For the Pulte BBQ this weekend in the Phoenix area, Mike, the organizer of the azbarbeque events--he's a master at it!--has a midnight Appetizer Extravaganza. This year we had Elk Backstrap as well as the usual assortment of ABTs, wings, and chili. Being a southwestern desert rat pepperhead, I made meat balls, but with a twist. I made Molten Meat Balls, aka Photon Torpedoes. Some like it HOT! 2 1/2 lb. burger meat. I used 1 3/4# 90/10 and the rest 80/20. 7 medium to large orange Habaneros; roasted, seeded and minced. Be sure to lick your fingers, but only after you wipe your eyes. NOT! 4 Serranos; roasted, seeded and minced 1 1/2 tsp. Cumin seed 1 tsp. Coriander 1 tsp. Celery Seed Above seeds were pan roasted and ground together. a drizzle of Sesame Oil--about 1 T. 2 tsp. Tony Chachere's Spice 'n' Herbs mixture--the blue topped can. 1 1/2 cups of bread crumbs 1 large egg Drizzle mixture with approximately 1 Tbs. of Sesame oil 2 Tbs. of Mrs. Renfro's Habanero/Mango salsa. Mrs. R's Habanero Salsa shouldn't create a perceptible taste change. 2 lbs. of Maple Bacon Smoked for almost 2 hours @ 250-275, crisped with an afterburner/flamethrower. I can't wait to see that picture! This is the recipe as I presented Friday night... Mix it, form 'em, wrap 'em, and smoke 'em. I put 6 on a skewer. Individual toothpicks are another option. Whatever. I cut the bacon in half, made meatballs with a small ice cream type scoop.