*500g brisket mince
*1 finely diced brown onion
*30g finely chopped parsley
*1 tsp salt
*1 tsp pepper
*100g smoked cheddar cut into cubes
*6 jalapeños (Optional)
*150g Tattooed Butcher all purpose BBQ rub
*100g Culley's kitchen BBQ sauce
1- Add mince, onion, parsley, egg, salt & pepper into a mixing bowl and mix for a good 3-4 minutes or until ingredients have started to bind together and become sticky.
2-Grab a handful of mix, shape into Pattie then add a cube of cheese into the middle of the mince and then shape into a egg shaped ball.
3-Add your Tattooed Butcher BBQ rub into a bowl and roll your smoked cheddar & beef balls around covering all sides. Refrigerate for a minimum of 60 minutes before cooking.
4-Pre heat your BBQ to 200 degrees Celsius and add your choice of wood chips or fruit wood chunks for extra flavor
5-Place your smoked cheddar & beef balls on the opposite side of the direct heat, shut the lid and cook for 20 minutes.
6-Baste your smoked cheddar & beef balls in BBQ sauce and cook for a further 5 minutes before removing and serving.