheese Stuffed Jalapeno Meatballs
Ingredients
• ½ lb ground beef (85/15)
• ½ lb ground breakfast sausage (hot)
• 1 cup jalapenos, diced (3-4 large jalapenos)
• ½ cup cheddar, shredded (mild or sharp)
• 2 TBS rub (whatever kind of rub you prefer)
• 4 oz cream cheese
• BBQ sauce (whatever kind of sauce you prefer)
Instructions
1. Add all ingredients to large bowl and combine with your hands but do not over mix.
2. Form meatballs between the palms of your hands.
3. Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.
4. Wrap meat back around cream cheese and roll between your palms again to form into a meatball.
5. Place stuffed meatballs onto a rack or other pan for easy transport to the smoker.
6. Set up smoker for cooking indirect at about 225-240°F using pecan or other smoking wood.
7. Place meatballs into smoker and cook until they reach an internal temperature of 160°F.
8. Serve meatballs immediately while they are still hot.
Smoked Bacon Wrapped Onion Rings
Ingredients
• 3-4 sweet onions, large
• 2 lbs bacon, thin sliced
• BBQ sauce (whatever kind of sauce you prefer)
• Rub (whatever kind of rub you prefer)
• Toothpicks (optional)
Instructions
1. Cut the root end and stem end off the onion.
2. Peel the skin from the outer layer of the onion.
3. Cut the onion into ½ inch slices and remove the centers to only leave about 2 layers.
4. Brush barbecue sauce onto the top of the onion slices then sprinkle with rub.
5. Flip the onion slices over and repeat the sauce and rub on the other side.
6. Wrap strips of thin bacon around the edges of the onion slices. Expect to use about 2-3 slices each.
7. Lay the bacon wrapped onion rings onto a rack or cooling rack and sprinkle with a little more rub.
8. Set up your smoker for cooking at 240°F with indirect heat using pecan wood for smoke.
9. Smoke cook the onion rings for about 2 hours or until the bacon is crisp and nicely browned.
10. Serve immediately when finished.