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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-24-2010, 03:32 PM   #16
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Quote:
Originally Posted by Mattzilla View Post
When I wrap my MOINKS I put them on a skewer. I fit 5 on each one. Easy to handle and we can just grab a stick and relax.
That's the Ticket!

Would they now be called "MOINK Kabobs"?

And if you slid them on a Sub roll....would that be a "MOINK ball sandwich"?
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Unread 03-24-2010, 03:50 PM   #17
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I would stick to tooth picks or take them off the skewer before serving. I took some to a potluck one time and had a Jacka$$ take take 6 of them he tried the first one and Chipolte/Rasberry glaze was too spicy he threw them away. I just about Farking Exploded! These where on individual toothpicks and this won't be a problem if you don't have any JackA$$'s around. ok Rant over sorry!
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Unread 03-24-2010, 03:57 PM   #18
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Originally Posted by MRI_Guy View Post
Another tip - don't use colored toothpicks or you will end up with stained balls.........I'm just sayin.

And don't make falafel based MOINK balls or your kids will need therapy.
Stained Balls? OMG
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Unread 03-24-2010, 04:21 PM   #19
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Quote:
Originally Posted by Mattzilla View Post
When I wrap my MOINKS I put them on a skewer. I fit 5 on each one. Easy to handle and we can just grab a stick and relax.

My thoughts exactly....

Quote:
Originally Posted by 1_T_Scot View Post
...this won't be a problem if you don't have any JackA$$'s around.
Since I'm the resident JackA$$ shouldn't be an issue, but your point has been noted.

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Unread 03-24-2010, 04:29 PM   #20
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Originally Posted by chambersuac View Post
They are not NECESSARY for them to be "authentic" - but they are pretty much needed for holding the bacon in place...if you find another way to keep the bacon on, please let us know. I guess you could use skewers....
Quote:
Originally Posted by Mattzilla View Post
When I wrap my MOINKS I put them on a skewer. I fit 5 on each one. Easy to handle and we can just grab a stick and relax.
This weekend, we were just doing some MOINKS and chicken, to practice, and we decided to skewer them. I believe about 5 or 6 to a skewer and it was even better than the toothpick, and no risk of staining your balls!
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Unread 03-24-2010, 04:31 PM   #21
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I use the real cheap bacon and just wrap them real tight so i don't need a toothpick.
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Unread 03-24-2010, 05:22 PM   #22
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Personally, I think only one person can tell us for sure if a skewer is legal in MOINK or not. I defer my opinion on toothpicks vs. skewers until they have chimed in!
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Unread 03-24-2010, 08:15 PM   #23
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Quote:
Originally Posted by Mad Max View Post
This weekend, we were just doing some MOINKS and chicken, to practice, and we decided to skewer them. I believe about 5 or 6 to a skewer and it was even better than the toothpick, and no risk of staining your balls!
I have put them on skewers before. Easy to handle and move around the grill. When they are finished I take a wire type cutter and cut them in singles or doubles. Seems to work okay.
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Unread 03-26-2010, 08:52 AM   #24
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Ok last night i made up about 40 MOINK balls and a bacon wraped fatty to smoke this afternoon. The plan is to pull the balls when the bacon looks crispy and pull the fatty when it hits about 170. Is this correct? wish me luck because if there is a way to screw this up ill find it.
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Unread 03-26-2010, 09:45 AM   #25
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Ok last night i made up about 40 MOINK balls and a bacon wraped fatty to smoke this afternoon. The plan is to pull the balls when the bacon looks crispy and pull the fatty when it hits about 170. Is this correct? wish me luck because if there is a way to screw this up ill find it.
That's a good plan. I've pull fatties between 165-170*. I don't like to go above 170 as they can get dry.

The hardest part of the MOINKs is getting the bacon cooked. When I wrap, I make sure it is not doubled over or else the inner layer is rubbery. I usually wrap it around and then trim off excess bacon. My family (except for myself) likes bacon crisped. If you use uncooked meatballs, they will still be cooked before the bacon is cooked. I've even partially cooked the bacon before wrapping the balls. This can be done in a microwave, or on the grill. Again, it is unnecessary.

There are many ways to cook the fattie. I typically cook in an aluminum pan or on a sheet of Al-foil with edges turned up to catch the grease or on the grill with a grease pan underneath until about 165. If I cook in a pan then I finish on the grill to try to cook the bacon wrap. You may or may not drain the grease from the pan during the cook. Depending on your temp, it will take you from 1-3 hours to hit temp. You can also do a 3-2-1 method at about 225* Do try to use a remote thermometer. The temps on these can rise very rapidly and if it gets too high it will dry out.That is not a catastrophe, but we're aiming for great results. I'd like to think it is hard to ruin a fattie, but I can imagine a grease fire caused by not having a grease pan underneath would do it!
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Unread 03-26-2010, 09:59 AM   #26
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A whole thread about MOINK Balls and every post is properly capitalized correctly. I'm so proud...
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