12 to 14 skewers, soaked in water 30 minutes if bamboo or wood
For the fingers: Break up the beef with your fingers in a large bowl, then scatter the Italian seasoning, garlic powder, onion powder, salt and a few grinds of pepper over the top. Gently mix with your hands and divide in half. Make 6 to 7 fingers from each half. Mold a finger of beef on a skewer, making sure to mold it right over the skewer tip. Repeat with the remaining fingers. Push a slice of garlic into the tip of each finger for a fingernail.
Grill and dip. Heat a griddle on the grill or stovetop to 375 degrees F.
Cook the skewers over direct heat, turning occasionally, until cooked through, 8 to 10 minutes total.
For the blood sauce: Stir together the ketchup, honey and vinegar in a bowl. Serve with the fingers as a bloody dip.