Divide the ground beef into two. Roll them into two fireballs.
Into each add the 3 teaspoon minced garlic, ½ teaspoon chopped onion, 2 teaspoon of Cajun seasoning, 2 teaspoon red pepper flakes, 2 tablespoon Worcestershire sauce, 2 tablespoon mustard, 1 teaspoon salt and 1 teaspoon pepper.
Mix in well in each fireballs and shape into a ball. Wrap each fireballs with bacon.
Set the grill for indirect cooking at about 300 degrees. Place the fireballs in a shallow pan. Place the pan onto the grill. Cover the grill and cook with the lid on for about 2 ½ hours.
After an hour, check in on the fireballs and drain off the fat that is collected in the tray and turn the pan around for even cooking.
After another hour, remove the remaining fat on the tray. Pour on tomato sauce and cheese on top of the fireballs, put the cover on and cook for another half hour. Cook the fireball at 160 degree internal temp.
Remove from the grill and place in a plate. Slice the fireball, plate with corn and taters. Serve and enjoy!