Thread: Moink faq
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Unread 05-25-2010, 04:10 PM   #60
McGurk
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Sorry, Derek, but this is from the MOINK master himself:

Quote:
Originally Posted by BBQ Grail View Post
Official MOINK Balls are made using pre-cooked Italian style meatballs.

You can use anything else you'd like but THE officially licensed MOINK Ball is done one way and one way only.
(Landarc beat me to it, but I already wrote this up)

I know they altered it to allow homemade meatballs, too, but the purchased ones are recommended to be pre-cooked. Make 'em anyway you want, but a true MOINK ball has no stuffing, no cheese, no peppers, no sausage, and no excessive pork other than the bacon. They have to have (mostly) beef in the middle and bacon on the outside, no more. Spice, rub, and sauce are open to interpretation as the creator deems fit, but the basics are pretty simple.

Take thawed (or fresh) meatballs, wrap each one in half of a slice of bacon, skewer to hold bacon, sprinkle rub on top, grill or smoke at a low temp to desired doneness, and glaze at the end if desired. Anything more than that takes away from the simple treasure that is a MOINK ball.
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