Pig Sticks

Mix the ground meat thoroughly with "We will RUB you", finely chopped onion, jalapeños, cheddar, and a touch of maple syrup until you have a moldable mixture.

Shape the mixture into small rolls (about 6–8 cm each). Thread 2–3 rolls onto each finger food skewer.
Wrap each roll tightly on the diagonal with half a slice of bacon (seam side down).

Set up the grill for indirect heat at 150–180 °C. Optionally, add some smoking wood. Lightly oil the grate.

Place the skewers in the indirect heat zone, close the lid, and cook for 20–30 minutes until the internal temperature reaches about 70°C and the cheese begins to ooze out.

- BBQ glaze: For example, mix 100 ml BBQ sauce with 2 tbsp maple syrup and 2 tbsp whiskey.
- Sriracha mayo: Stir together 100 ml mayonnaise, the juice of 1 lime, and 1 tbsp Sriracha until smooth, then pour into a squeeze bottle.

Brush the Pig Sticks with BBQ glaze during the last 3–5 minutes and let them caramelize briefly (close the lid; use direct heat only for a very short time).

Remove from the grill, let rest for 2–3 minutes, and top with Sriracha mayo or serve as a dip. Perfect as finger food or a BBQ side.

- Wrap the bacon with a slight overlap - this helps it hold together and get crispy.
- For extra roasted flavor, briefly grill over direct heat at the end (sugar burns quickly!).