Allow to rest for around 20 minutes before, thinly slicing and serving.
02
Then thoroughly mix the rub with the ground beef. Divide the meat into 24 meatballs and roll them into balls.
03
Put a slice of bacon around each one and place three on each skewer.
At the barbecue:
01
Prepare the barbecue for indirect heat – approx. 110ºC. Put the ETCS system on the grate and hang the skewers on it. Close the lid and let them cook for 30 minutes.
02
Brush the meatballs with BBQ sauce and then close the lid again – letting them grill for 10 minutes more.
03
They are done when the core temperature is 55-60ºC and they have absorbed the BBQ sauce.
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
Instructions
Ingredients
1.2kg ground beef
24 slices bacon
250ml BBQ sauce
Rub:
2 tbsp fine sea salt
2 tsp brown sugar
2 tsp sweet paprika
1/2 tsp smoked paprika
1 tsp rubbed thyme
1 tsp granulated garlic
1/2 tsp pepper
Instructions
In the kitchen:
01
Allow to rest for around 20 minutes before, thinly slicing and serving.
02
Then thoroughly mix the rub with the ground beef. Divide the meat into 24 meatballs and roll them into balls.
03
Put a slice of bacon around each one and place three on each skewer.
At the barbecue:
01
Prepare the barbecue for indirect heat – approx. 110ºC. Put the ETCS system on the grate and hang the skewers on it. Close the lid and let them cook for 30 minutes.
02
Brush the meatballs with BBQ sauce and then close the lid again – letting them grill for 10 minutes more.
03
They are done when the core temperature is 55-60ºC and they have absorbed the BBQ sauce.
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.