Official MOINK Ball Certification Resurrection Thread - Page 5

Dirk · 04-02-2010, 10:32 AM

Here's my go at MOINK balls.... As we can't get frozen meatballs, I made my own. I gave it my best and the family loved it !

I had 2 rubs for the balls, this one being hot with Pimenton de la Vera Picante...

And this one with Goya Adobo Bitter orange rub...

The Dinosaur bbq sauce for the mild balls and the Strawberry/Creme de Balsamico/smoked garlic, and chipotle tabasco sauce for the Picante balls

On the grill for the first time ever...

Let's smoke'm !!!!!

A half way refill of smokechips..

And now for the sauces to be added

And a feast of a MOINK ball meal......

Dirk

bigabyte · 04-02-2010, 10:35 AM

Your balls please me.

ZILLA · 04-02-2010, 11:28 AM

Good going Dirk! Very tasty looking Balls.

Chef Jim · 04-02-2010, 04:07 PM

Here is my humble post for MOINK Ball certification.

first, the cast of characters, the stuff I used. Thought I would go with the original and then make changes when I am certified.
Bacon, Frozen meatballs, seasoning by Heidi Basik, and better than Boullion to marinade.

Next the meatballs getting ready.

Seasoned with my Heide Basik Rub

Then wrapped in Bacon.

Ready for the Dera

In the Dera.

Yes I added some ABT's

then finished.

Can't wait to try them but IMHO they will be good!

Larry I hope this is a valid entry for MOINK Ball certification.

mgwerks · 04-02-2010, 07:17 PM

Herein leis my humble application to the IMBAS for certification as a MOINK baller.

These were done on a Weber grill, but I usually do them in the smoker. Either way, tasty stuff! Here are my ingredients: pre-made beef meatballs, fresh bacon, some Hog Waller rub, and a BBQ sauce I created from tomato sauce, honey, Worcestershire sauce, Sriracha, and a few other secret but tasty goodies.

Each MOINK was made up using a half-piece of bacon, pinned around the meatball with a toothpick.

The MOINKs were put on the grill with indirect heat from an offset fore in the Weber kettle.

Once they were flipped, I added the fresh asparagus coated with olive oil, salt and cracked pepper.

Finished MOINKs!

Plated MOINKs, along with grilled asparagus and Bernaise sauce.

Different? Yes. Tasty? You bet!

ZILLA · 04-02-2010, 07:21 PM

You guys sure do have great balls! Good luck!!

ZILLA · 04-02-2010, 07:23 PM

BTW My balls were certified yesterday!

mgwerks · 04-02-2010, 07:33 PM

Way to go Zilla!

justjack · 04-02-2010, 08:30 PM

Quote:

Originally Posted by SmokinAussie

Vegemite itself has a very intense flavour and this can be extremely offputting to people not familiar with it... who may treat it like any other spread and slap it on thick like honey or peanut spead and then get a big surprise.

Totally OT, so I hope I'll be forgiven, but in regards to this comment I sent a tube of Vegemite to a friend in Portland once. HEHE, I had warned her, but the message hadn't got through to the kids. Big surprise indeed.. bigger surprise if those kids ever speak to me again.
On topic, I believe PURE beef balls were the original requisite. Maybe the rules were relaxed to suit the fact that it'd take a pretty big pig belly to wrap some of those puppies.

Smokin' Frenchman · 04-05-2010, 01:34 PM

Ok, here is my request for certification, I chose to keep it simple :)

Thanks!!!

Jay

Dr_KY · 04-05-2010, 02:26 PM

I lost my cert when my hard drive crashed.

Stoic · 04-05-2010, 07:47 PM

I like my balls mixed in with a little atomic hotness. Do I get certification?

BBQ Grail · 04-05-2010, 07:49 PM

Quote:

Originally Posted by Stoic

I like my balls mixed in with a little atomic hotness. Do I get certification?

Ah...NO!

I can't tell from one picture if you have met the requirements.

Stoic · 04-05-2010, 07:58 PM

Quote:

Originally Posted by BBQ Grail

Ah...NO!

I can't tell from one picture if you have met the requirements.

How about this picture?

BBQ Grail · 04-05-2010, 08:04 PM

Quote:

Originally Posted by Stoic

How about this picture?

Take a look at the rest of the posts asking for certification. Have you done the same?

04-02-2010, 10:32 AM	#61
Dirk Wandering around with a bag of matchlight, looking for a match. Join Date: 03-30-10 Location: the Netherlands	Here's my go at MOINK balls.... As we can't get frozen meatballs, I made my own. I gave it my best and the family loved it ! I had 2 rubs for the balls, this one being hot with Pimenton de la Vera Picante... And this one with Goya Adobo Bitter orange rub... The Dinosaur bbq sauce for the mild balls and the Strawberry/Creme de Balsamico/smoked garlic, and chipotle tabasco sauce for the Picante balls On the grill for the first time ever... Let's smoke'm !!!!! A half way refill of smokechips.. And now for the sauces to be added And a feast of a MOINK ball meal...... Dirk __________________ Weber Platinum / WGA / Santos Grill / Certified MOINK baller

04-02-2010, 10:35 AM	#62
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Your balls please me. __________________ 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.

04-02-2010, 04:07 PM	#64
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Here is my humble post for MOINK Ball certification. first, the cast of characters, the stuff I used. Thought I would go with the original and then make changes when I am certified. Bacon, Frozen meatballs, seasoning by Heidi Basik, and better than Boullion to marinade. Next the meatballs getting ready. Seasoned with my Heide Basik Rub Then wrapped in Bacon. Ready for the Dera In the Dera. Yes I added some ABT's then finished. Can't wait to try them but IMHO they will be good! Larry I hope this is a valid entry for MOINK Ball certification. __________________ 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]

04-02-2010, 07:17 PM	#65
mgwerks Full Fledged Farker Join Date: 04-19-09 Location: Bandera, Texas	MOINKS & Grilled Asparagus Herein leis my humble application to the IMBAS for certification as a MOINK baller. These were done on a Weber grill, but I usually do them in the smoker. Either way, tasty stuff! Here are my ingredients: pre-made beef meatballs, fresh bacon, some Hog Waller rub, and a BBQ sauce I created from tomato sauce, honey, Worcestershire sauce, Sriracha, and a few other secret but tasty goodies. Each MOINK was made up using a half-piece of bacon, pinned around the meatball with a toothpick. The MOINKs were put on the grill with indirect heat from an offset fore in the Weber kettle. Once they were flipped, I added the fresh asparagus coated with olive oil, salt and cracked pepper. Finished MOINKs! Plated MOINKs, along with grilled asparagus and Bernaise sauce. Different? Yes. Tasty? You bet! __________________ Visit my (mostly) cooking blog at texascookin.blogspot.com.

04-02-2010, 07:33 PM	#68
mgwerks Full Fledged Farker Join Date: 04-19-09 Location: Bandera, Texas	Way to go Zilla! __________________ Visit my (mostly) cooking blog at texascookin.blogspot.com.

04-02-2010, 11:28 AM	#63
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	Good going Dirk! Very tasty looking Balls.

04-02-2010, 07:21 PM	#66
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	You guys sure do have great balls! Good luck!!

04-02-2010, 07:23 PM	#67
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	BTW My balls were certified yesterday!

04-05-2010, 01:34 PM	#70
Smokin' Frenchman Got Wood. Join Date: 01-28-10 Location: Whitby, ON	Ok, here is my request for certification, I chose to keep it simple :) Thanks!!! Jay

04-05-2010, 02:26 PM	#71
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I lost my cert when my hard drive crashed. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-05-2010, 07:47 PM	#72
Stoic Found some matches. Join Date: 03-28-10 Location: New Orleans, LA	I like my balls mixed in with a little atomic hotness. Do I get certification?