Mix the ground beef with “We will RUB you”, onion, jalapenos, cheddar, and maple syrup until well combined.
Shape the meat mixture into small rolls (by hand or using the Tupper Multi Press). Thread the rolls onto finger food skewers and wrap each one diagonally with half a slice of bacon. This way, both the bacon and the meat get those delicious roasted and smoky flavors.
Preheat your grill to about 150–180°C for indirect heat. Place the PigSticks on the grate, add a bit of smoking wood to the coals, and close the grill lid.
Cook for about 20–30 minutes, until the internal temperature reaches around 70°C and the cheese starts to melt out.
Meanwhile, mix the BBQ sauce with maple syrup and whiskey. For the Sriracha mayo, combine the mayo with lime juice and Sriracha sauce, then transfer to a squeeze bottle.
Brush the PigSticks with the BBQ sauce and let them caramelize for a few minutes. Remove from the grill and serve with the Sriracha mayo.
