Procedure for meatballs:
1. In a shallow bowl, soak bread with milk, let set for 5 minutes and then wring dry of all liquid.
2. In a large bowl, combine the bread, beef, eggs, garlic, Parmesan, parsley, salt and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball.
3. In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch. Serve warm or at room temperature. The meatballs can be used in sliders, skewers for cocktail appetizers, or mini subs. Leftovers can also be used for barbecue spaghetti.
Procedure for barbecue sauce:
1. In a large skillet over medium heat, combine the onion, garlic and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce. Makes 4 cups.