The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-09-2011, 04:21 PM   #1
Ryan Abood
Is lookin for wood to cook with.
 
Join Date: 01-28-11
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default MOINKS pron (Sous Vide then BBQ'd)

I'm always trying something different so for SB Sunday wanted to do MOINKS, cooked sous vide then finished on the BBQ.

Laid down Saran Wrap, placed bacon then meatball.


Seasoned bacon with Plowboys Yardbird. No toothpicks required!


Wrapped them individually, then placed them in sous vide bag.


After 2.5 hours in 140F water bath.


Stoked Mini Bullet


225F for 1.5 hrs


Sauced, done.
__________________
Double Barrel UDS Trailer, Weber Smokey Joe Mini Bullet, Team Up in Smoke
Ryan Abood is offline   Reply With Quote


Unread 02-09-2011, 04:24 PM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Wow! Very interesting! Nice pics!
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Unread 02-09-2011, 04:30 PM   #3
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

I don't know...I just don't know...

(Are those beef meatballs?)
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 02-09-2011, 04:34 PM   #4
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

That looks awesome, what did you glaze them with?
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 02-09-2011, 05:00 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Do the cooked meatballs take on a good smoke flavor? Where they somehow more tender?
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-09-2011, 05:21 PM   #6
Ryan Abood
Is lookin for wood to cook with.
 
Join Date: 01-28-11
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default

Quote:
I don't know...I just don't know...
That's the response I was going for.

Quote:
(Are those beef meatballs?)
Yes, all beef meatballs, no fillers, salt and pepper only.


Quote:
That looks awesome, what did you glaze them with?
QN4U Clover Style BBQ Sauce, with butter, brown suger and agave nectar.


Quote:
Do the cooked meatballs take on a good smoke flavor? Where they somehow more tender?
Took on a lot of smoked flavor from bacon prior to BBQing. Than more on the BBQ. More Tender? That was the idea but the ground beef (Trader Joes 80/20) was a course grind and should of either been ground again or cooked in water bath longer, to break down collagen more.
__________________
Double Barrel UDS Trailer, Weber Smokey Joe Mini Bullet, Team Up in Smoke
Ryan Abood is offline   Reply With Quote


Unread 02-09-2011, 06:17 PM   #7
JONESY
is one Smokin' Farker

 
JONESY's Avatar
 
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
Downloads: 0
Uploads: 0
Default

Ohh yum, sous vide, just what we need in BBQ, maybe we all start using micro greens in our platting, and try to foam everything, maybe we break down and reconstruct BBQ sauce, or even better bacon. Can’t wait….
__________________
Life is to short for green tea and tofu; pass me another half rack and a beer…
JONESY is offline   Reply With Quote


Unread 02-09-2011, 06:41 PM   #8
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Downloads: 0
Uploads: 0
Default

(Trader Joes 80/20) was a course grind and should of either been ground again or cooked in water bath longer, to break down collagen more.[/QUOTE]

If your water temp is 140, it may be too low, I read that collagen starts to melt at 160.. Good post though, thank you.
http://www.edinformatics.com/math_sc...ow_cooking.htm
__________________
Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73
Paulmark is offline   Reply With Quote


Unread 02-09-2011, 07:35 PM   #9
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

The real question is, did they taste any better than if you would have just smoked them all the way?

Was it worth all the extra time and effort? Or, were you fixing something that wasn't broken?

CD
caseydog is online now   Reply With Quote


Unread 02-09-2011, 08:03 PM   #10
Odin the Dog
Full Fledged Farker

 
Odin the Dog's Avatar
 
Join Date: 06-16-09
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Now that's taking it to a whole new level altogether! Nice!
__________________
__________________________
Call me Ray
2 Weber kettles and a Weber gasser
Odin the Dog is offline   Reply With Quote


Unread 02-09-2011, 08:29 PM   #11
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

You might start a new trend! Microwave MOINKs? Crock Pot MOINKs? Toaster Oven MOINKs? Deep Fried MOINKs? (wait, that one sounds good!)

Just kidding, those actually look great!
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 02-09-2011, 08:56 PM   #12
Big Ron
Full Fledged Farker

 
Big Ron's Avatar
 
Join Date: 06-12-09
Location: Houston TX
Downloads: 0
Uploads: 0
Default

Looks like alot of trouble to make, but way too easy to eat
Big Ron is offline   Reply With Quote


Unread 02-09-2011, 09:00 PM   #13
Smoothsmoke
Babbling Farker

 
Smoothsmoke's Avatar
 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

__________________
Kamado Big Joe
Kamado Classic Joe
Kamado Joe Jr.

A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Unread 02-09-2011, 10:24 PM   #14
BBQ PD
is one Smokin' Farker
 
Join Date: 10-17-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

I just really hope nobody does a search warrant on my hard drive and finds all this PRON, OMG, bring on the PRON
__________________
Dave

CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.
BBQ PD is offline   Reply With Quote


Unread 02-09-2011, 11:52 PM   #15
Odin the Dog
Full Fledged Farker

 
Odin the Dog's Avatar
 
Join Date: 06-16-09
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mister Bob View Post
You might start a new trend! Microwave MOINKs? Crock Pot MOINKs? Toaster Oven MOINKs? Deep Fried MOINKs? (wait, that one sounds good!)

Just kidding, those actually look great!
Easy-Bake-Oven using Lincoln Logs for fuel MOINKs?
__________________
__________________________
Call me Ray
2 Weber kettles and a Weber gasser
Odin the Dog is offline   Reply With Quote


Reply

Tags
MOINK, MOINK sous vide

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sous-Vide is Simple! and Cheaper! woodpelletsmoker Gravity Fed smokers and Grills 0 07-26-2011 08:05 PM
Sous-vide chicken roksmith Competition BBQ 32 04-07-2011 06:01 PM
homemade sous vide for $75 bingo1912 Q-talk 11 11-30-2010 09:54 PM
Redneck Sous-Vide: Tri-tip Rodney Q-talk 7 04-22-2010 01:10 PM
Redneck Sous-Vide: Ribeyes Rodney Q-talk 12 04-06-2010 08:55 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:06 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts