Step 1

For 20 balls you need about 500 grams of ground meat. Only ground beef, because the pig part is in the bacon that we are going to wrap around it. Put the ground beef in a bowl and add:

• 1 egg
• 2 large tablespoons of rub. We recommend the Smokey Goodness Beef Rub, but homemade rub is also fine
• 40 grams of breadcrumbs
• 40 gram of grated Parmesan cheese
• 80 ml milk

Mix thoroughly.

Step 2

Form 25 balls, roughly the size of a golf ball. Then wrap a slice of bacon around the balls and insert a stick to keep it all together.

Step 3

The BBQ has to be 140 degrees indirect. Add a chunk smoke wood, for example cherry or apple wood. It may also be somewhat heavier wood such as beech or oak. Put the balls on the grid and let them smoke for 20 minutes.

Step 4

After 20 minutes it is time to glaze the balls. We use American Stockyard sauce. Recommended are the Red Raspberry or the Hill County. Try for yourself what you like or split the balls in two parts and on the one half do a different sauce than on the other half.

Pour some sauce into a bowl and use a silicone brush to glaze the balls. Grill for another 10 minutes.

Step 5

The sauce has to “dry” so wait at least 10 minutes. Check the core temperature if you want to be sure (70 degrees for ground meat). If the sauce is still too wet you can leave it for a few more minutes. Remove them from the BBQ and open a few beers or a bottle of wine. Enjoy!