Ingredients
- 3 lbs ground beef (80/20)
- 1 lb ground pork
- 1 small onion, finely diced (sauté 3–4 min, let cool)
- 1 bell pepper, finely diced (sauté with onion)
- 4–5 cloves garlic, minced
- 1½ cups breadcrumbs
- 3 eggs
- ¾ cup milk
- 2½–3 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1½ tsp salt
- 1–1½ tsp black pepper
- 1½ tsp smoked paprika
- 1 tsp chili powder
- ½–1 tsp cayenne (optional)
- --- FAITH & FIRE SIGNATURE GLAZE ---
- 1 cup ketchup
- 1 tbsp yellow mustard
- 1–2 tsp Dijon mustard
- 3 tbsp brown sugar
- 1–2 tsp apple cider vinegar
- 1½ tsp Worcestershire sauce
- Hot sauce to taste
- --- OR: Steadfast Bourbon BBQ Sauce for a deeper, bolder flavor ---
Instructions
- Preheat smoker to 225–250°F.
- Sauté onion and bell pepper 3–4 minutes until softened. Let cool completely before adding to meat mixture.
- In a large bowl, gently combine ground beef, ground pork, sautéed veggies, garlic, breadcrumbs, eggs, milk, Worcestershire, Dijon, salt, pepper, smoked paprika, chili powder, and cayenne. Do not overwork — mix just until combined.
- Form into 12–14 semi-spherical mini loaves, roughly 3–4 oz each. The rounded shape lets smoke hit from all angles — that's the move.
- Place loaves directly on smoker grates. Close the lid and let them ride.
- When internal temp reaches ~140°F, brush generously with your chosen glaze (Signature Glaze or Steadfast Bourbon BBQ Sauce).
- Continue smoking until internal temp reaches 160°F and glaze is set and tacky.
- Rest 10–15 minutes before serving. Optional upgrade: add diced jalapeños or cheddar inside the mixture before forming loaves.