MOINKS pron (Sous Vide then BBQ'd)

Ryan Abood · 02-09-2011, 04:21 PM

I'm always trying something different so for SB Sunday wanted to do MOINKS, cooked sous vide then finished on the BBQ.

Laid down Saran Wrap, placed bacon then meatball.

Seasoned bacon with Plowboys Yardbird. No toothpicks required!

Wrapped them individually, then placed them in sous vide bag.

After 2.5 hours in 140F water bath.

Stoked Mini Bullet

225F for 1.5 hrs

Sauced, done.

bigabyte · 02-09-2011, 04:24 PM

Wow!

Very interesting!

Nice pics!

BBQ Grail · 02-09-2011, 04:30 PM

I don't know...I just don't know...

(Are those beef meatballs?)

Chef Jim · 02-09-2011, 04:34 PM

That looks awesome, what did you glaze them with?

landarc · 02-09-2011, 05:00 PM

Do the cooked meatballs take on a good smoke flavor? Where they somehow more tender?

Ryan Abood · 02-09-2011, 05:21 PM

Quote:

I don't know...I just don't know...

That's the response I was going for

.

Quote:

(Are those beef meatballs?)

Yes, all beef meatballs, no fillers, salt and pepper only.

Quote:

That looks awesome, what did you glaze them with?

QN4U Clover Style BBQ Sauce, with butter, brown suger and agave nectar.

Quote:

Do the cooked meatballs take on a good smoke flavor? Where they somehow more tender?

Took on a lot of smoked flavor from bacon prior to BBQing. Than more on the BBQ. More Tender? That was the idea but the ground beef (Trader Joes 80/20) was a course grind and should of either been ground again or cooked in water bath longer, to break down collagen more.

JONESY · 02-09-2011, 06:17 PM

Ohh yum, sous vide, just what we need in BBQ, maybe we all start using micro greens in our platting, and try to foam everything, maybe we break down and reconstruct BBQ sauce, or even better bacon. Can’t wait….

Paulmark · 02-09-2011, 06:41 PM

(Trader Joes 80/20) was a course grind and should of either been ground again or cooked in water bath longer, to break down collagen more.[/QUOTE]

If your water temp is 140, it may be too low, I read that collagen starts to melt at 160.. Good post though, thank you.

http://www.edinformatics.com/math_sc...ow_cooking.htm

caseydog · 02-09-2011, 07:35 PM

The real question is, did they taste any better than if you would have just smoked them all the way?

Was it worth all the extra time and effort? Or, were you fixing something that wasn't broken?

CD

Odin the Dog · 02-09-2011, 08:03 PM

Now that's taking it to a whole new level altogether! Nice!

Mister Bob · 02-09-2011, 08:29 PM

You might start a new trend! Microwave MOINKs? Crock Pot MOINKs? Toaster Oven MOINKs? Deep Fried MOINKs? (wait, that one sounds good!)

Just kidding, those actually look great!

Big Ron · 02-09-2011, 08:56 PM

Looks like alot of trouble to make, but way too easy to eat

Smoothsmoke · 02-09-2011, 09:00 PM

BBQ PD · 02-09-2011, 10:24 PM

I just really hope nobody does a search warrant on my hard drive and finds all this PRON, OMG, bring on the PRON

Odin the Dog · 02-09-2011, 11:52 PM

Quote:

Originally Posted by Mister Bob

You might start a new trend! Microwave MOINKs? Crock Pot MOINKs? Toaster Oven MOINKs? Deep Fried MOINKs? (wait, that one sounds good!)

Just kidding, those actually look great!

Easy-Bake-Oven using Lincoln Logs for fuel MOINKs?

02-09-2011, 04:21 PM	#1
Ryan Abood Got Wood. Join Date: 01-28-11 Location: Sacramento, CA	MOINKS pron (Sous Vide then BBQ'd) I'm always trying something different so for SB Sunday wanted to do MOINKS, cooked sous vide then finished on the BBQ. Laid down Saran Wrap, placed bacon then meatball. Seasoned bacon with Plowboys Yardbird. No toothpicks required! Wrapped them individually, then placed them in sous vide bag. After 2.5 hours in 140F water bath. Stoked Mini Bullet 225F for 1.5 hrs Sauced, done. __________________ UDS Trailer, Weber Smokey Joe, 22.5 Weber Smokey Mountain, Big Green Egg, NB Bandera

02-09-2011, 04:24 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Wow! Very interesting! Nice pics! __________________ 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.

02-09-2011, 04:30 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I don't know...I just don't know... (Are those beef meatballs?) __________________ 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.

02-09-2011, 04:34 PM	#4
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	That looks awesome, what did you glaze them with? __________________ 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]

02-09-2011, 05:00 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Do the cooked meatballs take on a good smoke flavor? Where they somehow more tender? __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-09-2011, 06:17 PM	#7
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI	Ohh yum, sous vide, just what we need in BBQ, maybe we all start using micro greens in our platting, and try to foam everything, maybe we break down and reconstruct BBQ sauce, or even better bacon. Can’t wait…. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

02-09-2011, 06:41 PM	#8
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	(Trader Joes 80/20) was a course grind and should of either been ground again or cooked in water bath longer, to break down collagen more.[/QUOTE] If your water temp is 140, it may be too low, I read that collagen starts to melt at 160.. Good post though, thank you. http://www.edinformatics.com/math_sc...ow_cooking.htm __________________ Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73

02-09-2011, 07:35 PM	#9
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	The real question is, did they taste any better than if you would have just smoked them all the way? Was it worth all the extra time and effort? Or, were you fixing something that wasn't broken? CD

02-09-2011, 08:03 PM	#10
Odin the Dog Full Fledged Farker Join Date: 06-16-09 Location: no where	Now that's taking it to a whole new level altogether! Nice!

02-09-2011, 08:29 PM	#11
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	You might start a new trend! Microwave MOINKs? Crock Pot MOINKs? Toaster Oven MOINKs? Deep Fried MOINKs? (wait, that one sounds good!) Just kidding, those actually look great! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

02-09-2011, 08:56 PM	#12
Big Ron Full Fledged Farker Join Date: 06-12-09 Location: Houston TX	Looks like alot of trouble to make, but way too easy to eat

02-09-2011, 09:00 PM	#13
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	__________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

02-09-2011, 10:24 PM	#14
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA	I just really hope nobody does a search warrant on my hard drive and finds all this PRON, OMG, bring on the PRON __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

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