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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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10-24-2011, 10:46 AM
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#1 |
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On the road to being a farker
Join Date: 09-18-10
Location: Georgetown, MA
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MOINK Ballin'
I made MOINK for an Octoberfest party at a neighbor's house.
Frozen meatballs, wrapped in a half slice of center cut bacon. Dusted with Smokin' Guns Hot. Onto the MAK at 240 for ~2 hours. Made a quick glaze out of BH Smoky Mountain (2/3), BH Tennessee Red (1/3), and a little honey. Onto the MOINK and back in the MAK for another 20 minutes. Got lazy with applying the glaze - and I ended up with very sticky toothpicks......but they were clinging to some darn tasty MOINK and nobody complained.      
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JS - Smokeadelic BBQ - KCBS CBJ |
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