Smokey’s festival style beef balls
‘Are your beef balls in any of your books?’
We’ve lost count of how many times that question is asked of us at every festival where we serve these BBQ Beef Balls.
Well guys: here it is! The balls are best when left to lazily float around in their Beef Bath. Serve them at an awesome gathering where the music is ever so slightly too loud.
The ingredients:
(serves 4)
Beef bath
- 10 fl oz (300 ml) Coca-Cola
- 2 tbsp beef gravy powder
- 1 tbsp worcester sauce
- 1 tbsp chipotle-tabasco
- 14 fl oz (400 ml) Smokey’s Bold & Beefy (see recipe)
- salt and freshly ground black pepper to taste
Roasted pepper aioli
- 2 red bell peppers
- 6 cloves of garlic
- 3 ⅓ fl oz (100ml) olive oil
- 1 tbsp chopped parsley
- juice and zest of 1 lime
- 8 oz (230g) mayonnaise
- salt and freshly ground black pepper to taste
Meatballs
- 35 oz (1 kg) ground beef
- 2 eggs
- 6 tbsp bread crumbs
- 2 tbsp Smokey’s Beef rub (see recipe)
Gear:
- Pan
How to make:
Duration: prep 30 minutes
Cooking about: 50 minutes
For the Beef Bath, boil the cola in a pan and dissolve the powdered beef broth. Add the rest of the ingredients and simmer for 5 minutes on low heat. Season with salt and pepper.
Prepare a BBQ or grill with cast iron grill grate for direct grilling and heat to 200 °C (392 °F). Place the bell peppers on the BBQ and roast on all sides until the skin is charred and the flesh is soft. Let cool, then remove the blackened skin and seeds and set aside.
In a pan, fry the garlic cloves in olive oil until golden brown and soft. Place the olive oil, garlic, and peppers in a food processor and puree until the mixture is smooth. Mix in the parsley, lime zest and juice, and mayonnaise. Season with salt and freshly ground black pepper.
Reduce the heat of your BBQ set for indirect grilling down to 110 °C (230 °F). Combine the minced meat with the eggs, bread crumbs, and Beef rub and roll into 1 ounce balls.
Wrap your soaked wood chips in tin foil, use a fork to poke a few holes in the foil and place the wrapped wood chips on the hot coals. Place your beef balls on the BBQ and smoke for around 30 minutes, until the core temperature hits at least 65 °C (149 °F)
Meanwhile, heat up the Beef Bath in a BBQ-proof skillet or baking dish. Put in the smoked beef balls and leave them to simmer for at least 20 minutes in the smoking BBQ; you want them to drink in the Beef Bath. Ladle the balls into a serving bowl. Garnish with bacon crumble and chopped chives. Serve alongside the roasted pepper aioli and buy your friends a new round of beer.
