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Unread 05-25-2009, 06:39 PM   #1
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Join Date: 08-31-08
Location: Kansas City, MO
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Default 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.

Moinkball Fixins.jpg

Raw Moinks.jpg

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
Carpe Lardum!

Dark Horse BBQ Competition Team
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
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