Summary

Ingredients

• 600 g minced meat, mixed
• 1 egg (s)
• 2 onions)
• 35 g rill spice (rill rub)
• 0.5 ½ bunch parsley
• 180 ml barbecue sauce
• 300 g cheddar cheese
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 125 g diced ham, smoked
• 400 grams bacon

Print Recipe Pin Recipe

Instructions

1. Knead the mince, egg, chopped onions, rub (if there is no rub, just season like meatballs) and parsley to a not too dry mass. Then put the mixture on cling film and spread it out in a thin (approx. 1 cm) layer (relatively rectangular).
2. Then spread the barbecue sauce evenly on the hoe carpet. Now distribute the paprika pieces cut into strips evenly on top (always lay them lengthways, this of course makes rolling them up easier). Spread the diced bacon and cheese evenly on top. Then slowly form a firm roll with the cling film that is under the hack.
3. Put the roll aside for a moment and lay out cling film again on which the bacon strips will be braided. Then put the chopping roll on it, carefully remove the foil and wind it up again with the second foil.
4. Now place in the preheated smoker for about 1.5 hours (I always use beech wood for this) and check the core temperature from time to time up to 75 ° C. I smoke relatively high with a cooking space temperature of 130 - 150 ° C.
5. A little tip: You can of course coat the bacon with the barbecue sauce again 10 minutes before it is done, this gives a nice shine and tastes very good too
6. Perhaps serve with a delicious pasta salad and ciabatta.