The Official MOINK Ball Certification Request Thread
With the valued permission of the BBQ Brethren Forum leadership the International MOINK Ball Appreciation Society (IMBAS) has been given permission to create an official MOINK Ball Certification Request Thread.
Should you desire to become an OFFICIALLY Certified MOINK Ball Maker please read this post carefully. Important new information and rule changes are included.
All requests for cerficiation should be made in this thread and this thread only.
You should post as much information and as many photos as you feel is necessary to prove your worthiness for certification.
After posting your information, recipe and photos a PM should be sent to BBQ Grail with a link your YOUR post. Not the entire thread. An email address should also be provided.
After consideration your petition for certification will either be approved or denied. If approved a certificate will be created and emailed to you at the email address provided by you in the PM. Unless otherwise requested the certificate will be created using your BBQ Brethren screen name.
OFFICIAL MOINK Ball Rules:
IMPORTANT RULE CHANGE:
After careful consideration by the Governing Board of IMBAS the following rule change as been adopted, effective immediately.
1. MOINK Balls will be made with ALL BEEF meatballs, wrapped in PORK bacon. Seasonings, sauces and glazes are encouraged but not mandatory. In the past MOINK Balls were only made with pre-made, store bought meatballs. Due to the international appeal of MOINK Balls and the lack of availability, in some localities, of store bought pre-made meatballs, HOMEMADE meatballs will now be acceptable provided the meatballs are made with no other meat other than BEEF. The standard binding agents are approved. Keep in mind the beauty of MOINK Balls is simplicity. Don't get too fancy on the binders/fillers. (This rule change will forever be known as the NOSKOS Rule)
2. MOINK Balls must be cooked out of doors using a wood or charcoal fire. Balls cooked indoors or using a fuel source other than wood or charcoal can not be considered for certification. It is important to note that pellets that are made of wood are acceptable as a fuel source for MOINK Balls.
3. The use of the term MOINK Balls requires the proper capitalization. Failure to capitalize MOINK Ball will result in your application being denied.
Questions concerning these rules should be addressed in a PM to BBQ Grail. This thread will NOT be monitored constantly, for the most part only when a certification request is made.
This thread will be made a STICKY for easy referral and reference.
Should you have a previous certification request and you'd like a certificate send a PM to BBQ Grail along with the link to your original request.
All posts that are NOT Certification Requests in this thread will be removed by moderators on a regular basis. Or at least when they get around to it.
For additional information on the history of the MOINK Ball please click here!
My official MOINK Ball Certification Request -
1 - The ingredients for everything:
2. The Prep. Beef meatballs, store brand bacon, and Famous Dave's Rib Rub -
3. The cook. Kingsford briquettes and lump, and two chinks of pecan
There are imitation ABTs, MOINK Balls, what I call Mini-Fatties (Bob Evans sausage filled with cheese curds) some with and some without bacon, and 2 smoked Scoth Eggs
4. The results - had a slight flare-up at the end, so some got a little blackend but were still good.
And, finally, my plate -
Ok here is my request for MOINK ball certification:
These were made this past weekend using Costco premade beef meatballs and wrapped in double smoked bacon. Location was Toronto. Weather was windy and rainy. THere were 75 in total made and all were gone within moments at the potluck. One twitter BBQ bud @BusterRhinosBBQ described them as:
looking for some certification pleasehttp://i262.photobucket.com/albums/i...s/DSC00962.jpg
thanx for looking hope i get certified for my MOINK Balls
MOINK Ball Certification Request
First time ever making them. Turned out very good.
Used lean ground beef, oregano, onion flakes, Montreal Steak spice and garlic plus for seasoning. Went with Schneiders bacon.
Laid out and ready to go onto the LBGE
The LBGE getting ready
On the Egg and finished.
I think that this meets the criteria.
Requesting the consideration for official MOINK certificate
Hope to get my MOINK Ball certification... Thanks
MOINK Ball Certification Request. Thank you for introducing me to this delicious appetizer.
On to Cooker
My Humble Entry
My Certification Request
We went the homemade way........
the pound of hamburger of course............
Fresh Ground Cumin, dill weed, and a spice we got as a free trail sample from penzy's..........good stuff
home made bread crumbs
We decided to put a cube of cheese in the middle......i asked, and was assured this was legal.......lolol Upper left hand corner some swiss cheese i smoked, plus some smoked pepper jack..........rolled up waiting on the bacon
wrapped, sauced, and on the smoker
and the final shot.........you can see the cheese in the center.......sorta........LOL
i hope you will all look favorably on my humble entry..............
MOINK Ball Certification Request
First, let me say that I am not sure how to do the "captions" under/beneath the pix that are forth coming, so please allow you to give you my play-by-play.
A little background from the previous posts:
Tomorrow (18 July) Army SFC Eric McGillivery will be return to Manito after completing his tour in Iraq, where he was injured by an IED. The Mayor of Manito has declared July 18th "Eric McGillivery Day" and there will be a welcome home party/parade tomorrow evening downtown Manito beginning at 4:30 - with his arrival estiimated at 6 P.M. There will be a reception at his home after the downtown celebration. I was asked to cook for the party - originally thought to be for about 100 - now maybe 300 or more. Menu is pretty easy, imo, burgers, brats, hotdogs (all grilling/no smoking). I am going to make up a big batch of MOINK balls to have ready as appetizers and some ABTs (the soldier's favorite) The MOINK and the ABTs will be the most work.
If you are so inclined, throw some good thoughts and/or prayers that his homecoming is joyful - and that all of our service men and women are kept safe for their own joyful return.
Thanks everyone - I posted a quick update on Saturday evening - in case you didn't see it - Eric made it back safely and was warmly greeted by a crowd of town folk and family after being escorted in by the Patriot Guard and Police/Ambulance/Fire vehicles.
The food was well received and the people thought that the combination of MOINK balls and Pig Candy was Manna from heaven. The brats the family provided were incredible, too. Of course, even simple burgers and hot dogs cooked on an open fire taste better than anything you get from indoor cooking. Beer and soda flowed freely - beer more so than the soda, I think.
Eric seemed to be genuinely surprised and touched - and very appreciative. I told him that what was done FOR HIM that night was NOTHING compared to what he has done for US. God bless America and our troops (and their families)!!!
Below are pictures of the first two trays of MOINK Balls, a picture of the soldier with family - a picture of the grill - and a picture of my salsa that was requested. The recipie was WalMart frozen meatballs - cheap bacon - Plowboy's Yardbird Rub mixed with Julio's seasoning.
My dear friends and Brethren,
I owe some of you certificates. You will get them. This I promise. For those that have been patient and understanding for slackerness...thank you. I appreciate it. Work right now is especially stressful, some minor personal health issues and some not so minor health issues with my mom has forced me to be a little less diligent in my certificate making. I will do my utmost to get your certificates done this weekend.
However, I've receive some less than understanding PM's and the last one pretty much has me deciding to discontinued the certificate project. I always envisioned this to be all about fun. But some have taken it just a little too serious and for that reason the fun isn't there. I know most of you will understand and I appreciate it.
When you get the time Larry, you'll get the time. It's more just a game than anything else...
What Mos95b said,take your time.
I think you need to leave those people alone who are too serious about it .
It's all about fun!
Sorry about posting this message here!:wink:
Take care of your moms!
man i was looking forward to more, i never knew what moink balls were til i seen his thread, thanks.
|All times are GMT -5. The time now is 09:29 PM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.