Moink advice needed

the bacon wrapped around it helps with that. I sauce juct before they're done.

Have Fun!!

p.s. I do like to make my most times.

In spite of how dry they feel coming out of the bag, the bacon wrap does a lot to prevent them from tasting dry. And a little drag through some sauce or jelly completes it.

Yup, the bacon helps. At the last part of the cook, when the bacon is looking done, I'll sauce 'em with Blues Hog mixed with jalapeno jelly - if you don't have BH just use some kinda sweet sticky thang and get some spicy heat in there and that'll work.

There are lots of variations involving balsamic vinegar and whatnot that I really need to try 'cause they sound awesome. You can look at The BBQ Grail and probably find some ideas, seeing as how he invented them - and while I've never eaten his food, I'm guessing his grub is really damn good - sure looks good. :thumb:

what's a moink?

speedrcer1 said:

what's a moink?

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The proper spelling and usage is MOINK balls, according to IMBAS rules.

You take frozen Italian meatballs, wrap them in bacon secured with a toothpicK (half strip per meatball), and smoke 'em.

I am making four dozen tonight for a NYE party.

CD

speedrcer1 said:

what's a moink?

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I believe it's a moo-oink hybrid?!

speedrcer1 said:

what's a moink?

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Don,
If you need more clarification, I am IMBAS certified.
Gonna be making a big batch for a small gathering this evening.

View attachment IMBAS Certified MOINK Baller.pdf