Apeldoornsche Loaded Lasagna Rolls

Put the beef mince and pork mince in a large bowl. Add the garlic and the reserved part (2/3) of your rub.

Knead this - preferably with your hands - into a smooth and sticky mixture so that the herbs are perfectly distributed.

Take a fresh lasagna sheet. Take a handful of the minced meat mixture and spread it evenly over the sheet.

Leave about 1 centimeter free on one of the short edges so the filling won't squeeze out later. Press the meat firmly without air bubbles.

Then sprinkle both types of cheese (grated cheese and mozzarella) over it and distribute some jalapeño pieces. Roll the lasagna sheet tightly towards the empty edge.

Take 4 thin slices of bacon per roll. Wrap the bacon overlapping and tightly around the roll so the pasta is completely covered (this prevents the pasta from drying out).

Then sprinkle the rest of your reserved rub (1/3) in a nice, even layer over the outside of the bacon.

Set up the BBQ for an indirect session (with plate setter) and aim for a stable temperature of 150C. Add a chunk of smoking wood to the glowing coals.

Place the Apeldoornsche Loaded Lasagna Rolls on the grate and let them smoke for 1 hour. The minced meat cooks in its own juices, the cheese melts, and the fresh pasta becomes wonderfully soft.

After an hour, take all the rolls off the grate and place them on a board. Carefully remove - using your heat-resistant gloves! - the plate setter from the BBQ.

Open the vents and increase the temperature to 200C for direct heat.

Place the rolls back on the grate directly above the coals. Stay close by and turn them regularly; you want to sear the bacon nice and crispy all around. The sugar in the rub on the outside will caramelize beautifully.

Serving: Take the rolls warm from the BBQ. When you cut them in half, you will see the perfect ring of soft pasta, melted cheese, smoky meat, and a crispy seasoned bacon jacket. Enjoy!