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-   -   Application for MOINK Certification (http://www.bbq-brethren.com/forum/showthread.php?t=53963)

bigabyte 12-24-2008 02:22 PM

Application for MOINK Certification
 
I want Ginger to judge these. She sounds like she knows a good submission from a bad one.

So these are the meatballs I picked up at the store. I hope Ginger finds my package acceptable.
http://i219.photobucket.com/albums/c..._meatballs.jpg

I wrapped them with extra thick bacon just to make sure they didn't fall out.
http://i219.photobucket.com/albums/c...moink_bare.jpg

I won't describe what happened during this phase as it should be quite apparent.
http://i219.photobucket.com/albums/c...ink_rubbed.jpg

They are on the WSM at 275 along with a Fatty. In case you may require picture evidence, I have included photos of said Fatty. It is rolled up with Pepper Jack cheese, Roasted Red Pepper, Jalapeno, Onion and Garlic.
http://i219.photobucket.com/albums/c...fatty_flat.jpg
http://i219.photobucket.com/albums/c...tty_rubbed.jpg

I will post pictures of the finished MOINK Balls for your consideration shortly. Thank you for your consideration.

gpalasz 12-24-2008 02:43 PM

Off to a great start...looking forward to the finished pron

Ginger 12-24-2008 02:49 PM

So far so good, Chris! Your ball bag is a perfect example of pre-made meat balls and I like the way the you wrapped and rubbed your balls.

I can't wait to see what your balls look like when you have finished.

Luv ya!

Ginger

bigabyte 12-24-2008 04:17 PM

I dipped my balls in some of my own sauce. I can't post any pictures of this though as it is a rather delicate and sometimes messy procedure. I will post the money shot soon!

bigabyte 12-24-2008 05:04 PM

Here is the climax. I did not sauce all of my balls as I wanted to get a good feel for the difference.
http://i219.photobucket.com/albums/c...moink_done.jpg

Just in case you were wondering what my fatty looked like.
http://i219.photobucket.com/albums/c...tty_sliced.jpg

After enjoying my balls and fatty I must admit that I feel quite satisfied. I hope I have lived up to Ginger's high standards.

Ginger 12-24-2008 05:53 PM

Ooooo... Chris... Your balls and fatty look sooo good! I think I like them with your sauce all over them, but the plain ones look good, too!

We've given the certification desk Christmas Eve and Christmas Day off to spend with their families so your certificate will be sent to you once they return to work on Friday.

EatonHoggBBQ 12-24-2008 06:00 PM

Nice looking balls you have there Chris.

Bacon 12-24-2008 06:35 PM

In a short amount of time you will surely be certified.

Very nice.

bigabyte 12-24-2008 09:06 PM

Quote:

Originally Posted by Ginger (Post 809118)
We've given the certification desk Christmas Eve and Christmas Day off to spend with their families so your certificate will be sent to you once they return to work on Friday.

Good deal.:wink: Merry Christmas!

Quote:

Originally Posted by EatonHoggBBQ (Post 809121)
Nice looking balls you have there Chris.

Thanks! I'm not sure which I liked better to be honest. I found that balls dipped in sauce have a moist sticky boost of flavor, but the dry balls had a nice crunchy texture on the outside and you could taste more of the bacon. Switching off between them is pure heaven.

Quote:

Originally Posted by Bacon (Post 809151)
In a short amount of time you will surely be certified.

I was told that I was certifiable without any doubt, so I am feeling kinda good about my chances.

jack040806 12-24-2008 11:04 PM

Thems sum nice balls you got ther. I'm in love with that fatty though.

bigabyte 12-27-2008 11:16 PM

Is the MOINK office open on Sundays?:confused:

garyk1398 12-28-2008 12:57 PM

Looks good to me. Did ya purposely go heavy on the rub or did the jar lid open on ya?

sampson 12-28-2008 01:01 PM

Nice job!

bigabyte 12-28-2008 07:49 PM

Quote:

Originally Posted by garyk1398 (Post 811602)
Looks good to me. Did ya purposely go heavy on the rub or did the jar lid open on ya?

I did it on purpose. I wasn't sure how much to put on really. I learned the hard way that next time I should either go lighter on the rub, or use a low/no salt rub. After 4 or 5 of these I got that "too much salt" feeling in my stomach.:icon_sick Perhaps if I had been able to eat more I could have resolved which ones I liked best.


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