It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,

"Good sauce makes bad barbecue good and good barbecue gooder."




Appetizers ›   Beef ›  

Cheddar Stuffed Meatballs with BBQ Beer Sauce


For the meatballs: 

1 lb ground sirloin

1/2 lb ground pork

1/2 lb ground veal

1 green onion, diced

3 garlic cloves, minced

1/3 cup whole milk

1/4 cup panko breadcrumbs

3 tablespoons Rufus Teague Meat Rub

1/2 teaspoon black pepper

1 tablespoon kosher salt

1 large block sharp cheddar cheese


For BBQ Beer Sauce:

1 8 oz can beer

1 bay leaf

1/2 cup Rufus Teague Maple Whiskey BBQ Sauce

1 teaspoon salt


Add panko to milk. Set aside.

Mix the tree types of meat together. Add  Rufus Teague Meat Rub, salt, pepper, green onion, and garlic to the meat.


Strain the panko. Add to meatball mixture. Mix thoroughly.

Allow to set in fridge for 15-30 minutes.

While the mixture is setting up, dice your cheese into 1/2 inch cubes.

Form your meatballs into a round, push in the cube of cheese into the center, and close up tightly.


Allow to set up for another 15 minutes.

While the meatballs are setting up, heat up about 3 cups of canola oil. 375 degrees is ideal.

Fry meatballs in the oil for about 5-7 minutes.

While the meatballs are frying up, get started on your sauce.

Heat up your sauce pot and reduce your beer by half. Add your bay leaf and Rufus Teague BBQ Sauce. Cook down on high heat for about 10 minutes, until the sauce has thickened. Remove bay leaf.

Take the meatballs out of the oil and serve immediately with your sauce.