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Old 11-16-2009, 10:54 AM   #66
azkitch
Knows what a fatty is.
 
Join Date: 09-15-08
Location: Phoenix, AZ
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I, too, apply for MOINK certification. For the Pulte BBQ this weekend in the Phoenix area, Mike, the organizer of the azbarbeque events--he's a master at it!--has a midnight Appetizer Extravaganza. This year we had Elk Backstrap as well as the usual assortment of ABTs, wings, and chili. Being a southwestern desert rat pepperhead, I made MOINK balls, but with a twist. I made Molten MOINK Balls, aka Photon Torpedoes. Some like it HOT!

2 1/2 lb. burger meat. I used 1 3/4# 90/10 and the rest 80/20.
7 medium to large orange Habaneros roasted, seeded and minced. Be sure to lick your fingers, but only after you wipe your eyes. NOT!
4 Serranos roasted, seeded and minced
1 1/2 tsp. Cumin seed
1 tsp. Coriander
1 tsp. Celery Seed
Above seeds were pan roasted and ground together.
a drizzle of Sesame Oil--about 1 T.
2 tsp. Tony Chachere's Spice 'n' Herbs mixture--the blue topped can.
1 1/2 cups of bread crumbs
1 large egg
Drizzle mixture with approximately 1 Tbs. of Sesame oil
2 Tbs. of Mrs. Renfro's Habanero/Mango salsa. Mrs. R's Habanero Salsa shouldn't create a perceptible taste change.
2 lbs. of Maple Bacon

Smoked for almost 2 hours @ 250-275, crisped with an afterburner. I can't wait to see that picture!
This is the recipe as I presented Friday night.. May be revised. Mix it, form 'em, wrap 'em, and smoke 'em. I put 6 on a skewer. Individual toothpicks are another option. Whatever. I cut the bacon in half, made meatballs with a small ice cream type scoop.



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