MOINK Ball Certification Request

I hereby submit these photos for potential certification as a MOINK Ball Maker. Tonight, I made these MOINK Balls using beef meatballs (homemade, I have a special release because of lack of availability locally of pre-made meatballs), bacon, a simple rub, and some BBQ sauce.

Here's the pr0n ...

TysDad said:

Beautiful. Did you like them? Would you do anything differently?

Click to expand...

Loved them! Differently? I want to try different sauces on them ... starting with something that's just about plain honey. See where that goes.

This time I used a brush to paint on the sauce. Next time I might just pour the sauce into a glass that the MOINK balls will fit into and dip them. Fast and easy.

I've also requested thicker bacon from one of the butchers in town. Most bacon here is about 1mm thick. VERY thin. That made wrapping a bit of a challenge as the strips wanted to break very easily. Plus, I had to use two strips to get that big, bacon-y flavor.

Of course, making my own bacon would help, too. The bacon here doesn't have the strong flavor as the bacon we buy in the States. Reading about the cold smokehouse ... oh, so tempting!

I've been playing computer games all night (a little indulgence), so I didn't post to my blog today. But, tomorrow ... full pictures of the entire process.