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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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09-13-2013, 07:12 PM | #121 |
On the road to being a farker
Join Date: 05-27-13
Location: Brunswick, Ohio
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Moinks and mild pepper ebt's.
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The early bird may get the worm, but the second mouse gets the cheese. |
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09-23-2013, 05:30 AM | #122 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Here is my official entry to be a certified MOINK baller
Sorry no pic of the preperation, but they are 100% pure 'Merican beef raised on our farm!!!! MOINK balls ready for the bbq MOINKS balls on the bbq MOINK balls sauced, SBR and Welches grape jelly mix, ready for total enjoyment!! MOINK balls are a regular staple round here, so I sure hope to be officially certified. Thanks for lookin
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10-19-2013, 04:34 PM | #123 |
Got Wood.
Join Date: 01-17-13
Location: Virginia Beach, Virginia
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thanks
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Never trust a Skinny Chief |
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10-22-2013, 04:43 PM | #124 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Here is my application for MOINK ball certification.
Meatballs are all beef Swedish meatballs. Sauce is Rudy's Sissy Sauce. Cooked alongside some pig shots.
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10-23-2013, 06:07 AM | #125 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Nice peeps!
Ya gotta wonder if bigabyte even remembers this thread is open....
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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10-23-2013, 07:19 AM | #126 |
On the road to being a farker
Join Date: 05-25-13
Location: Blair Ne
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What does moink stand for?
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KCBS MASTER JUDGE---Weber Kettle--Hunsaker(HILLBILLY TRASHCAN)X 2, Humphreys QPP |
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10-25-2013, 11:35 PM | #127 |
is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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Ok, I'm going to try and get in on this. These are MOINKS on a budget as you can see. The meatballs are all beef. THe bacon is real to. Like a moron, In a fit of watering mouth, I ripped off the label before Pr0n.
These little jewels turned out great! A tad salty due to the salt in the bacon and salt in the rub that I used to much of BUT they were still great for my first try. Thanks for looking.
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic Last edited by DjPorkchop; 10-25-2013 at 11:37 PM.. Reason: More info |
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10-26-2013, 05:17 AM | #128 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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They look jus fine!
And what's that fatty stuffed with?
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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10-26-2013, 09:47 AM | #129 |
Knows what a fatty is.
Join Date: 07-17-13
Location: Idaho Falls, ID
Name/Nickname : Andy
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First MOINK Try
Frozen Beef meatballs, Pork Bacon (apple wood) pork rub and sauced at the end
cooked on the Weber with some hickory ignore the veggies my wife makes me eat.
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Weber Kettle; brinkman ECB (modified) Weber Genesis 2000- Retired :( Mono-Trol UDS; IMBAS Certified MOINK BALLER |
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10-26-2013, 03:55 PM | #130 |
is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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That is what they call a lumber jack. A lumber jack is basically a corn dog. The outside is a maple syrup pancake and the inside is a sausage link. They come on a stick just like corn dogs. I removed the stick rolled it all up, added rub and went for it and I'm gonna tell ya, the Tennessee Pride Mild sausage and that lumberjack with the nice hint of rub ...... Yeah lol it was good.
I get the lumberjacks at Sam's Club along with the TN Pride sausage. It comes in 3 rolls for $7. The lumberjacks are like 8 or 9$ I suppose. Don't recall how many to a box. Give it a try if you go to Sams. It was well worth it. WE are going to smoke several fattys this coming weekend for breakfast. We are gonna slice the lumberjack fattys and put them in between nice fresh butter milk biscuits.
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic |
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10-26-2013, 05:07 PM | #131 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Thanks, that does sound way good for sure
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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10-26-2013, 09:40 PM | #132 |
Full Fledged Farker
Join Date: 12-29-12
Location: Clear Lake City, TX
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MOINK Ball Certification Application
My application for MOINK ball certification:
IMG_2411.jpg Started with 2 lb of USDA Choice ground chuck and 12 oz of uncured, smoked bacon. Since this was a special occasion for certification, opted to make my own meatballs. Mixed in chopped celery and purple onion in addition to some panko, oatmeal, and an egg to make it all stick together. IMG_2413.jpg Applied the bacon IMG_2414.jpg Applied the smoke IMG_2415.jpg The results after basting with maple syrup. IMG_2417.jpg I was going to do a few with rub and some with BBQ sauce, but ran out of time and just went with the syrup glaze.
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Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool: |
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10-27-2013, 02:15 PM | #133 |
is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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Man Bevo, them some mighty fine looking MOINKS!
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic |
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10-27-2013, 02:17 PM | #134 |
is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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Now I can not be certain, But I am sure the M is for meatball and the oink is due to the bacon coming from a pig.
If well seasoned certified MOINK baller would chime in on this, we would be much appreciative.
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic |
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10-27-2013, 02:19 PM | #135 |
On the road to being a farker
Join Date: 08-25-13
Location: grand rapids Michigan
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My entry and first try. I used ground beef loaded with seasoning and a tub of feta cheese, Balled them up and bacon wrapped. Smoked for 3 hours on the webber kettle. Finished with some jack Daniels BBQ
Last edited by swbill; 10-27-2013 at 02:21 PM.. Reason: more info |
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