Moink faq - Page 5

Derek · 05-25-2010, 05:27 PM

Thank you guys, And Sorry Bob, I'll re read stuff more carefully.

BBQ Grail · 05-25-2010, 05:40 PM

I will be cooking MOINK Balls on Fox40 morning show in Sacramento tomorrow.

Derek · 05-25-2010, 05:51 PM

Dayum, I'm trying to fina link grail sent in this thread, And I'm having a hard time.

With the sodium restriction I have I don't think I'll ever get Certified.

oh well....

landarc · 05-25-2010, 06:02 PM

Derek, you can use low sodium bacon, as long as it is pork. You can make the meatballs as long as you only use beef, seasoning and binders. To be quite honest, and I have spent the last 20 years monitoring my sodium, with what you have shown and cooked, you can easily get certified for MOINK by just using pre-made Italian beef meatballs and low sodium bacon and just limiting intake to 2 or 3. You are making this 1000% more complicated than it needs to be.

Derek · 05-25-2010, 06:08 PM

Quote:

Originally Posted by landarc

Derek, you can use low sodium bacon, as long as it is pork. You can make the meatballs as long as you only use beef, seasoning and binders. To be quite honest, and I have spent the last 20 years monitoring my sodium, with what you have shown and cooked, you can easily get certified for MOINK by just using pre-made Italian beef meatballs and low sodium bacon and just limiting intake to 2 or 3. You are making this 1000% more complicated than it needs to be.

Thank you so very much, bro.

I'll do that. I'll make them for the fam tomorrow.

:) and sorry I'm always an over complicated kind of guy.

Derek · 05-25-2010, 06:48 PM

Oh yes Landarc, This is not being rude. or anything to you bro.

But what I show you, like the ribs has very low salt, mainly in the sauce and that's roughly about 150 for a half cup.

The pizza's has low salt, and the low salt is on the cheese.

All my other sauces like my red sauce has 20-40 sodium for the whole thing..

and I don't eat out anymore, All my dogs are uncured, or low salt ordered from salt watchers.com.

Cool huh?

Derek · 05-26-2010, 11:30 AM

Doing the MOINK balls with Phubar's glaze, and my KC rub tonight.

I'll post for certication

ggeilman · 05-26-2010, 11:58 AM

My curiosity got the best of me so I read this thread. I will make sure that doesn't happen again<G>! Reminds me that I haven't had a fattiie for awhile much less tried to make anything like a MOINK ball. Might give it a try some time. Can't promise I will be a purist though.

deguerre · 05-26-2010, 12:30 PM

So, how'd it go on the morning show? Any Pics?

WC BBQ · 06-05-2010, 12:57 PM

Gettin' my moinks ready for thr smoker!

BBQ Grail · 06-05-2010, 01:22 PM

Quote:

Originally Posted by WC BBQ

Gettin' my moinks ready for thr smoker!

What's a moink?

I know what a MOINK is though.

bigabyte · 06-05-2010, 05:25 PM

There's some definite MOINKing going on in my smoker right now. If you close your eye's, you can almost hear it.

JimGass · 07-16-2010, 01:32 PM

So, I know that OFFICIALLY you are to use pre-cooked, frozen italian meatballs. I was at Kroger yesterday and bought some frozen meatballs, and they had 3 varieties. They had italian meatballs, sweedish meatballs, and homestyle meatballs. I had not yet read the "italian" stipulation, but I know that the M in MOINK stands for MOO. So I looked at the back of the package, knowing that Italian sausage is made with pork. Sure enough, first ingredient on the Italian meatballs was Pork, then Beef. Same for the Sweedish ones The Homestyle ones, however, read Beef, then Pork. So I bought those.

Is there a certain brand that has all-beef italian style meatballs? If so, next time I'll get that so that I can try actual MOINK balls. As it stands, this weekend I'll be smoking some homestyle meatballs wrapped in bacon to see how they are.

Gonna do it on my first UDS build to "break it in" so to speak.

90 minutes or so at around 225 is what I read, so as of now that's the plan.

DennD · 07-16-2010, 02:11 PM

Seems like, since no official brand is stipulated for the precooked italian meatballs, that you could make your own italian meatballs, precook them yourself, and end up with a genuine moinkball. That way it could be lower sodium, lower carbs(using a low carb, low sodium italian meatball recipe). Then you could eat more than two or three and really enjoy the fruits(or meats) of your labor.
Just wondering.... what would they be called if someone tried making moinkballs using swedish meatballs?

chambersuac · 07-16-2010, 02:38 PM

MOINK Balls!!!!! Capital MOINK!!!! Everybody say it with me...."I will capitalize MOINK". Thank you.

<feel better now> :)

05-25-2010, 05:27 PM	#61
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Thank you guys, And Sorry Bob, I'll re read stuff more carefully. __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit.

05-25-2010, 05:40 PM	#62
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I will be cooking MOINK Balls on Fox40 morning show in Sacramento tomorrow. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

05-25-2010, 05:51 PM	#63
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Dayum, I'm trying to fina link grail sent in this thread, And I'm having a hard time. With the sodium restriction I have I don't think I'll ever get Certified. oh well.... __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit.

05-25-2010, 06:02 PM	#64
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Derek, you can use low sodium bacon, as long as it is pork. You can make the meatballs as long as you only use beef, seasoning and binders. To be quite honest, and I have spent the last 20 years monitoring my sodium, with what you have shown and cooked, you can easily get certified for MOINK by just using pre-made Italian beef meatballs and low sodium bacon and just limiting intake to 2 or 3. You are making this 1000% more complicated than it needs to be. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-25-2010, 06:48 PM	#66
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Oh yes Landarc, This is not being rude. or anything to you bro. But what I show you, like the ribs has very low salt, mainly in the sauce and that's roughly about 150 for a half cup. The pizza's has low salt, and the low salt is on the cheese. All my other sauces like my red sauce has 20-40 sodium for the whole thing.. and I don't eat out anymore, All my dogs are uncured, or low salt ordered from salt watchers.com. Cool huh? __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit.

05-26-2010, 11:30 AM	#67
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Doing the MOINK balls with Phubar's glaze, and my KC rub tonight. I'll post for certication __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit.

05-26-2010, 11:58 AM	#68
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX	My curiosity got the best of me so I read this thread. I will make sure that doesn't happen again<G>! Reminds me that I haven't had a fattiie for awhile much less tried to make anything like a MOINK ball. Might give it a try some time. Can't promise I will be a purist though. __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer

05-26-2010, 12:30 PM	#69
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Laaaaaaaarrrrrrrry!!!!! So, how'd it go on the morning show? Any Pics? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-05-2010, 12:57 PM	#70
WC BBQ Knows what a fatty is. Join Date: 02-06-10 Location: Sebastopol, CA	Gettin' my moinks ready for thr smoker!

06-05-2010, 05:25 PM	#72
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	There's some definite MOINKing going on in my smoker right now. If you close your eye's, you can almost hear it. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-16-2010, 01:32 PM	#73
JimGass Knows what a fatty is. Join Date: 06-21-10 Location: Maryville, TN	So, I know that OFFICIALLY you are to use pre-cooked, frozen italian meatballs. I was at Kroger yesterday and bought some frozen meatballs, and they had 3 varieties. They had italian meatballs, sweedish meatballs, and homestyle meatballs. I had not yet read the "italian" stipulation, but I know that the M in MOINK stands for MOO. So I looked at the back of the package, knowing that Italian sausage is made with pork. Sure enough, first ingredient on the Italian meatballs was Pork, then Beef. Same for the Sweedish ones The Homestyle ones, however, read Beef, then Pork. So I bought those. Is there a certain brand that has all-beef italian style meatballs? If so, next time I'll get that so that I can try actual MOINK balls. As it stands, this weekend I'll be smoking some homestyle meatballs wrapped in bacon to see how they are. Gonna do it on my first UDS build to "break it in" so to speak. 90 minutes or so at around 225 is what I read, so as of now that's the plan. __________________ Nothing beats food cooked over a fire. ever.

07-16-2010, 02:11 PM	#74
DennD Knows what a fatty is. Join Date: 07-03-10 Location: Fort Wayne, IN	Seems like, since no official brand is stipulated for the precooked italian meatballs, that you could make your own italian meatballs, precook them yourself, and end up with a genuine moinkball. That way it could be lower sodium, lower carbs(using a low carb, low sodium italian meatball recipe). Then you could eat more than two or three and really enjoy the fruits(or meats) of your labor. Just wondering.... what would they be called if someone tried making moinkballs using swedish meatballs? __________________ Denny D GrillPro Cabinet Smoker(mods) 22" CKG(cheap kettle grill) Uniflame 16" Kettle Grill Chargriller ProDeluxe(mods) Brinkman gasser w/smoker box Wood Burning Firepit/Smoker

07-16-2010, 02:38 PM	#75
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	MOINK Balls!!!!! Capital MOINK!!!! Everybody say it with me...."I will capitalize MOINK". Thank you. <feel better now> :) __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

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