Weekend Smoke & MOINK Ball Application

hav · 11-30-2008, 07:00 PM

As I mentioned on Friday nights post, I was going to smoke some stuff for my co-workers birthday tomorrow.

I Began an Saturday night with some Pecan Rubbed Pork Butt.

I did it a little different that normal, I took it to 160° internal then Injected with Apple Juice, Rubbed some more and foiled. I kept it in the Drum until it hit 200° Internal. I then wrapped it in a towel and placed it in a cooler. When I took it out about 2 hours later, the internal temp was still over 160°. Here is what she looked like out of the foil.

Now Pulled and, I'll tell you what, (hank hill mod) It was the most moist I have made before. I kinda tasted like Kalua Pig from a Luau, it's great with white rice!

Now on to Sunday afternoon, low 40's in Flushing and Raining, you Farkers have me cooking in the rain!

I finally created the MOINK Balls! Someone make sure Ron_L sees this and hopefully, he considers my application for Certification.

Yes, pre-made, store bought Italian Style Meatballs, wrapped in Thick Sliced Bacon, smoked with Hickory on the Drum. Oh and a Big Fatty, stuffed with the Chipolte Cheddar Cheese and Craisens, rubbed with mashed up Frenches Fried Onions and Pecan Rub.

While that cooked I threw some Rib Eyes on the table top.

Ready to come off!

The plated product, MOINK balls & fatty are for work tomorrow. Tonight I dine on Rib Eye, Shrimp Cocktail, Shrooms, Pulled Pork and White rice. Yummy!

HeSmellsLikeSmoke · 11-30-2008, 07:04 PM

That's an awful lot of dang nice looking food right there. I'm guessing you are gonna obtain your certification too.

MtnMan · 11-30-2008, 07:09 PM

And here I am eating leftover turkey.. Man that sure looks nice great job.

Bacon · 11-30-2008, 07:26 PM

YES!

A plate full of fantasticness. I don't know where to start but I damn sure know where I'd finish. Empty plate in the dishwasher.

Sometimes you just have to love a rainy day.

Paulie G. · 11-30-2008, 07:40 PM

Looks great.

1_T_Scot · 11-30-2008, 08:02 PM

It all looks great!!!great combo 3 meats and a few veggies to make the plate look even.

Ron_L · 11-30-2008, 08:22 PM

Dear Hav...

Your application for certification as an officially licensed MOINK Ball maker has been accepted and reviewed. After careful and often times boisterous discussion your application has been approved.

You are hereby certified as an official MOINK Ball maker with all the rights and obligations that you think you should have.

Please send me a PM with your e-mail address for delivery of your limited time, suitable for framing, collector's edition certificate.

Butts-n-gutts · 11-30-2008, 09:51 PM

HAV
Looks awsome, and Congrats on being a certified baller. I always said you were certifiable.

J-mac · 12-01-2008, 09:23 AM

Great looking food, hav.

BTW, I haven't heard about the Pecan Rub and, living in GA, I kinda feel like I should give that a try. Is that your own secret recipe or is it listed somewhere on the site? Sorry for my ignorance - I'm new here.

Mad Max · 12-01-2008, 11:35 AM

You have reached a new level of Que! That food looks so great! That cart seems like it should be on a street corner, in manny hanny, selling pulled pork plates, on 5th ave. That is true dedication and a great set up.

Dr_KY · 12-01-2008, 11:51 AM

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garyk1398 · 12-01-2008, 12:16 PM

great slide show!

hav · 12-01-2008, 07:35 PM

Quote:

Originally Posted by Ron_L

Dear Hav...You are hereby certified as an official MOINK Ball maker with all the rights and obligations that you think you should have.

YES!

Quote:

Originally Posted by Butts-n-gutts

HAV
Looks awsome, and Congrats on being a certified baller. I always said you were certifiable.

As always, playing catch up with you!

Quote:

Originally Posted by J-mac

Great looking food, hav.

BTW, I haven't heard about the Pecan Rub and, living in GA, I kinda feel like I should give that a try. Is that your own secret recipe or is it listed somewhere on the site? Sorry for my ignorance - I'm new here.

The Pecan Rub is my favorite so far, Salty & Sweet, made by John Henry's of Texas. PM me for the web address, but it should be found easy enough with Google.

Quote:

Originally Posted by Mad Max

That cart seems like it should be on a street corner, in manny hanny, selling pulled pork plates, on 5th ave.

I keep this up my wife will throw me out and I may have to consider 'hitting the streets' with pulled pork!

LMAJ · 12-01-2008, 07:48 PM

Looks good - how'd it go over at work?

hav · 12-01-2008, 07:55 PM

Quote:

Originally Posted by LMAJ

Looks good - how'd it go over at work?

Excellent, the birthday boy was very happy. The boss loves it too. People keep commenting on the great smell I leave in the kitchenette while I reheat the grub.

11-30-2008, 07:00 PM	#1
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY	Weekend Smoke & MOINK Ball Application As I mentioned on Friday nights post, I was going to smoke some stuff for my co-workers birthday tomorrow. I Began an Saturday night with some Pecan Rubbed Pork Butt. I did it a little different that normal, I took it to 160° internal then Injected with Apple Juice, Rubbed some more and foiled. I kept it in the Drum until it hit 200° Internal. I then wrapped it in a towel and placed it in a cooler. When I took it out about 2 hours later, the internal temp was still over 160°. Here is what she looked like out of the foil. Now Pulled and, I'll tell you what, (hank hill mod) It was the most moist I have made before. I kinda tasted like Kalua Pig from a Luau, it's great with white rice! Now on to Sunday afternoon, low 40's in Flushing and Raining, you Farkers have me cooking in the rain! I finally created the MOINK Balls! Someone make sure Ron_L sees this and hopefully, he considers my application for Certification. Yes, pre-made, store bought Italian Style Meatballs, wrapped in Thick Sliced Bacon, smoked with Hickory on the Drum. Oh and a Big Fatty, stuffed with the Chipolte Cheddar Cheese and Craisens, rubbed with mashed up Frenches Fried Onions and Pecan Rub. While that cooked I threw some Rib Eyes on the table top. Ready to come off! The plated product, MOINK balls & fatty are for work tomorrow. Tonight I dine on Rib Eye, Shrimp Cocktail, Shrooms, Pulled Pork and White rice. Yummy! __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR]

11-30-2008, 07:04 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	That's an awful lot of dang nice looking food right there. I'm guessing you are gonna obtain your certification too. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-30-2008, 07:26 PM	#4
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas	YES! A plate full of fantasticness. I don't know where to start but I damn sure know where I'd finish. Empty plate in the dishwasher. Sometimes you just have to love a rainy day. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

11-30-2008, 07:40 PM	#5
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	Looks great. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

11-30-2008, 08:22 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Dear Hav... Your application for certification as an officially licensed MOINK Ball maker has been accepted and reviewed. After careful and often times boisterous discussion your application has been approved. You are hereby certified as an official MOINK Ball maker with all the rights and obligations that you think you should have. Please send me a PM with your e-mail address for delivery of your limited time, suitable for framing, collector's edition certificate. __________________ "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

11-30-2008, 07:09 PM	#3
MtnMan Is lookin for wood to cook with. Join Date: 11-19-08 Location: Penn Laird , Va	And here I am eating leftover turkey.. Man that sure looks nice great job.

11-30-2008, 08:02 PM	#6
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois	It all looks great!!!great combo 3 meats and a few veggies to make the plate look even.

11-30-2008, 09:51 PM	#8
Butts-n-gutts Full Fledged Farker Join Date: 01-27-08 Location: Mooresville, NC	HAV Looks awsome, and Congrats on being a certified baller. I always said you were certifiable. __________________ KCBS CBJ WSM UDS

12-01-2008, 09:23 AM	#9
J-mac On the road to being a farker Join Date: 11-20-08 Location: Macon, Georgia	Great looking food, hav. BTW, I haven't heard about the Pecan Rub and, living in GA, I kinda feel like I should give that a try. Is that your own secret recipe or is it listed somewhere on the site? Sorry for my ignorance - I'm new here.

12-01-2008, 11:35 AM	#10
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	You have reached a new level of Que! That food looks so great! That cart seems like it should be on a street corner, in manny hanny, selling pulled pork plates, on 5th ave. That is true dedication and a great set up. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

12-01-2008, 11:51 AM	#11
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	P e r f e c t __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

12-01-2008, 12:16 PM	#12
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	great slide show! __________________ 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:

12-01-2008, 07:48 PM	#14
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Looks good - how'd it go over at work? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault