The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   MOINKS pron (Sous Vide then BBQ'd) (http://www.bbq-brethren.com/forum/showthread.php?t=100433)

Ryan Abood 02-09-2011 05:21 PM

MOINKS pron (Sous Vide then BBQ'd)
 
I'm always trying something different so for SB Sunday wanted to do MOINKS, cooked sous vide then finished on the BBQ.

Laid down Saran Wrap, placed bacon then meatball.
http://www.rdacontracting.com/MOINK%20%2814%29.JPG

Seasoned bacon with Plowboys Yardbird. No toothpicks required!
http://www.rdacontracting.com/MOINK%20%2811%29.JPG

Wrapped them individually, then placed them in sous vide bag.
http://www.rdacontracting.com/MOINK%20%2812%29.JPG

After 2.5 hours in 140F water bath.
http://www.rdacontracting.com/MOINK%20%285%29.JPG

Stoked Mini Bullet
http://www.rdacontracting.com/MOINK%20%2818%29.JPG

225F for 1.5 hrs
http://www.rdacontracting.com/MOINK%20%283%29.JPG

Sauced, done.
http://www.rdacontracting.com/MOINK%20%2819%29.JPG

bigabyte 02-09-2011 05:24 PM

Wow!:clap: Very interesting!:cool: Nice pics!:thumb:

BBQ Grail 02-09-2011 05:30 PM

I don't know...I just don't know...

(Are those beef meatballs?)

Chef Jim 02-09-2011 05:34 PM

That looks awesome, what did you glaze them with?

landarc 02-09-2011 06:00 PM

Do the cooked meatballs take on a good smoke flavor? Where they somehow more tender?

Ryan Abood 02-09-2011 06:21 PM

Quote:

I don't know...I just don't know...
That's the response I was going for:crazy:.

Quote:

(Are those beef meatballs?)
Yes, all beef meatballs, no fillers, salt and pepper only.


Quote:

That looks awesome, what did you glaze them with?
QN4U Clover Style BBQ Sauce, with butter, brown suger and agave nectar.


Quote:

Do the cooked meatballs take on a good smoke flavor? Where they somehow more tender?
Took on a lot of smoked flavor from bacon prior to BBQing. Than more on the BBQ. More Tender? That was the idea but the ground beef (Trader Joes 80/20) was a course grind and should of either been ground again or cooked in water bath longer, to break down collagen more.

JONESY 02-09-2011 07:17 PM

Ohh yum, sous vide, just what we need in BBQ, maybe we all start using micro greens in our platting, and try to foam everything, maybe we break down and reconstruct BBQ sauce, or even better bacon. Can’t wait….

Paulmark 02-09-2011 07:41 PM

(Trader Joes 80/20) was a course grind and should of either been ground again or cooked in water bath longer, to break down collagen more.[/QUOTE]

If your water temp is 140, it may be too low, I read that collagen starts to melt at 160.. Good post though, thank you.:clap2:
http://www.edinformatics.com/math_sc...ow_cooking.htm

caseydog 02-09-2011 08:35 PM

The real question is, did they taste any better than if you would have just smoked them all the way?

Was it worth all the extra time and effort? Or, were you fixing something that wasn't broken?

CD

Odin the Dog 02-09-2011 09:03 PM

Now that's taking it to a whole new level altogether! Nice!

Mister Bob 02-09-2011 09:29 PM

You might start a new trend! Microwave MOINKs? Crock Pot MOINKs? Toaster Oven MOINKs? Deep Fried MOINKs? (wait, that one sounds good!)

Just kidding, those actually look great!

Big Ron 02-09-2011 09:56 PM

Looks like alot of trouble to make, but way too easy to eat :thumb:

Smoothsmoke 02-09-2011 10:00 PM

http://i1034.photobucket.com/albums/...uiter/like.jpg

BBQ PD 02-09-2011 11:24 PM

I just really hope nobody does a search warrant on my hard drive and finds all this PRON, OMG, bring on the PRON :twisted:

Odin the Dog 02-10-2011 12:52 AM

Quote:

Originally Posted by Mister Bob (Post 1542528)
You might start a new trend! Microwave MOINKs? Crock Pot MOINKs? Toaster Oven MOINKs? Deep Fried MOINKs? (wait, that one sounds good!)

Just kidding, those actually look great!

Easy-Bake-Oven using Lincoln Logs for fuel MOINKs?


All times are GMT -5. The time now is 08:23 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.