Moink's!

Roby · 10-17-2011, 11:41 AM

Ok brethren, I want to hear your guy's favortie Moink recipes. I don't know why but I have yet to make some of these scrumptious looking guy's.

Thanks,

Roby

KnucklHed BBQ · 10-17-2011, 11:44 AM

I think Larry would tell you 2 things, Simpler is better and it is always-always-ALWAYS spelled in all caps - MOINKS!

Now go gitcherself some meatballs & bacon!

BTW... I once lived in Sedro... don't remember much of it, I was pretty young

1FUNVET · 10-17-2011, 11:49 AM

Triple B recipe
Bacon
Beef meatballs
Beer for the cook
KISS

J_Don · 10-17-2011, 01:54 PM

Quote:

Originally Posted by 1FUNVET

Triple B recipe
Bacon
Beef meatballs
Beer for the cook
KISS

Maybe add your Favorite Rub and/or Favorite Sauce. Mix & Match. Whatever you feel like.

Bigdog · 10-17-2011, 02:50 PM

Please check the KC's Roadmap thread in Q-talk. It is a short cut or index for a lot of our best stuff. http://www.bbq-brethren.com/forum/sh...INK#post777788

See post #62

mnmikew · 10-17-2011, 04:20 PM

Ok, I'm new here. What the heck is a MOINK? I just figgured out what a fatty was.

Roby · 10-17-2011, 05:42 PM

Quote:

Originally Posted by KnucklHed BBQ

BTW... I once lived in Sedro... don't remember much of it, I was pretty young

That's awesome

I gotta say I really love it here. It's my kinda weather, not much heat, lots of rain and a little bit of snow.

Thanks for the replies guy's. These are on the list for my next smoke for sure

Roby · 10-17-2011, 05:44 PM

Quote:

Originally Posted by mnmikew

Ok, I'm new here. What the heck is a MOINK? I just figgured out what a fatty was.

It's a meatball seasoned with your favorite rub or all by it self wrapped up in a peice of bacon and smoked.

smokey and the brisket · 10-17-2011, 06:04 PM

I just made them for the first time on Saturday. I made my own beef and pork meatballs and used Oakridge beef and pork rub. They turned out great! The family really enjoyed them and i will make them again for sure!

mnmikew · 10-19-2011, 04:43 PM

how long to you smoke them for?

chambersuac · 10-19-2011, 04:50 PM

Since Larry (the creator of MOINK balls) is not posting these days, and since and am still the Sgt. at Arms for the International MOINK Ball Appreciation Society, let me just say this:

1. Please use all caps - MOINK balls, not moink balls, out of respect for their yumminess.
2. The original recipe calls for the use of frozen beef meatballs, bacon, rub cooked over real smoke (not in an oven)
3. A glaze is recommended, but optional. Use your imagination. My personal favorite is 1/2 apple jelly, 1/2 jalapeno jelly, heated and thinned to liking with apple juice.
4. ALWAYS...and I mean ALWAYS, make more than you think your guests will eat.

Smoking is better than grilling, IMO, but both options work. Since frozen meatballs are precooked, smoke/grill until the bacon is as crisp as YOU like. I usually do some with very crisp bacon, some not so crisp, so people have a choice.

Enjoy your venture into the world of MOINK goodness!

:)

DirtyDirty00 · 10-19-2011, 05:25 PM

I've only made regular MOINKS with an Italian seasoned meatballs wrapped in bacon with rub. I should try a sweet yummy glaze one time

Roby · 10-19-2011, 07:03 PM

Quote:

Originally Posted by chambersuac

Since Larry (the creator of MOINK balls) is not posting these days, and since and am still the Sgt. at Arms for the International MOINK Ball Appreciation Society, let me just say this:

1. Please use all caps - MOINK balls, not moink balls, out of respect for their yumminess.
2. The original recipe calls for the use of frozen beef meatballs, bacon, rub cooked over real smoke (not in an oven)
3. A glaze is recommended, but optional. Use your imagination. My personal favorite is 1/2 apple jelly, 1/2 jalapeno jelly, heated and thinned to liking with apple juice.
4. ALWAYS...and I mean ALWAYS, make more than you think your guests will eat.

Smoking is better than grilling, IMO, but both options work. Since frozen meatballs are precooked, smoke/grill until the bacon is as crisp as YOU like. I usually do some with very crisp bacon, some not so crisp, so people have a choice.

Enjoy your venture into the world of MOINK goodness!

:)

I honestly meant to spell in all caps for the title

Thanks for the reply, I'm pretty sure these little guys are getting smoked this weekend so if I remember I will throw on some PrOn

Smoked · 10-19-2011, 08:24 PM

Are turkey meatballs allowed or is that just crazy talk? The Trader Joe's frozen turkey meatballs are great...awesome flavor.

Hoss · 10-19-2011, 09:02 PM

Quote:

Originally Posted by Smoked

Are turkey meatballs allowed or is that just crazy talk? The Trader Joe's frozen turkey meatballs are great...awesome flavor.

Not sure but I think that would make em Gobbleoinks.

It is my understanding that the name MOINK was derived from MOO(beef meatballz) and OINK(pork bacon). ???

10-17-2011, 11:41 AM	#1
Roby On the road to being a farker Join Date: 07-05-11 Location: Sedro-Woolley, WA	Moink's! Ok brethren, I want to hear your guy's favortie Moink recipes. I don't know why but I have yet to make some of these scrumptious looking guy's. Thanks, Roby __________________ Traeger Texas Elite 34

10-17-2011, 11:44 AM	#2
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	I think Larry would tell you 2 things, Simpler is better and it is always-always-ALWAYS spelled in all caps - MOINKS! Now go gitcherself some meatballs & bacon! BTW... I once lived in Sedro... don't remember much of it, I was pretty young __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

10-17-2011, 02:50 PM	#5
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Please check the KC's Roadmap thread in Q-talk. It is a short cut or index for a lot of our best stuff. http://www.bbq-brethren.com/forum/sh...INK#post777788 See post #62 __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

10-17-2011, 06:04 PM	#9
smokey and the brisket Got Wood. Join Date: 05-19-11 Location: Duluth, GA	I just made them for the first time on Saturday. I made my own beef and pork meatballs and used Oakridge beef and pork rub. They turned out great! The family really enjoyed them and i will make them again for sure! __________________ WSM 22.5. Red Thermapen. SNPP with a few modifications

10-19-2011, 04:50 PM	#11
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Since Larry (the creator of MOINK balls) is not posting these days, and since and am still the Sgt. at Arms for the International MOINK Ball Appreciation Society, let me just say this: 1. Please use all caps - MOINK balls, not moink balls, out of respect for their yumminess. 2. The original recipe calls for the use of frozen beef meatballs, bacon, rub cooked over real smoke (not in an oven) 3. A glaze is recommended, but optional. Use your imagination. My personal favorite is 1/2 apple jelly, 1/2 jalapeno jelly, heated and thinned to liking with apple juice. 4. ALWAYS...and I mean ALWAYS, make more than you think your guests will eat. Smoking is better than grilling, IMO, but both options work. Since frozen meatballs are precooked, smoke/grill until the bacon is as crisp as YOU like. I usually do some with very crisp bacon, some not so crisp, so people have a choice. Enjoy your venture into the world of MOINK goodness! :) __________________ 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]

10-17-2011, 11:49 AM	#3
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	Triple B recipe Bacon Beef meatballs Beer for the cook KISS

10-17-2011, 04:20 PM	#6
mnmikew On the road to being a farker Join Date: 09-12-11 Location: Blaine, MN	Ok, I'm new here. What the heck is a MOINK? I just figgured out what a fatty was.

10-19-2011, 04:43 PM	#10
mnmikew On the road to being a farker Join Date: 09-12-11 Location: Blaine, MN	how long to you smoke them for?

10-19-2011, 05:25 PM	#12
DirtyDirty00 is one Smokin' Farker Join Date: 07-13-11 Location: Mamaroneck, NY	I've only made regular MOINKS with an Italian seasoned meatballs wrapped in bacon with rub. I should try a sweet yummy glaze one time __________________ Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM

10-19-2011, 08:24 PM	#14
Smoked Full Fledged Farker Join Date: 05-12-11 Location: Kennietta, GA	Are turkey meatballs allowed or is that just crazy talk? The Trader Joe's frozen turkey meatballs are great...awesome flavor. __________________ Performer 22 / Copper OTS 22 / WSM 18 / Black OTS 18