Let me be perfectly clear...
Any use of farking goat cheese will result in a disqualification of the highest order...
-
working on DNS.. links may break temporarily.
Official MOINK Ball Certification Resurrection Thread
- Thread starter SmokinAussie
- Start date
Let me be perfectly clear...
Any use of farking goat cheese will result in a disqualification of the highest order...
bigabyte
somebody shut me the fark up.
Oh wow! I see that the NOSKOS rule now applies to everyone! This is awesome!
Can I get re-certified? I would like to show off my own balls and have them certified as opposed to using someone else's balls like the last time.
Can I get re-certified? I would like to show off my own balls and have them certified as opposed to using someone else's balls like the last time.
nthole
Babbling Farker
Indeed, MOINK balls are not stuffed like a fatty. That would make it a mo-goo-oink ball and therefore would not be eligible for certification.
Perhaps that was the confusion.
And don't even think of using pancetta...oh man.
Ginger would be so proud of you...
djensen
Found some matches.
Another MOINK Certification Request
If I understand correctly, requests for certification are to be posted in this thread. With that in mind, I officially now make my request for Certification, and publish my first real post to the Brethren.
Tonight I felt the need for something cooked over charcoal. This thread brought to me the perfect meal.
My formula is simple... I used my basic hamburger recipe.
1 - 1 pound hamburger
2 - One half package of Lipton Dry Onion Soup Mix
3 - about 1 teaspoon Worcestershire Sauce
Mix ingredients well. Make into balls, and wrap with bacon. Cook and enjoy.
The cook was done on my 18" WSM, with the middle section removed to make it resemble a Smokey Joe.
Oh, and the wife loved them, too. :clap2: No, there were no leftovers. :becky:
Dave
If I understand correctly, requests for certification are to be posted in this thread. With that in mind, I officially now make my request for Certification, and publish my first real post to the Brethren.
Tonight I felt the need for something cooked over charcoal. This thread brought to me the perfect meal.
My formula is simple... I used my basic hamburger recipe.
1 - 1 pound hamburger
2 - One half package of Lipton Dry Onion Soup Mix
3 - about 1 teaspoon Worcestershire Sauce
Mix ingredients well. Make into balls, and wrap with bacon. Cook and enjoy.
The cook was done on my 18" WSM, with the middle section removed to make it resemble a Smokey Joe.
Oh, and the wife loved them, too. :clap2: No, there were no leftovers. :becky:
Dave
Attachments
bigabyte
somebody shut me the fark up.
Welcome Dave! Your balls look great!
djensen
Found some matches.
landarc
somebody shut me the fark up.
I am a fan of bacon wrapped balls of meat of many types, but, Smokin' Aussie and Djensen have show very nice examples.
Now about the onion soup mix?
Now about the onion soup mix?
trucky9754
Knows what a fatty is.
MOINK BALL Certification Request
I would like to become MOINK BALL Certificated. Attached you will find my photos of how I created the best tasting MOINK BALLS I have ever made.
First I used Rosina Italian style meat balls, Hickory Springs bacon and Plowboys Yardbird Rub for the seasoning. I then basted them in a mixture of Blues Hog BBq Sauce thinned down with a bit of honey and Pinapple juice. Once the MOINKS came out of the pit, I dipped them in the same BBq mixture. I hope my technique meets your strict criteria for the making of MOINK BALLS.
Trucky9854
dentruck@comcast.net
Cooking on
FEC100
CS009
Weber Gasser
Fastest RED Thermapen on the planet
Attached Images
I would like to become MOINK BALL Certificated. Attached you will find my photos of how I created the best tasting MOINK BALLS I have ever made.
First I used Rosina Italian style meat balls, Hickory Springs bacon and Plowboys Yardbird Rub for the seasoning. I then basted them in a mixture of Blues Hog BBq Sauce thinned down with a bit of honey and Pinapple juice. Once the MOINKS came out of the pit, I dipped them in the same BBq mixture. I hope my technique meets your strict criteria for the making of MOINK BALLS.
Trucky9854
dentruck@comcast.net
Cooking on
FEC100
CS009
Weber Gasser
Fastest RED Thermapen on the planet
Attached Images
bigabyte
somebody shut me the fark up.
Now that's some good looking MOINK right there.
devious
is one Smokin' Farker
nice balls bro... pun intended:thumb:
I have had the opportunity to look at the balls of 14 men since last night. Not a single women has sent me a picture of her balls though...
nthole
Babbling Farker
devious
is one Smokin' Farker
were my balls too cheesey
pahutchens
is one Smokin' Farker
Balls from a weekend of simply Marvelous rubbing
A weekend of happiness.
Iray: that my humble balls are worthy.
These were my first MOINK's on the Webber. The supplies were for multiple dishes. The bacon was sprinkled with Simply Marvelous then Prince Alberted to the balls. :shocked:
Chunk of hickory on Blue K indirect heat.
My bride enjoyed them that afternoon and then again for lunch at work :bow:
A weekend of happiness.
I
ray: that my humble balls are worthy. These were my first MOINK's on the Webber. The supplies were for multiple dishes. The bacon was sprinkled with Simply Marvelous then Prince Alberted to the balls. :shocked:
Chunk of hickory on Blue K indirect heat.
My bride enjoyed them that afternoon and then again for lunch at work :bow:
Last edited:
bigabyte
somebody shut me the fark up.
Now there's some balls I would love to put in my mouth!
pahutchens
is one Smokin' Farker
You are too kind.
Thanks
Did you know: Imbas is an Old Irish word meaning poetic inspiration, with overtones of ecstatic mysticism.
D
Derek
Guest
Those look really good, I think I'm going to roll my ownA weekend of happiness.
I
These were my first MOINK's on the Webber. The supplies were for multiple dishes. The bacon was sprinkled with Simply Marvelous then Prince Alberted to the balls. :shocked:
Chunk of hickory on Blue K indirect heat.
My bride enjoyed them that afternoon and then again for lunch at work :bow:
:thumb:
