Name: Bacon and bbq skewers
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 1.2 kg mince beef; 24 bacon sliced; 250 ml BBQ sauce; 2 Tbs sea salt fine; 2 tsp brown sugar; 2 tsp paprika sweet; 1/2 tsp paprika smoked; 1 tsp fresh thyme; 1 tsp garlic cloves, granulated; 1/2 tsp freshly ground black pepper

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Ingredients (10)

1.2 kg	mince — beef
24	bacon — sliced
250 ml	BBQ sauce

RUB:

2 Tbs	sea salt — fine
2 tsp	brown sugar
2 tsp	paprika — sweet
1/2 tsp	paprika — smoked
1 tsp	fresh thyme
1 tsp	garlic — cloves, granulated
1/2 tsp	freshly ground black pepper

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Method:

In the kitchen:
Begin with the rub. Pour all the ingredients in a bowl and mix well – making sure there are no lumps. Then thoroughly mix the rub with the ground beef.
Divide the meat into 24 meatballs and roll them into balls. Put a slice of bacon around each one and place three on each skewer.

At the barbecue:
Prepare the barbecue for indirect heat – approx. 110 °C.
Put the ETCS system on the grate and hang the skewers on it. Close the lid and let them cook for 30 minutes. Brush the meatballs with BBQ sauce and then close the lid again – letting them grill for 10 minutes more. They are done when the core temperature is 55-60 °C and they have absorbed the BBQ sauce.

Recipe reprinted with permission of Weber.

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