Soften the Cream Cheese: Allow the cream cheese to sit at room temperature for about 30 minutes until it becomes soft and easy to work with.

Cook and Crumble the Bacon: Cook the bacon until it's crispy, then crumble it into small pieces. Set aside a portion for coating the cheese ball.

Combine Ingredients: In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, barbecue sauce, chopped green onions, garlic powder, onion powder, and smoked paprika.

Mix Thoroughly: Use a hand mixer or a spatula to mix all the ingredients until well blended and smooth.

Form the Ball: Using your hands or a piece of plastic wrap, shape the cheese mixture into a ball.

Chill: Wrap the cheese ball in plastic wrap and refrigerate for at least 1 hour or until firm. This will make it easier to coat and serve.

Combine Coating Ingredients: In a shallow dish, mix together the chopped pecans, reserved crumbled bacon, and chopped fresh parsley.

Roll the Cheese Ball: Remove the cheese ball from the refrigerator and unwrap it. Roll it in the prepared coating mixture until fully covered.

Press Gently: Press the coating gently into the cheese ball to ensure it sticks well.

Step 6: Serve and Enjoy

Plate the Cheese Ball: Place the coated cheese ball on a serving plate.

Accompaniments: Serve with crackers, sliced baguette, or fresh vegetables for dipping.

Garnish: Optionally, garnish with additional parsley or a drizzle of barbecue sauce for added flair.