Went to the local butcher shop with no ideas for a Thanksgiving gathering appetizer and I came home with 2 pounds of ground elk, 2 pounds of turkey bacon and some fresh mozzarella cheese.
Mixed the ground elk with some brisket fat I ran through the grinder, some Tatonka dust, black pepper, a splash or 4 of woshy sauce. Rolled up some two-bite sized balls and stuffed a small chunk of mozza inside each ball.
My thought with the bacon was to wrap the meatballs, but it was just too thick to do so, so I cut some small pieces to "sandwich" the meatballs with and used toothpicks to hold them together. Gave them all a light sprinkle of rib rub to finish.
Smoked these with hickory on the WSM at around 215 degrees for a couple hours. Thinned out some BBQ sauce with some beer, dunked each ball and smoked again for another 20 minutes.
It took everything in my power not to eat all of these that night.
Packed these in a deep alumunum tray with a thin layer of sauce on the bottom, and heated up in the oven the next day before serving.
The snow arrived this weekend
I'm thinking of calling these "Telky Balls"
Mixed the ground elk with some brisket fat I ran through the grinder, some Tatonka dust, black pepper, a splash or 4 of woshy sauce. Rolled up some two-bite sized balls and stuffed a small chunk of mozza inside each ball.
My thought with the bacon was to wrap the meatballs, but it was just too thick to do so, so I cut some small pieces to "sandwich" the meatballs with and used toothpicks to hold them together. Gave them all a light sprinkle of rib rub to finish.
Smoked these with hickory on the WSM at around 215 degrees for a couple hours. Thinned out some BBQ sauce with some beer, dunked each ball and smoked again for another 20 minutes.
It took everything in my power not to eat all of these that night.
Packed these in a deep alumunum tray with a thin layer of sauce on the bottom, and heated up in the oven the next day before serving.
The snow arrived this weekend
I'm thinking of calling these "Telky Balls"
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