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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
kamado recepten
28


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