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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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04-02-2010, 10:32 AM | #61 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 03-30-10
Location: the Netherlands
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Here's my go at MOINK balls.... As we can't get frozen meatballs, I made my own. I gave it my best and the family loved it !
I had 2 rubs for the balls, this one being hot with Pimenton de la Vera Picante... And this one with Goya Adobo Bitter orange rub... The Dinosaur bbq sauce for the mild balls and the Strawberry/Creme de Balsamico/smoked garlic, and chipotle tabasco sauce for the Picante balls On the grill for the first time ever... Let's smoke'm !!!!! A half way refill of smokechips.. And now for the sauces to be added And a feast of a MOINK ball meal...... Dirk
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Weber Platinum / WGA / Santos Grill / Certified MOINK baller |
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04-02-2010, 10:35 AM | #62 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Your balls please me.
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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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04-02-2010, 11:28 AM | #63 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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Good going Dirk! Very tasty looking Balls.
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04-02-2010, 04:07 PM | #64 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Here is my humble post for MOINK Ball certification.
first, the cast of characters, the stuff I used. Thought I would go with the original and then make changes when I am certified. Bacon, Frozen meatballs, seasoning by Heidi Basik, and better than Boullion to marinade. Next the meatballs getting ready. Seasoned with my Heide Basik Rub Then wrapped in Bacon. Ready for the Dera In the Dera. Yes I added some ABT's then finished. Can't wait to try them but IMHO they will be good! Larry I hope this is a valid entry for MOINK Ball certification.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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Thanks from:---> |
04-02-2010, 07:17 PM | #65 |
Full Fledged Farker
Join Date: 04-19-09
Location: Bandera, Texas
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MOINKS & Grilled Asparagus
Herein leis my humble application to the IMBAS for certification as a MOINK baller.
These were done on a Weber grill, but I usually do them in the smoker. Either way, tasty stuff! Here are my ingredients: pre-made beef meatballs, fresh bacon, some Hog Waller rub, and a BBQ sauce I created from tomato sauce, honey, Worcestershire sauce, Sriracha, and a few other secret but tasty goodies. Each MOINK was made up using a half-piece of bacon, pinned around the meatball with a toothpick. The MOINKs were put on the grill with indirect heat from an offset fore in the Weber kettle. Once they were flipped, I added the fresh asparagus coated with olive oil, salt and cracked pepper. Finished MOINKs! Plated MOINKs, along with grilled asparagus and Bernaise sauce. Different? Yes. Tasty? You bet!
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Visit my (mostly) cooking blog at texascookin.blogspot.com. |
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Thanks from:---> |
04-02-2010, 07:21 PM | #66 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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You guys sure do have great balls! Good luck!!
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04-02-2010, 07:23 PM | #67 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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BTW My balls were certified yesterday!
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04-02-2010, 07:33 PM | #68 |
Full Fledged Farker
Join Date: 04-19-09
Location: Bandera, Texas
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Way to go Zilla!
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Visit my (mostly) cooking blog at texascookin.blogspot.com. |
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04-02-2010, 08:30 PM | #69 | |
Permanently Banned
Join Date: 04-02-09
Location: North coast. NSW. AU
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Quote:
On topic, I believe PURE beef balls were the original requisite. Maybe the rules were relaxed to suit the fact that it'd take a pretty big pig belly to wrap some of those puppies. Last edited by justjack; 04-02-2010 at 08:32 PM.. Reason: brain fart |
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04-05-2010, 02:26 PM | #71 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I lost my cert when my hard drive crashed.
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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
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04-05-2010, 07:49 PM | #73 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
I can't tell from one picture if you have met the requirements.
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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. |
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04-05-2010, 08:04 PM | #75 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Take a look at the rest of the posts asking for certification. Have you done the same?
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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. |
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Thanks from:---> |
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