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Disco Balls at

Watch what you ask for you may get it. I made this appetizer and it was delicious! However, I could not think of a name. I am a proud member of Smoking Meat Forums, a wonderful resource for information and ideas on smoking. I asked the kind members of the forum for help in naming the appetizer. A mini-poll took place and the name Disco Balls was chosen. You see, my handle on the forums is Disco. So despite the interesting name, welcome to a great appetizer, Disco Balls.

I mixed the barbecue sauce with the whiskey.

Disco Balls 1

I cut the steaks into 1/4 inch strips with a sharp knife. I started with one edge and cut 1/4 inch from the edge but not quite all the way through. I cut along the next edge the same way. This cuts the steak in a long 1/4 inch strip in a spiral from the steak.

I cut the strips into 3 to 4 inch pieces (depending on the size of your onions). I put the strips in the sauce and let them marinate for four hours, stirring occasionally.

Disco Balls 2

I preheated my Louisiana Grills smoker to 375 F. You could also do these on a grill at medium low heat or your oven.

I peeled one onion for each strip. I used walking onions but pearl or pickling onions would work fine.

Disco Balls 3

I put an onion on the end of a strip, rolled it up so the ends overlapped and pushed a toothpick through the overlapping ends and through the onion.

Disco Balls 4

I put them in the smoker for twenty minutes, turning once. They would take less time on a grill.

Disco Balls 5

Let them sit for a few minutes before serving.

The Verdict

These are amazing. The narrow cut beef took a lot of flavour from the marinade and the onion was soft with a crisp centre. Just delicious.

Disco Balls 7

You must try Disco Balls!

The Old Fat Guy

Disco Balls

Yield: 16 appetizers

Disco Balls


  • 450 grams (1 pound) lean sirloin steak, cut 1/2 inch thick
  • 16 small onions, approximate (walking, pearl or pickling onions)
  • 16 toothpicks, approximate
  • 75 ml barbecue sauce
  • 15 ml whiskey


  1. Mix whiskey and barbecue sauce together in a bowl.
  2. Cut each steak into a 1/4 inch thick strip in a reverse spiral. Cut along one edge 1/4 inch from the edge leaving the last 1/4 inch uncut. turn steak and cut along the next edge leaving 1/4 inch uncut. continue until you have one long strip.
  3. Cut the long strips to 3 or 4 inch lengths, depending on the size of the onions. You need enough length to wrap around the onion with some overlap.
  4. Put the strips in the barbecue sauce mixture and marinate for four hours.
  5. Preheat a smoker or oven to 375 F.
  6. Peel one onion for each strip.
  7. Put an onion on the end of a strip and roll the strip around it.
  8. Put a toothpick through the overlap and onion.
  9. Cook for 20 minutes, turning once.
  10. You can also do this on a grill with medium low heat but it will likely cook quicker.
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