Post by smokey on Mar 17, 2015 18:49:14 GMT 10
Defiantly a fusion of beef, Pork and veg.
I had but thirty minutes to put this together before taking the boy to footy training
500g beef mince
1 brown onion fine diced
1/2 red capsicum diced
1 carrot shredded
3 Jalopinos seeded and diced( or to taste)
2 handfuls of shredded pizza cheese
1 egg
1 tbs of your favourite rub ( I used Shaynes smoky rub)
A dash or two of Worchestshire sause
Ground pepper to taste.
Around 600g Bacon ( from a 1 kg pack.
Chefs note, Home made dried ancho fine chopped was also added but is understandably not a common ingreedient and not a must have ingreedient.
Mix up by hand the mince mixture well
Lay out the bacon rashers in a ship lap fashion.
Make a mince log to fit the bacon wrap and roll it over.
Nice long strips of bacon will give a double wrap.
Cook on the bbq Indirect at 150c until internal temp of 71c
Its important not to cook too hot as the bacon will blacken premature, You want everything to finish at the same time
I had but thirty minutes to put this together before taking the boy to footy training
500g beef mince
1 brown onion fine diced
1/2 red capsicum diced
1 carrot shredded
3 Jalopinos seeded and diced( or to taste)
2 handfuls of shredded pizza cheese
1 egg
1 tbs of your favourite rub ( I used Shaynes smoky rub)
A dash or two of Worchestshire sause
Ground pepper to taste.
Around 600g Bacon ( from a 1 kg pack.
Chefs note, Home made dried ancho fine chopped was also added but is understandably not a common ingreedient and not a must have ingreedient.
Mix up by hand the mince mixture well
Lay out the bacon rashers in a ship lap fashion.
Make a mince log to fit the bacon wrap and roll it over.
Nice long strips of bacon will give a double wrap.
Cook on the bbq Indirect at 150c until internal temp of 71c
Its important not to cook too hot as the bacon will blacken premature, You want everything to finish at the same time
