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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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03-30-2010, 09:18 PM | #31 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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nice balls bro... pun intended
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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03-30-2010, 09:21 PM | #32 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I have had the opportunity to look at the balls of 14 men since last night. Not a single women has sent me a picture of her balls though...
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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. |
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03-30-2010, 09:24 PM | #33 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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I dunno dude. Countertop doesn't look regulation. I guess the committe will have to decide. Ginger was a huge fan of formanite counter tops.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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03-30-2010, 09:25 PM | #34 | |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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Quote:
I've got the camera...and I'm calling my wife over...
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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03-30-2010, 09:28 PM | #35 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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were my balls too cheesey
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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03-31-2010, 01:00 PM | #36 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Eau Claire WI (finally)
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Balls from a weekend of simply Marvelous rubbing
A weekend of happiness.
I that my humble balls are worthy. These were my first MOINK's on the Webber. The supplies were for multiple dishes. The bacon was sprinkled with Simply Marvelous then Prince Alberted to the balls. Chunk of hickory on Blue K indirect heat. My bride enjoyed them that afternoon and then again for lunch at work
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Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC Last edited by pahutchens; 04-06-2014 at 03:12 PM.. |
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Thanks from:---> |
03-31-2010, 03:29 PM | #37 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Now there's some balls I would love to put in my mouth!
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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. |
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03-31-2010, 03:50 PM | #38 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Eau Claire WI (finally)
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You are too kind.
Thanks Did you know: Imbas is an Old Irish word meaning poetic inspiration, with overtones of ecstatic mysticism.
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Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC |
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03-31-2010, 03:58 PM | #39 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
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03-31-2010, 05:37 PM | #40 | |
Got Wood.
Join Date: 01-19-10
Location: Orlando, Fl
Name/Nickname : Danny
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Quote:
Amazing pop culture reference work!
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BGE XL; Brinkman Trailmaster Offset |
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03-31-2010, 06:04 PM | #41 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Wow, these are so very impressive looking balls!
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-31-2010, 07:24 PM | #42 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Nice Balls... enough salt in them?
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A butterflies wings. About to bring down everything... |
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03-31-2010, 07:30 PM | #43 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Make a chocolate sauce for those balls and you can call them ( chocolate salty balls )
LOL'S |
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03-31-2010, 09:32 PM | #44 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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Phil, Oh man...you seasoned the INSIDE of the bacon...totally a violation.
Throw them in the trash...or box them up and send them to me. Your choice. You have nice balls. And I mean that in a purely platonic way.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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Thanks from:---> |
03-31-2010, 10:56 PM | #45 |
On the road to being a farker
Join Date: 01-12-10
Location: Arlington, VA
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I'm thrilled to hear that certification has been revived. I reviewed the rules and wanted to get clarification on something. Is preparation pron required? My MOINK Balls were prepared with Harris Teeter meatballs, whatever bacon was on sale, and Dizzy Pig CowLick Steak Rub. I had two glazes, a memphis red barbecue sauce that I had prepared for a previous spares cook and a jar of trader Joe's Peach Salsa (one word-WOW).
I submit photos of my MOINKs. They were done the end of February and were attached to my "I Like Big Butts" post on or around 27 February. Thanks for reviewing this application. On second thought, my photos are a bit out of focus and I don't mind and I don't mind going through the process again. After all. the CPA exam took me three attempts. |
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Thanks from:---> |
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