Combine the apple cider vinegar, water, salt, and sugar in a small saucepot and simmer to dissolve. As it heats, slice the cucumber, onion, and jalapeno's thinly. Once the brine simmers, remove from heat and combine everything into a heat safe container. Pickle for at least 4 hours in the fridge.

In a blender, combine garlic, soy sauce, honey, rice wine vinegar, ginger, beer, and sesame oil. Buzz to combine. Add marinade to large freezer bag with meatballs and thaw/marinade for at least 4 hours also in the fridge.

Combine mayo and sriracha. No secret here.

Heat a grill to medium heat, or heat your oven to 350 deg F. Grill meatballs until heated through, 8-10 minutes, or bake for 20-22 minutes or until crusty and awesome.

As meat cooks, slice rolls. Gently hollow out rolls (more room for meat!), slather with mayo, pickles, and cilantro leaves. Stuff with the meatballs, and try not to get any on your shirt.