MOINK ball, cert please w/ Spagetti W/pron

D

Derek

Guest
BBGRAIL.

What do you think Sir?

May I get a certification? ( and that's a little rub that's burnt on the bottom. ) I cooked them 1 hour at 290*f so next time I'll cook them at 250 for the party.

And it will have Phubars glaze on it this time around for the party

Here's my recipe.

2 pounds ground Angus.
2 eggs
8 Low salt saltines.
Low sodium Bacon!
KC rub, no glaze.

Angus beef
Eggs
Saltines
IMG_6470.CR2.jpg

Crackers freshly ground up.
IMG_6478.CR2.jpg


MOINK balls on the grill.
IMG_6487.CR2.jpg

&
and the bluesmoke.
IMG_6488.CR2.jpg


Half hour in.
IMG_6487.CR2.jpg


Pulled at 1 hour @ 290.f, next time I'll make it for 250-260*f.
IMG_6493.CR2.jpg


I'll add the rest after dinner.
IMG_6491.CR2.jpg


Sorry let me fix the images link, My lap top has that virus again, and will not allow me to connect to the web until tomorrow after a reformat
 
The MOINKS look pretty good, Derek, but I think you've got you cooking techniques backwards. You cooked your pizza at low temp when it should have been at high temp, and now you cooked the MOINKS at higher temps (and on a pan?) when they should have been cooked indirect right on the grate at 225 - 250 for 90 minutes or so until the bacon is done.

The last pic looks interesting. the thread title says Spaghetti. Is that a sauce/gravy for the spaghetti? When I think of spaghetti I think of a tomato sauce and your looks brown. What's in it?

Finally, you really need to get virus protection on your computer. There are good freeware ones out there AVG that are very good.
 
Ron_L said:
The MOINKS look pretty good, Derek, but I think you've got you cooking techniques backwards. You cooked your pizza at low temp when it should have been at high temp, and now you cooked the MOINKS at higher temps (and on a pan?) when they should have been cooked indirect right on the grate at 225 - 250 for 90 minutes or so until the bacon is done.

The last pic looks interesting. the thread title says Spaghetti. Is that a sauce/gravy for the spaghetti? When I think of spaghetti I think of a tomato sauce and your looks brown. What's in it?

Finally, you really need to get virus protection on your computer. There are good freeware ones out there AVG that are very good.
Click to expand...
It has my Harty Pizza sauce, added arrow root and 1 cup water to thin it out.

It has egg plant, onions, Knobs creek, green peppers, lemon zest for the sauce to become light just a little bit.


And garlic and black pepper.


It's a deep red, my color balance may be off in my dslr, I'll check the histagram and let you know.


LOL, yeah I'm still learning all this cool arse stuff. So pleas accept my mistakes until I can become a pro pitmaster.

On the lap top I really don't care if it has a virus, since I'll be bringing my costom built pc home with agv preium on it.


And thanks, bro.

Do you think Grail will cert me?
 
I had to add the arrow root ( 1 tablespoon /w cup of water What I meant to say )

And I'm learning so much I really enjoy all of this even witht he mistakes :)
 
Not bad looking MOINK balls there Derek, glad to see you got the meat mix and bacon working.
 
Derek said:
It has my Harty Pizza sauce, added arrow root and 1 cup water to thin it out.
Click to expand...

Arrowroot is a thickener, so I would think that it would have thickened the sauce, not thinned it out.

White balance issues or not, the sauce sounds and looks good!

Derek said:
And I'm learning so much I really enjoy all of this even witht he mistakes :)
Click to expand...

The best part about this hobby (obsession?) is that most of our mistakes still taste pretty darn good!
 
landarc said:
Not bad looking MOINK balls there Derek, glad to see you got the meat mix and bacon working.
Click to expand...
I did, thanks, bro!


Yup mixing the meat was fun, I'll actually use the same recipe to make some MOINK dogs.
 
Derek said:
I did, thanks, bro!


Yup mixing the meat was fun, I'll actually use the same recipe to make some MOINK dogs.
Click to expand...

Penalty...improper use of the word MOINK. There's no farking thing as a MOINK Dog.
 
BBQ Grail said:
http://www.bbq-brethren.com/forum/showpost.php?p=1247174&postcount=92
Click to expand...
Thannk you, bro.

Does that mean I will be certified July 5th?

Ron_L said:
Arrowroot is a thickener, so I would think that it would have thickened the sauce, not thinned it out.

White balance issues or not, the sauce sounds and looks good!



The best part about this hobby (obsession?) is that most of our mistakes still taste pretty darn good!
Click to expand...
Thanks, bro.

But I hope I still qaulify for a banner, I know how to cook that's for, but I do tend to forget what I've learn some times.

Oh yeah, at first I've added to much water, so I've then added arrow root :) and that fixed the mistake. DU'H
 
Derek said:
Oh yeah, at first I've added to much water, so I've then added arrow root :) and that fixed the mistake. DU'H
Click to expand...

Got it. You could also have let the sauce simmer uncovered for a while and it would have reduced and thickened (depending on how much extra water you put in).
 
These MOINK balls, are BAD arse....

I'll be making them all the time now!
 
Derek...I applaud you for trying many different dishes. I tend to get stuck on items most popular with the family...they fear change.
 
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