MOINK Ball Certification Request

KuyasKitchen · 12-30-2008, 09:14 AM

I hereby submit these photos for potential certification as a MOINK Ball Maker. Tonight, I made these MOINK Balls using beef meatballs (homemade, I have a special release because of lack of availability locally of pre-made meatballs), bacon, a simple rub, and some BBQ sauce.

Here's the pr0n ...

garyk1398 · 12-30-2008, 09:15 AM

lookin good James!

bigabyte · 12-30-2008, 09:38 AM

Dem's some nice looking balls there. I'm guessing you will be certified since you were granted the exception.

outside ed · 12-30-2008, 09:48 AM

Man those look wonderful. I think i am going to try some for new years eve party.

TysDad · 12-30-2008, 09:50 AM

Beautiful. Did you like them? Would you do anything differently?

EatonHoggBBQ · 12-30-2008, 09:52 AM

Ginger will be proud of you.

Great lookin balls there.

KuyasKitchen · 12-30-2008, 12:34 PM

Quote:

Originally Posted by TysDad

Beautiful. Did you like them? Would you do anything differently?

Loved them! Differently? I want to try different sauces on them ... starting with something that's just about plain honey. See where that goes.

This time I used a brush to paint on the sauce. Next time I might just pour the sauce into a glass that the MOINK balls will fit into and dip them. Fast and easy.

I've also requested thicker bacon from one of the butchers in town. Most bacon here is about 1mm thick. VERY thin. That made wrapping a bit of a challenge as the strips wanted to break very easily. Plus, I had to use two strips to get that big, bacon-y flavor.

Of course, making my own bacon would help, too. The bacon here doesn't have the strong flavor as the bacon we buy in the States. Reading about the cold smokehouse ... oh, so tempting!

I've been playing computer games all night (a little indulgence), so I didn't post to my blog today. But, tomorrow ... full pictures of the entire process.

TysDad · 12-31-2008, 09:35 AM

Try wrapping them this way...

http://www.bbq-brethren.com/forum/sh...6&postcount=17

I'm making a batch today and will be trying some rolled in brown sugar and cayenne pepper before smoking a la pig candy. Maybe they won't even need sauce then... just a spritzing with apple juice to make them extra purty.

.

1_T_Scot · 12-31-2008, 10:33 AM

Dang you have some great looking balls.

You do have some uneven toothpick penatration but, I would think that should be overlooked.

I glazed mine in a bowl just toss 6-8 of them in at a time and stir them up then back on the smoker.

bigabyte · 12-31-2008, 11:10 AM

Quote:

Originally Posted by KuyasKitchen

Next time I might just pour the sauce into a glass that the MOINK balls will fit into and dip them. Fast and easy.

That's basically what I did last time to sauce my balls. It worked real well. Just grabbed them by the toothpicks and dipped them in. Easy peasy.

tommykendall · 12-31-2008, 11:19 AM

bayag ni baboy

Big George's BBQ · 12-31-2008, 11:22 AM

Those look really good. Did you pre cook your balls or just wrap with bacon and smoke them

Garth57 · 12-31-2008, 11:36 AM

Were those in an oven?

12-30-2008, 09:15 AM	#2
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	lookin good James! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

12-30-2008, 09:38 AM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Dem's some nice looking balls there. I'm guessing you will be certified since you were granted the exception. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-30-2008, 09:50 AM	#5
TysDad Full Fledged Farker Join Date: 05-24-08 Location: Walnut,CA	Beautiful. Did you like them? Would you do anything differently? __________________ [FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller [FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT] [FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT] "We keep you alive to serve this ship. Row well, and live."

12-30-2008, 09:52 AM	#6
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: SW Florida	Ginger will be proud of you. Great lookin balls there. __________________ John, KCBS/MCBJ

12-31-2008, 09:35 AM	#8
TysDad Full Fledged Farker Join Date: 05-24-08 Location: Walnut,CA	Try wrapping them this way... http://www.bbq-brethren.com/forum/sh...6&postcount=17 I'm making a batch today and will be trying some rolled in brown sugar and cayenne pepper before smoking a la pig candy. Maybe they won't even need sauce then... just a spritzing with apple juice to make them extra purty. . __________________ [FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller [FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT] [FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT] "We keep you alive to serve this ship. Row well, and live."

12-30-2008, 09:48 AM	#4
outside ed Full Fledged Farker Join Date: 03-25-07 Location: Springfield,IL	Man those look wonderful. I think i am going to try some for new years eve party.

12-31-2008, 10:33 AM	#9
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois	Dang you have some great looking balls. You do have some uneven toothpick penatration but, I would think that should be overlooked. I glazed mine in a bowl just toss 6-8 of them in at a time and stir them up then back on the smoker. __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

12-31-2008, 11:19 AM	#11
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	bayag ni baboy __________________ tk PitBitch

12-31-2008, 11:22 AM	#12
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Those look really good. Did you pre cook your balls or just wrap with bacon and smoke them

12-31-2008, 11:36 AM	#13
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA	Were those in an oven? __________________ [I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker