Serves: 4
BBQ Barons' Cheese Moinks
- Prep Time
- 20 min.
- Cooking Time
- 1:15 h
- Method
- Indirect
- Prep Time
- 20 min.
- Cooking Time
- 1:15 h
- Method
- Indirect
Ingredients
- 200g ground beef
- 100g extra mature cheddar
- 8 rasher of streaky bacon
- For the rub
- 1 tbsp dark brown sugar
- 1 tbsp paprika
- 1/2 tbsp black pepper
- 1 tbsp rock salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch of cayenne pepper
- For the sauce:
- 1/2 cups tomato ketchup
- 1/4 cup dark brown sugar
- 1/2 tsp honey
- 1/4 tsp chilli powder
- 1/8 tsp dry mustard
- pinch of rock salt
- pinch of ground white pepper
Instructions
- 01 For the cheese monks, combine the rub ingredients together.
- 02 Cut the cheese into half inch cubes and wrap the ground beef around each cube. Make sure none of the cheese is visible, as the meat needs to cover the cheese completely.
- 03 Liberally dust the beef with the rub.
- 04 Wrap the slices of streaky bacon neatly around the beef.
- 05 For the sauce, combine all the sauce ingredients together in a saucepan.
- 06 Bring the sauce to a simmer for 10-15 minutes.
- 01 Prepare the barbecue for indirect heat, around 120°C. If using a charcoal barbecue, you need 1/4 of a Weber Rapidfire Chimney Starter of lit briquettes.
- 02 Place the moinks on the cooking grate.
- 03 Add a handful of presoaked Weber Wood Chips in a flavour of your choice to your charcoal.
- 04 Cook the moinks for one hour.
- 05 Take the moinks out of the barbecue and slather the sauce over each moink then return to the barbecue to glaze for a further 15 minutes.
- 06 Slice in half and serve immediately.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 200g ground beef
- 100g extra mature cheddar
- 8 rasher of streaky bacon
- For the rub
- 1 tbsp dark brown sugar
- 1 tbsp paprika
- 1/2 tbsp black pepper
- 1 tbsp rock salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch of cayenne pepper
- For the sauce:
- 1/2 cups tomato ketchup
- 1/4 cup dark brown sugar
- 1/2 tsp honey
- 1/4 tsp chilli powder
- 1/8 tsp dry mustard
- pinch of rock salt
- pinch of ground white pepper
Instructions
- 01 For the cheese monks, combine the rub ingredients together.
- 02 Cut the cheese into half inch cubes and wrap the ground beef around each cube. Make sure none of the cheese is visible, as the meat needs to cover the cheese completely.
- 03 Liberally dust the beef with the rub.
- 04 Wrap the slices of streaky bacon neatly around the beef.
- 05 For the sauce, combine all the sauce ingredients together in a saucepan.
- 06 Bring the sauce to a simmer for 10-15 minutes.
- 01 Prepare the barbecue for indirect heat, around 120°C. If using a charcoal barbecue, you need 1/4 of a Weber Rapidfire Chimney Starter of lit briquettes.
- 02 Place the moinks on the cooking grate.
- 03 Add a handful of presoaked Weber Wood Chips in a flavour of your choice to your charcoal.
- 04 Cook the moinks for one hour.
- 05 Take the moinks out of the barbecue and slather the sauce over each moink then return to the barbecue to glaze for a further 15 minutes.
- 06 Slice in half and serve immediately.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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