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-   -   MOINK Ball Certification Request (http://www.bbq-brethren.com/forum/showthread.php?t=54244)

KuyasKitchen 12-30-2008 09:14 AM

MOINK Ball Certification Request
 
4 Attachment(s)
I hereby submit these photos for potential certification as a MOINK Ball Maker. Tonight, I made these MOINK Balls using beef meatballs (homemade, I have a special release because of lack of availability locally of pre-made meatballs), bacon, a simple rub, and some BBQ sauce.

Here's the pr0n ...

garyk1398 12-30-2008 09:15 AM

lookin good James!

bigabyte 12-30-2008 09:38 AM

Dem's some nice looking balls there. I'm guessing you will be certified since you were granted the exception.

outside ed 12-30-2008 09:48 AM

Man those look wonderful. I think i am going to try some for new years eve party.

TysDad 12-30-2008 09:50 AM

Beautiful. Did you like them? Would you do anything differently?

EatonHoggBBQ 12-30-2008 09:52 AM

Ginger will be proud of you. :eusa_clap Great lookin balls there.

KuyasKitchen 12-30-2008 12:34 PM

Quote:

Originally Posted by TysDad (Post 812604)
Beautiful. Did you like them? Would you do anything differently?

Loved them! Differently? I want to try different sauces on them ... starting with something that's just about plain honey. See where that goes.

This time I used a brush to paint on the sauce. Next time I might just pour the sauce into a glass that the MOINK balls will fit into and dip them. Fast and easy.

I've also requested thicker bacon from one of the butchers in town. Most bacon here is about 1mm thick. VERY thin. That made wrapping a bit of a challenge as the strips wanted to break very easily. Plus, I had to use two strips to get that big, bacon-y flavor.

Of course, making my own bacon would help, too. The bacon here doesn't have the strong flavor as the bacon we buy in the States. Reading about the cold smokehouse ... oh, so tempting!

I've been playing computer games all night (a little indulgence), so I didn't post to my blog today. But, tomorrow ... full pictures of the entire process.

TysDad 12-31-2008 09:35 AM

Try wrapping them this way...

http://www.bbq-brethren.com/forum/sh...6&postcount=17

I'm making a batch today and will be trying some rolled in brown sugar and cayenne pepper before smoking a la pig candy. Maybe they won't even need sauce then... just a spritzing with apple juice to make them extra purty.

.

1_T_Scot 12-31-2008 10:33 AM

Dang you have some great looking balls.

You do have some uneven toothpick penatration but, I would think that should be overlooked.

I glazed mine in a bowl just toss 6-8 of them in at a time and stir them up then back on the smoker.

bigabyte 12-31-2008 11:10 AM

Quote:

Originally Posted by KuyasKitchen (Post 812720)
Next time I might just pour the sauce into a glass that the MOINK balls will fit into and dip them. Fast and easy.

That's basically what I did last time to sauce my balls. It worked real well. Just grabbed them by the toothpicks and dipped them in. Easy peasy.

tommykendall 12-31-2008 11:19 AM

bayag ni baboy

Big George's BBQ 12-31-2008 11:22 AM

Those look really good. Did you pre cook your balls or just wrap with bacon and smoke them

Garth57 12-31-2008 11:36 AM

Were those in an oven?


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