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Unread 12-03-2009, 10:25 PM   #68
tmcmaster
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Join Date: 09-23-08
Location: York, PA
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If it pleases the Board, I humbly and honorably submit, for your approval, my submission for MOINK Ball certification.


The raw ingredients: 100% Beef (83/17), kosher salt, fresh cracked black pepper, 2 whole large chicken eggs, 1 onion (lightly sweated) with fresh garlic, garlic powder, onion powder, dried marjoram, grated Parmesan and Romano cheeses, pepper-jack cheese, Panko bread crumbs and of course, center-cut pork bacon.



cubing the pepper-jack for stuffing. (Yes, RC Cola was consumed during preparation...)



Everything but the eggs and sweated onions/garlic added.



All mixed up, and ready to ball.



After a quick wipe down, the assembly area is ready...



Rolled and stuffed, then lightly assaulted with my home-made pork rub. (Called Pig Stank)



Rolled, wrapped and ready to rest.



Lovingly placed on the Weber, affectionately known as R2-DQ. Lump charcoal and cherry wood.



Done!!! No sauce needed, just a quick ride over the coals with the water pan pulled to crispy up the bacon.


I brought these lovelies into the 'day job' for consumption...
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Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

Last edited by tmcmaster; 12-04-2009 at 03:16 AM.. Reason: picture added
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