World MOINK Ball Day MONSTER Creation - MOINK Timpano!

SmokeJumper · 06-07-2010, 09:59 PM

We had a great World MOINK Ball Day with a large group of family and friends. I decided to do something a bit over the top for this Holiest of Holidays, so after cooking 60 MOINKS and putting out 30 for appetizers, I made the world's first grill-cooked MOINK Ball Timpano. Some of you may have seen this as the showcase dish on the movie Big Night. Timpano is a handmade Italian pastry that is filled with over a dozen Italian ingredients in layers. My version was made in a giant eight quart vessel and had a final cooked weight of 16 pounds. It took two days to make. After cooking, to get it out of the pan without a tragedy, I had to quickly flip all 40 lbs of pan, Timpano, and cutting board in one fluid motion. I was sweating bullets but it worked.

It was a huge hit with the crowd and half of the beast with sides fed everyone. We served it with a spinach salad and grilled lamb chops. I had the chops for a diabetic and a low-carb diet guest but they both broke down and ate huge slices anyways.

The Timpano included:
1 gallon of ragu made with smoked sweet Italian sausage and smoked veal
2.5 lbs. of rigatoni
7 hard boiled eggs
4 pounds of cheese including mozzarella, fontina, provolone, pecorino romano, fresh made ricotta
6 cups of sauteed spinach
5 kinds of plumwood smoked meats including MOINK Balls, sweet Italian sausage, genoa salami, hard italian sausage, and veal scallopini
4 beaten eggs

Making the Ragu:

Ingredient Lineup:

Rolling out pastry to 32" diameter!! - MOINK Ball for scale:

Laying down over 25 layers of ingredients:

Put on the grill indirect at 350 for 1 hour 40 minutes:

Rested it an hour and then flipped it while hiding from guests so nobody would see 16 pounds of food slide onto the floor:

Serving the first slices:

On the plate:

Thanks for sharing in my First Annual MOINK Ball Timpano cook.

Wampus · 06-07-2010, 10:16 PM

OK......so I don't even KNOW what a Timpano is........
BUT I WANT ONE RIGHT NOW!!!!

DAYUM, that looks great man.
Nice work. Can't even IMAGINE how the taste was.

Hoss · 06-07-2010, 10:38 PM

X-TREME-LY IMPRESSIVE!!!

:t humb:

Rookie'48 · 06-07-2010, 10:44 PM

W-O-W !!! Good lookin' eats right there!

mwmac · 06-07-2010, 10:48 PM

I hope it tasted as good as it looks. Very creative

bigabyte · 06-07-2010, 11:00 PM

Wow! That is truly impressive! That is worthy of an award!

Paulmark · 06-07-2010, 11:02 PM

Fantastic

, I remember the movie, it was a great show and so was yours, I think I'm going to have to give that a try, great post and pron thanks a lot.

landarc · 06-07-2010, 11:38 PM

What do you not understand about 'cannot be done on the grill'? That thing is amazing, I have made timpano, but, nothing like that.

Also, is that a Kramer knife?

SmokeJumper · 06-07-2010, 11:58 PM

Quote:

Originally Posted by landarc

What do you not understand about 'cannot be done on the grill'?

DOES_NOT_COMPUTE.

Quote:

Originally Posted by landarc

Also, is that a Kramer knife?

That is a Kramer but one of the "cheaper" handmade commercial ones - not an original from his hand. I have a few in my kit from both the European and Japanese commercial collections.

There's a long story here but to make it short, I had an opportunity to get on Kramer's list years ago to have 3 knives fabricated but it was a lot of money for me at the time and a long wait so I foolishly ducked out. Ironically, as my salary has scaled so has the price of his knives ($500 per inch for my extravagantly desired specs) and he doesn't even accept orders anymore unless your name ends in Keller. I am on his lottery list so I have a whopping 0.1% chance of getting an order in next year. I wish someone would just give me one as a gift.

Ron_L · 06-08-2010, 12:11 AM

Oh! My! Farking! Goodness!!!

landarc · 06-08-2010, 12:33 AM

I had the chance to pick up an impeccably clean used Kramer chef's knife, for $600, but, could not pull the trigger, now the Shun versions cost almost as much. Oh well, I also had a chance to buy Microsoft stock back in 1978, I think it was.

BBQ Grail · 06-08-2010, 12:46 AM

I'm farking speechless...

Jersey Joe · 06-08-2010, 01:55 AM

they want "2 starches"?...
maybe I'll take the risotto off the menu and offer a "hot dog".

perfect!

dannypat21 · 06-08-2010, 02:57 AM

You definetely won the Timpano Throwdown. Looks great.

SmokinAussie · 06-08-2010, 03:59 AM

Smoke Jumper... you are a winner.

While the Lamb Chop was an afterthought and essentially a "side" to the Timpano, I can see that little loin chop is perfectly cooked and needs to be awarded...

Smoke Jumper, you are the second Brethren to be awarded the..... ALF Tick of Approval..

Cheers!

Bill

06-07-2010, 09:59 PM	#1
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	World MOINK Ball Day MONSTER Creation - MOINK Timpano! We had a great World MOINK Ball Day with a large group of family and friends. I decided to do something a bit over the top for this Holiest of Holidays, so after cooking 60 MOINKS and putting out 30 for appetizers, I made the world's first grill-cooked MOINK Ball Timpano. Some of you may have seen this as the showcase dish on the movie Big Night. Timpano is a handmade Italian pastry that is filled with over a dozen Italian ingredients in layers. My version was made in a giant eight quart vessel and had a final cooked weight of 16 pounds. It took two days to make. After cooking, to get it out of the pan without a tragedy, I had to quickly flip all 40 lbs of pan, Timpano, and cutting board in one fluid motion. I was sweating bullets but it worked. It was a huge hit with the crowd and half of the beast with sides fed everyone. We served it with a spinach salad and grilled lamb chops. I had the chops for a diabetic and a low-carb diet guest but they both broke down and ate huge slices anyways. The Timpano included: 1 gallon of ragu made with smoked sweet Italian sausage and smoked veal 2.5 lbs. of rigatoni 7 hard boiled eggs 4 pounds of cheese including mozzarella, fontina, provolone, pecorino romano, fresh made ricotta 6 cups of sauteed spinach 5 kinds of plumwood smoked meats including MOINK Balls, sweet Italian sausage, genoa salami, hard italian sausage, and veal scallopini 4 beaten eggs Making the Ragu: Ingredient Lineup: Rolling out pastry to 32" diameter!! - MOINK Ball for scale: Laying down over 25 layers of ingredients: Put on the grill indirect at 350 for 1 hour 40 minutes: Rested it an hour and then flipped it while hiding from guests so nobody would see 16 pounds of food slide onto the floor: Serving the first slices: On the plate: Thanks for sharing in my First Annual MOINK Ball Timpano cook. Last edited by SmokeJumper; 06-08-2010 at 12:18 AM..

06-07-2010, 10:16 PM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	OK......so I don't even KNOW what a Timpano is........ BUT I WANT ONE RIGHT NOW!!!! DAYUM, that looks great man. Nice work. Can't even IMAGINE how the taste was. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

06-07-2010, 10:38 PM	#3
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	X-TREME-LY IMPRESSIVE!!!:t humb:

06-07-2010, 10:44 PM	#4
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	W-O-W !!! Good lookin' eats right there! __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

06-07-2010, 10:48 PM	#5
mwmac is one Smokin' Farker Join Date: 10-13-08 Location: boise, id	I hope it tasted as good as it looks. Very creative __________________ 22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA

06-07-2010, 11:00 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Wow! That is truly impressive! That is worthy of an award! __________________ 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.

06-07-2010, 11:02 PM	#7
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	Fantastic, I remember the movie, it was a great show and so was yours, I think I'm going to have to give that a try, great post and pron thanks a lot. __________________ Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73

06-07-2010, 11:38 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	What do you not understand about 'cannot be done on the grill'? That thing is amazing, I have made timpano, but, nothing like that. Also, is that a Kramer knife? __________________ [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]

06-08-2010, 12:11 AM	#10
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Oh! My! Farking! Goodness!!! __________________ "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

06-08-2010, 12:33 AM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I had the chance to pick up an impeccably clean used Kramer chef's knife, for $600, but, could not pull the trigger, now the Shun versions cost almost as much. Oh well, I also had a chance to buy Microsoft stock back in 1978, I think it was. __________________ [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]

06-08-2010, 12:46 AM	#12
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I'm farking speechless... __________________ 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.

06-08-2010, 01:55 AM	#13
Jersey Joe On the road to being a farker Join Date: 10-12-09 Location: Northeastern NJ	they want "2 starches"?... maybe I'll take the risotto off the menu and offer a "hot dog". perfect!

06-08-2010, 02:57 AM	#14
dannypat21 is One Chatty Farker Join Date: 03-01-10 Location: Castaic, CA	You definetely won the Timpano Throwdown. Looks great.

06-08-2010, 03:59 AM	#15
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Smoke Jumper... you are a winner. While the Lamb Chop was an afterthought and essentially a "side" to the Timpano, I can see that little loin chop is perfectly cooked and needs to be awarded... Smoke Jumper, you are the second Brethren to be awarded the..... ALF Tick of Approval.. Cheers! Bill __________________ A butterflies wings. About to bring down everything...

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