Originally Posted by TysDad
Beautiful. Did you like them? Would you do anything differently?
Loved them! Differently? I want to try different sauces on them ... starting with something that's just about plain honey. See where that goes.
This time I used a brush to paint on the sauce. Next time I might just pour the sauce into a glass that the MOINK balls will fit into and dip them. Fast and easy.
I've also requested thicker bacon from one of the butchers in town. Most bacon here is about 1mm thick. VERY thin. That made wrapping a bit of a challenge as the strips wanted to break very easily. Plus, I had to use two strips to get that big, bacon-y flavor.
Of course, making my own bacon would help, too. The bacon here doesn't have the strong flavor as the bacon we buy in the States. Reading about the cold smokehouse ... oh, so tempting!
I've been playing computer games all night (a little indulgence), so I didn't post to my blog today. But, tomorrow ... full pictures of the entire process.
- my culinary adventures in the rural Philippines
IMBAS Certified MOINK Baller
Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit