Official Moink Ball Certification Submittal
I would like to submit myself for consideration to be granted the status of Certified Moink Baller.
In the interest of respecting the hallowed tradition of the true moink, you will note that I used frozen italian meat balls, Plowboys Yardbird Rub, and even made the Rasberry Chipotle glaze.
Moinks and chicken on smoker.jpg
Moinks on Plate.jpg
Thank you for your time.
(P.S. My wife said my balls were really yummy!)
"Bacon is the gateway meat." - Chef Ryan Farr
Dark Horse BBQ Competition Team
KCBS Master CBJ
Certified Moink Baller
Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver