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International Seller

Pascal Motafferi

1 450-693-1227, ext 131

ENERGY BALLS (PEMMICAN 2.0)

ENERGY BALLS (PEMMICAN 2.0)

I HAVE THE PERFECT RECIPE FOR THOSE OF YOU GETTING READY TO HEAD OUT FOR A HIKE IN THE WOODS: ENERGY BALLS WITH NUTS AND BERRIES. IN FACT, THIS RECIPE IS SOMEWHAT SPECIAL BECAUSE I DREW INSPIRATION FROM A TRADITIONAL INDIGENOUS PEMMICAN RECIPE. OBVIOUSLY, MY VERSION IS A SPEEDY VERSION OF THE ORIGINAL RECIPE BECAUSE IT NORMALLY TAKES ABOUT 4 DAYS TO MAKE.  MINE TAKES LESS THAN A DAY 😉

 

My energy balls really come in handy.  Practically a dessert, they’re great and provide a good amount of protein and energy.

Here’s how to make them:

Required tools:

Stainless steel cooking plate or font frying pan

Food processor

 

INGREDIENTS

1 beef picanha

Houseof BBQ Experts Explorer Spice Mix and Rub, to taste

House of BBQ Experts Argentina Spice Mix and Rub, to taste

Dried hazelnuts, to taste*

Dried walnuts, to taste*

Dried blueberries, to taste*

Dried strawberries, to taste*

Lard (½ the amount of meat) (optional)

 

DIRECTIONS

Preheat the grill to between 300 and 350°F with an indirect cooking zone.**.

Use a knife (or even a slicer) to thinly slice the picanha.

Season both sides of each slice of picanha with Explorer dry rub, then Argentina dry rub.

Place the picanha slices on the stainless steel plate or font frying pan (it helps disperse the heat, prevents over-grilling and locks in the fat) and set it on the grill. Let the meat cook slowly in the indirect cooking zone until each slice approaches the consistency and appearance of jerky slices and reaches an internal temperature between 185 and 195°F.

When the meat is ready, take it off the grill and cut it into small pieces.

Mix the hazelnuts and walnuts in a food processor until they form a paste-like consistency (like a nut butter). Set the mixture aside in a small bowl.

Place the picanha pieces in the food processor, then process them until they look like pulled meat.

Add the nut paste, dried strawberries and blueberries to the meat in the food processor and mix together. If necessary, add a fatty substance to the mixture, such as lard (optional).

Once the mixture looks uniform, shape it into small balls by hand.

Place de balls on the grill for about 15-20 minutes until they reach the right internal temperature between 185 and 195°F.

Serve and enjoy***!

 

NOTES

* You can put these ingredients on the baking tray and dry them out on the grill beforehand, if necessary. Also, use an equal amount of each of these ingredients.

** For faster cooking, preheat the BBQ to between 300 and 350°F with an indirect cooking zone. The balls will take about 15 to 20 minutes to cook (but make sure they reach the right internal temperature).

*** You can also refrigerate or freeze the balls if you want them to enjoy them at a later time.  (They will easily keep for 1 to 2 days in the refrigerator).

 

Happy grilling!

 

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