Stuffed MOINKS?

TrustTheDust · 02-03-2012, 03:01 PM

Happy Super Bowl weekend everyone!

Let me preface my post with the following:
I know that a MOINK ball is an all frozen beef meatball wrapped with bacon.

With that said, I would like to do a variation on the MOINK with some pork sausage I had stored up for fatties. I plan on stuffing them with cheese, then wrapping with bacon and smoking.

To do this, I plan on using some egg and bread crumbs similar to what I would do with a meatloaf. Hoping that the consistency would hold the cheese inside and prevent it from oozing out of the meatball.

My fear is spending the time making these and being left with a bacon wrapped meatball with an empty cavity where the cheese used to be.

My questions:
1) Has anyone tried this before? Anything I need to watch out for?
2) What kind of cheese would work best to prevent oozing? (Was possibly thinking about using mozzarella string cheese to be on the safe side)
3) Any suggestions for a tasty glaze to compliment these things?

Any input would be appreciated.
Thanks!

Westexbbq · 02-03-2012, 03:08 PM

Mozzarella might help with the oozing issue; you could also try double wrap with bacon, once around the middle and once from top to bottom.
However any variation of the original MOINK ball would most likely be considered a moink ball.
Being IMBAS certified, just my dos centavos......

TrustTheDust · 02-03-2012, 04:50 PM

I knew referencing moinks was going to get me into some sort of trouble Westex

I would like to stay away from mozzarella if possible, hoping for optimal gooeyness!

71-South · 02-03-2012, 06:20 PM

I used to have some high temp pepper jack used for sausage making. They didn't melt. They just got gooey. They were sort of expensive, though.

martyleach · 02-03-2012, 08:26 PM

I haven't done that but highly encourage you to give it a try. I like my stuff a little spicy so I would dust them with a hot rub of some sort. I just did ABT's and dusted them with The Rub Company's Hot wing rub.
Go for it!

landarc · 02-03-2012, 08:32 PM

The problem with the string cheese is that it melts kinda funny, we were actually able to roast sticks of it over a fire. I would think if you just made sure the meat is thick enough, a cheese like a sharp cheddar or Emmenthaler would work fine

TrustTheDust · 02-04-2012, 10:33 AM

Thanks for the input everyone. I think I will try to some with sharp cheddar, and maybe some with pepper-jack. Hoping for the best!

I will follow up with some pics.

landarc · 02-04-2012, 11:17 AM

Double grinding the meat also helps. A finer paste makes for less leakage

Al Czervik · 02-04-2012, 11:23 AM

Quote:

Originally Posted by landarc

Double grinding the meat also helps. A finer paste makes for less leakage

Does it help with shrinkage too?

LMAJ · 02-04-2012, 12:17 PM

Here are what I called Pig Balls - did them last year...
Italian Sausage wrapped around Velveeta, enrobed in bacon...

Dang it... now I want some of these and me with no bacon in the houese THE HORROR!!!

buffalotom · 02-04-2012, 12:24 PM

Quote:

Originally Posted by LMAJ

Here are what I called Pig Balls - did them last year...
Italian Sausage wrapped around Velveeta, enrobed in bacon...

Dang it... now I want some of these and me with no bacon in the houese THE HORROR!!!

To quote a familiar jingle. No one can eat just one. Okay, maybe one platefull.

I am glad my wife just left for the store to buy some bacon.

02-03-2012, 03:01 PM	#1
TrustTheDust Full Fledged Farker Join Date: 08-29-09 Location: Prairie Village, KS	Stuffed MOINKS? Happy Super Bowl weekend everyone! Let me preface my post with the following: I know that a MOINK ball is an all frozen beef meatball wrapped with bacon. With that said, I would like to do a variation on the MOINK with some pork sausage I had stored up for fatties. I plan on stuffing them with cheese, then wrapping with bacon and smoking. To do this, I plan on using some egg and bread crumbs similar to what I would do with a meatloaf. Hoping that the consistency would hold the cheese inside and prevent it from oozing out of the meatball. My fear is spending the time making these and being left with a bacon wrapped meatball with an empty cavity where the cheese used to be. My questions: 1) Has anyone tried this before? Anything I need to watch out for? 2) What kind of cheese would work best to prevent oozing? (Was possibly thinking about using mozzarella string cheese to be on the safe side) 3) Any suggestions for a tasty glaze to compliment these things? Any input would be appreciated. Thanks! __________________ [URL="http://www.twitter.com/TrustTheDust"]@TrustTheDust[/URL] Bubba's Que Crew KCBS CBJ A Super Fast Orange Weber-310 UDS Smoking Grill Pen

02-03-2012, 03:08 PM	#2
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Mozzarella might help with the oozing issue; you could also try double wrap with bacon, once around the middle and once from top to bottom. However any variation of the original MOINK ball would most likely be considered a moink ball. Being IMBAS certified, just my dos centavos...... __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

02-03-2012, 04:50 PM	#3
TrustTheDust Full Fledged Farker Join Date: 08-29-09 Location: Prairie Village, KS	I knew referencing moinks was going to get me into some sort of trouble Westex I would like to stay away from mozzarella if possible, hoping for optimal gooeyness! __________________ [URL="http://www.twitter.com/TrustTheDust"]@TrustTheDust[/URL] Bubba's Que Crew KCBS CBJ A Super Fast Orange Weber-310 UDS Smoking Grill Pen

02-03-2012, 06:20 PM	#4
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	I used to have some high temp pepper jack used for sausage making. They didn't melt. They just got gooey. They were sort of expensive, though. __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

02-03-2012, 08:26 PM	#5
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	I haven't done that but highly encourage you to give it a try. I like my stuff a little spicy so I would dust them with a hot rub of some sort. I just did ABT's and dusted them with The Rub Company's Hot wing rub. Go for it! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

02-03-2012, 08:32 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	The problem with the string cheese is that it melts kinda funny, we were actually able to roast sticks of it over a fire. I would think if you just made sure the meat is thick enough, a cheese like a sharp cheddar or Emmenthaler would work fine __________________ [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]

02-04-2012, 10:33 AM	#7
TrustTheDust Full Fledged Farker Join Date: 08-29-09 Location: Prairie Village, KS	Thanks for the input everyone. I think I will try to some with sharp cheddar, and maybe some with pepper-jack. Hoping for the best! I will follow up with some pics. __________________ [URL="http://www.twitter.com/TrustTheDust"]@TrustTheDust[/URL] Bubba's Que Crew KCBS CBJ A Super Fast Orange Weber-310 UDS Smoking Grill Pen

02-04-2012, 11:17 AM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Double grinding the meat also helps. A finer paste makes for less leakage __________________ [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]

02-04-2012, 12:17 PM	#10
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Here are what I called Pig Balls - did them last year... Italian Sausage wrapped around Velveeta, enrobed in bacon... Dang it... now I want some of these and me with no bacon in the houese THE HORROR!!! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault