We start with the barbecue rub, mix the ingredients together and let them blend with each other.
Get the kitchen machine and set it up as a slicer.
slice a whole carrot, a whole onion, a whole bell pepper and too cloves of garlic with it.
Grab a bowl and put the minced meat in it, then add 3/4 of the barbecue rub we just created.
Add the veggie stuffing from the kitchen machine, add 5 tbsp of breadcrumbs and 2 raw eggs and mix this all up.
Now you can add the shredded cheese, you can use what you want, but we recommend shredded Gouda cheese.
Now place the butcher paper on top of the base of the bake form, put the top on it en clam it tight.
Now fill the bottom with the stuffed minced meat with an even thick layer.
Then it’s time for the sides, even thick as the bottom.
Take a pan en boil some water and put the eggs in to the boiling water and cook them, set the timer for 8 – 9 minutes.
Peel all the eggs and sit them strait up in to the shape, try to get as much as you can in there.
Use the rest of the meat to stuff it in between the eggs and make a top layer out of it.
You pie is now ready for grilling so light up you barbecue and set it up to 160°C/320°F.
In the meantime we can create the perfect barbecue sauce for it.
Grab a cup and add the ingredients for the sauce together and mix them all up.
After a hour and a half it should be ready and you can take it out of the grill.
Go with a small knife around the edges and make top lose.
Drizzle the barbecue sauce over the heart and put it back in to the barbecue witch is set on a temperature of 180°C/356°F.
After 10 minutes it’s done