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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 03-29-2010, 11:55 AM   #16
bigabyte
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I'm pullin' for ya Bill!

(Please Note: That is not a reference to the embargo, but simply my showing of support for Bill's balls)
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Unread 03-29-2010, 11:59 AM   #17
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Hey SmokenAussie?

What's the exact recipe for the Moink balls?

1.Beef ( any kind? ground up? )
2.Bacon?
3.Jalapino's?
4.Goat cheese ( my pick ) or cream cheese?
5.Your choice of glaze or bbq sauce? and a rub?
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Unread 03-29-2010, 12:07 PM   #18
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Default Moink Ball Rules

Derek, there's no specific recipe, but the rules that guide the recipes are here.

http://www.bbq-brethren.com/forum/sh...36&postcount=1
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Unread 03-29-2010, 12:10 PM   #19
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Derek, because you are new to the MOINK, I will run interference on this one if the IMBAS will allow. This way you will not anger the MOINK-masters.

A true, authentic MOINK Ball (notice the spelling and the upper case) is a prepackaged frozen meatball, wrapped in bacon, and then smoked/grilled until the bacon is at the peak of perfection. Options available are rub/no-rub, and sauced/not-sauced. That is really it.

Anything else is not MOINK. It could be Moink, or moink, of gobble-oink-moo, but only MOINK adhering to these strict guidelines may be referred to as MOINK.

Now, please note an exemption known as the NOSKOS rule was put in place. This rule is only for those member outside of the US in such places where frozen beef meatball are simply non-existent. In those cases, the user are allowed to make their own meatballs from ground meat.
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Unread 03-29-2010, 12:11 PM   #20
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Ooops--nthole gave a better reference than my quick summation!
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Unread 03-29-2010, 12:13 PM   #21
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Quote:
Originally Posted by Derek View Post
Hey SmokenAussie?

What's the exact recipe for the Moink balls?

1.Beef ( any kind? ground up? )
2.Bacon?
3.Jalapino's?
4.Goat cheese ( my pick ) or cream cheese?
5.Your choice of glaze or bbq sauce? and a rub?
Let me be perfectly clear...

Any use of farking goat cheese will result in a disqualification of the highest order...
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Unread 03-29-2010, 12:16 PM   #22
bigabyte
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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.
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Unread 03-29-2010, 12:18 PM   #23
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Quote:
Originally Posted by BBQ Grail View Post
Let me be perfectly clear...

Any use of farking goat cheese will result in a disqualification of the highest order...
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.
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Unread 03-29-2010, 12:19 PM   #24
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Quote:
Originally Posted by nthole View Post
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...
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Unread 03-29-2010, 09:49 PM   #25
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Default 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. No, there were no leftovers.

Dave
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Unread 03-29-2010, 09:59 PM   #26
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Welcome Dave! Your balls look great!
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Unread 03-29-2010, 10:03 PM   #27
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Quote:
Originally Posted by bigabyte View Post
Welcome Dave! Your balls look great!

ummmm.... thanks??
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Unread 03-29-2010, 10:10 PM   #28
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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?
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Unread 03-30-2010, 08:27 PM   #29
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Default 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.

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Unread 03-30-2010, 09:04 PM   #30
bigabyte
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Now that's some good looking MOINK right there.
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