|
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. |
|
Thread Tools |
05-26-2010, 07:23 PM | #1 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
|
MOINK ball, cert please w/ Spagetti W/pron
BBGRAIL.
What do you think Sir? May I get a certification? ( and that's a little rub that's burnt on the bottom. ) I cooked them 1 hour at 290*f so next time I'll cook them at 250 for the party. And it will have Phubars glaze on it this time around for the party Here's my recipe. 2 pounds ground Angus. 2 eggs 8 Low salt saltines. Low sodium Bacon! KC rub, no glaze. Angus beef Eggs Saltines Crackers freshly ground up. MOINK balls on the grill. & and the bluesmoke. Half hour in. Pulled at 1 hour @ 290.f, next time I'll make it for 250-260*f. I'll add the rest after dinner. Sorry let me fix the images link, My lap top has that virus again, and will not allow me to connect to the web until tomorrow after a reformat
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
|
05-26-2010, 07:44 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
The MOINKS look pretty good, Derek, but I think you've got you cooking techniques backwards. You cooked your pizza at low temp when it should have been at high temp, and now you cooked the MOINKS at higher temps (and on a pan?) when they should have been cooked indirect right on the grate at 225 - 250 for 90 minutes or so until the bacon is done.
The last pic looks interesting. the thread title says Spaghetti. Is that a sauce/gravy for the spaghetti? When I think of spaghetti I think of a tomato sauce and your looks brown. What's in it? Finally, you really need to get virus protection on your computer. There are good freeware ones out there AVG that are very good.
__________________
"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 |
|
05-26-2010, 07:49 PM | #3 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
|
Quote:
It has egg plant, onions, Knobs creek, green peppers, lemon zest for the sauce to become light just a little bit. And garlic and black pepper. It's a deep red, my color balance may be off in my dslr, I'll check the histagram and let you know. LOL, yeah I'm still learning all this cool arse stuff. So pleas accept my mistakes until I can become a pro pitmaster. On the lap top I really don't care if it has a virus, since I'll be bringing my costom built pc home with agv preium on it. And thanks, bro. Do you think Grail will cert me?
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
|
|
05-26-2010, 07:51 PM | #4 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
|
I had to add the arrow root ( 1 tablespoon /w cup of water What I meant to say )
And I'm learning so much I really enjoy all of this even witht he mistakes :)
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
|
05-26-2010, 07:56 PM | #5 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
|
__________________
Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
|
05-26-2010, 07:56 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Not bad looking MOINK balls there Derek, glad to see you got the meat mix and bacon working.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
05-26-2010, 07:58 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
__________________
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. |
|
05-26-2010, 07:58 PM | #8 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Quote:
White balance issues or not, the sauce sounds and looks good! The best part about this hobby (obsession?) is that most of our mistakes still taste pretty darn good!
__________________
"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 |
|
|
05-26-2010, 07:58 PM | #9 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
|
Quote:
Yup mixing the meat was fun, I'll actually use the same recipe to make some MOINK dogs.
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
|
|
05-26-2010, 08:00 PM | #10 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
Penalty...improper use of the word MOINK. There's no farking thing as a MOINK Dog.
__________________
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. |
|
05-26-2010, 08:02 PM | #11 | ||
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
|
Quote:
Does that mean I will be certified July 5th? Quote:
But I hope I still qaulify for a banner, I know how to cook that's for, but I do tend to forget what I've learn some times. Oh yeah, at first I've added to much water, so I've then added arrow root :) and that fixed the mistake. DU'H
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
||
|
05-26-2010, 08:03 PM | #12 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
|
Quote:
Next I'll I'll improve the word. And thank you very much!
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
|
|
05-26-2010, 08:05 PM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Got it. You could also have let the sauce simmer uncovered for a while and it would have reduced and thickened (depending on how much extra water you put in).
__________________
"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 |
|
Thanks from:---> |
05-26-2010, 08:08 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
MOINK dog?
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
05-26-2010, 08:10 PM | #15 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
__________________
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. |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Phubar's MOINK Ball Day Pron | Phubar | Q-talk | 19 | 06-08-2010 08:48 AM |
Trying to get my MOINK ball cert, 1st attempt | peaspurple | Q-talk | 13 | 03-24-2009 12:47 PM |
Moink Ball Virgin *Pron* | fweck | Q-talk | 3 | 02-24-2009 10:04 AM |
Zach's request for a moink cert. | garyk1398 | Q-talk | 6 | 12-31-2008 09:04 PM |
MOINK ball Cert Request | FatDaddy | Q-talk | 8 | 12-26-2008 03:36 PM |
|
|