Smoked Catfish Dip
by Melissa Cookston
2 pounds ground pork
2 tablespoons hot sauce (adjust for taste)
1 tablespoon BBQ seasoning
2 tablespoon Worcestershire
2 tablespoons ketchup
1/3 cup yellow onion, finely diced
1/4 cup poblano pepper, finely diced
2 tablespoons panko breadcrumbs
1/2 teaspoon Kosher salt
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1 egg, lightly beaten
1 cup BBQ sauce
In a large mixing bowl, add all ingredients except BBQ Sauce. Mix thoroughly, then roll into 2 ounce balls (depending on your preference.) Spray a round cookie sheet with non-stick spray, then place balls on sheet. Refrigerate for 30 minutes.
Start smoker and heat to 250 degrees F. Add cookie sheet to grill and cook for approximately 50 minutes to 1 hour. Check internal temperature of meatballs to ensure they have reached 165 degrees F.
Remove meatballs from cookie sheet and place in a pan with at least a 1-inch lip. Add sauce and gently roll meatballs to coat. Return to smoker for 10 minutes to allow BBQ sauce to "set." Enjoy!