I humbly submit my application for MOINK ball certification consideration.
This is just the simplest of MOINK ball recipes. Started with store bought MBs and wrapped them in meatmarket fresh thick sliced bacon. Sprinkled on some homemade rub and put them on the grill which was set-up offset heat style for smoking. I used apple wood for the smoke and kept the temp at about 250. When they were almost done I slathered them with some homemade memphis style sauce.
As long as I had the grill hot I also made some pig candy and I put on a couple of venison rings bologna for supper.
The pig candy was awesome and the MOINK balls weren't bad either! My neighbor(who owns a meat market)came over while I was cooking and we devoured the pig candy in a matter of minutes. He also was impressed with the MOINKs too.
EDIT: I see the date on my wifes camera must be off, those pics were taken today.