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-   -   Today's smoke and MOINK balls (http://www.bbq-brethren.com/forum/showthread.php?t=75332)

stiffy 01-01-2010 03:27 PM

Today's smoke and MOINK balls
 
I made some IMBAS-certifiable MOINK balls today had to find out what all the rage about them was, used Cookie's Flavor enhancer, my favorite rub, of course. Sauced half of them with a house special sauce.

http://i10.photobucket.com/albums/a1...d/100_1673.jpg

Here they are wrapped and ready to go onto UDS.

http://i10.photobucket.com/albums/a1...d/100_1681.jpg

and a shot in the UDS

http://i10.photobucket.com/albums/a1...d/100_1683.jpg

plated and ready to go to the inlaws for a New Years party.

http://i10.photobucket.com/albums/a1...d/100_1687.jpg

I made about thirty of them and they were gone in 10 minutes. My FIL before I left mentions, "Hey just so ya know, you could make some of those and come back any time you want" haha guess he liked them.

and O yeah heres a bacon-wrapped Pork tenderloin that is on the UDS for dinner tonight, no finished pictures yet but they are comin...

http://i10.photobucket.com/albums/a1...d/100_1688.jpg

Kosmo's Q 01-01-2010 04:21 PM

Can't wait to see that! MOINK Balls look awesome too!

BBQ Grail 01-01-2010 04:24 PM

Looks good from my couch.

stiffy 01-01-2010 04:29 PM

Before its nap:

http://i10.photobucket.com/albums/a1...d/100_1689.jpg

Phubar 01-01-2010 04:31 PM

Phark yeah!!!
Everything looks good but I gotta have to try that bacon weaved wrapped tenderloin!

Kosmo's Q 01-01-2010 05:31 PM

Cut that rig up and send me a slice! :biggrin:

stiffy 01-01-2010 06:05 PM

and after its nap:

Took the Loin to an IT of 157*, per the wifes instructions of "The only pink I like on my meat is on the outside from the smoke ring honey."

lol guess that is ok with me hahaha


Took half of what was left after my wife and I ate and gave it to my grandparent's, said it was incredibly moist.
http://i10.photobucket.com/albums/a1...d/100_1691.jpg

http://i10.photobucket.com/albums/a1...d/100_1692.jpg

Toploader 01-01-2010 06:21 PM

Id hit it....twice! fine looking grub you got there. Good Job!

SmokedJohnson 01-01-2010 08:42 PM

Every one is doing pork tenderloins and I havent had one in months. I'm getting jealous and hungry.

Kosmo's Q 01-01-2010 08:50 PM

Quote:

Originally Posted by SmokedJohnson (Post 1131663)
Every one is doing pork tenderloins and I havent had one in months. I'm getting jealous and hungry.

You are right... Going to get mine out of the freezer now.

NorthwestBBQ 01-01-2010 10:14 PM

Nice smokey balls.

ddouglass 01-02-2010 01:37 AM

Stiffy, what temperture did you cook the Moink Balls at and how long did they take?

stiffy 01-02-2010 09:41 AM

225* for an hour then 300-325* for a half hour, to crisp the bacon up. Super easy peasy

cowgirl 01-02-2010 11:11 AM

Looks fantastic Stiffy!! Great job on that bacon weave too! :cool::-D

BBQ Grail 01-02-2010 11:12 AM

Quote:

Originally Posted by ddouglass (Post 1131818)
Stiffy, what temperture did you cook the Moink Balls at and how long did they take?

It's MOINK Balls...

Stiffy's got the process down pretty good.


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