|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|
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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