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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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06-02-2014, 04:17 AM | #301 |
Got rid of the matchlight.
Join Date: 02-17-13
Location: Netherlands
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Good to read i can get certified! :)
Here are the pictures of my MOINK balls! |
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06-02-2014, 10:30 AM | #302 |
Full Fledged Farker
Join Date: 04-21-14
Location: Western 'burbs of Chi-town
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I am going MOINK with dinner tonight. I hope my entry will be worthy of certification. Pr0n will follow when the deed is done.
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[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I] Thermapen (Smooth as Silk White!) Maverick ET-732 (w/ custom waterproofed probes) Weber: Genesis Gasser, Smokey Joe, One Touch PBC Proverbs 12:27 The lazy do not roast any game, but the diligent feed on the riches of the hunt. |
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06-02-2014, 07:56 PM | #303 |
Full Fledged Farker
Join Date: 04-21-14
Location: Western 'burbs of Chi-town
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MOINK Ball Certification Request
Please accept this write-up and series of photo's as my humble request for MOINK Ball Certification.
2 lbs Ground Beef (80/20) from our local butcher. 11.5 strips of pork bacon 3 T Franklin BBQ approximation Rib Rub 2 T Moose's Secret Chicken/...er.../ MOINK Ball Rub #2 Sauce 6 T KCMP 2 T Siracha 1 PBC Fashioned beef balls Put Franklin's Rub on the beef Wrapped with bacon Put Moose's Rub on the bacon Skewered Cooked on the PBC with hickory wood for 45 min Brushed with Sauce Set the sauce for 5 min Rolled the balls Brushed backside with sauce Set for 5 min. Pulled the balls off the grill, served immediately. Delicious!
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[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I] Thermapen (Smooth as Silk White!) Maverick ET-732 (w/ custom waterproofed probes) Weber: Genesis Gasser, Smokey Joe, One Touch PBC Proverbs 12:27 The lazy do not roast any game, but the diligent feed on the riches of the hunt. |
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09-12-2017, 04:42 AM | #304 |
Got rid of the matchlight.
Join Date: 09-11-17
Location: Oberursel, Hessen, Germany
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Moink Balls - hope you find them worth for certification
HI all,
good to see all the recipes and slightly differences between the Moink Balls! Here is what I decided to go for: Fresh minced meat, included onions, garlic, chili, herbs and a bit mustard. For the grill, I had added whisky chunks to give them a more intense smoked flavour, tasted excellent! Hope you find them worth for certification :-)! Best Chris |
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09-12-2017, 07:54 AM | #305 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Nice looking balls!
Sadly, this thread is over 3 years old and Chris doen’t Come by much, so there hasn’t been any certification for a while. But,if he were here an sure that he would approve!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-12-2017, 11:59 AM | #306 |
is one Smokin' Farker
Join Date: 07-29-13
Location: Fort Worth, Tx
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Since it was labeled "BBQ Brethren "OFFICIAL" MOINK BALL certification, would it be possible for someone else to be the curator of a new thread with the same title? With a link to this one of course....
Just asking...
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Backwoods Party G2, Backwoods Chubby G2, Weber OTG 22.5 (Homer series, RIP), Weber OTG 22.5, WSM 22.5, WSM 18.5, Weber Jumbo Joe, Weber Smokey Joe, Guru DX2 (X3), Insainly [B][I]Fast[/I][/B] [B][I][COLOR="Red"]RED[/COLOR][/I][/B] THERMOPEN MK4, Super, Duper [I][B]Fast[/B][/I] [COLOR=red][B][I]RED[/I][/B][/COLOR] THERMOPEN, Maverick 732,733, Weber S-330, Blackstone Flat Grill, Brinkman Electric Gourmet(X2) "The Twins" Rick |
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09-12-2017, 12:54 PM | #307 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from:---> |
09-12-2017, 01:29 PM | #308 | |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
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Quote:
(not to mention I haven't looked into a new Photo hosting site since Photobucket went Pirate)
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MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
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09-12-2017, 01:36 PM | #309 |
is One Chatty Farker
Join Date: 08-08-14
Location: Framingham, Taxachusetts
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I'm glad this thread got revived! I was reading this the other day, but figured it was so old it wasn't a 'thing' anymore.
I am not volunteering, but would like to see the certification come back! No offense to anyone, but I think store bought meatballs should be a disqualifying ingredient.
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22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats |
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09-12-2017, 02:00 PM | #310 |
Full Fledged Farker
Join Date: 06-01-11
Location: Morris, IL
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Thanks from: ---> |
09-12-2017, 02:15 PM | #311 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Yes but the rukes were modified. See the 2009 thread here.
http://www.bbq-brethren.com/forum/sh...ad.php?t=63787 With the valued permission of the BBQ Brethren Forum leadership the International MOINK Ball Appreciation Society (IMBAS) has been given permission to create an official MOINK Ball Certification Request Thread. OFFICIAL MOINK Ball Rules: IMPORTANT RULE CHANGE: After careful consideration by the Governing Board of IMBAS the following rule change as been adopted, effective immediately. 1. MOINK Balls will be made with ALL BEEF meatballs, wrapped in PORK bacon. Seasonings, sauces and glazes are encouraged but not mandatory. In the past MOINK Balls were only made with pre-made, store bought meatballs. Due to the international appeal of MOINK Balls and the lack of availability, in some localities, of store bought pre-made meatballs, HOMEMADE meatballs will now be acceptable provided the meatballs are made with no other meat other than BEEF. The standard binding agents are approved. Keep in mind the beauty of MOINK Balls is simplicity. Don't get too fancy on the binders/fillers. (This rule change will forever be known as the NOSKOS Rule) 2. MOINK Balls must be cooked out of doors using a wood or charcoal fire. Balls cooked indoors or using a fuel source other than wood or charcoal can not be considered for certification. It is important to note that pellets that are made of wood are acceptable as a fuel source for MOINK Balls. 3. The use of the term MOINK Balls requires the proper capitalization. Failure to capitalize MOINK Ball will result in your application being denied. Questions concerning these rules should be addressed in a PM to BBQ Grail. This thread will NOT be monitored constantly, for the most part only when a certification request is made. This thread will be made a STICKY for easy referral and reference. Should you have a previous certification request and you'd like a certificate send a PM to BBQ Grail along with the link to your original request. All posts that are NOT Certification Requests in this thread will be removed by moderators on a regular basis. Or at least when they get around to it. For additional information on the history of the MOINK Ball please click here! |
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Thanks from: ---> |
09-12-2017, 03:23 PM | #312 | ||
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Quote:
As far as reopening certification, someone would have to step up to ‘administer’ the certification and probably create a new certificate. We had a bunch of chit storms over certification in the past and I am not sure that it is worth revisiting, but if someone wants to take it on, more power to ya! I don’t see any reason to create a new thread, however. Lots of history in this one, even with the Photobucket screw job farking up some of the pictures.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from: ---> |
09-12-2017, 08:54 PM | #313 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Dang! Reminds me of being one Merit Badge below Eagle Scout!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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09-13-2017, 04:20 AM | #314 | |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Quote:
rules. With the recent Solar Eclipse, it was necessary to make some changes to the rules. The article stated that the Moink Balls, had to be actual balls. Sometimes they are called Calf Fries, or Rocky Mountain Oysters. Beef balls are the preferred meat of choice. If you can't afford the beef balls, then there is a cheaper option of using Deer balls, and they are always under a buck. I will post a link to the recent article about this change, as soon as I can find it.
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09-13-2017, 06:32 AM | #315 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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