MOINK Balls!!! What is that!!!

Meat Burner · Sep 23, 2009

Made about 200 MOINK Balls for a Sertoma Club meeting. Smoked three briskets and 2 pork butts and we served bbq sliders. About 60 folks and downed the MOINK Balls in short order. All the food was gone but the MOINKS were the hit. It's funny that so many people come up ranting about these tender tasty morsel and say, "What is THAT".
Here ya go.

cold_smoked_canadian · Sep 23, 2009

wow, looks tasty!

Midnight Smoke · Sep 23, 2009

That all looks great! A lot of balls there.

SoCalWJS · Sep 23, 2009

Good lookin everything!

The Brisket looks nice n moist - mmmmmmmmm.............

TexasAggie97 · Sep 23, 2009

If I may ask, with what did you glaze the MOINKS? They look tasty!

Meat Burner · Sep 23, 2009

TexasAggie, I use a pint jar of Blues Hog, thin it down a little with chicken broth (so it lightly coats the back of a spoon), add a couple pads of butter and splash of hot sauce. Heat it in the microwave and dip them. That is also the way I prepare my rib sauce. Good eats. You being in TX may want a little more heat so give it a try and adjust from there. Good luck and let us know what you do.

smknhotmama · Sep 23, 2009

mmmmmmmmmmmmmmmm!

TexasAggie97 · Sep 23, 2009

Thanks MB! I will definitely have to try that.

Bushwacker · Sep 23, 2009

Nice Lookin Grub there MB,, Also nice lookin UDS's ya got there....

Mitch · Sep 23, 2009

And I thought I had balls !!!

Saiko · Sep 23, 2009

Everything looks perfect, nicely done! You ever try cutting Blues Hog with beer instead of chicken stock? I haven't yet, was just wondering.

EatonHoggBBQ · Sep 23, 2009

Nice job, brisket looks Deeeeeeeeeeeelicious.

landarc · Sep 23, 2009

Nice looking job there, gotta love a tray full of MOINKS. I cut Blues Hog with Woodford's Reserve and it is very good. I do like the idea of beer though, maybe cut it with some chocolate stout on chicken. Hmm...

Meat Burner · Sep 23, 2009

Mitch said:
And I thought I had balls !!!

That hit at the right time and I laughed so hard my sides hurt. Showed the wifey and she laughed about as much as me. Gotta love this site with these great posts.

Meat Burner · Sep 23, 2009

Saiko said:
Everything looks perfect, nicely done! You ever try cutting Blues Hog with beer instead of chicken stock? I haven't yet, was just wondering.

Didn't think about that but sounds like a good option. I may try that this weekend. I like beer in recipes and cooked enough to remove the alcohol for the leftover flavors. Interesting.

Rookie'48 · Sep 23, 2009

Good lookin' eats right there! MOINKs & brisky - great combination.

Saiko · Sep 23, 2009

Meat Burner said:
Didn't think about that but sounds like a good option. I may try that this weekend. I like beer in recipes and cooked enough to remove the alcohol for the leftover flavors. Interesting.

First heard about cutting BBQ sauce with beer from my dad about 30 years ago. I've always kind of discounted it once I became more serious about BBQ, but lately I've read a few posts or blogs recently from people who have tried it with good results. Your comment about cutting Blues Hog with chicken stock reminded me about that, which is why I asked. I'll probably give it a shot next time also, as Blues Hog is so thick.

Once again, everything looked amazing, including the brisky!

Mark Stanton · Sep 23, 2009

That all looks great!!

Meat Burner · Sep 23, 2009

Saiko, you are right about the Blues Hog being thick which is why we thin it down a bit. We really like the mild flavor and color. I think it is a sauce you can do a lot with.

BBQ Grail · Sep 23, 2009

As a Certified MOINK Ball Judge by the International MOINK Ball Appreciation Society I give you nines all the way across.

MOINK Balls!!! What is that!!!

Quintessential Chatty Farker

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