A play on the combination of cow and pig, Moinks (moo-oinks) are a great BBQ canapé to keep your friends happy while waiting for the meat! Pick whichever cheese you prefer to stuff them with, Stilton, Cheddar, Brie, Mozzarella are but a few!
- 500g Minced Beef
- 100g Cheese – cut into 1cm cubes
- 2½ tablespoons Blue’s Beef Rub
- Streaky Bacon
- Cherry Bourbon Sauce
The recipe is written for those lucky enough to have a smoker; offset or kettle, makes no difference. However it is also possible to cook this in a conventional oven, although they will miss the smokey flavours.
Preheat your BBQ/smoker/oven to a really gentle 110C
In a bowl, introduce the minced beef to the beef rub, and gently massage until completely mixed-in.
Take a ball of mince (golf ball size), flatten on your hand, place a cube of cheese in the centre and form the meat around the cheese before rolling into a ball. Repeat until all of the meat is used. Wrap each ball with a rasher of streaky bacon.
*Mmmmm cheese and bacon…*
Add some pre-soaked hickory or Jack Daniels wood chips and add to the coals to create the smoke.
Arrange the Moinks on a tray and smoke for around 2 hours at 110C (225F). Brush with Cherry Bourbon Sauce and return to the smoker for a further 15 minutes.
Serve on a stick with more Cherry Bourbon Sauce to dip into!
Grab a brew and chill with your mates & Moinks
Remember Moinks are very very mooreish – Eat Responsibly!