Smokey Seasoned Meatballs wrapped in Bacon!!! Found these at a Southern California BBQ Championship. What a great find. You can add diced peppers or cheese if you like.
80/20 ground beef
Apple wood Smoked Bacon
Your favorite seasoning
I am grateful for those pit masters that came before us. I continually look for, watch competitions and talk together Q-heads and found some do it ‘every time’ techniques. Here are the prep things I do to make awesome TJ O’Malley’s low and slow Baby backs.
Get the best cut of meat you can. The fat on a pork shoulder helps keep the meat tender and moist throughout the cooking process. Prepare the meat with your favorite rub. Cover the shoulder entirely. I like to add a thin coat of yellow mustard prior to adding the rub. Great flavor, helps the bark develop and keeps the rub on the roast. You can inject the shoulder with a mix of apple juice as well. Strain some TJ O'Malley's Moppin' Sauce and you're off and running.
Use good hardwood in your 'stick burner' or chips in a smoker / kettle grill with charcoal or even gas. My favorites are Hickory, Apple and Oak. Have heard Alder and Apricot are great also. Give the chips a good long soak before use.
Manage your heat!!! The internal temp of the meat is critical to having great BBQ. In the recipes you find, and there are a gazillions on the net, most will call for the low and slow method. Those will vary a little but plan for 250 degrees F. Once your pork is in and lid closed, it will take a short while to recover the heat loss from the open lid. Check your fire every hour and add more charcoal and chips to maintain your temperature and smoke levels. Mop on TJ O'Malley's Moppin' Sauce. Resist peeking or showing the gang as best you can. Your meat will appreciate a better smoke process.
Getting to the magic internal temp of 190 degrees F will allow the fat to render and break down the tissues properly. A good oven thermometer, if you don't have temp gauge, and a digital instant read meat thermometer are essential tools for any great pit boss.
Once you have achieved the desired internal temp, remove the shoulder from the cooker and let stand for at least 30 minutes….longer won't hurt either. I prefer to pull the pork by hand, but you can use forks or commercial 'pull claws'.
Serve with a generous amount of TJ O'Malley's BBQ Dippin' Sauce and let the feast begin.
Have Fun and Enjoy!!!!! O'Malley