Mark
somebody shut me the fark up.
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That gives me an idea: bacon wrapped Rocky Mountain Oysters
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Moink faq
- Thread starter ipls3355
- Start date
That gives me an idea: bacon wrapped Rocky Mountain Oysters
B
BigGar
Guest
These don't need no fancy name, when ya serve 'em, just tell people, here's some balls
BigBarry
is Blowin Smoke!
SmokeJumper
is Blowin Smoke!
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When I use lamb is it a Boink ball?
Baaa
Oink
Baaa
Oink
Call it whatever you want...just don't call it a MOINK Ball.
bigabyte
somebody shut me the fark up.
bigabyte
somebody shut me the fark up.
Oh...should probably include this for reference. This is what led up to the need for the poll to determine a naming standard for peoples more unusual balls....
http://www.bbq-brethren.com/forum/showpost.php?p=788171
http://www.bbq-brethren.com/forum/showpost.php?p=788171
D
Derek
Guest
I would replace the saltines with Ritz crackers, they taste better... And can make the MOINK ball better.
Canada Mike
Well-known member
I understand completely the defence of MOINK balls basic and essential character. I don't think, Larry, you're overly sensitive, just protective. But, up here in Canada can we use back bacon? What you folks in the south call Canadian bacon?
woodsteach
Found some matches.
appetizer??? why didn't some one say that earlier on...:becky: I just made my first batch of official MOINK balls and used 3 lbs of grassfed beef and only made 23 :becky:.
I made them for the boys at school that helped build my UDS last week and if you remember high school boys they will do anything for food and eat almost anything.
woodsteach
I made them for the boys at school that helped build my UDS last week and if you remember high school boys they will do anything for food and eat almost anything.
woodsteach
D
Derek
Guest
Grail, I got one more quick question, and I didn't find it in the rules?
For the party, can I make them Stuffed MOINK balls? With a little jalapino's slice, and American cheese slice, stuffed in the middle of the MOINK balls?
For the party, can I make them Stuffed MOINK balls? With a little jalapino's slice, and American cheese slice, stuffed in the middle of the MOINK balls?
landarc
somebody shut me the fark up.
No Derek, MOINK balls are all beef meatballs period, no added stuff other than binders. Do not mess with the recipe on this one. Or do not call them MOINK balls.
Southern Home Boy
is Blowin Smoke!
So, with all due respect to Larry, his creation and all the MOINK ball purists, I have to say that having your product become THE name that people use when describing something is the ultimate manifestation of cultural acceptance.
Anyone blow their nose on a "facial tissue"? Hell no. We all use "Kleenex" even though that's just a brand name. How about covering a cut with an "adhesive bandage"? Nope. Band-Aids for everyone.
Bacon-wrapped meatball anyone? No thanks. I'll have a MOINK ball.
Just sayin....
Anyone blow their nose on a "facial tissue"? Hell no. We all use "Kleenex" even though that's just a brand name. How about covering a cut with an "adhesive bandage"? Nope. Band-Aids for everyone.
Bacon-wrapped meatball anyone? No thanks. I'll have a MOINK ball.
Just sayin....
expatpig
is Blowin Smoke!
Now is the time for all moinkball purists to stand together and unite against all moinkball pretenders. If we do not act now, soon we will have "light moinkballs" or "tofu moinkballs" or people on the street selling "genuine moink knockoffs", and it will be the end of moinkballs as we know them. Support M.A.D.A.M. (Moink Afficcianados Demanding Authentic Moink now.
Big Frank
Full Fledged Farker
If your using cooked meatballs do you precook the bacon ?
D
Derek
Guest
Thanks Bob,
I'll keep it pure, But I have to use the low sodium bacon though....
I'll keep it pure, But I have to use the low sodium bacon though....
landarc
somebody shut me the fark up.
You can do either, I use raw bacon myself.
D
Derek
Guest
Are they made from scratch?
The rules states you can't use pre cooked meatballs, gotta make them your self.
( just obeying the rules )
landarc
somebody shut me the fark up.
Derek, you gotta really start reading more closely. The rules state that the original MOINK is made with pre-made Italian meat balls and bacon wrapped around. Look, you can always make bacon wrapped meatballs and do whatever you want. MOINK balls are really simple, all beef meatball wrapped with bacon, rub or not, smoked. No stuffing, no blending meat in the meat balls, no poultry products etc...
It is all in fun that we call them MOINK balls and follow the rules.
It is all in fun that we call them MOINK balls and follow the rules.
McGurk
Full Fledged Farker
Sorry, Derek, but this is from the MOINK master himself:
(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.
(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.
