Second round of MOINKS w/ pron

McGurk · Jun 27, 2010

Better than my first ones, but I guess I'd rather put my appetizer effort into ABT's. I bathered about 1/2 in Famous Dave's Texas Pit.

The promised pron:

^^^The requisite ingredients.

^^^Wrapped and ready.

^^^The 4 on the right had a bbq bath, the others did not.

Johnny_Crunch · Jun 27, 2010

Moinks are tastey and fast to make but ABT's cost less to make and are more delicious. They both have a time and a place. I agree, if your taking the time to wrap something in bacon it may as well be a delicious pepper stuffed with deliciousness.

Phubar · Jun 28, 2010

Try to make your balls Phrom scratch sometime.
Somehow I love the sentence here above...

deguerre · Jun 28, 2010

I think the Armour Italian meat balls also have pork and turkey in them...but I'd hit those regardless!

McGurk · Jun 28, 2010

Didn't think to look for the meat content of the meatballs, I guess that may have been the issue. Checked it out and found this:

Ingredients: Beef, Pork, Water, Mechanically Separated Turkey, Textured Soy Flour, Bread Crumbs, etc...

Like I said, this was my second round of them, and the first ones (also Armour) weren't good at all. Edible, but not at the level that they are talked up around here. I will probably take Phu's advice and try a batch w/ homemade meatballs and all beef, as I tend to like them better than the cheapo frozen ones anyways. Thanks for the advice!

deguerre · Jun 28, 2010

These days it seems difficult to find ANY frozen meatballs in my area that do not include at least one other kind of meat. The Armour Beef were the only ones I could find so I think I'll try my hand at making from scratch too.:wink:

Phubar · Jun 28, 2010

Do you guys want the Dutch Style Noskos MOINK Ball recipe?

Garonteed hit!:becky::thumb:

McGurk · Jun 28, 2010

Post it, Phu!

(Or a quiet PM if it's a secret.)

BBQ Grail · Jun 28, 2010

If you are making MOINK Balls from scratch remember to check out the NOSKOS rule. Additions to the recipe like cheese, peppers and other additives void MOINK Ball status.

BBQ Grail · Jun 28, 2010

Oh!

And as cute as the term MOINKS is the International MOINK Ball Appreciation Society prefers the more formal MOINK Balls...

Just sayin'

deguerre · Jun 28, 2010

BBQ Grail said:
If you are making MOINK Balls from scratch remember to check out the NOSKOS rule. Additions to the recipe like cheese, peppers and other additives void MOINK Ball status.

Larry, I'd like to get the fat content up if I make from scratch and use ground sirloin. Would Butter be acceptable? Or should I use good ol' 80/20?

BBQ Grail · Jun 28, 2010

deguerre said:
Larry, I'd like to get the fat content up if I make from scratch and use ground sirloin. Would Butter be acceptable? Or should I use good ol' 80/20?

Some may consider me a little over the top in protecting the integrity of the MOINK Ball. And I might just be, but damn I'm not that over the top. If you want to put butter in your MOINK Balls go right ahead.

But ground sirloin wrapped in bacon is going to have plenty of fat. It's not going to dry out, as long as you make you meatballs correctly.

deguerre · Jun 28, 2010

Thanks Larry. I'll give it a shot without the butter.

McGurk · Jun 28, 2010

I apologize, oh Grand Poobah of MOINK Balls. (slapping myself on the wrist) I will abide by any and all rules laid out by the administrator for the vaunted MOINK Balls, including but limited to the NOSKOS addendum.

BBQ Grail · Jun 28, 2010

McGurk said:
I apologize, oh Grand Poobah of MOINK Balls. (slapping myself on the wrist) I will abide by any and all rules laid out by the administrator for the vaunted MOINK Balls, including but limited to the NOSKOS addendum.

Not sure why the apology but I'll take it. The NOSKOS recipe rocks. You should like it.

The interesting things is that when it comes to appetizers I'm a multiple appetizer guy myself. Got to have more than one type and ABTs and MOINK Balls are normally what ends up on the table.

BBQ Grail · Jun 28, 2010

deguerre said:
Thanks Larry. I'll give it a shot without the butter.

Try this, it should clog your arteries...

Make your MOINK Balls and when almost done start basting them with a 50/50 mixture of your favorite BBQ sauce and melted butter. That should do the trick.

deguerre · Jun 28, 2010

BBQ Grail said:
Try this, it should clog your arteries...

Make your MOINK Balls and when almost done start basting them with a 50/50 mixture of your favorite BBQ sauce and melted butter. That should do the trick.

Oooooooooooooo...I like. I had to take another Lipitor just reading that.

watg? · Jun 28, 2010

Hail to the Moink!

Phubar · Jun 28, 2010

Noskos' MOINK Ball recipe

I think these measurements are with actual tea/tablespoons,I'll ask Noskos.

750 gram ground beef
40 gram Parmesan cheese
1 beaten egg
60 gram seasoned bread crumbs
2 tablespoon fine chopped garlic
1 teaspoon seasalt
1 teaspoon crushed black pepper
118 ml milk
1 teaspoon dried oregano
2 teaspoons dried parsley

BBQ Grail · Jun 28, 2010

CLARIFICATION:

The NOSKOS recipe uses cheese. In this case cheese is complimentary to the beef. Making it acceptable to the IMBAS. When meatballs are wrapped around cheese as an example this gives a disproportionate beef to "filler" ratio thus negating the overall beef goodness necessary for an official MOINK Ball.

Second round of MOINKS w/ pron

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