Meatball skewers with bacon jam

The cook, step by step.

1. 1

   Step 1

   Done

   First we prepare everything by cutting the bacon slices into small pieces and cutting the onion. Then we press the garlic clove and put it with the onion in a bowl. We then make a mixture by putting the apple vinegar, maple syrup, honey, sugar and herbs together in a bowl and stirring each other well. The preparations for the bacon jam are now done.

2. 2

   Step 2

   Done

   We then prepare the barbecue in a half indirect setting and go for a dome temperature of 150 degrees Celsius.

   BBQ temperature: 150°C
3. 3

   Step 3

   Done

   We then put the cast iron skillet on the fire and bake the bacon in it until it is brown. Then remove the bacon and bacon grease from the pan but leave 2 tablespoons of bacon grease. Then bake the onion and garlic until the onion is beautifully glazed. After this we add the jam mixture and add the bacon again. Stir well together now and move the skillet to the indirect part of the barbecue. Let this stand here for about 20-30 minutes at the 150 degrees dome temperature or until the substance becomes viscous. That can happen pretty fast.

   BBQ temperature: 150°C20m
4. 4

   Step 4

   Done

   Once the bacon jam is poopy you can take it out of the pan and briefly grind in the food processor. But don't do this very nicely, if there are some coarse pieces of bacon in it that is good! The bacon jam can now be put in the cooling so that it can cool off a bit and then we continue with the skewers.

5. 5

   Step 5

   Done

   We're going to make the meatball pies now. Place the minced meat with the breadcrumbs, egg and dry rub in a bowl and mix it well. Knead little meatballs of this now. I turned about 12 out of half a kilo, you can also do this smaller or bigger, which you like yourself. Then spit the meatballs on the stakes and sprinkle with some more dry rub.

6. 6

   Step 6

   Done

   The barbecue goes now if it's all right at 150 degrees Celsius. It is now time to put the skewers on the indirect side above the plateaur or off the coal. We now sprinkle a hand with cherries smoking wood sippers over the coals and close the lid. After about 30-40 minutes of smoking the meatballs are at 70 degrees internal temperature. Then they can get off.

   Internal temperature: 70°C
7. 7

   Step 7

   Done

   Then crumble or lubricate some of the bacon jam over the meatball skewers and serve immediately. Enjoy blown, enjoy yourselves!