Smoked Bacon Wrapped Meatball (MOINK Balls) Recipe

Steps

1. 1Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 325°F (162.8°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F (162.8°C) on the indirect side.
2. 2Prep. Cut the bacon slices in half and wrap each meatball with bacon. Secure the bacon with toothpicks then dust the meatballs with Meathead's Memphis Dust dry rub seasoning.
3. 3Cook. Place the MOINK balls on the cool side of the grill, cover, and allow them to cook until the bacon is browned and crisp, approximately 35 minutes.
4. 4As the MOINK balls smoke, combine the BBQ sauce and cherry juice in a small saucepan and simmer over medium-low heat until the cherry juice has reduced and the sauce has thickened, approximately 10 minutes. Stir in the margarine and chipotle powder.
5. 5Remove the MOINK balls from the grill. Pour the sauce into a medium sized bowl and use the toothpicks to dip the meatballs into the sauce.
6. 6Serve. Plate the MOINK balls and serve immediately.