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Hackeisch mit Meersalz, Knoblauch, schwarzem Pfeer, Oregano,
Petersilie, Parmesankäse, Milch, Ei und Paniermehl mischen
Hackbällchen so groß wie Golfbälle formen und diese mit BBQ-
Rub einreiben. Die Bällchen in Speck einwickeln und mit einem
Cocktailspieß durchstechen. Die BBQ-Sauce mit dem Honig
vermengen (Sauce und Honig im Verhältnis 2 zu 1). Bällchen
auf den Rost über einem Deektorstein legen und ungefähr
45 Minuten bis 1 Stunde auf The Bastard“ liegen lassen.
Die Bällchen mit Sauce einreiben und weitere 30
Minuten auf The Bastard“ garen lassen.
Weitere Rezepte und mehr Inspiration gibt es auf
unserer Website www.thebastard.com.
Rinderhackbällchen mit Speck
umhüllt. Das klingt nach einer sehr,
sehr guten Idee. Moink Balls sind
ein moderner Klassiker auf dem
Grill. Mit einem Biss schmeckt man
Hackfleisch, Speck, Rub, Sauce und
Räucheraroma.
r 4 | 120 °C, indireKt.
moink
balls
400 g Rinderhackeisch (nicht mager) - ½ TL Meersalz - 1 EL fein
gehackter Knoblauch - ½ TL frisch gemahlener schwarzer Pfeer -
½ TL getrockneter Oregano. 1 TL getrocknete Petersilie - 20 g
Parmesankäse, geraspelt - 60 ml Milch - 1 Ei, geschlagen - 30 g
gewürztes Paniermehl - Ihr Lieblings-BBQ-Rub - 20 Scheiben
Frühstücksspeck - Ihre Lieblings-BBQ-Sauce - Honig.
Außerdem benötigt: Deektorstein - Cocktailspieße.
zutaten
ZUBEREITUNG
DE
kamado rezepte
90


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