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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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03-24-2010, 09:54 AM | #1 |
Is lookin for wood to cook with.
Join Date: 09-25-09
Location: Utica, Ohio
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dumb MOINK ball question
First off ill say that im a horrible cook and normally burn toast. I built my first UDS and want to cook some MOINK balls and a fatty this weekend to see how bad i can screw it up. I tried to search for the answer to this question but maybe its so dumb nobody else has had to ask it.
How do you know when the MOINK balls and the fatty are done? I can stick a thermo in the fatty but what temp do i pull it at? I assume the balls are too small to use a thermo. Do i just pull them when the bacon looks done? |
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03-24-2010, 09:56 AM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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When the bacon is done. The meatballs are precooked, so you are basically overcooking them, so the best part is the bacon and glaze (if you use one), so make those parts the best you can for the best experience.
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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. |
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03-24-2010, 10:23 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The man with the top secret signature is right on with his advice on MOINK balls. For the fatty, you should cook it until the internal temp is at least 165.
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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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03-24-2010, 10:53 AM | #4 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Warning! Make at least twice as many MOINK Balls as you think you'll eat...and at least TWO fatties. Trust me on this.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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03-24-2010, 01:33 PM | #5 |
Is lookin for wood to cook with.
Join Date: 09-25-09
Location: Utica, Ohio
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good advice guys. Im probably making this more difficult then it really is.
One other dumb question while im lowering the brethren I.Q. level. Im going to put some chunks of wood on top the the charcoal, do i need to soak them in water? |
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03-24-2010, 01:41 PM | #6 | |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Quote:
Chunks, no. Chips, maybe (but usually not). Don't worry - asking is the best way to learn what you wanna know.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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03-24-2010, 01:50 PM | #7 |
Full Fledged Farker
Join Date: 11-05-09
Location: Snellville, GA
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Should I ask my dumb MOINK ball question here as well? Is this the current official Dumb MOINK ball question thread? 'Cuase I have one
Mike D |
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03-24-2010, 01:51 PM | #8 | |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Quote:
Ask away...
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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03-24-2010, 01:54 PM | #9 |
Take a breath!
Join Date: 03-24-08
Location: Trollville, WI
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Another tip - don't use colored toothpicks or you will end up with stained balls.........I'm just sayin.
And don't make falafel based MOINK balls or your kids will need therapy.
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After tasting my vegetarian/turkey bacon MOINK balls: "I will die before I become a vegetarian" MRS_MRI 1 - WSM, 1 - ECB, 1 - Char Broil Performance Series Grill on Deck, 1 - 18.5" Weber Kettle, 1 - Propane grill/mini-fridge combo, 2 - Propane Turkey Cookers, 1 - Football Grill, 1 - Rectangular Wal-Mart Special, 1 - Terra Cotta Pig I'm going to call Marvin, & one superfast RED Thermapen |
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03-24-2010, 01:55 PM | #10 |
Full Fledged Farker
Join Date: 11-05-09
Location: Snellville, GA
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OK,....Here goes.
Are toothpicks part of the MOINK ball itself or simply a means to adhere luscious, juicy, delicious, bacon around the ball? I know that it makes them handy as an appetizer holder, but must they be used for it to be a true MOINK ball? Mike D |
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03-24-2010, 01:56 PM | #11 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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good advice, MRI-Guy...also, no plastic toothpicks...
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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03-24-2010, 01:57 PM | #12 | |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Quote:
They are not NECESSARY for them to be "authentic" - but they are pretty much needed for holding the bacon in place...if you find another way to keep the bacon on, please let us know. I guess you could use skewers....
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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Thanks from:---> |
03-24-2010, 01:57 PM | #13 |
is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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Especially blue toothpicks. Blue toothpicks = Blue Balls.
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Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR |
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03-24-2010, 02:02 PM | #14 |
Is lookin for wood to cook with.
Join Date: 09-25-09
Location: Utica, Ohio
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03-24-2010, 02:47 PM | #15 |
Full Fledged Farker
Join Date: 03-25-05
Location: Keizer, Oregon
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When I wrap my MOINKS I put them on a skewer. I fit 5 on each one. Easy to handle and we can just grab a stick and relax.
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Matthew - - - UDS x5 - - - Weber 22½" Kettle x7 - - - SMOKIN' BARREL BBQ |
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