Porcupines on the Grill

Obiovusly I hope you know I mean the type of meatball, NOT actual porcupine. I don’t know if I’d be brave enough to eat porcupine if it was offered to me but I’m sure people actually eat porcupine. Right? Anyone want to chime in? I’d sure hate to clean it if I had to eat it though. A quick google search leads me to believe people do eat porcupine, so there you go.

 

Anyway.

Ah man I finally got a new grill last month, it had been a long time coming, and we just bit the bullet and decided to buy one. It wasn’t an easy choice though because we’re traveling this fall you know, and every time we think about a big purchase I chime in with “well you know I’d rather have ______ in Paris or a cruise along the Greek coast” and that kinda kills the idea. I don’t mean to be a buzz kill I just want to go and have the trip of our dreams and not worry anything. But the grill was deemed necessary because it keeps the house so much cooler if I don’t cook inside on the days it’s in the 80˚s and yeah it’s been doing that a LOT lately. Added heat when you don’t have air conditioning is a no go. So I cook pretty much everything on the grill. “I CAN GRILL THAT” is my new battle cry, can anyone relate?

One of the sponsors here this week at Cookout Week is True Made Foods, a great company started by veterans who want to help make American food more nutritious. True Made Foods uses vegetable to make their products naturally sweet and cuts the sugar content in half. They make Vegetable Ketchup, Vegetable BBQ sauce and something they Veracha, a hot a spicy sauce. I’ve really begun to like spicy foods and their Veracha is just the right amount of spice for me. I was sent all three sauces too try out for Cookout Week, thanks True Made Foods!

Porcupines on the Grill

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Porcupine Meatballs on the Grill
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Instructions
  1. Preheat Grill to Medium High Heat
  2. then mix the ground beef with the Veracha, rice, eggs, salt, pepper, onion flakes and garlic powder
  3. mix well until it's all combined
  4. make meatballs roughly smaller than a golf ball for quick easy cooking-I made approximately 26 meatballs
  5. place the meatballs in a heavy cast iron skillet and cover with foil
  6. reduce the heat on one burner of the grill and place the frying pan over that burner, keep the others on high or medium high heat(you want to use the indirect method of cooking)
  7. let them cook about 10 minutes covered, then remove the foil and continue cooking for 5 minutes
  8. check for doneness if they need more time cook for an additional 5 minutes
  9. mix the bbq sauce and the water together
  10. pour over the porcupines and cook another 5 minutes
  11. serve hot
Recipe Notes

You will need a heavy duty cast iron skillet to make these on the grill--I used a Le Crueset but would rather use just a plain black one but I don't own one!

Instead of all True Made BBQ Sauce you could add as much Veracha Sauce as you like--my kids don't tolerate heat very well so I made ours mild but feel free to get wild!

 

 

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