The first in our series of BBQ snacks, these super size Moink balls are a party favourite.
The original Moinks recipe was created by Larry Gaian of The BBQ Grail. Traditionally ground beef wrapped in bacon, but we’ve added a mature cheddar filling, which tantalisingly oozes out once the Moinks are sliced open.
The ingredients below will make enough for four Moinks.
The rub and sauce recipes will make for more than you need, but both will store well so use the rest at a later date. They are quite versatile and can be used on different meats – fantastic with beef, pork or chicken.
100g extra mature cheddar
8 rashers of streaky bacon
200g ground beef
2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoons black pepper
2 tablespoons rock salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
2 cups tomato ketchup
2/3 cup dark brown sugar
1/4 cup honey
1/4 cup cider vinegar
1 teaspoon chilli powder
1/2 teaspoon dry mustard
1 teaspoon rock salt
1 teaspoon ground white pepper
Combine the ingredients of the rub, shake well.
Cut the cheese into half inch cubes, and wrap the ground beef around each cube. Make sure none of the cheese is visible, the meat needs to cover the cheese completely.
Liberally dust the beef with the rub. Wrap the slices of streaky bacon neatly around the beef.
Bring your BBQ smoker up to 250°F/121°C. Add a fist-sized chunk of oak wood. Once the smoke thins, place the Moinks onto the grate.
Whilst waiting for the Moinks to cook, combine the sauce ingredients and bring to a simmer for 10-15 minutes.
Once the Moinks have been in the smoker for an hour, remove them and slather with the sauce. Return them to the smoker to glaze for a further 15 minutes.
Slice in half and watch the cheese ooze out, your Moinks are now ready to devour!