MOINK Ball, as in HOW TO?

Sammy_Shuford · May 12, 2010

I have the basic idea, but

Do you wrap the meatballs while frozen?

Use a rub?

Yeah, I need basic instructions!:roll::roll:

SmokinAussie · May 12, 2010

Hi Sammy,

Here's one thread that might help here...

Other than that, search all the threads using MOINK as a key word.

Hope that helps!

Bill

Frits · May 12, 2010

Sammy when you master the skill than your still in time to join us for World Moink Ball Day

http://www.bbq-brethren.com/forum/showthread.php?t=81690

Arlin_MacRae · May 12, 2010

I made some the other day that my outlaws absolutely gushed over.

1. Thaw the meatballs.
2. Cut the bacon. I cut each piece into thirds. YMMV, depending on the size of your...balls.
3. (Optional) Spritz the meatballs to help the rub stick. (I used pineapple juice).
4. Put some rub in a bowl and roll the meatballs in the rub until coated.
5. Wrap a bacon slice around each one, pin with a toothpick.
6. Cook until the bacon is done.
7. EAT.

bigabyte · May 12, 2010

Step #7 above is the most important. Don't forget that one.

MRI_Guy · May 12, 2010

Arlin_MacRae said:
I made some the other day that my outlaws absolutely gushed over.

1. Thaw the meatballs.
2. Cut the bacon. I cut each piece into thirds. YMMV, depending on the size of your...balls.
3. (Optional) Spritz the meatballs to help the rub stick. (I used pineapple juice).
4. Put some rub in a bowl and roll the meatballs in the rub until coated.
5. Wrap a bacon slice around each one, pin with a toothpick.
6. Cook until the bacon is done.
7. EAT.

I don't wait for my balls to completely defrost.

Also - I lay the bacon out on my cutting board and dust with rub before wrapping my balls.

Just as long as one doesn't stain their balls with colored toothpicks - you really cannot mess them up.......unless the all beef meatballs are replaced with falafel.

Rookie'48 · May 12, 2010

As Arlin said with one minor adjustment: Pull the MOINKs off 5 to 10 minutes before being done, dunk in a 50 / 50 mixture of BBQ sauce & jelly then finish to set the sauce. For myself & a few others I use a habenero or jalapeno jelly - for the rest of the crowd, grape works well.

pahutchens · May 12, 2010

MRI_Guy said:
I don't wait for my balls to completely defrost..

Dang I though MN winters were bad....

For my first few times I found peeking was important as my first balls were a little dry :roll:

MOINK Ball, as in HOW TO?

Sammy_Shuford

is Blowin Smoke!

SmokinAussie

somebody shut me the fark up.

Frits

Knows what a fatty is.

Arlin_MacRae

somebody shut me the fark up.

bigabyte

somebody shut me the fark up.

MRI_Guy

Take a breath!

Rookie'48

Quintessential Chatty Farker

pahutchens

is one Smokin' Farker

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