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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 11-09-2008, 03:21 PM   #1
ipls3355
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What kind on meatballs are you all using for your MOINK balls?

All the ones I could find were allready cooked. I was afraid since they were cooked, they wouldn't take any smoke. So I made mine from scratch. Easy recipe:

1 lb ground beef
1 lb ground pork
1 cup crushed saltine crackers
2 eggs
4 tsp BBQ rub (I looked up a meatball recipe and added the total amount of spices and substituted my BBQ rub)

Worked well
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Unread 11-09-2008, 03:26 PM   #2
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Looks great.
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Unread 11-09-2008, 03:34 PM   #3
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They look real good. I've only made them once and I used precooked frozen Italian meatballs.
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Unread 11-09-2008, 03:41 PM   #4
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From the reading I did prior to my maiden attempt today I think most everybody uses the frozen pre-cooked ones. By the way your balls look great. Oh my...
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Unread 11-09-2008, 03:48 PM   #5
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Quote:
Originally Posted by HoosierTrooper View Post
From the reading I did prior to my maiden attempt today I think most everybody uses the frozen pre-cooked ones. By the way your balls look great. Oh my...

Psst... HP wants yours balls... pass it on !
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Unread 11-09-2008, 04:14 PM   #6
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Your Moink Balls look great. How many did you get out of the recipe? Think you could use a pound of sausage instead of ground pork?
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Unread 11-09-2008, 04:41 PM   #7
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Quote:
Originally Posted by 1_T_Scot View Post
Your Moink Balls look great. How many did you get out of the recipe? Think you could use a pound of sausage instead of ground pork?
I got about 20, but could have gotten 30 if I made them smaller. Mine were a little big for an appetizer.

Don't know why you couldn't use sausage.
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Unread 11-09-2008, 04:53 PM   #8
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Quote:
Originally Posted by ipls3355 View Post
Mine were a little big for an appetizer.
There's a slow hanging curve ball for someone to hit out of the park. I would, but the Bandit from PA would just start another vicious rumor.
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Unread 11-09-2008, 06:51 PM   #9
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Official MOINK Balls are made using pre-cooked Italian style meatballs.

You can use anything else you'd like but THE officially licensed MOINK Ball is done one way and one way only.

BTW: Your imitation moink balls look very nice...
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Unread 11-09-2008, 06:52 PM   #10
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Quote:
Originally Posted by ipls3355 View Post
I got about 20, but could have gotten 30 if I made them smaller. Mine were a little big for an appetizer.

Don't know why you couldn't use sausage.
You can't use sausage...

MOINK =

MOO for beef
OINK for pig (Bacon)

MOINK!!!!!
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Unread 11-09-2008, 07:09 PM   #11
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Man them there balls look good. Mionk, imitation mionk now I is going to try some balls next week-end.
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Unread 11-09-2008, 07:50 PM   #12
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Quote:
Originally Posted by trp1fox View Post
Official MOINK Balls are made using pre-cooked Italian style meatballs.
I am pretty sure that they are banned from import into NY. Us using them would be like a Southerner making instant grits or pre made biscuits


I will take Mama Valentine's imitations anyday
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Unread 11-09-2008, 07:53 PM   #13
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Quote:
Originally Posted by Muzzlebrake View Post
I am pretty sure that they are banned from import into NY. Us using them would be like a Southerner making instant grits or pre made biscuits


I will take Mama Valentine's imitations anyday
I understand.

But you can't roast a chicken and call it a turkey just because you don't like turkey...
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Unread 11-09-2008, 07:58 PM   #14
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Sounds like Larry, the inventor of Moink is threatened by the use of fresh balls.
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Unread 11-09-2008, 07:58 PM   #15
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Quote:
Originally Posted by trp1fox View Post
I understand.

But you can't roast a chicken and call it a turkey just because you don't like turkey...
Now that's funny.
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