The Official MOINK Ball Certification Request Thread - Page 3

Kickback BBQ on Guam · 08-23-2009, 08:30 PM

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Working on my MOINK Ball Cert. First time, they will be a standard from noe on.

Phubar · 08-24-2009, 07:37 AM

Whoops,double post!

Phubar · 08-24-2009, 07:41 AM

Hereby my entry for a certification.

BanditBBQ · 08-24-2009, 12:03 PM

Well, I was finally able to remember to take all the necessary ingredients with me to last weekend's competition...made a batch for breakfast to share with the rest of the teams. Used the only pre-cooked meatballs in my neck of the woods, pork bacon (as if there is REALLY any other kind), Mojorub.com Seasoning, and opted to go without sauce. Here are the pics...

They were really good, but I think I will offer different sauces (on the side) with the next batch.

BTW...the brats in some of the pictures were stuffed with Smoked Mozzarella, Garlic & Artichokes...pretty nasty too. :)

Kickback BBQ on Guam · 08-24-2009, 07:08 PM

Quote:

Originally Posted by Kickback BBQ on Guam

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Working on my MOINK Ball Cert. First time, they will be a standard from now on.

The intention was to fill the center's with the Monterey Jack until I realized that the only meatballs available here are the bite size. Wrapped em up, smoked em for about an hour and a half covered em with our own tomato based sauce (heavy on the Jalapeno and garlic). Most of our MOINK Balls never made it to the table. I think that's a good sign.

hbar2028 · 08-27-2009, 11:15 PM

I may have just found something else to fall in love with...hmmmmmMMMMMOINK!

Faloughi · 08-28-2009, 01:13 PM

Semper Fi and God's Speed!

GreasePig · 08-28-2009, 04:57 PM

Don't know if you are still certifying or not Larry, but if you are please consider my request!

Melon bros. catering · 08-30-2009, 02:03 PM

home made method, used all beef, rotellas bread crumbs, eggs, herbage, s&p, and a little rub. wrapped in cheap bacon and used kingsford with a couple of chunks of cherry using the minion method. made about 2 dozen and the three of use ate them all in about 10 minutes.

ljh34465 · 08-31-2009, 01:47 PM

OK, here is my request for MOINK ball certification. It is also the first item off the new BGE. Learning temperature control and slightly overcooked them

. Only did a dozen since there are only two of us. Did a taste off with sauces so they were not glazed. Also a taste off with Yardbird and Bovine Bold. And the winner is: Yardbird with Sweet Baby Rays. The other sauces were Blues Hog Original, Blues Hog Honey Mustard and Dinosaur.

Thanks for your time and consideration.

chambersuac · 08-31-2009, 02:41 PM

Sorry about the temp problem - I had the same problem with my first batch on the BGE.

Tweedle · 09-06-2009, 11:32 AM

I do here by submit my request to become certified in the ways of the Moink ball.

I used store bought beef meat balls maple bacon, my own rub that I normally use on steaks and then after smoking them in my uds on its maiden voyage I slathered them in my chili BBQ sauce.

I can only find the pics of the ingredients and then of them on the tray before I went inside. I have been forced to use my phone to take pictures after some one stole (read I lost) my camera, I think it was the same person who breaks into my house and steals my TV remote too.... Sorry I hope that is enough

BBQ Grail · 09-06-2009, 06:21 PM

I just finished emailing the last of a whole bunch of certificates. If you are still owed a certificate, chances are you posted in this thread, but did not PM with it's location.

If you believe you are owed a certificate, please review the instructions at the top of this thread and send me a PM with the necessary information and I'll get it out immediately.

******
On a personal note. I wish to thank each and every one of the members who have shown me the compassion and patience I needed during this time. It's great to know that of all the people who have participated in this process only one was mean spirited.

Thank you all. Life is once again on a correct course. Certificates are caught up and we will move on.

Thanks.

***********

Bob E Que · 09-07-2009, 01:30 PM

I will be making another batch on my UDS this weekend. so I can meet the requirements.

I started with 1 1/2 lbs of ground beef. I added s&p, and some vegetable spice.

I made the balls a little bigger than store bought. Only 30 balls from meat.
My wrapping got better as I went, by the last ball, all the meat was covered.

I sprinkled Butt Glitter on the balls and popped them on the gasser at 375F.

Once cooked, I served them plain, and had simple BBQ dip sauce, if anyone wanted.

The Yankee Gator · 09-07-2009, 06:47 PM

I gotta try this!

08-23-2009, 08:30 PM	#31
Kickback BBQ on Guam On the road to being a farker Join Date: 07-15-09 Location: Mangilao, Guam	DSC00005.jpg DSC00007.jpg DSC00015.jpg DSC00019.jpg Working on my MOINK Ball Cert. First time, they will be a standard from noe on. __________________ Let the smoke roll, I've got all day........

08-24-2009, 07:37 AM	#32
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Whoops,double post! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

08-24-2009, 12:03 PM	#34
BanditBBQ Knows what a fatty is. Join Date: 10-11-07 Location: Spokane Valley, WA Name/Nickname : Rhino	Certification Request Well, I was finally able to remember to take all the necessary ingredients with me to last weekend's competition...made a batch for breakfast to share with the rest of the teams. Used the only pre-cooked meatballs in my neck of the woods, pork bacon (as if there is REALLY any other kind), Mojorub.com Seasoning, and opted to go without sauce. Here are the pics... They were really good, but I think I will offer different sauces (on the side) with the next batch. BTW...the brats in some of the pictures were stuffed with Smoked Mozzarella, Garlic & Artichokes...pretty nasty too. :) __________________ Life is grand. Bring it on!

08-27-2009, 11:15 PM	#36
hbar2028 Is lookin for wood to cook with. Join Date: 12-07-07 Location: Santa Clarita, CA	I may have just found something else to fall in love with...hmmmmmMMMMMOINK! __________________ Dave ------------------------------------ French Island Steaks is where it is at! Barbeques Galore Bar-B-Chef Char-Griller® Pro Deluxe With Side-Smoker Weber 22 1/2 One Touch Weber The Go-Anywhere Gas Grill

08-28-2009, 01:13 PM	#37
Faloughi Found some matches. Join Date: 10-29-07 Location: Barrington, RI & Miami Beach, Fl	Semper Fi and God's Speed! __________________ "Take me to the Brigg I want to see real Marines"....Chesty Puller USMC

08-28-2009, 04:57 PM	#38
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR	Don't know if you are still certifying or not Larry, but if you are please consider my request! __________________ The beatings will continue until morale improves!

08-30-2009, 02:03 PM	#39
Melon bros. catering Got Wood. Join Date: 07-13-09 Location: Omaha, NE	MOINK BALL certification home made method, used all beef, rotellas bread crumbs, eggs, herbage, s&p, and a little rub. wrapped in cheap bacon and used kingsford with a couple of chunks of cherry using the minion method. made about 2 dozen and the three of use ate them all in about 10 minutes.

08-31-2009, 01:47 PM	#40
ljh34465 is one Smokin' Farker Join Date: 05-14-09 Location: Ocala, Florida	OK, here is my request for MOINK ball certification. It is also the first item off the new BGE. Learning temperature control and slightly overcooked them. Only did a dozen since there are only two of us. Did a taste off with sauces so they were not glazed. Also a taste off with Yardbird and Bovine Bold. And the winner is: Yardbird with Sweet Baby Rays. The other sauces were Blues Hog Original, Blues Hog Honey Mustard and Dinosaur. Thanks for your time and consideration.

08-31-2009, 02:41 PM	#41
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Sorry about the temp problem - I had the same problem with my first batch on the BGE. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

09-06-2009, 11:32 AM	#42
Tweedle Full Fledged Farker Join Date: 08-07-09 Location: Surry NH	I do hereby request to become certifiable... I do here by submit my request to become certified in the ways of the Moink ball. I used store bought beef meat balls maple bacon, my own rub that I normally use on steaks and then after smoking them in my uds on its maiden voyage I slathered them in my chili BBQ sauce. I can only find the pics of the ingredients and then of them on the tray before I went inside. I have been forced to use my phone to take pictures after some one stole (read I lost) my camera, I think it was the same person who breaks into my house and steals my TV remote too.... Sorry I hope that is enough

09-06-2009, 06:21 PM	#43
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Certificates Done I just finished emailing the last of a whole bunch of certificates. If you are still owed a certificate, chances are you posted in this thread, but did not PM with it's location. If you believe you are owed a certificate, please review the instructions at the top of this thread and send me a PM with the necessary information and I'll get it out immediately. **** On a personal note. I wish to thank each and every one of the members who have shown me the compassion and patience I needed during this time. It's great to know that of all the people who have participated in this process only one was mean spirited. Thank you all. Life is once again on a correct course. Certificates are caught up and we will move on. Thanks. ********* __________________ 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.

09-07-2009, 01:30 PM	#44
Bob E Que On the road to being a farker Join Date: 08-19-09 Location: Ontario Canada	For your consideration for certification I will be making another batch on my UDS this weekend. so I can meet the requirements. I started with 1 1/2 lbs of ground beef. I added s&p, and some vegetable spice. I made the balls a little bigger than store bought. Only 30 balls from meat. My wrapping got better as I went, by the last ball, all the meat was covered. I sprinkled Butt Glitter on the balls and popped them on the gasser at 375F. Once cooked, I served them plain, and had simple BBQ dip sauce, if anyone wanted. __________________ OTS, 18 1/2 WSM (Betty), iQue110, 30" MES Last edited by Bob E Que; 09-07-2009 at 01:33 PM.. Reason: close but no cigar

09-07-2009, 06:47 PM	#45
The Yankee Gator Found some matches. Join Date: 09-03-09 Location: Bloomington, IL 61701	I gotta try this!

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