Mix the mince with the BBQ rub, place half in a ring cake tin and press down well. Cut the cheese to size, press into the meat and then add the rest of the mince, carefully spread and press down.
Remove the edges of the tins and carefully turn the mince ring out onto a board or tray. Shape it by hand and wrap it all around with the bacon slices. The best way to do this is to lift the ring slightly with a spatula or similar and push the bacon underneath. Alternatively, you can line the baking tin with bacon right at the start and continue working in this way.
Prepare the grill to approx. 180°C indirect heat with smoke and then carefully place the meat ring on the grill, preferably with a lightly oiled pizza peel.
Just before reaching the ideal degree of doneness (core temperature 73-75°C), glaze with BBQ sauce. In the meantime, heat the pulled pork and cheese sauce.
Remove the finished meat ring from the grill to a cutting board, fill with the pulled pork, top with chili cheese sauce, BBQ sauce, chilies and parsley and serve. A cake server is of course the perfect and stylish accompaniment.
Tip:
You can also place the pulled pork or other toppings and nachos in the meat ring on the grill and then gratinate with cheese. However, you should place the meat ring on a baking tray, pizza tray or similar beforehand.
