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I like Bigbutts 12-31-2012 11:09 AM

Moink advice needed
If I buy frozen meatballs for moinks, what is the preferred soak or glaze used to keep them from being dry?? Thanks for all your help this year Bandit, cowgirl, Bosizzle, qtr, and the rest......and a very heart felt Happy New Year to all the Brethren.......

Garyclaw 12-31-2012 11:21 AM

the bacon wrapped around it helps with that. I sauce juct before they're done.

Have Fun!!

p.s. I do like to make my most times.

Arlin_MacRae 12-31-2012 11:26 AM

In spite of how dry they feel coming out of the bag, the bacon wrap does a lot to prevent them from tasting dry. And a little drag through some sauce or jelly completes it.

gtr 12-31-2012 11:30 AM

Yup, the bacon helps. At the last part of the cook, when the bacon is looking done, I'll sauce 'em with Blues Hog mixed with jalapeno jelly - if you don't have BH just use some kinda sweet sticky thang and get some spicy heat in there and that'll work.

There are lots of variations involving balsamic vinegar and whatnot that I really need to try 'cause they sound awesome. You can look at The BBQ Grail and probably find some ideas, seeing as how he invented them - and while I've never eaten his food, I'm guessing his grub is really damn good - sure looks good. :thumb:

speedrcer1 12-31-2012 01:39 PM

what's a moink?

caseydog 12-31-2012 01:50 PM


Originally Posted by speedrcer1 (Post 2312316)
what's a moink?

The proper spelling and usage is MOINK balls, according to IMBAS rules.

You take frozen Italian meatballs, wrap them in bacon secured with a toothpicK (half strip per meatball), and smoke 'em.

I am making four dozen tonight for a NYE party.


ckelly 12-31-2012 01:50 PM


Originally Posted by speedrcer1 (Post 2312316)
what's a moink?

I believe it's a moo-oink hybrid?!

Westexbbq 12-31-2012 03:14 PM

1 Attachment(s)

Originally Posted by speedrcer1 (Post 2312316)
what's a moink?

If you need more clarification, I am IMBAS certified.
Gonna be making a big batch for a small gathering this evening.

Attachment 73983

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