I bought a carton of 3x5kg frozen bags of lean Lamb Mince for $8.50/kg from meatonline.com.au and cooked up a whole 5kg bag in 2x1hr 160C batches in the ZGrill Pellet Smoker with our hot and full flavoured Charcoal Pellets. Lamb mince also makes great burgers that taste better than standard beef burgers.
Simple Method:
– Form small balls between your wet hands.
– Mix 50/50 Souvlaki Rub and Freaking Chicken BBQ Provencale garlic mediterranean Rub in a bowl and roll the balls around in it to make a good outside coating.
– Fill Pellet hopper with Charcoal Pellets and set temp to 160C.
– The Balls are ready at 72C. At 1hr some were 72C, others were up to 80c, I took all out at once, then did another batch to use up the rest of the balls. All done in 2hrs. Froze most in little bags for another time..
We broke the Balls open and served in soft dust white bread rolls with coleslaw & lettuce or tabouleh, topped with Smoky Hickory Sauce and Tzatziki sauce.
ry tasty!
