Official MOINK Ball Certification Resurrection Thread

Dirk · Apr 2, 2010

Here's my go at MOINK balls.... As we can't get frozen meatballs, I made my own. I gave it my best and the family loved it !

I had 2 rubs for the balls, this one being hot with Pimenton de la Vera Picante...

And this one with Goya Adobo Bitter orange rub...

The Dinosaur bbq sauce for the mild balls and the Strawberry/Creme de Balsamico/smoked garlic, and chipotle tabasco sauce for the Picante balls

On the grill for the first time ever...

Let's smoke'm !!!!!

A half way refill of smokechips..

And now for the sauces to be added

And a feast of a MOINK ball meal......

Dirk

bigabyte · Apr 2, 2010

Your balls please me.

ZILLA · Apr 2, 2010

Good going Dirk! Very tasty looking Balls.

Chef Jim · Apr 2, 2010

Here is my humble post for MOINK Ball certification.

first, the cast of characters, the stuff I used. Thought I would go with the original and then make changes when I am certified.
Bacon, Frozen meatballs, seasoning by Heidi Basik, and better than Boullion to marinade.

Next the meatballs getting ready.

Seasoned with my Heide Basik Rub

Then wrapped in Bacon.

Ready for the Dera

In the Dera.

Yes I added some ABT's

then finished.

Can't wait to try them but IMHO they will be good!

Larry I hope this is a valid entry for MOINK Ball certification.

mgwerks · Apr 2, 2010

MOINKS & Grilled Asparagus

Herein leis my humble application to the IMBAS for certification as a MOINK baller.

These were done on a Weber grill, but I usually do them in the smoker. Either way, tasty stuff! Here are my ingredients: pre-made beef meatballs, fresh bacon, some Hog Waller rub, and a BBQ sauce I created from tomato sauce, honey, Worcestershire sauce, Sriracha, and a few other secret but tasty goodies.

Each MOINK was made up using a half-piece of bacon, pinned around the meatball with a toothpick.

The MOINKs were put on the grill with indirect heat from an offset fore in the Weber kettle.

Once they were flipped, I added the fresh asparagus coated with olive oil, salt and cracked pepper.

Finished MOINKs!

Plated MOINKs, along with grilled asparagus and Bernaise sauce.

Different? Yes. Tasty? You bet!

ZILLA · Apr 2, 2010

You guys sure do have great balls! Good luck!!

ZILLA · Apr 2, 2010

BTW My balls were certified yesterday! :rockon:

mgwerks · Apr 2, 2010

Way to go Zilla!

justjack · Apr 2, 2010

SmokinAussie said:
Vegemite itself has a very intense flavour and this can be extremely offputting to people not familiar with it... who may treat it like any other spread and slap it on thick like honey or peanut spead and then get a big surprise.

Totally OT, so I hope I'll be forgiven, but in regards to this comment I sent a tube of Vegemite to a friend in Portland once. HEHE, I had warned her, but the message hadn't got through to the kids. Big surprise indeed.. bigger surprise if those kids ever speak to me again.
On topic, I believe PURE beef balls were the original requisite. Maybe the rules were relaxed to suit the fact that it'd take a pretty big pig belly to wrap some of those puppies.

Smokin' Frenchman · Apr 5, 2010

Ok, here is my request for certification, I chose to keep it simple

Thanks!!!

Jay

Dr_KY · Apr 5, 2010

I lost my cert when my hard drive crashed.

Stoic · Apr 5, 2010

I like my balls mixed in with a little atomic hotness. Do I get certification?

BBQ Grail · Apr 5, 2010

Stoic said:
I like my balls mixed in with a little atomic hotness. Do I get certification?

Ah...NO!

I can't tell from one picture if you have met the requirements.

Stoic · Apr 5, 2010

BBQ Grail said:
Ah...NO!

I can't tell from one picture if you have met the requirements.

How about this picture?

:boxing:

BBQ Grail · Apr 5, 2010

Stoic said:
How about this picture?

:boxing:

Take a look at the rest of the posts asking for certification. Have you done the same?

The BBQ QB · Apr 5, 2010

Here is my submission for MOINK ball certification. They are now officially the Number 2 most favorite thing I make on the grill.

Here's the ingredients...

Wrapped Balls

Dusted with Dr. BBQ's Big Time BBQ Rub

In the smoke, and I do mean in the smoke...

Done on the grill

Doused in one of CivilWarBBQ's Delicious Prize winning Sauces "Pickett", made from Georgia Peaches and Vidalia Onions. Sweet and Tangy, it was a perfect accompaniment to the MOINKs.

Hopefully, I have met the requirements for IMBAS certification.

Mike D

BBQ Grail · Apr 5, 2010

Thank you The BBQ QB for your submission. All that is required is a PM to the sanctioning person with your official request.

Stoic · Apr 5, 2010

This is harder than qualifying for the Olympics! :-D

BBQ Grail · Apr 5, 2010

Stoic said:
This is harder than qualifying for the Olympics! :-D

No body said it would be easy. We just said it would be worth it.

NeoTrout · Apr 5, 2010

MOINKlympics?

Official MOINK Ball Certification Resurrection Thread

Dirk

Guest

somebody shut me the fark up.

is One Chatty Farker

Babbling Farker

mgwerks

Guest

is One Chatty Farker

is One Chatty Farker

mgwerks

Guest

justjack

Guest

Got Wood.

Quintessential Chatty Farker

Stoic

Guest

somebody shut me the fark up.

Stoic

Guest

somebody shut me the fark up.

The BBQ QB

Guest

somebody shut me the fark up.

Stoic

Guest

somebody shut me the fark up.

is Blowin Smoke!

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