The Art of Making Spicy Meatball Soup at BarbecuePitBoys.com

Gonna smoke me a fatty brisket, Got my barbecue shoes on, Gonna smoke me a fatty brisket, Got my barbecue shoes on. It's real easy to do. Alright, to get started, we're gonna make some meatballs. And here, I've got about three and a half pounds of chuck, beef chuck alright. When you're making hamburgers or cookin' up hamburgers, chuck is the best cut of meat. It's got a lot of flavor, alright? And better yet, if you can grind up your own chuck for your burgers, you definitely gotta do it. This is from muscle meat. It's not scrap meat we're gonna do here, alright? And it's well, this is how we do it.

We're going to cut them up to small pieces, like one inch pieces, maybe a little bit bigger because we're gonna be putting it through a meat grinder, alright. And this is the easiest way to do it. Oh yeah. Now if you've never had spicy meatball soup before, you definitely gotta check it out. This is some real good eatin' at the pit. Again, cut up the chuck into small pieces and also refrigerate them for a bit, get 'em ice cold. It makes it a lot easier working with one of these meat chop-o-laters.

Now we're using a coarse blend because we like the meat nice and coarse with texture. But if you wanna double grind, of course you can. It's all up to you. Now take a look at that. Of course, this recipe calls for peppers and we've got some bellpeppers we're cuttin' up. We've got some poblanos here. Oh yeah. This is like a pepper soup too, right? It's got some heat. And here, of course, we've got some jalapenos and we're removing the seeds. The seeds have no heat, of course you do know that, right?

And we're gonna need some onions, so about four cups of chopped onions. This is gonna be good. And here, we've got some garlic. And we're using a lot of garlic, about eight garlic cloves minced. Yeah. Chop 'em up. Alright, let's put this together, alright? Let's make the meatballs. Now, to about three and a half pounds of ground chuck, we're adding about three cloves of minced garlic. We're adding two eggs and we're adding about a cup of breadcrumb. We're using a bread, a Panko breadcrumb. It's a Japanese style breadcrumb that works really good with the meat.

And you're gonna need at least a tablespoon, tablespoon and a half of SPG or salt and pepper. It's got a little more garlic in it. You wanna make sure we've got that flavor right there. Now we're gonna take these meatballs and shape them up nice and round. And we're gonna make sure they're nice and big too. Because when you cook 'em, they're gonna be juicy and full of flavor.

Now let's get started with the soup. Alright, about two and a half quarts, more or less. Now we're gonna take the grilled corn and we're going to cut the kernels right off the sides, just like that. Yeah. And we're gonna chop the roasted peppers. And we're gonna throw it all in the soup. (upbeat music) Yeah.

Now, this is where things get really good. We've got a big pot of spicy meatball soup on the way, and I'm excited to share it with you. We'll just throw some meatballs in there, and then we can add some extra heat if we want. We've got some chipotle jalapeno peppers, they're a smoked jalapeno pepper, they're real hot. If you know about the chipotles, you know what I'm talkin' about.

Now, nothin' to do but kick back and wait for the soup to simmer for an hour. And through the miracle of time, take a look at that. Man, can you smell that? It smells good. I say it's time to eat. (upbeat music) (fire crackling) (bird squawking)

"WEBVTTKind: captionsLanguage: en♫ Gonna smoke me a fatty brisket♫ Got my barbecue shoes on♫ Gonna smoke me a fatty brisket♫ Got my barbecue shoes on♫ Got my Natural case♫ And got the hogs on the run(jazzy saxophone playing)- Welcometo BarbecuePitBoys.com.Today, we're cookin' upsome spicy meatball soupat the pit.It's real easy to do.Alright, to get started, we'regonna make some meatballs.And here, I've got about athree and a half pound chuck,beef chuck alright.And whenever you're making hamburgersor cookin' up hamburgers,chuck is the best cut of meat.It's got a lot of flavor, alright?And better yet, if you cangrind up your own chuckfor your burgers, youdefinitely gotta do it'cause this is from muscle meat.It's not scrap meat we'regonna do here, alright?And it's, well, this is how we do it.We're going to cut 'em upto small pieces, like one inch pieces,maybe a little bit biggerbecause we're gonna beputting it through ameat grinder, alright,and this is the easiestway to do it.Oh yeah.Now if you've never hadspicy meatball soup before,you definitely gotta check it out.This is some real good eatin' at the pit.Again, cut up the chuck into small piecesand also refrigerate 'em for a bit,get 'em ice cold.It makes it a lot easier working withone of these meat chop-o-laters.Alright.Now we're using a coarse blend because welike the meat nice andcoarse with texture.But if you wanna doublegrind, of course you can.It's all up to you.Now take a look at that.Now of course, thisrecipe calls for peppersand we've got some bellpeppers we're cuttin' up.We've got some poblanos here.Oh yeah.This is like a pepper soup too, right?It's got some heat.And here, of course,we've got some jalapenosand we're removing the seeds.The seeds have no heat, ofcourse, you do know that, right?And we're gonna need some onions,so about four cups of chopped onions.This is gonna be good.And here, we've got some garlic.And we're using a lotof garlic, about eightgarlic cloves minced.Yeah.Chop 'em up.Alright, let's put this together, alright?Let's make the meatballs.Now, to about three and ahalf pounds of ground chuck,we're adding about threecloves of minced garlic.We're adding two eggs andwe're adding about a cupof breadcrumb.We're using a bread, a Panko breadcrumb.It's a Japanese stylebreadcrumb that worksreally good with the meat.And you're gonna needat least a tablespoon,tablespoon and a half ofSPG or salt and pepper.It's got a little more garlic in it.You wanna mix it up, mix it up good.Oh yeah, looks good enough to eat already.Yeah, I wanna get it right.Now, let's make the meatballsand you make 'em fairlysmall so they're nottoo big in the soup, right?So, just grab 'em like that.You know how to make meatballs, right?Now, not all of these meatballsare gonna go in the soup.You always wanna make more meatballsthan you can use in the soup becauseyou gotta have some snackin', right?Now while we're doingthat, we're roastin' upsome peppers.Blacken them, right?Add a lot of flavor to these peppers.You can see right there.Just cook 'em a littlebit and they'll soften up,get that black char.Leave that black char on there.Don't sweat 'em off either.And here, we've gotabout four ears of corn.We're gonna do the same thing.We char 'em up a little bit.(background talking)Just like that.Okay, meatballs have been madeand now, we're gonna cook 'em.Medium heat, you don'twanna cook 'em too fast.They'll just break up on you.And ah man, take a look at that.Like I said, you make more than you needfor the soup so you cando some snackin', right?(low laughing)You wanna sear 'em up good.And cook 'em to medium rare.Alright, the meatballs are done.Look at that.Oh baby.Now, let's prepare the soup.First, we're gonna pour some olive oilin a hot pan.And we're gonna take aboutfour cups of chopped onions,like I said.And we'll just cook 'emjust for a little bit,bring out the flavor, right?And to that, we're gonnaadd our minced garlic.Oh man.And here, we've got some potatoes,these are red potatoes,they're the smallest, right,and we just cut 'em in half.And we'll bring out a little flavorin the potatoes too.Alright.Now we're gonna add some beefstock and we're gonna addat least two quarts of beef stock,probably two and a half quarts.It depends how big thatpot you have, right?Told you this was gonnabe easy to do, right?Nothing like a big bowlof spicy meatball soup,especially when the weatherstarts gettin' chilly, right?Oh yeah.Alright, about two and ahalf quarts, more or less.Now we're gonna take up the grilled cornand we're going to cut the kernelsright off the sides, just like that.Yeah.And we're gonna chop the roasted peppers.And we're gonna throw it all in the soup.(low laughing)(upbeat music)Yeah.And now, throw as many meatballsas you can in there, right?And here is the extra heat.This is optional.We've got some chipotle jalapeno peppers,they're a smoked jalapeno pepper,they're real hot and if youknow about the chipotles,you know what I'm talkin' about.Now, this is optional.You have the heat in the soup already,but this will kick it up.It'll kick it up good.Now, nothin' to do but kickbackand wait for the soupto simmer for an hour.And through the miracle of time,take a look at that.Man, can you smell that?It smells good.I say it's time to eat.(upbeat music)(fire crackling)(bird squawking)\n"