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-   -   BBQ Brethren *OFFICIAL* IMBAS MOINK Ball Certificates now available! (http://www.bbq-brethren.com/forum/showthread.php?t=155971)

bigabyte 03-12-2013 02:19 AM

BBQ Brethren *OFFICIAL* IMBAS MOINK Ball Certificates now available!
 
Against my better judgement, and with the authorization of both the IMBAS and the BBQ Brethren, I am pleased to announce that submissions for MOINK certification are now being accepted.

There have been some "unofficial" certificates floating around recently. These are different, these are official IMBAS MOINK Ball Certificates, blessed by none other than the BBQ Grail himself, and in accordance with the 2008 Wichita MOINK Ball Treaty. Here is a preview of the current version (subject to change once someone with skill makes something better).

http://i219.photobucket.com/albums/c...ps0eb581e0.jpg

RULES - Only balls made out of 100% pure Beef, wrapped with Pork Bacon are considered MOINK. Please do not try to submit any other creations that are not made of balls of 100% pure Beef wrapped with Pork Bacon.

So, if you would like a certificate, then please submit your entries here. I will send you your certificate as soon as I am able. I may get backlogged, but rest assured I will tend to your certificates eventually.

So, with that...

SHOW ME YOUR BALLS!

landarc 03-12-2013 02:22 AM

Geez, there are special rules?

bigabyte 03-12-2013 02:23 AM

Quote:

Originally Posted by landarc (Post 2403803)
Geez, there are special rules?

Of course. What else did you expect?

AussieTitch 03-12-2013 02:34 AM

So 100% beef,means no spices,binders,or anything else added.Yes?

pizzakngjr 03-12-2013 03:03 AM

My Application!
 
http://i1289.photobucket.com/albums/...74/photo-5.jpg

http://i1289.photobucket.com/albums/...74/photo-3.jpg

http://i1289.photobucket.com/albums/...ps0c8955f8.jpg

http://i1289.photobucket.com/albums/...psab0497f2.jpg

The only finished pic I have. What the wife "let" me take to work!

caseydog 03-12-2013 03:21 AM

So, this is the third farking time I have submitted my balls for approval.

I used only the finest frozen Italian style beef meatballs, and farking bacon, all held together by real farking wood toothpicks.

http://www.bbq-brethren.com/forum/pi...pictureid=7150

I cooked them on one of my Webers, over charcoal and wood. I don't remember which Weber, since I originally applied for certification about a decade ago.

http://www.bbq-brethren.com/forum/pi...pictureid=7151

I'm getting really tired of showing my balls to people offering me an IMBAS certification. I'm starting to think you guys just enjoy looking at balls, and pretend to offer IMBAS certificates to get us to show you our balls. I feel so cheap.

I'm not showing my balls again, until I get my official IMBAS certification. :mmph:

CD

AussieTitch 03-12-2013 03:39 AM

Quote:

Originally Posted by caseydog (Post 2403817)
So, this is the third farking time I have submitted my balls for approval.

I used only the finest frozen Italian style beef meatballs, and farking bacon, all held together by real farking wood toothpicks.

http://www.bbq-brethren.com/forum/pi...pictureid=7150

I cooked them on one of my Webers, over charcoal and wood. I don't remember which Weber, since I originally applied for certification about a decade ago.

http://www.bbq-brethren.com/forum/pi...pictureid=7151

I'm getting really tired of showing my balls to people offering me an IMBAS certification. I'm starting to think you guys just enjoy looking at balls, and pretend to offer IMBAS certificates to get us to show you our balls. I feel so cheap.

I'm not showing my balls again, until I get my official IMBAS certification. :mmph:

CD


now that looks nice,can I suck on the one on the left

bluetang 03-12-2013 07:27 AM

Well, otay
https://lh6.googleusercontent.com/-A...800/MOINK1.jpg
https://lh3.googleusercontent.com/-k...800/MOINK5.jpg
https://lh6.googleusercontent.com/-O...800/MOINK6.jpg
https://lh4.googleusercontent.com/-Y...800/MOINK7.jpg
https://lh4.googleusercontent.com/-E...800/MOINK9.jpg

bigabyte 03-12-2013 07:45 AM

Quote:

Originally Posted by AussieTitch (Post 2403806)
So 100% beef,means no spices,binders,or anything else added.Yes?

:loco:

No.

:doh:

That sounds like a question I would ask.

:wacko:

It means that the only meat in your balls should be beef.

bigabyte 03-12-2013 07:50 AM

http://i219.photobucket.com/albums/c...pse8b56f61.jpg

http://i219.photobucket.com/albums/c...psd2a012ca.jpg

http://i219.photobucket.com/albums/c...pse85aca7f.jpg

LM600 03-12-2013 08:28 AM

4 Attachment(s)
Here's my entry...sorry for the rubbbish pictures!

Just minced beef handmade into meatballs, bacon, seasoning and sauce glaze....

bigabyte 03-12-2013 08:54 AM

http://i219.photobucket.com/albums/c...ps11583580.jpg

Groundhog66 03-12-2013 09:21 AM

BBQ Brethren *OFFICIAL* IMBAS MOINK Ball Certificates now available!
 
Shouldn't those certificates read "Certified Frozen Meatball Warmer Upper" :P

bigabyte 03-12-2013 09:50 AM

Quote:

Originally Posted by Groundhog66 (Post 2403924)
Shouldn't those certificates read "Certified Frozen Meatball Warmer Upper" :P

Hmmm...

Not sure I understand.

There are no rules stating that they must be frozen meatballs. At least not since the NOSKOS rule was made universal YEARS ago.:thumb:

Not sure I would want to eat warmed bacon either.:becky:

cholloway 03-12-2013 10:04 AM

Not sure if the "official certified" certificate will display as prominently as my Official Un-Certified one but, here goes...
Hand made, 100% beef & bacon.

http://img.photobucket.com/albums/v2...psddc315c9.jpg


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