Moink Balls Questions

Emil · 01-02-2010, 03:56 PM

I plan on making some Moink Balls using my UDS. Plan on using meatballs from the store. I'm sure you can do them several different ways.

Thinking about using Big Rons rub on them. Anyone put rub on both bacon and meatballs? Over kill?
Since meatballs are already cooked(I think) they just need some smoke and heat. Should you partially cook the bacon ahead of time?
What's a good BBQ sauce to brush on before you pull them off?

Thanks

stiffy · 01-02-2010, 04:03 PM

Good Luck with the MOINK balls!!!!

I just made some yest. after the bacon was wrapped around meatball then I sprinkled w/ the rub.

225* for an hour and then 325* for a half hour to crisp the bacon. Search function at the bottom works.

My MOINK balls Yesterday

BBQ Grail · 01-02-2010, 05:26 PM

I've had a little experience with this subject...

Meatball (all beef)
1/2 slice of bacon wrapped around meatball and secured with toothpick
Rub with your favorite Rub.

On smoker for 70 minutes at 225 degrees. Sauce (whatever sauce you desire) and return to smoker for 20 to 30 minutes to set the sauce.

Serve...

This is how my MOINK Ball rolls...

(Please note the proper capitalization of the word MOINK)

Phesant · 01-02-2010, 05:28 PM

Quote:

Originally Posted by BBQ Grail

I've had a little experience with this subject...

Meatball (all beef)
1/2 slice of bacon wrapped around meatball and secured with toothpick
Rub with your favorite Rub.

On smoker for 70 minutes at 225 degrees. Sauce (whatever sauce you desire) and return to smoker for 20 to 30 minutes to set the sauce.

Serve...

This is how my MOINK Ball rolls...

(Please note the proper capitalization of the word MOINK)

Larry Are You Sure

Great explaination.....

Now if only it's done that way

Emil · 01-02-2010, 05:38 PM

Quote:

Originally Posted by BBQ Grail

I've had a little experience with this subject...

Meatball (all beef)
1/2 slice of bacon wrapped around meatball and secured with toothpick
Rub with your favorite Rub.

On smoker for 70 minutes at 225 degrees. Sauce (whatever sauce you desire) and return to smoker for 20 to 30 minutes to set the sauce.

Serve...

This is how my MOINK Ball rolls...

(Please note the proper capitalization of the word MOINK)

Thanks for the info. Mea culpa on the spelling. You learn something everyday.

Ron_L · 01-02-2010, 06:35 PM

Quote:

Originally Posted by Emil

Since meatballs are already cooked(I think) they just need some smoke and heat. Should you partially cook the bacon ahead of time?
What's a good BBQ sauce to brush on before you pull them off?

I am not as experienced as Larry in all things MOINK, but since I was party of the founding fathers of IMBAS I guess I can chime in

You certainly could par-cook the bacon to speed up the process, but part of the goodness of MOINK Balls is the fat from the bacon getting into the meat balls.

Emil · 01-02-2010, 07:24 PM

Quote:

Originally Posted by Ron_L

I am not as experienced as Larry in all things MOINK, but since I was party of the founding fathers of IMBAS I guess I can chime in

You certainly could par-cook the bacon to speed up the process, but part of the goodness of MOINK Balls is the fat from the bacon getting into the meat balls.

The reason I was asking about par-cooking the bacon was I was worried about the meatball being on the smoker too long especially if they are already cooked. I thought they might dry out too much. Making my own meatball I wouldn't have that concern. I guess the fat from the bacon would prevent that from happening plus I'd be putting some sort of sauce on them towards the end of the cook. Thanks.

"Sparky" · 01-02-2010, 07:31 PM

Quote:

Originally Posted by Emil

The reason I was asking about par-cooking the bacon was I was worried about the meatball being on the smoker too long especially if they are already cooked. I thought they might dry out too much. Making my own meatball I wouldn't have that concern. I guess the fat from the bacon would prevent that from happening plus I'd be putting some sort of sauce on them towards the end of the cook. Thanks.

I've only made them once

but I used(still frozen)meatballs.Not sure if that's the "right way",but it worked for me

Bluesman · 01-02-2010, 07:33 PM

Newbie here, but long time cook and registered Fat Boy. Is it proper to make your own meatballs and then wrap with bacon to smoke? I was thinking about some nice seasoned ground chuck, mixed with oinions and green peppers wrapped in bacon and then seasoned with rub. Smoked on the (I have to build one) UDS, sauced and then consumed. Sound right

BBQ Grail · 01-02-2010, 07:56 PM

Quote:

Originally Posted by Bluesman

Newbie here, but long time cook and registered Fat Boy. Is it proper to make your own meatballs and then wrap with bacon to smoke? I was thinking about some nice seasoned ground chuck, mixed with oinions and green peppers wrapped in bacon and then seasoned with rub. Smoked on the (I have to build one) UDS, sauced and then consumed. Sound right

http://www.bbq-brethren.com/forum/sh...36&postcount=1

1_T_Scot · 01-02-2010, 08:22 PM

Quote:

Originally Posted by Bluesman

Newbie here, but long time cook and registered Fat Boy. Is it proper to make your own meatballs and then wrap with bacon to smoke? I was thinking about some nice seasoned ground chuck, mixed with oinions and green peppers wrapped in bacon and then seasoned with rub. Smoked on the (I have to build one) UDS, sauced and then consumed. Sound right

Naww Save them Good Meat balls for Something Worthy of a good Recipe. Like meatball sandwhich or spagetti etc...

The cheapo premade meat balls are what most people use Unless they are not available.

BBQ Grail · 01-02-2010, 08:28 PM

Quote:

Originally Posted by 1_T_Scot

Naww Save them Good Meat balls for Something Worthy of a good Recipe. Like meatball sandwhich or spagetti etc...

The cheapo premade meat balls are what most people use Unless they are not available.

It's 2010 and the new warm, fuzzy BBQ Grail has taken over. So I will just thank you for your opinion, as ill-informed and mean-spirited, as it is.

Bluesman · 01-02-2010, 09:19 PM

Bought the stuff for my MOINK balls and a Fattie. Wood is soaking and I am getting up early to start my smoker and prepare the goods. I will post pics of the process. This board is GREAT

I am one happy Farker.

Bluesman

MOS95B · 01-02-2010, 09:22 PM

ccording to the rules I had to follow to get MOINK certified, pre-made meatballs are a requirement. Exceptions have been made in cases where pre-made meatballs were not commercially avaiable.

NorthwestBBQ · 01-03-2010, 12:58 AM

I sprinkle the rub on the side of the bacon.

01-02-2010, 03:56 PM	#1
Emil Is lookin for wood to cook with. Join Date: 07-26-07 Location: Chetek Wi	Moink Balls Questions I plan on making some Moink Balls using my UDS. Plan on using meatballs from the store. I'm sure you can do them several different ways. Thinking about using Big Rons rub on them. Anyone put rub on both bacon and meatballs? Over kill? Since meatballs are already cooked(I think) they just need some smoke and heat. Should you partially cook the bacon ahead of time? What's a good BBQ sauce to brush on before you pull them off? Thanks

01-02-2010, 05:26 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I've had a little experience with this subject... Meatball (all beef) 1/2 slice of bacon wrapped around meatball and secured with toothpick Rub with your favorite Rub. On smoker for 70 minutes at 225 degrees. Sauce (whatever sauce you desire) and return to smoker for 20 to 30 minutes to set the sauce. Serve... This is how my MOINK Ball rolls... (Please note the proper capitalization of the word MOINK) __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

01-02-2010, 09:22 PM	#14
MOS95B is one Smokin' Farker Join Date: 05-05-09 Location: Robbinsdale, MN	ccording to the rules I had to follow to get MOINK certified, pre-made meatballs are a requirement. Exceptions have been made in cases where pre-made meatballs were not commercially avaiable. __________________ John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

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01-02-2010, 04:03 PM	#2
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO	Good Luck with the MOINK balls!!!! I just made some yest. after the bacon was wrapped around meatball then I sprinkled w/ the rub. 225* for an hour and then 325* for a half hour to crisp the bacon. Search function at the bottom works. My MOINK balls Yesterday

01-02-2010, 07:33 PM	#9
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Newbie here, but long time cook and registered Fat Boy. Is it proper to make your own meatballs and then wrap with bacon to smoke? I was thinking about some nice seasoned ground chuck, mixed with oinions and green peppers wrapped in bacon and then seasoned with rub. Smoked on the (I have to build one) UDS, sauced and then consumed. Sound right

01-02-2010, 09:19 PM	#13
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Bought the stuff for my MOINK balls and a Fattie. Wood is soaking and I am getting up early to start my smoker and prepare the goods. I will post pics of the process. This board is GREAT I am one happy Farker. Bluesman

01-03-2010, 12:58 AM	#15
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	I sprinkle the rub on the side of the bacon.