Today's smoke and MOINK balls

stiffy · Jan 1, 2010

I made some IMBAS-certifiable MOINK balls today had to find out what all the rage about them was, used Cookie's Flavor enhancer, my favorite rub, of course. Sauced half of them with a house special sauce.

Here they are wrapped and ready to go onto UDS.

and a shot in the UDS

plated and ready to go to the inlaws for a New Years party.

I made about thirty of them and they were gone in 10 minutes. My FIL before I left mentions, "Hey just so ya know, you could make some of those and come back any time you want" haha guess he liked them.

and O yeah heres a bacon-wrapped Pork tenderloin that is on the UDS for dinner tonight, no finished pictures yet but they are comin...

Kosmo's Q · Jan 1, 2010

Can't wait to see that! MOINK Balls look awesome too!

BBQ Grail · Jan 1, 2010

Looks good from my couch.

stiffy · Jan 1, 2010

Before its nap:

Phubar · Jan 1, 2010

Phark yeah!!!
Everything looks good but I gotta have to try that bacon weaved wrapped tenderloin!

Kosmo's Q · Jan 1, 2010

Cut that rig up and send me a slice! :biggrin:

stiffy · Jan 1, 2010

and after its nap:

Took the Loin to an IT of 157*, per the wifes instructions of "The only pink I like on my meat is on the outside from the smoke ring honey."

lol guess that is ok with me hahaha

Took half of what was left after my wife and I ate and gave it to my grandparent's, said it was incredibly moist.

Toploader · Jan 1, 2010

Id hit it....twice! fine looking grub you got there. Good Job!

SmokedJohnson · Jan 1, 2010

Every one is doing pork tenderloins and I havent had one in months. I'm getting jealous and hungry.

Kosmo's Q · Jan 1, 2010

SmokedJohnson said:
Every one is doing pork tenderloins and I havent had one in months. I'm getting jealous and hungry.

You are right... Going to get mine out of the freezer now.

NorthwestBBQ · Jan 1, 2010

Nice smokey balls.

ddouglass · Jan 2, 2010

Stiffy, what temperture did you cook the Moink Balls at and how long did they take?

stiffy · Jan 2, 2010

225* for an hour then 300-325* for a half hour, to crisp the bacon up. Super easy peasy

cowgirl · Jan 2, 2010

Looks fantastic Stiffy!! Great job on that bacon weave too!

:-D

BBQ Grail · Jan 2, 2010

ddouglass said:
Stiffy, what temperture did you cook the Moink Balls at and how long did they take?

It's MOINK Balls...

Stiffy's got the process down pretty good.

Bogus Chezz Hawg · Jan 2, 2010

Nice loin & balls! :lol:

Today's smoke and MOINK balls

stiffy

Full Fledged Farker

Kosmo's Q

is one Smokin' Farker

BBQ Grail

somebody shut me the fark up.

stiffy

Full Fledged Farker

Phubar

somebody shut me the fark up.

Kosmo's Q

is one Smokin' Farker

stiffy

Full Fledged Farker

Toploader

Knows what a fatty is.

SmokedJohnson

Knows what a fatty is.

Kosmo's Q

is one Smokin' Farker

NorthwestBBQ

somebody shut me the fark up.

ddouglass

Guest

stiffy

Full Fledged Farker

cowgirl

somebody shut me the fark up.

BBQ Grail

somebody shut me the fark up.

Bogus Chezz Hawg

is Blowin Smoke!

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