View Single Post
Old 09-12-2009, 04:35 PM   #50
Bob E Que
On the road to being a farker
Bob E Que's Avatar
Join Date: 08-19-09
Location: Ontario Canada
Default MOINK ball certification request

I had some wally-world meatballs, and some Maple-leaf bacon.

After wrapping them, I put Popdaddys Butt Glitter on them.

Just a small batch on the UDS using RO briquettes, and apple wood.
They piggy-backed (pardon the pun) my brisky.

I left them on when the brisket went to rest.
1 1/2 hours at 250F

Served as is. A great mid afternoon snack.
OTS, 18 1/2 WSM (Betty), iQue110, 30" MES

Last edited by Bob E Que; 09-12-2009 at 04:56 PM.. Reason: resized pictures
Bob E Que is offline