1chop bacon in to small pieces and place in food processor, process until consistency of ground beef. Combine Bacon, Ground Beef, onion, garlic, bread crumbs, Romano Cheese, Parsley, Salt, Pepper, Crushed Red until thoroughly mixed.
2Take meat mixture and make meatballs a little bit bigger than the size of a golf ball. Empty BBQ Sauce into mixing bowl and combine with Crown Royal and set aside. Place meatballs in stovetop/grill smoker and smoke for 30 minutes. Mesquite wood chips give best flavor.
3Take meatballs out of smoker and finish cooking process on grill, when cooked to desired temperature (med well). Toss Meatballs in BBQ/Crown Royal Sauce and place in sub roll, top with shredded pepper jack cheese and place on grill and close lid for 1 min to melt cheese.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.