Brochetas de patata y carne picada a la barbacoa

Ingredientes

• 500 g minced beef (or half-and-half)
• 4 waxy potatoes
• 1 egg
• 1 tbsp Worcestershire sauce
• 2 tbsp mustard
• 4 tbsp BBQ rub
• 2 tbsp SPG rub
• BBQ sauce of choice (for the glaze)

Preparación

1. 1

   Peel the potatoes and boil them in lightly salted water for about 15 minutes. They should be cooked but still firm so they don't fall apart on the skewer. Then let them cool completely.Mix the minced beef in a bowl with the egg, Worcestershire sauce, mustard, BBQ rub and SPG rub. Knead everything well until you have a cohesive mixture. Let the mixture rest in the refrigerator for at least 15 minutes so the flavors develop.Cut the cooled potatoes into thick slices of about 2 cm. Thread a generous layer of the mince mixture alternately with a potato slice onto the skewer. Press the mince firmly so it adheres well around the skewer.Heat the BBQ to an indirect temperature of about 180 degrees Celsius. Place the skewers over the indirect heat and close the lid. Grill them for 20 to 25 minutes, turning them a quarter turn halfway through the time.Move the skewers over direct heat for the last 5 minutes to get that crispy crust. Then brush them generously with BBQ sauce as a glaze and let the sauce caramelize briefly. Keep a close eye so the sauce doesn't burn.Remove the skewers from the grill and let them rest for 3 minutes. Serve immediately and enjoy that combination of tender, crispy and full-flavored.