BBQ, Beef & Beyond. The Smoking Ho is a food blog focused around all things meaty. The posts are BBQ restaurant write-ups from all of the world, recaps from BBQ festivals, and smoked meats recipes. It’s all about having a good time and enjoying the meatier things in life.
Jimmy lives in the Austin, Texas area and is passionate about BBQ. He and his wife love to travel and will find BBQ anywhere they go (stateside and international). You can follow his adventures in BBQ, meaty dishes, and food in general on social media and his blog.
1 tsp. of Head Country Championship Seasoning, The Original
1/4 C. of Head Country Bar-B-Q Sauce, The Original
2 pounds of 90/10 ground beef
1/4 C. of ketchup
1 tsp. of black pepper
3/4 C. bread crumbs
1/2 medium yellow onion, diced
Preheat your grill or smoker to 225 degrees F-275 degrees F.
Combine the Championship Seasoning, black pepper, egg, bread crumbs, and onions with the beef.
Form the mixture into balls. These should be about 2 inches in diameter.
Add meatballs to the grill or smoker.
Meanwhile, mix the BBQ sauce and ketchup together.
Once the internal temperature of the meatballs reaches 140 degrees F, brush the sauce mixture over the surface of the meatballs. Close the lid of the grill or smoker.
Remove the meatballs from the cooker once the internal temperatures hit 160° degrees F. Allow the meatballs to rest for about 10 minutes. Enjoy!