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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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Old 01-23-2011, 01:28 PM   #16
chambersuac
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MOINK balls, to be MOINK balls, must be beef meatballs, wrapped in bacon (I use the lower sodium version and a half slice per ball), rubbed, than smoked or grilled. Glaze is optional. I figure my rubs have enough sodium, as do the premade meatballs, so I cut it in the bacon as much as possible.

While I am sure your dish was great, they can't be considered MOINK balls, and you may have caused Larry (BBQ Grail), the inventor of MOINK balls to have a heart attack :)

When you get a change, make the original MOINKs -I have great results making a glaze from jalapeno jelly, mixed with apple jelly, thinned with just a bit of apple juice. MOINK goodness.
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Old 01-23-2011, 01:34 PM   #17
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Pork rib fat, why?
http://thebbqgrail.com/recipes/recip...nk-ball-recipe

http://www.bbq-brethren.com/forum/sh...ad.php?t=52832
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Old 01-23-2011, 01:35 PM   #18
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Originally Posted by chambersuac View Post
MOINK balls, to be MOINK balls, must be beef meatballs, wrapped in bacon (I use the lower sodium version and a half slice per ball), rubbed, than smoked or grilled. Glaze is optional. I figure my rubs have enough sodium, as do the premade meatballs, so I cut it in the bacon as much as possible.

While I am sure your dish was great, they can't be considered MOINK balls, and you may have caused Larry (BBQ Grail), the inventor of MOINK balls to have a heart attack :)
Wait... the meatballs are made from ground beef chop meat. I used pork fat and beef broth to make the liquid that the moink balls are cooking in. I am going to take them out of the liquid and place them on the cooker in a little while to let them crisp up.
Are you saying that because I added some pork fat to beef broth and added that to the cooking pan that these aren't moink balls?
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Old 01-23-2011, 01:42 PM   #19
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Wait... the meatballs are made from ground beef chop meat. I used pork fat and beef broth to make the liquid that the moink balls are cooking in. I am going to take them out of the liquid and place them on the cooker in a little while to let them crisp up.
Are you saying that because I added some pork fat to beef broth and added that to the cooking pan that these aren't moink balls?
Hmmmm....

This is a new one. The Board of Directors of the International MOINK Ball Appreciation Society will have to take this one under advisemnt. A ruling will be forthcoming...
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Old 01-23-2011, 02:03 PM   #20
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Hmmmm....

This is a new one. The Board of Directors of the International MOINK Ball Appreciation Society will have to take this one under advisemnt. A ruling will be forthcoming...
I don't know Larry. These look like bacon wrapped beef meatballs to me.
Where were you guys this morning when I was looking for the official recipe or a link to it?
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Last edited by Anchors Smokeshop; 07-17-2011 at 08:53 AM..
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Old 01-23-2011, 02:19 PM   #21
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Well, the big guns are here analyzing this now. Best wishes on getting MOINK approved! I'm sure they will be good no matter what. I must say though...my directions were 100% MOINKable. The variation you added is all on you my friend, all on you. Good luck!
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Old 01-23-2011, 02:27 PM   #22
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Oh boy....
Yeah boy, it's a-comin'
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Old 01-23-2011, 02:36 PM   #23
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Well, the big guns are here analyzing this now. Best wishes on getting MOINK approved! I'm sure they will be good no matter what. I must say though...my directions were 100% MOINKable. The variation you added is all on you my friend, all on you. Good luck!
LOL. When I started out this morning, I wasn't looking to become certified, but now that this has become a debate, I WANT to be certified.
If this doesn't meet Official MOINK Ball Certification standards and I am disqualified on a technicality, I am not going to be happy!
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Old 01-23-2011, 02:43 PM   #24
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LOL. When I started out this morning, I wasn't looking to become certified, but now that this has become a debate, I WANT to be certified.
If this doesn't meet Official MOINK Ball Certification standards and I am disqualified on a technicality, I am not going to be happy!
Your happiness is secondary to maintaining the integrity of the culinary art form, sorry. When the ruling from the Board is handed down, you would be well advised to accept the decision and if necessary, try again. And no funny stuff mind you, I hear there is a newly elected, and very capable Sergeant at Arms on board now.
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Old 01-23-2011, 03:59 PM   #25
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LOL. When I started out this morning, I wasn't looking to become certified, but now that this has become a debate, I WANT to be certified.

Don't worry about getting certified.......most everybody here is certifiable!
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Old 01-23-2011, 05:52 PM   #26
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Dear James,

After careful consideration it has been determined that your MOINK Balls are within the guidelines of what is a MOINK Ball.

Sincerely yours,


Ginger....
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Old 01-23-2011, 05:54 PM   #27
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Congratulations James! Truth and justice prevails again!
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Old 01-23-2011, 06:09 PM   #28
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Yay! I was patiently awaiting my fate. I'd like to take a moment to thank the brethren. This is a proud moment for me.
Now all I need is a Jets win and this will be the perfect day.
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Old 01-24-2011, 04:06 AM   #29
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Perfect?? Well at least the MOINKs were good...
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