Herein leis my humble application to the IMBAS for certification as a MOINK baller.
These were done on a Weber grill, but I usually do them in the smoker. Either way, tasty stuff! Here are my ingredients: pre-made beef meatballs, fresh bacon, some Hog Waller rub, and a BBQ sauce I created from tomato sauce, honey, Worcestershire sauce, Sriracha, and a few other secret but tasty goodies.
Each MOINK was made up using a half-piece of bacon, pinned around the meatball with a toothpick.
The MOINKs were put on the grill with indirect heat from an offset fore in the Weber kettle.
Once they were flipped, I added the fresh asparagus coated with olive oil, salt and cracked pepper.
Plated MOINKs, along with grilled asparagus and Bernaise sauce.
Different? Yes. Tasty? You bet!