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  • People

    Serves : 8

  • Prep Time

    15 min.

  • Cooking Time

    55 min.

  • Method

    Indirect

Ingredients
Instructions

the Ingredients

Skewers 692X636Px 346X318
  • 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

These tasty skewers are quick to prepare, meaning less time in the kitchen and more time at the party!

In the kitchen:
  • Begin with the rub. Pour all the ingredients in a bowl and mix well – making sure there are no lumps.
  • Then thoroughly mix the rub with the ground beef. Divide the meat into 24 meatballs and roll them into balls.
  • Put a slice of bacon around each one and place three on each skewer.
At the barbecue:
  • 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.
  • Brush the meatballs with BBQ sauce and then close the lid again – letting them grill for 10 minutes more.
  • They are done when the core temperature is 55-60ºC and they have absorbed the BBQ sauce.

    In the kitchen:

  • Allow to rest for around 20 minutes before, thinly slicing and serving.
  • Then thoroughly mix the rub with the ground beef. Divide the meat into 24 meatballs and roll them into balls.
  • Put a slice of bacon around each one and place three on each skewer.
  • At the barbecue:

  • 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.
  • Brush the meatballs with BBQ sauce and then close the lid again – letting them grill for 10 minutes more.
  • 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.

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