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Korean BBQ 'Moinks'

 

Super simple to prepare, these Moinks are best suited to a low and slow cook on an indirect BBQ, but could be cooked in the oven as well. The recipe would work with most of our sauces, this time we used our Korean BBQ Sauce.

 

Serves 8 as side / snack – makes about 30 Moinks

 

750g minced beef, at least 20% fat

2 tablespoons barbecue rub of your choice (with some spare for coating)

15 rashers bacon, halved widthways

250ml Korean BBQ Sauce (would also work with South Carolina BBQ Sauce or Smoky Chipotle Ketchup)

 

  1. Place beef mince and barbecue rub in a large bowl. Using your hands, mix together until combined.
  1. Roll out meat mixture into balls about the same size as a ping pong ball. Wrap half a slice of bacon around each meatball and secure with a toothpick. Season meatballs generously with barbecue rub.
  1. Light / preheat BBQ ready for indirect use (a temperature of around 115-120°C is perfect). Place meatballs on cool side of grill, cover with foil, and cook until the centre of the balls is around 60°C and bacon has browned, about an hour. Brush meatballs with the Korean BBQ Sauce and continue to cook. The Moinks should be cooked and the sauce set after another 30 minutes (the centre of the balls should be at least 75°

Serve with more sauce for dipping and some fries or other BBQ snacks!

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