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SmokinAussie 03-29-2010 04:31 AM

Official MOINK Ball Certification Resurrection Thread
Dear Brethren,

Larry (BBQ Grail) has agreed to consider MOINK Ball Certification from now up to the 14th April 2010, As noted here.

I went back to the original thread to post, but it is closed.

So, as the first person to request certification, I hope I am not being to presumptuous on opening this thread. If so, I do apologise.

Unless otherwise instructed, please place your MOINK Ball certification here and PM Larry with the link to the exact number of your post.

Please note the exact rules before you do so as specified by Larry. Do not ask me anything regarding this, I'm just the first new entrant and needed a place to post.



SmokinAussie 03-29-2010 05:09 AM

Now, down to business....

Here is my request for MOINK Ball certification.

I humbly request the invocation of the NOSKOS rule. In Australia, we do not have American style bacon and we do not have precooked frozen meatballs.

In trying to keep this as simple as possible, I present the following ingredients:

1. Cheap Minced Beef, that I had in the freezer.
2. Creole Seasoning, cheap and simple which I got from the only US Foods store in Melbourne. As in the US, your frozen meatballs do have some seasoning, I thought this was the simplest thing to add.
3. An egg for binding.
4. VEGEMITE: Yes an Australian touch, BUT... in the US, you've probably got Yeast Extract of one kind or another in every preprepared food you buy... so I'm just sticking to tradition here!:becky:
5. Bread Crumbs... duh!
6. The CHEAPEST toothpicks I could find.
7. My own homemade bacon ( Gotta Love It). You may be unaware that US meat products have been under embargo in Australia for over 10 years. Only about 2 weeks ago, the embargo was lifted, but it's too early to get Oscar Mayer bacon shipped here... I used to get that in Hong Hong when I lived there and it was great... but my bacon is BETTER!!!!!

I made half the MOINK Balls and then realised I forgot to add the VEGEMITE... So here it is going into the second half of the batch:

Here's the Bacon all sliced and ready to go!


And here's the rest, the top 2 rows without Vegemite and the bottom 2 rows WITH Vegemite!

Now onto the Webber Copy!

And then onto a Cast Iron pan to cook evenly after getting some colour up! This was done because I needed to even out the cooking. With A standard MOINK Ball, the meatball is preprepared and already cooked. I was dealing with uncooked meatballs and as such needed to ensure the meatballs were cooked without burning the bacon... things worked out pretty good!

Here's a closeup:

And finally, served, as in the Appetiser throwdown:

These were eaten by wrapping the lettuce around the MOINK Balls and the other ingredients, and then shoving the whole lot into the mouth...

And yes.. you could tell the difference between the ones with Vegemite and the ones without... Vegemite ones, slightly better.

My Daughter and I had fantastic fun making these. I hope my request can be viewed favourably!

Thanks for looking!


N8man 03-29-2010 08:11 AM


Phubar 03-29-2010 08:25 AM

Nice work Wizzard of Ausz!:cool:

bigabyte 03-29-2010 08:46 AM

Wow! Were the vegemite ones really better or are you just yankin' our chain? They look great!:cool:

btcg 03-29-2010 08:54 AM

From one Bill to another... great job!

Question: can they be made from any type meat?

BBQ Grail 03-29-2010 08:54 AM

The IMBAS is considering your application for certification.

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)

The certification panel is currently in secret deliberation on the Vegemite issue. We are keeping a keen eye on their location. As soon as we see puffs of smoke we will have their answer.
Sweet Blue Smoke = Yes.
Grey Dark Smoke = No...

btcg 03-29-2010 08:56 AM

I guess that answers, that.

bigabyte 03-29-2010 09:28 AM

Yep, that Vegemite can be some mighty tricky stuff. Will it result in the utter demise of Bill's balls into dark grey smoke, or will Bill's balls be blue?

deguerre 03-29-2010 09:31 AM

Gee, I might even try a vegemite one those look so good.:thumb:

deguerre 03-29-2010 09:32 AM


Originally Posted by bigabyte (Post 1230796)
Yep, that Vegemite can be some mighty tricky stuff. Will it result in the utter demise of Bill's balls into dark grey smoke, or will Bill's balls be blue?

Remember, half of Bill's balls are vegemite free.

Derek 03-29-2010 09:36 AM

Awesome work, SmokenAussie. I really really love it!

The BBQ QB 03-29-2010 09:43 AM


Those look fantastic.

I know this is all about the balls, but wanted to say I really liked the bacon photo. It has a really cool Art Deco/Andy Warhol type feel to it.

Mike D

BBQ Grail 03-29-2010 11:35 AM


Originally Posted by deguerre (Post 1230805)
Remember, half of Bill's balls are vegemite free.

Please do not try to influence the Men At Work while they deliberate on this decision. Because they have been in the room for so long you might say they are in Dire Straits. Due tot he fact they have taken no showers the Air Supply is foul.

The Vegemite may have been INXS and and having Coloured Balls may be a disqualification. We need to set the proper example because The Boys Next Door might just pop up with who knows what and call them MOINK Balls.

So while the judges burn the Midnight Oil let us consider that being a Go Between doesn't always work.

Stoic 03-29-2010 11:35 AM

These all look so good! :thumb:

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