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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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04-13-2013, 05:13 AM
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#1 |
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Found some matches.
Join Date: 02-03-12
Location: columbus ohio
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moink ball question.
I've seen a lot of recipes but not sure If i cook them on the wsm or kettle ?
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04-13-2013, 06:11 AM
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#2 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Take your chioce.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-13-2013, 06:42 AM
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#3 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Cook them on what you got, just do them indirect.
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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 |
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04-13-2013, 06:44 AM
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#4 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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It really doesn't matter. The key is to cook them indirect as L-M mentions. That way you don't burn the bacon.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-13-2013, 07:07 AM
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#5 |
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is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I like to cook them on the top grate of my mini-WSM with the water pan left out. That puts then just the right distance away from the coals to crisp the bacon and leave the meat balls juicy.
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Weber Crazy |
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04-13-2013, 07:24 AM
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#6 |
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Found some matches.
Join Date: 02-03-12
Location: columbus ohio
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Thanks
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