The perfect tailgate is all about balance! A nice cold beverage in one hand and tasty treat in the other. Thats exactly what you'll get with this
Black Angus Ground Beef [1LB]
Hot Sauce [3 Tbs]
Soy Sauce [2 Tbs]
American Prime Beef Rub [1 oz]
Cheddar Cheese [1/2 Block]
Salt [To Taste]
Set your coals in a chimney and get them going. We will use this time to prepare the sliders.
Let’s prep our filling, thinly slice your jalapeños. If you’re like me and a fan of heat, leave the seeds in for that extra kick!
Next cut your block of cheddar into 1/2 inch cubes. This size works well as it is big enough for the cheese to melt completely, without burning during the cook.
In a medium sized mixing bowl, add your 1 Lb of ground beef, hot sauce, soy sauce, egg, pinch of salt, and beef rub. Mix ingredients thoroughly, then form a large ball. Start forming little meatballs, roughly 2.5 oz in weight. We should be able to form 6 of them.
For this next step I used a sheet of parchment paper and a rolling to flatten the meatballs. Once flat place a cube of cheese, and a few slices of jalapeño inside. Then fold the sides onto one another and roll back into a ball. Now it’s time to head to the grill.
With the grill set for two zone cooking, set meatballs on the sear side of the grill. [Tip: its ok to spray down the grates so the meat doesn’t stick.] Let the meatballs cook for roughly 5 minutes, before flipping and rotating to the opposite side.
If the fat drippings cause too much of a flare up, its fine simply move the meatballs to the other side of the grill. That is why two zone cooking was set up.
After 10-12 minutes they should be cooked fully and are ready to plate on a sweet potato slider bun. You can dress these up as much or as little as you like. I chose pickled onions and jalapeños. Enjoy!