- - 2 1/2 lbs Pork Shoulder
- - 1/2 lb Bacon
- - 10 Sweet Cherry Peppers
- - 1/4 cup Hot Chili Pepper Juice
- - 1 lb bread (the drier, the better)
- - 4 eggs
- - 4 tbsp Cattleman's Grill Tri-Tip Seasoning
Using a good boning knife like the Victorinox 6" boning knife, cube up 2 1/2 pounds of pork shoulder. Place in a large mixing bowl. Cut up 1/2 pound of bacon, place in bowl with pork shoulder. Combine the cherry peppers, chili pepper juice, eggs, bread, and Cattleman's Grill Tri-Tip Seasoning into the bowl. Mix well.
A handful at a time, put the mixture through a meat grinder.
Once the mixture is fully ground, roll out the meatballs and place them in a buttered foil pan.
Preheat your Yoder Smokers YS640 (or other grill) to 400°. Cook the meatballs for 15 - 20 minutes or until the internal temperature is 170° (use the Maverick PT-100 thermometer for fast and accurate temperature readings). Serve and enjoy!