Apple Whiskey Barrel Smoked Chicken Meatballs

Thank you Western BBQ Products for sponsoring this post! My smoked Chicken Meatballs turned out delish!

Let’s have lots of BBQ smoking adventures this YEAR by exploring new ways to use Western BBQ smoking chips to make smoky-delish dishes! Indeed, we all have a love-hate relationship with new year challenges! So sorry, not sorry for my challenge to you! It starts specifically with grabbing two different bags of Western BBQ Smoking Chips. Next step, blend different ratios of the smoking chips to create your own signature blend!

What sounds tasty to you? Pecan with Peach? Maple and Apple? Maybe 2 handfuls of Cherry with a handful of Hickory! It all sounds scrumptious to me. Remember, it is fun to explore, experiment, and have flavorful fun with Western BBQ Smoking Chips! So don’t stress, grab a notebook, jot down your thoughts, more-so what your palate says! THEN get smoking, and see what combination of smoke wins your palate, and your tribe’s applause!

I want to hear from you! What combinations of wood chips enhance your grilled meats and proteins! If you already tried different blends of smoking chips then try a new combination in 2022! BBQ smoking chips are like spices, change the combination and you have a new flavor! Limitless!

Before we explore different combination of Western BBQ Smoking Chips let’s review what wood scents are suggested for what foods. After that, let’s be adventurous. with wood chips and mix-it-up!

WHAT BBQ SMOKING CHIPS GOES WITH WHAT FOOD

As a rule of thumb, if you think a certain fruit or nut pairs well with a protein then you can use that wood. For example, toasted pecans taste delicious with apples and pears. Therefore pecan BBQ smoking chips infuse meats you enjoy serving with apples or pears; pork and chicken are my favorites. Cherry, plum, berry sauces are commonly served with lamb hence when smoking lamb use cherry wood. You get my drift?

It is suggested that before playing around with different combinations of BBQ Smoking Chips, cook the meat or seafood with just one scent of smoking chip. Experience the wood chips essence, smoke strength, and see what it pairs well with. After you taste meats and fish, infused with specific smoking wood chips, you will understand and gain confidence in mixing smoking chips.

WHAT BLEND OF BBQ SMOKING CHIPS WORK BEST

Everyone’s taste buds are different! However, there are some universal combinations of BBQ smoking chips that seem to please everyone’s palate!

A blend does not have to be 1/2 and 1/2. Try 75% fruit wood with 25% hard wood such as hickory. This “concoction” is perfect for those who want the strength of a fruit-wood to come through a stronger way. For example, 75% apple wood chips and 25% pecan wood chips infuse Butternut Squash Rings with sweet nutty flavor.

Subsequently, a 1:1 ratio of maple and hickory wood chips is ideal when smoking Chuck Roast Stew because the beef can successfully absorb the intensity of 50% hickory smoke, unlike butternut squash. Since maple smoking chips are milder than hickory, it is an ideal choice to choose a handful of hickory to lighter woods when the goal is to deepen the smoky flavor of a smoking chip.

Cherry Smoking Chips produce a tangy tantalizing flavor on their own nevertheless when mixed with 25% post oak the flavor overall deepens. Give it a try; it’s so fun to explore!

Nonetheless, Western BBQ Smoking Chips are designed to enhance smoked proteins and produce when using only one flavor of smoking chip or in combination with other smoking chips.

EXTRA TIPS FOR USING SMOKING CHIPS ON A GAS GRILL

• Please don’t soak wood chips before cooking proteins and produce! Soaking smoking chips slows the start of the burning process, and that is not what you want when using a gas grill. Soaking smoking chips do not create more smoke, only steam!
• Western BBQ Products have a large selection of BBQ Smoking Chips! There is a wood chip scent that will enhance any food cook on your gas grill. However, when you choose one of the hardwoods just remember sometimes less is better! The wood type does play into the quantity of smoking chips you should use. For example, a rookie might think to double up on Mesquite wood chips while smoking pork ribs. However, I can report to you that one cup of mesquite chips is a good place to begin! Of course, feel free to increase the amount of Mesquite smoking chips after your first introductory cook.
• Depending on the wood type, BBQ smoking chips begin to smoke between the temperatures of 570°F and 750°F. Hence, always start your smoke about 15 minutes before you plan to grill.
• Place the smoker box over the hottest direct burner to start then move it to indirect heat to maintain a steady drift of smoke.
• One key to selecting the most effective wood for proteins and produce is based on the density and strength of flavor of the food to be smoked. A fish filet needs subtle smoke in comparison to beef and pork that are dense. Wild game meat, such as venison and elk fall under the dense category. Less dense proteins include poultry and rabbit. Lastly, turkey and lamb fall right in the middle of the density chart!

MAKING LIGHT AND DELICIOUS SMOKED CHICKEN MEATBALLS

There are many versions of smoked meatball so why did I feel the need for one more? In short, most meatballs are made from pork and beef. I discovered a light chicken meatball for the new year. Secondly, I quickly mixed this meatball mixture one day when time was short! My go-to meatball ingredients weren’t in the refrigerator that is ricotta, bacon, and grated mozzarella. What I did have I incorporated into a chicken meatball that everyone gave raving reviews! The oven baked chicken meatballs wowed me but I knew the enhancement of smoke would take this lean meatball to the “make again” file!

So what’s the key in making a flavorful chicken meatball? First, buy high quality ground chicken then add fresh herbs and season with Jack Daniel’s Chicken Rub and Jack Daniel’s Steak Seasoning! The Jack Daniel’s Chicken Rub adds a touch of sweetness, chili, onion, garlic, and color. Similarly, Jack Daniel’s Steak Seasoning steps boosts the flavor with more garlic, onion, bell pepper, salt, and pepper.

I have a meatball tip I always enjoy passing on. After I mix the meatball mixture I make a small meatball and cook in the microwave, on high, for 30 seconds. If the mini meatball taste great I form the other meatballs or adjust the seasoning. Works perfectly every time!

In summary, filling a smoker box or packet with one type of Western BBQ Smoking Chips will definitely add flavor to grilled proteins and produce. Even so, I challenge you to explore blending different wood chips just for the fun and adventure of it! Please let us know what combinations work best for you!

Meanwhile give Apple Whiskey Barrel Smoked Chicken Meatballs a try and tag #WesternWood and #GrillingGrandma with your meatball photos and comments!

Need an entree? Check out my Cherry Smoked Pork Loin! Such a family favorite!

Apple Whiskey Barrel Smoked Chicken Meatballs with Apple Scallion Salad

Ingredients:

Jack Daniel’s Whiskey Barrel BBQ Smoking Chips

Western BBQ Apple Smoking Chips

For Chicken Meatballs:
2 pounds ground chicken
1 cup panko crumbs, divided
11/2 cup shredded Parmesan Cheese, divided
1/4 cup chopped cilantro
1/4 cup chopped parsley
2 tsp Jack Daniel’s Chicken Rub
2 tsp Jack Daniel’s Steak Seasoning, divided
1 tsp garlic powder
1 tsp salt

Apple Scallion Salad
1 large green onion, chopped
1 scallion, chopped
2 tablespoons chopped cilantro
Jack Daniel’s Steak Seasoning

Instructions:
Step 1 Mix ground chicken, 1/2 cup panko crumbs, 1/4 cup Parmesan cheese, cilantro, parsley, both Jack Daniel’s Seasoning, garlic powder and salt. Using an 1/4-measuring cup make 15-20 chicken meatballs, about 50-55g per meatball.

Step 2 Place equal measures of Jack Daniel’s Whiskey Barrel Smoking Chips and Western BBQ Apple Smoking Chips and in a smoker box. Place on the hottest part of a gas grill until smoking, about 10-15 minutes.

Step 3 Parmesan Cheese, cilantro, parsley, Jack Daniel’s Chicken Rub, 1 teaspoon Jack Daniel’s Steak Seasoning, garlic powder, and salt.

Step 4 In a medium bowl, lightly mix together ground chicken, 1/2 cup panko crumbs, 1/2 cup Parmesan Cheese, cilantro, parsley, Jack Daniel’s Chicken Rub, 1 teaspoon Jack Daniel’s Steak Seasoning, garlic powder, and salt.

Step 5 Scoop 1/4 cup (50-58 grams) ground chicken mixture, per meatball, and roll in hands to form about 15-20 meatballs.

Step 6 In a medium bowl, mix 1/2 cup panko crumbs, 1/2 cup parmesan cheese, and 1 tea- spoon Jack Daniel’s steak seasoning. Roll meatballs in panko crumb mixture to coat. Arrange chicken meatballs on a grill rack set on a drip pan rimmed pan. Smoke at 275°F, over indirect heat, for 30-40 minute. The chicken meatballs are done when the center reaches 165°F on a meat thermometer.

Step 7 Meanwhile, in a small bowl mix Apple Scallion Salad and season with Jack Daniel’s Steak Seasoning to taste.

To serve: Smoked chicken meatballs are delicious at room temperature or hot from the grill. Make the chicken meatballs into appetizers or eat as an entree!

Notes

Appetizer Ideas:Create your own smoked chicken meatball appetizer or serve as a two-bite skewer with a cherry and a slice of apple.

Serve 2 smoked meatballs in a Chinese lettuce wrap with apple scallion salad and a drizzle cilantro yogurt dressing or ranch dressing.

Smoked Chicken Meatballs are delicious on a bed of lettuce with a generous portion of Apple Scallion Salad. Drizzle with your favorite creamy salad dressing.

Recipe Author: Merry Graham with Grilling Grandma