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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 08-05-2010, 09:31 PM   #1
zydecopaws
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Default Fonda MOINK

Tonight we played with our food. We are fond of MOINK, but tonight it was Fondue MOINK. First order of business? MOINK Balls on Bubba Ho-Keg using our standard recipe minus the glaze.



The MOINK was joined on the grill by some pearl onions. If you like grilled onions, you’ve got to try them this way. In fact, even if you don’t like onions you should try them this way. Simply put them on the grill in their skins until they soften up, them pinch off an end of the skin and squeeze the innards into your mouth. They were sweet and incredibly tasty.

But I digress. We made a cheese fondue mix with Gruyere, Emmental, and Gorgonzola cheese, some garlic, white wine, cornstarch, and brandy soaked in dried cherries (I didn’t have any Kirsh, or I would have used that instead. We added some other fondue dipping essentials (bread, mushrooms, grape tomatoes) and we were ready to eat.



The meal was over the top and I'm headed to the couch to pass out very soon. And as it turns out, my timing is horrible. SmokeJumper just announced cheese as the next throwdown category, but it doesn’t officially begin until midnight Friday.

And no, I don’t intend to use this for BBQ Grail's 2010 MOINK Challenge either. I have something else planned for that…
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Old 08-05-2010, 09:41 PM   #2
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That looks great! From the final pic it looks like you got a perfect smooth texture which can be so hard to get right.
I'm still recovering from the Big Fat Greek Cheese Wheel but here we go again with big cheese inventions!
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Old 08-05-2010, 09:52 PM   #3
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I'll admit that getting the cheese mixture on this right was the toughest part of the meal. I had to fark with it for quite awhile to get the consistency right.
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Old 08-05-2010, 10:16 PM   #4
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looks awesome, all food groups seem to be represented!
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Old 08-05-2010, 10:30 PM   #5
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Yummy
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Old 08-06-2010, 12:23 AM   #6
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I'd tear that up!

Nice grub!
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Old 08-06-2010, 01:05 AM   #7
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Looks tasty. At first I thought it was a Barbarella mod

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Originally Posted by zydecopaws View Post
Fonda MOINK
But then again it was moink Not Boink.
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Old 08-06-2010, 06:26 AM   #8
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That looks dang good for a girlie meal!
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Old 08-06-2010, 06:54 AM   #9
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Very classy and tasty lookin!
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Old 08-06-2010, 07:48 AM   #10
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I'm missing something... Aren't you supposed to drink the leftover cheese afterwards? I mean dipping is all good but, good cheese going to waste is a crime. And why weren't the shrooms grilled? And bread toasted? And! and! Yeah....
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Old 08-06-2010, 07:57 AM   #11
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I'll bet Cheese Drinking is a sport in Wisconson.
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Old 08-06-2010, 08:01 AM   #12
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Quote:
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I'll bet Cheese Drinking is a sport in Wisconson.
Pretty much anything and drinking is sport in Wisconsin.
That's a mighty fancy cheese drinking cup that Zydecopaws has though,
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Old 08-06-2010, 08:02 AM   #13
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Very nice work!!!
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Old 08-06-2010, 08:05 AM   #14
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Quote:
Originally Posted by BigButzBBQ View Post
I'm missing something... Aren't you supposed to drink the leftover cheese afterwards? I mean dipping is all good but, good cheese going to waste is a crime. And why weren't the shrooms grilled? And bread toasted? And! and! Yeah....
I was thinking the same thing when I saw the raw shrooms. Grilling them sure brings out the flavor.
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Old 08-06-2010, 08:24 AM   #15
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Quote:
Originally Posted by J_Don View Post
I was thinking the same thing when I saw the raw shrooms. Grilling them sure brings out the flavor.
Grilled...then DEEP FRIED. Just sayin'
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