This is my request for MOINK ball certification:
ingredients used: Angus ground beef(80/20), bacon (low salt mod), chedar/jack cheese, parmesan cheese, and my own secret rub
I also made some ABTs stuffed with the same meat.
lower rack on UDS
done after 2 hours at about 225 with hickory smoke
the bowl is ready to take to work for a pot luck. I was required to remove one of each for quality testing, the hard part was using only one