Barbecook Smoke Chips
- 2 bottles beer
- 40 thin slices of streaky bacon
To make the balls (40)
- 1 kg minced lamb and/or beef
- 100G Parmesan cheese (grated)
- 2 eggs
- 100g fine breadcrumbs
- 3 cloves garlic
- 0.5 table spoon fine sea salt
- 40 “turns” of freshly milled black pepper
- 125 ml milk
- 3 table spoons oregano
- 1 table spoon Provençal herbs
For the rub
- 25g brown sugar
- 4 teaspoons mild paprika powder
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon allspice or Jamaican spice
- 2 teaspoons smoked paprika powder
- 1 teaspoon coriander powder
- Peal and dice the garlic finely. Mix into the mince. Add cheese, breadcrumbs, egg and seasoning. Shape into balls about the size of a table tennis ball.
- Mix everything for the rub. Crush finely with a pestle and mortar.
- Roll the balls through the rub.
- Wrap a slice of bacon around every ball. Secure with a toothpick.
- Heat the smoker to between 100 and 120 degrees C. Soak the smoke chips.
- Distribute the drained chips on a sheet of tin foil on a grate above the fire. Place the balls on the upper grate. Pour some beer in the tray.
- Close the smoker. Smoke the balls for two hours.
- Take them from the oven and bake or fry them briefly in a pan or oven just before serving.
- Can be topped with some BBQ sauce before serving. Enjoy!
Fun fact: Moink is derived from the mmmmmm of a cow (mince) and the oink of a pig (bacon) It is an American classic that has been blown over here. We make our own version with half lamb and half beef mince.