We had to wait a while but it is finally here the European Football Championship 2020. With 55 participating countries in the preliminaries, up to 24 in the final tournament played in 12 European countries. From Amsterdam to Russia and from Budapest to London. As a football fan, you have plenty to watch and enjoy these weeks. And then you need finger food. And quick-ready-tasty-easy bbq recipes that are smoking during all competitions. Little to worry about but incredibly tasty and ideal to share with your fellow viewers. BBQ finger food snacks that you can easily prepare on the barbecue.
For those unfamiliar with the term, moink balls are seasoned meatballs wrapped in bacon with a layer of barbecue sauce over it. The term MOINK comes from Moo, for beef mince, and oink for pork bacon. These balls are indirectly cooked and smoked, which ensures a wonderfully tender ball with a delicious smoky taste.
- 300g smoked bacon
- 750g minced beef
- 1 egg
- 60g breadcrumbs
- 118ml milk
- NJBBQ Smokehouse BBQ Rub
- NJBBQ Original Marinade
- cocktail sticks
- core thermometer
- Prepare the barbecue for indirect grilling at a temperature between 110-120℃
- Add all ingredients, except the marinade and bacon, to the minced meat and knead well. Make sure the balls are slightly smaller than a golf ball. You can always make them bigger of course, but then the cooking time and temperature will be slightly different.
- After rolling the balls, wrap them in bacon. If the bacon does not stick well on its own, stick a cocktail stick through it. Insert the core thermometer into 1 ball.
- Place the balls above the indirect part of the barbecue, put the lid on the barbecue and let the balls grill until a core temperature of 60℃ is reached. The bigger the moink balls have become, the longer this will take.
- When the balls have reached the desired core temperature, cover them with the NJBBQ Original BBQ sauce. You can do this a number of times for a thicker layer of sauce, but it is not necessary.
- When the balls have reached a core temperature of 70℃ they are ready and can be removed from the barbecue
To lick your fingers, literally. So watch out, because these balls will fly out of the goal!
Fajita Hasselback chicken Chipotle Chili style
Hasselback is a term you may know from one of our previous recipes. It’s basically a cooking trick that you use to make indentations in something. It is mainly used with potatoes, but it is also excellent for chicken fillets. We fill this chicken breast with delicious colored bell pepper and onion, with grated cheese over it, which will melt wonderfully.
- 2 chicken breasts
- 1 bell pepper, color is preferred
- 1 red onion
- Grated cheese
- NJBBQ Chipotle Chili Rub
- core thermometer
- Prepare the barbecue for indirect heat, with a temperature of about 160℃.
- Slice the chicken breasts, but stop about an inch before you cut them. This creates indentations in the chicken, but you don’t have loose slices. Cut the onion into rings and the bell pepper into slices.
- Sprinkle the chicken breast with the NJBBQ Chipotle Chili rub and rub it well in the slits as well. Then fill these indentations with the pepper and onion slices until they are well filled.
- Place the hasselback chicken breasts on the barbecue over the indirect part. Then close the lid and let it cook for 15-20 minutes, depending on the size and thickness of the chicken breasts.
- Add the grated cheese over the chicken during the last 5 minutes and let it melt.
- The chicken is done when a core temperature of 70℃ has been reached and there are no more pink pieces to be seen. As soon as this is the case, the chicken breast can be cut and you have delicious fajita hasselback chicken breast pieces!
Ribs Sticky Rub seasoning
If there’s one barbecue snack we couldn’t skip, it’s spare ribs. For those who don’t like to chew, no problem. These ribs are so tender that the meat is easy to remove and chewing is not necessary, although that is still possible for the enthusiast. This recipe takes the longest because spare ribs have to be on the barbecue for at least 3 hours. But you can certainly make them before the upcoming match, and enjoy them with the kick-off.
- NJBBQ Sticky Ribs herbs
- Olive oil
- NJBBQ Original BBQ Sauce
- A drip tray
- core thermometer
- Aluminum foil
- Prepare the barbecue for indirect grilling, with a temperature between 110-150℃.
- Make sure the spare ribs are clean. You can cut off any loose pieces of meat. If there is a membrane on the back of the ribs, you can remove it by placing a knife under an angle and pulling it off further with a paper towel. This prevents your fingers from slipping when removing the membrane.
- Brush the spare ribs with some olive oil so that the herbs stick well. Then sprinkle the spareribs on both sides with the Sticky Ribs herbs and rub them in well.
- Place the drip tray under the grid on the barbecue, then place the ribs on the grid with the core thermometer in a thick piece of meat. Let it grill for about an hour and a half.
- After an hour and a half, remove the ribs from the barbecue and wrap them in aluminum foil. You can optionally add apple juice or cola. This is to ensure that the heat is better retained and the spare ribs do not dry out. Grill them in the aluminum foil for another hour.
- After this hour, remove them from the foil and cover the spare ribs with the barbecue sauce. You can do this several times for a more intense taste, but it is not necessary.
- The ribs are done when a core temperature of 90℃ is reached.
Which recipe for BBQ finger food snacks do you think is the best to make this EC? Let us know via Instagram or Facebook!