Application for MOINK Certification

bigabyte · Dec 24, 2008

I want Ginger to judge these. She sounds like she knows a good submission from a bad one.

So these are the meatballs I picked up at the store. I hope Ginger finds my package acceptable.

I wrapped them with extra thick bacon just to make sure they didn't fall out.

I won't describe what happened during this phase as it should be quite apparent.

They are on the WSM at 275 along with a Fatty. In case you may require picture evidence, I have included photos of said Fatty. It is rolled up with Pepper Jack cheese, Roasted Red Pepper, Jalapeno, Onion and Garlic.

I will post pictures of the finished MOINK Balls for your consideration shortly. Thank you for your consideration.

gpalasz · Dec 24, 2008

Off to a great start...looking forward to the finished pron

Ginger · Dec 24, 2008

So far so good, Chris! Your ball bag is a perfect example of pre-made meat balls and I like the way the you wrapped and rubbed your balls.

I can't wait to see what your balls look like when you have finished.

Luv ya!

Ginger

bigabyte · Dec 24, 2008

I dipped my balls in some of my own sauce. I can't post any pictures of this though as it is a rather delicate and sometimes messy procedure. I will post the money shot soon!

bigabyte · Dec 24, 2008

Here is the climax. I did not sauce all of my balls as I wanted to get a good feel for the difference.

Just in case you were wondering what my fatty looked like.

After enjoying my balls and fatty I must admit that I feel quite satisfied. I hope I have lived up to Ginger's high standards.

Ginger · Dec 24, 2008

Ooooo... Chris... Your balls and fatty look sooo good! I think I like them with your sauce all over them, but the plain ones look good, too!

We've given the certification desk Christmas Eve and Christmas Day off to spend with their families so your certificate will be sent to you once they return to work on Friday.

EatonHoggBBQ · Dec 24, 2008

Nice looking balls you have there Chris.

Bacon · Dec 24, 2008

In a short amount of time you will surely be certified.

Very nice.

bigabyte · Dec 24, 2008

Ginger said:
We've given the certification desk Christmas Eve and Christmas Day off to spend with their families so your certificate will be sent to you once they return to work on Friday.

Good deal.:wink: Merry Christmas!

EatonHoggBBQ said:
Nice looking balls you have there Chris.

Thanks! I'm not sure which I liked better to be honest. I found that balls dipped in sauce have a moist sticky boost of flavor, but the dry balls had a nice crunchy texture on the outside and you could taste more of the bacon. Switching off between them is pure heaven.

Bacon said:
In a short amount of time you will surely be certified.

I was told that I was certifiable without any doubt, so I am feeling kinda good about my chances.

jack040806 · Dec 25, 2008

Thems sum nice balls you got ther. I'm in love with that fatty though.

bigabyte · Dec 28, 2008

Is the MOINK office open on Sundays?

garyk1398 · Dec 28, 2008

Looks good to me. Did ya purposely go heavy on the rub or did the jar lid open on ya?

sampson · Dec 28, 2008

Nice job!

bigabyte · Dec 28, 2008

garyk1398 said:
Looks good to me. Did ya purposely go heavy on the rub or did the jar lid open on ya?

I did it on purpose. I wasn't sure how much to put on really. I learned the hard way that next time I should either go lighter on the rub, or use a low/no salt rub. After 4 or 5 of these I got that "too much salt" feeling in my stomach.:icon_sick Perhaps if I had been able to eat more I could have resolved which ones I liked best.

Application for MOINK Certification

bigabyte

somebody shut me the fark up.

gpalasz

Guest

Ginger

Well-known member

bigabyte

somebody shut me the fark up.

bigabyte

somebody shut me the fark up.

Ginger

Well-known member

EatonHoggBBQ

Babbling Farker

Bacon

is Blowin Smoke!

bigabyte

somebody shut me the fark up.

jack040806

is one Smokin' Farker

bigabyte

somebody shut me the fark up.

garyk1398

Babbling Farker

sampson

is one Smokin' Farker

bigabyte

somebody shut me the fark up.

Similar threads