In our family, holidays, barbecues and get-togethers require a few things: deviled eggs, a charcuterie board, plenty of iced tea and some kind of cheese ball.
This is how we make our (in)famous bacon barbecue cheese ball. Served best with crackers but I love to use it as a replacement for pimento cheese on sandwiches!
Here's how we do it:
Barbecue Cheese Ball
- 6 strips of thick cut, hardwood smoked bacon.
- 3 green onions.
- 1/4 cup chopped pecans.
- 8 ounces of softened cream cheese.
- 1 cup of shredded gouda.
- 1/3 cup of Somethin' Somethin' Sauce
- Salt and Pepper to taste.
- A mixing bowl.
- Plastic wrap.
- Chop and pan fry your bacon until crispy. Set aside to cool.
- Using your existing pan including the fat, take your whole green onions and quickly saute just enough to get some color on the stalks. Set aside to cool. Repeat this process with the pecans. Make sure you do not burn the nuts. Set aside to cool.
- On a cutting board, chop the onions, pecans and bacon into approximately the same sized pieces. Split the mixture into two portions and place on half into a large mixing bowl. The other half you will set aside, this is the outer layer of your cheese ball.
- In that same mixing bowl, add the cream cheese, gouda and Somethin' Somethin' Sauce. Mix to combine.
- ABT - Always Be Tasting. At this point, you should taste the mixture to see if you need to adjust the salt and pepper levels.
- Transfer the mixture to a sheet of plastic wrap and form into a ball. Place in refrigeration for atleast 2 hours.
- Once the mixture has firmed up, remove the plastic wrap and roll the ball in the outer layer mixture. Make sure the whole ball is coated.
- Serve with crackers, veggies or as a killer sandwich topping!