slowerlowerbbq
Full Fledged Farker
In honor of World MOINK Ball Day 2010, I decided this was a great time to make my first MOINK Balls.
For my first MOINK balls, I started with the cheap store brand frozen meatballs and bacon since it was on sale when I went to the store last week. These things are so darn simple, I don't think you could possibly make bad MOINK balls, so the store brand would suit me just fine. The store brand bacon wasn't the best and it tended to stretch real far when I pulled it out, so I cut each piece into 3rds, wrapped a 1/3 slice around the meatball and skewered with a toothpick. Then I dusted each side with some of my homemade pork rub.
The Moinks went on the smoker at 250* along with a pot of baked beans and fatty down below. It would be a shame to let all the space on my smoker go to waste without at least throwing on some other meat. In fact, prior to that I had thrown a pork shoulder on at midnight the previous night, so my smoker had already been going 13 hours strong at this point. Add to that, this was the maiden voyage for my new toy, a Stoker. I can't wait to really put that baby to the test at our next competition in August. Until then, we will become "intimate" with each other I should be real comfortable with the Stoker by then.
After about 2 hours on the smoker, I gave each of the MOINKs a quick dip in some Ole Ray's Kentuckey Red Bourbon BBQ Sauce.
Let the sauce set for about 20 minutes and then into a bowl for serving.
All in all the MOINKs were well received by family and friends and luckily they didn't eat them all so I had some left-overs. And in case your wondering, cold MOINK balls are really great for breakfast, too.
For my first MOINK balls, I started with the cheap store brand frozen meatballs and bacon since it was on sale when I went to the store last week. These things are so darn simple, I don't think you could possibly make bad MOINK balls, so the store brand would suit me just fine. The store brand bacon wasn't the best and it tended to stretch real far when I pulled it out, so I cut each piece into 3rds, wrapped a 1/3 slice around the meatball and skewered with a toothpick. Then I dusted each side with some of my homemade pork rub.
The Moinks went on the smoker at 250* along with a pot of baked beans and fatty down below. It would be a shame to let all the space on my smoker go to waste without at least throwing on some other meat. In fact, prior to that I had thrown a pork shoulder on at midnight the previous night, so my smoker had already been going 13 hours strong at this point. Add to that, this was the maiden voyage for my new toy, a Stoker. I can't wait to really put that baby to the test at our next competition in August. Until then, we will become "intimate" with each other I should be real comfortable with the Stoker by then.
After about 2 hours on the smoker, I gave each of the MOINKs a quick dip in some Ole Ray's Kentuckey Red Bourbon BBQ Sauce.
Let the sauce set for about 20 minutes and then into a bowl for serving.
All in all the MOINKs were well received by family and friends and luckily they didn't eat them all so I had some left-overs. And in case your wondering, cold MOINK balls are really great for breakfast, too.
