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The Bastard Large 2020 Manual

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Mix the ground meat with sea salt, garlic, black pepper, oregano,
parsley, Parmesan cheese, milk, egg and breadcrumbs.
Make balls the size of a golf ball and roll them through the BBQ
rub. Wrap the balls with bacon and secure the bacon with cocktail
sticks. Mix the BBQ sauce with the honey (two parts sauce, one
part honey). Place the balls on the grate above a plate setter
and leave them in the Bastard for about 45 minutes to 1 hour.
Spread the sauce over the balls and leave them
on the Bastard for another 30 minutes.
For more recipes and inspiration, go to www.thebastard.com.
Some ground beef in a ball with
bacon around it. That sounds like
an incredibly good idea. Moink balls
are a modern classic on the BBQ.
In one bite, you find ground meat,
bacon, rub, sauce and smoke.
serves 4 | 120 °C, indirect. the method
moink
balls
½ tsp sea salt - 1 tbsp chopped garlic - ½ tsp fresh-ground
black pepper - ½ tsp dried oregano - 1 tsp dried parsley -
20 g Parmesan cheese, grated - 60 ml milk - 1 egg, beaten
- 30 g spiced breadcrumbs - your favourite BBQ rub - 20
slices of bacon - your favourite BBQ sauce - honey.
Also needed: plate setter - cocktail sticks.
in the cart
UK
kamado recipes
… 58 …


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