Moink balls by Schueys BBQ

Glove up and weigh out 1 kg of grass-fed beef mince to form 10 balls of 100 g each.

Push a cube of cheddar cheese into each beef ball and roll it back up, ensuring the cheese is completely covered.

Place the cheese-stuffed beef balls on a tray and cover them evenly with Outback Rumble BBQ rub.

Wrap each beef ball with a piece of bacon and another piece of pork, securing with a toothpick or grill pins.

Prepare the Weber kettle grill by filling a chimney starter with UNL briquettes, lighting them, and dumping them into the kettle cone once fully ashed over.

Spray the grill with cooking oil to create a non-stick surface.

Place the moink balls around the outer part of the grill and add a chunk of cherry wood to the charcoal.

Cover the grill and cook for 30 minutes, turning the lid a third of the way every 10 minutes for even cooking.

At the 20-minute mark, prepare the glaze by melting 100 g of unsalted butter with 1/2 cup of barbecue sauce over low heat.

Baste the moink balls with the melted sauce and cover the grill for the last 10 minutes of cooking.

Remove the moink balls from the grill and let them cool before serving.

Equipment Needed

Allergens