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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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12-31-2012, 11:09 AM | #1 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Moink advice needed
If I buy frozen meatballs for moinks, what is the preferred soak or glaze used to keep them from being dry?? Thanks for all your help this year Bandit, cowgirl, Bosizzle, qtr, and the rest......and a very heart felt Happy New Year to all the Brethren.......
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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12-31-2012, 11:21 AM | #2 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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the bacon wrapped around it helps with that. I sauce juct before they're done.
Have Fun!! p.s. I do like to make my most times.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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12-31-2012, 11:26 AM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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In spite of how dry they feel coming out of the bag, the bacon wrap does a lot to prevent them from tasting dry. And a little drag through some sauce or jelly completes it.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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12-31-2012, 11:30 AM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Yup, the bacon helps. At the last part of the cook, when the bacon is looking done, I'll sauce 'em with Blues Hog mixed with jalapeno jelly - if you don't have BH just use some kinda sweet sticky thang and get some spicy heat in there and that'll work.
There are lots of variations involving balsamic vinegar and whatnot that I really need to try 'cause they sound awesome. You can look at The BBQ Grail and probably find some ideas, seeing as how he invented them - and while I've never eaten his food, I'm guessing his grub is really damn good - sure looks good.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-31-2012, 01:39 PM | #5 |
is One Chatty Farker
Join Date: 01-02-10
Location: Massapequa, NY
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what's a moink?
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Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired. |
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12-31-2012, 01:50 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Thanks from:---> |
12-31-2012, 03:14 PM | #8 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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Don,
If you need more clarification, I am IMBAS certified. Gonna be making a big batch for a small gathering this evening. IMBAS Certified MOINK Baller.pdf
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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