Application for MOINK Certification

bigabyte · 12-24-2008, 02:22 PM

I want Ginger to judge these. She sounds like she knows a good submission from a bad one.

So these are the meatballs I picked up at the store. I hope Ginger finds my package acceptable.

I wrapped them with extra thick bacon just to make sure they didn't fall out.

I won't describe what happened during this phase as it should be quite apparent.

They are on the WSM at 275 along with a Fatty. In case you may require picture evidence, I have included photos of said Fatty. It is rolled up with Pepper Jack cheese, Roasted Red Pepper, Jalapeno, Onion and Garlic.

I will post pictures of the finished MOINK Balls for your consideration shortly. Thank you for your consideration.

gpalasz · 12-24-2008, 02:43 PM

Off to a great start...looking forward to the finished pron

Ginger · 12-24-2008, 02:49 PM

So far so good, Chris! Your ball bag is a perfect example of pre-made meat balls and I like the way the you wrapped and rubbed your balls.

I can't wait to see what your balls look like when you have finished.

Luv ya!

Ginger

bigabyte · 12-24-2008, 04:17 PM

I dipped my balls in some of my own sauce. I can't post any pictures of this though as it is a rather delicate and sometimes messy procedure. I will post the money shot soon!

bigabyte · 12-24-2008, 05:04 PM

Here is the climax. I did not sauce all of my balls as I wanted to get a good feel for the difference.

Just in case you were wondering what my fatty looked like.

After enjoying my balls and fatty I must admit that I feel quite satisfied. I hope I have lived up to Ginger's high standards.

Ginger · 12-24-2008, 05:53 PM

Ooooo... Chris... Your balls and fatty look sooo good! I think I like them with your sauce all over them, but the plain ones look good, too!

We've given the certification desk Christmas Eve and Christmas Day off to spend with their families so your certificate will be sent to you once they return to work on Friday.

EatonHoggBBQ · 12-24-2008, 06:00 PM

Nice looking balls you have there Chris.

Bacon · 12-24-2008, 06:35 PM

In a short amount of time you will surely be certified.

Very nice.

bigabyte · 12-24-2008, 09:06 PM

Quote:

Originally Posted by Ginger

We've given the certification desk Christmas Eve and Christmas Day off to spend with their families so your certificate will be sent to you once they return to work on Friday.

Good deal.

Merry Christmas!

Quote:

Originally Posted by EatonHoggBBQ

Nice looking balls you have there Chris.

Thanks! I'm not sure which I liked better to be honest. I found that balls dipped in sauce have a moist sticky boost of flavor, but the dry balls had a nice crunchy texture on the outside and you could taste more of the bacon. Switching off between them is pure heaven.

Quote:

Originally Posted by Bacon

In a short amount of time you will surely be certified.

I was told that I was certifiable without any doubt, so I am feeling kinda good about my chances.

jack040806 · 12-24-2008, 11:04 PM

Thems sum nice balls you got ther. I'm in love with that fatty though.

bigabyte · 12-27-2008, 11:16 PM

Is the MOINK office open on Sundays?

garyk1398 · 12-28-2008, 12:57 PM

Looks good to me. Did ya purposely go heavy on the rub or did the jar lid open on ya?

sampson · 12-28-2008, 01:01 PM

Nice job!

bigabyte · 12-28-2008, 07:49 PM

Quote:

Originally Posted by garyk1398

Looks good to me. Did ya purposely go heavy on the rub or did the jar lid open on ya?

I did it on purpose. I wasn't sure how much to put on really. I learned the hard way that next time I should either go lighter on the rub, or use a low/no salt rub. After 4 or 5 of these I got that "too much salt" feeling in my stomach.

Perhaps if I had been able to eat more I could have resolved which ones I liked best.

12-24-2008, 02:22 PM	#1
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Application for MOINK Certification I want Ginger to judge these. She sounds like she knows a good submission from a bad one. So these are the meatballs I picked up at the store. I hope Ginger finds my package acceptable. I wrapped them with extra thick bacon just to make sure they didn't fall out. I won't describe what happened during this phase as it should be quite apparent. They are on the WSM at 275 along with a Fatty. In case you may require picture evidence, I have included photos of said Fatty. It is rolled up with Pepper Jack cheese, Roasted Red Pepper, Jalapeno, Onion and Garlic. I will post pictures of the finished MOINK Balls for your consideration shortly. Thank you for your consideration. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-24-2008, 02:43 PM	#2
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	Off to a great start...looking forward to the finished pron __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

12-24-2008, 04:17 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I dipped my balls in some of my own sauce. I can't post any pictures of this though as it is a rather delicate and sometimes messy procedure. I will post the money shot soon! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-24-2008, 05:04 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Here is the climax. I did not sauce all of my balls as I wanted to get a good feel for the difference. Just in case you were wondering what my fatty looked like. After enjoying my balls and fatty I must admit that I feel quite satisfied. I hope I have lived up to Ginger's high standards. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-24-2008, 06:00 PM	#7
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: Allen Park, Michigan Downloads: 0 Uploads: 0	Nice looking balls you have there Chris. __________________ John, KCBS/MCBJ

12-24-2008, 02:49 PM	#3
Ginger Is lookin for wood to cook with. Join Date: 12-07-08 Location: Kansas City, Mo Downloads: 0 Uploads: 0	So far so good, Chris! Your ball bag is a perfect example of pre-made meat balls and I like the way the you wrapped and rubbed your balls. I can't wait to see what your balls look like when you have finished. Luv ya! Ginger

12-24-2008, 05:53 PM	#6
Ginger Is lookin for wood to cook with. Join Date: 12-07-08 Location: Kansas City, Mo Downloads: 0 Uploads: 0	Ooooo... Chris... Your balls and fatty look sooo good! I think I like them with your sauce all over them, but the plain ones look good, too! We've given the certification desk Christmas Eve and Christmas Day off to spend with their families so your certificate will be sent to you once they return to work on Friday.

12-24-2008, 06:35 PM	#8
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas Downloads: 0 Uploads: 0	In a short amount of time you will surely be certified. Very nice. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

12-24-2008, 11:04 PM	#10
jack040806 is one Smokin' Farker Join Date: 12-22-07 Location: Sacramento, CA Downloads: 0 Uploads: 0	Thems sum nice balls you got ther. I'm in love with that fatty though. __________________ WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]

12-27-2008, 11:16 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Is the MOINK office open on Sundays? __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-28-2008, 12:57 PM	#12
garyk1398 Babbling Farker Join Date: 08-05-08 Location: South O, Omaha, NE Downloads: 0 Uploads: 0	Looks good to me. Did ya purposely go heavy on the rub or did the jar lid open on ya? __________________ Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner. Gary, KCBS -CBJ Certified Nebraska MOINK Baller, KCBS - CBJ Semper Fi, when in doubt empty the magazine

12-28-2008, 01:01 PM	#13
sampson is one Smokin' Farker Join Date: 10-28-07 Location: North Logan, UT Downloads: 0 Uploads: 0	Nice job! __________________ [FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT]

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