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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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01-03-2014, 02:06 PM | #1 |
Full Fledged Farker
Join Date: 06-01-12
Location: Colorado
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MOINK Balls on Serious Eats
Just ran across this on the serious eats site: Grilling Moink balls
Their Food Lab section has some great info - not really BBQ related but great info. Just figured I would share (not affiliated, etc). |
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01-03-2014, 02:21 PM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Can't go wrong with moink balls, they are great....
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01-03-2014, 02:43 PM | #3 |
is one Smokin' Farker
Join Date: 07-22-13
Location: Old Church, Virginia
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I have to say I did a bunch of MOINKS over the holidays and I wasn't impressed. I used store bought meatballs that were Italian meatballs and I think that was my mistake. I want to try it with some homemade meatballs that I know I like next.
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Shirley Fab 24x70 trailer "Irene" 2 Weber performers 1984 Weber 22 Weber 18 Smokey Joe Weber Genesis Gasser Superfast Red Thermopen Old Church, Va |
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01-03-2014, 02:54 PM | #4 |
Is lookin for wood to cook with.
Join Date: 07-22-13
Location: Visalia, CA
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I made these on New Years Eve........made the meatballs from scratch and they turned out great.........
Before: After: |
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Thanks from: ---> |
01-03-2014, 03:14 PM | #5 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I totally agree.
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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. |
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01-03-2014, 03:16 PM | #6 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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That's pretty cool.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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01-03-2014, 03:19 PM | #7 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Yes,I don't care if the "official" way is frozen grocery store premade.Next time homemade balls for me.
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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01-03-2014, 03:19 PM | #8 |
Full Fledged Farker
Join Date: 09-14-13
Location: Winder,Ga
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I have a meatball recipie I want to try with ground pork and ground beef. Hoping they turn out as great as the ones you guys post on here
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01-03-2014, 03:20 PM | #9 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Store bought, frozen balls suck. Gotta make them from scratch.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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01-03-2014, 03:23 PM | #10 |
is One Chatty Farker
Join Date: 08-01-09
Location: Henderson, NV
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Nothing wrong with frozen or homemade but yea not the Italian ones.
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Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE] |
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01-03-2014, 03:27 PM | #11 |
Knows what a fatty is.
Join Date: 08-17-12
Location: Streetsboro Ohio
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look amazing! looks like just meatballs and bacon with some bbq sauce? sorry for the "newbie" questions...also what would be the cook time and temp on these beauties?
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01-03-2014, 04:28 PM | #12 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Correct, you wrap meatballs with bacon, season and smoke. I do 275 until the bacon is crispy. I dont really worry about the meat ball drying out. Hit it with sauce when they are done.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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Thanks from:---> |
01-03-2014, 04:48 PM | #13 |
Knows what a fatty is.
Join Date: 09-05-13
Location: Chapel Hill, NC
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I have been churning out finger foods recently as a learning exercise, though my family is fast becoming addicted. I may be pressed into service more than originally intended...
I have only used homemade meat balls for the Moinks and was fairly pleased with the results. However, next to ABT's, pig shots (and even more so, Chorizo Shots) the Moinks seemed a little bland. One of my twin daughters suggested stuffing the meatballs with a pungent cheese and/or a jalapeño slice. Anyone gone this way before?
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Erle, KCBS: MCBJ, CTC Humphrey's Qube'd Pint, Weber OTG (upgraded silver), Smokey Joe Gold, Stoker I & II ATCs, and Red Thermapen |
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