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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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08-03-2008, 12:51 PM | #1 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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WSM, Moink Balls and a Wedding
How I spent my Saturday!
I was up Saturday morning putting together my new WSM early. I had a little catering thing that night and I needed the space to smoke some Moink Balls (more on that later). It went together easy and in no time I had smoke coming out of the top. This baby was amazing. I could not believe how easy it was to control the temp, caught 225 on the way up and it stayed there pretty much the whole day. I let it burn about 5 hours with a couple coats of Pam before I put the first Moink Balls on. The only mod I did was add the 14" clay pot dish to the water pan. I wanted to cook a couple of times on it before I did anything else so I had something to compare to. How did I go so long without one? I had to control myself from ordering another on last night. Here are the boys purring along in the back yard. If you look in the upper right hand corner of the picture you'll see some of the bridge that's in my logo/avatar. A couple of weeks ago there was a thread about someone that got a meatball at a hospital cafeteria that had a smoke ring. That got me inspired. So for the tasting for this wedding I did some "ready made" beef meatballs (beef = moo) and wrapped them once around with bacon (pork = oink) and came up with Moink Balls. (Thanks guys for the name...you know who you are) They were covered in a healthy coating of Yardbird Rub (the official rub of Sunset City BBQ Company) and smoked for about two hours, or until the bacon got done. I then lightly glazed them in a Raspberry Balsamic Chipotle sauce. Here they are on the WSM: Here they are ready to serve with the glaze: The whole serving area with Hoisin Pork, Teriyaki Chicken and Moink Balls: All and all a very exhausting but rewarding day. I learned even more this time than I did the first time around. I'm pretty much hooked on this catering thing. I'm going to keep it really small for now while I learn.
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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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Thanks from:---> |
08-03-2008, 01:00 PM | #2 |
is one Smokin' Farker
Join Date: 04-25-07
Location: Salem, Ohio
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Larry, Beautiful spread!!! If I was getting married I'd really want you to cater it!!
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Eric Salem, Ohio Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I]) [I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I] |
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08-03-2008, 01:05 PM | #3 |
Knows what a fatty is.
Join Date: 07-26-08
Location: Cutlerville Michigan
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You have inspired me to try making these. Those look great. Thanks for sharing
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08-03-2008, 01:22 PM | #4 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Looks good Larry. Were there cards by each food item telling what it is? I like that.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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08-03-2008, 01:28 PM | #5 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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That sounds like a great quick thing to make on the smoker. They look awesome.
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08-03-2008, 01:33 PM | #6 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
It's a little out of focus, but here's what it looked like. Got to give all the credit on how stuff looks to my wife.
__________________
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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Thanks from:---> |
08-03-2008, 01:49 PM | #7 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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May have to try some moink ball
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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08-03-2008, 01:51 PM | #8 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Since I new the wedding party, I've know the bride since she was 8, I also attended the reception as a guest. Others were responsible for putting the food out.
It was a blast to watch people try to figure out what a "Moink" was. I did explain a couple of times in hopes of getting some more gigs.
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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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08-03-2008, 01:53 PM | #9 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Go with the feeling! We're pretty partial to the multiple-WSM setup.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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08-03-2008, 02:08 PM | #10 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Good Looking Spread...I know the Guests enjoyed!!!
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08-03-2008, 02:13 PM | #11 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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08-03-2008, 03:08 PM | #12 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Congrats on a job well done. Gotta get a WSM.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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08-05-2008, 10:26 AM | #13 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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Almost everything is better with bacon. I like the name: Moink balls. Has a nice ring to it.
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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08-05-2008, 10:42 AM | #14 |
is one Smokin' Farker
Join Date: 12-23-07
Location: Wilmington NC
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Awesome looking spread!!
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UDS x(2) Brinkmann Cimarron Deluxe Weber 22.5 kettle Weber Genesis gasser FISH ON! <*)))))>{ |
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08-05-2008, 11:27 AM | #15 | |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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Quote:
Paul |
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