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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-01-2010, 04:27 PM   #1
stiffy
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Default Today's smoke and MOINK balls

I made some IMBAS-certifiable MOINK balls today had to find out what all the rage about them was, used Cookie's Flavor enhancer, my favorite rub, of course. Sauced half of them with a house special sauce.



Here they are wrapped and ready to go onto UDS.



and a shot in the UDS



plated and ready to go to the inlaws for a New Years party.



I made about thirty of them and they were gone in 10 minutes. My FIL before I left mentions, "Hey just so ya know, you could make some of those and come back any time you want" haha guess he liked them.

and O yeah heres a bacon-wrapped Pork tenderloin that is on the UDS for dinner tonight, no finished pictures yet but they are comin...

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Old 01-01-2010, 05:21 PM   #2
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Can't wait to see that! MOINK Balls look awesome too!
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Old 01-01-2010, 05:24 PM   #3
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Looks good from my couch.
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Old 01-01-2010, 05:29 PM   #4
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Before its nap:

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Old 01-01-2010, 05:31 PM   #5
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Phark yeah!!!
Everything looks good but I gotta have to try that bacon weaved wrapped tenderloin!
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Old 01-01-2010, 06:31 PM   #6
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Cut that rig up and send me a slice!
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Old 01-01-2010, 07:05 PM   #7
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and after its nap:

Took the Loin to an IT of 157*, per the wifes instructions of "The only pink I like on my meat is on the outside from the smoke ring honey."

lol guess that is ok with me hahaha


Took half of what was left after my wife and I ate and gave it to my grandparent's, said it was incredibly moist.


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Old 01-01-2010, 07:21 PM   #8
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Id hit it....twice! fine looking grub you got there. Good Job!
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Old 01-01-2010, 09:42 PM   #9
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Every one is doing pork tenderloins and I havent had one in months. I'm getting jealous and hungry.
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Old 01-01-2010, 09:50 PM   #10
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Quote:
Originally Posted by SmokedJohnson View Post
Every one is doing pork tenderloins and I havent had one in months. I'm getting jealous and hungry.
You are right... Going to get mine out of the freezer now.
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Old 01-01-2010, 11:14 PM   #11
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Nice smokey balls.
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Old 01-02-2010, 02:37 AM   #12
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Stiffy, what temperture did you cook the Moink Balls at and how long did they take?
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Old 01-02-2010, 10:41 AM   #13
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225* for an hour then 300-325* for a half hour, to crisp the bacon up. Super easy peasy
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Old 01-02-2010, 12:11 PM   #14
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Looks fantastic Stiffy!! Great job on that bacon weave too!
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Old 01-02-2010, 12:12 PM   #15
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Quote:
Originally Posted by ddouglass View Post
Stiffy, what temperture did you cook the Moink Balls at and how long did they take?
It's MOINK Balls...

Stiffy's got the process down pretty good.
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