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Meng het gehakt met zeezout, knoook, zwarte peper, oregano,
peterselie, Parmezaanse kaas, melk, ei en paneermeel.
Maak balletjes ter grootte van een golfbal en rol deze
door de BBQ-rub. Omwikkel de balletjes met spek en
steek er cocktailprikkers in. Meng de BBQ-saus met
de honing (twee delen saus, één deel honing).
Leg de balletjes op het rooster boven een plate setter en laat deze
ongeveer 45 minuten tot 1 uur op The Bastard liggen. Smeer de saus
over de balletjes en laat ze nog 30 minuten garen op The Bastard.
Wat rundergehakt in een balletje
met een spekje er omheen.
Dat klinkt als een ontzettend
goed idee. Moink balls zijn
een moderne klassieker op de
BBQ. In één hap vind je gehakt,
spek, rub, saus en rook.
serves 4 | 120 °C, indirect. the method
moink
balls
400 g rundergehakt (geen magere), ½ tl zeezout, 1 el jngehakte
knoook, ½ tl vers-gemalen zwarte peper, ½ tl gedroogde oregano,
1 tl gedroogde peterselie, 20 g Parmezaanse kaas geraspt, 60 ml
melk, 1 ei, losgeklopt, 30 g gekruid paneermeel, je favoriete BBQ-
rub, 20 plakken ontbijtspek, je favoriete BBQ-saus, honing.
Verder nodig: plate setter - cocktailprikkers
in the cart
nl
19
kamado recepten
11


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