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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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01-02-2010, 03:56 PM | #1 |
Is lookin for wood to cook with.
Join Date: 07-26-07
Location: Chetek Wi
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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 |
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01-02-2010, 04:03 PM | #2 |
Full Fledged Farker
Join Date: 03-26-09
Location: NW, MO
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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 |
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01-02-2010, 05:26 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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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)
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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. |
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01-02-2010, 05:28 PM | #4 | |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Quote:
Great explaination..... Now if only it's done that way
__________________
Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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01-02-2010, 05:38 PM | #5 | |
Is lookin for wood to cook with.
Join Date: 07-26-07
Location: Chetek Wi
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Quote:
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01-02-2010, 06:35 PM | #6 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-02-2010, 07:24 PM | #7 | |
Is lookin for wood to cook with.
Join Date: 07-26-07
Location: Chetek Wi
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Quote:
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. |
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01-02-2010, 07:31 PM | #8 | |
On the road to being a farker
Join Date: 01-18-09
Location: Cumming Ga.
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Quote:
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01-02-2010, 07:33 PM | #9 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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
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01-02-2010, 07:56 PM | #10 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
http://www.bbq-brethren.com/forum/sh...36&postcount=1
__________________
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. |
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01-02-2010, 08:22 PM | #11 | |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Quote:
The cheapo premade meat balls are what most people use Unless they are not available.
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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01-02-2010, 08:28 PM | #12 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
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.
__________________
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. |
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01-02-2010, 09:19 PM | #13 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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 |
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01-02-2010, 09:22 PM | #14 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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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.
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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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01-03-2010, 12:58 AM | #15 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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I sprinkle the rub on the side of the bacon.
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