Pit Boss Recipes: BBQ Dutch Bearclaw

Pit Boss Recipes: BBQ Dutch Bearclaw (English)
Ingredients
500 g minced beef
1 tbsp bbq rub
2 onions
bbq sauce
salt and pepper
Grill: Pit Boss Pro Series Vertical Wood Pellet Smoker
Satay sauce
150 g peanut butter
2 tbsp mirin
2½ tbsp soy sauce
2 tsp honey
½ tsp garlic powder
80 ml boiling water
Extra requirements
pan
core thermometer
wooden skewers
Steps:
1.Set up the barbecue with an indirect and direct section and heat to 190°C.
2.Season the minced meat with the barbecue rub and form three large firm balls.
3.Coat the balls with a little oil and grill them on the bbq until a core temperature of about 54°C is reached. If necessary, put them on the indirect part if it goes too fast.
4.Cut the onions into thick slices of about 1 cm. Coat them with oil and sprinkle with bbq rub. Grill the onions on the direct part until they are soft and golden brown.
5.Cut the meatballs into four slices and thread them alternately with the onion rings on skewers.
For extra bbq-flavors you can put the meat skewers back on the indirect part of the bbq and coat them with bbq sauce. Let them sit for another 5 minutes and you're done.
7.Meanwhile, prepare the peanut sauce. To do this, mix the ingredients (except the hot water) in a pan. It will now become a porridge. Now mix it with the hot water and, if necessary, put it on the bbq to heat through.
8.Serve the peanut sauce over the bear claw and serve immediately.
9.Enjoy the Dutch bearclaw