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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.


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Unread 04-30-2011, 09:10 PM   #1
SmokenIdaho
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Default First time Moinks

I am making Moinks tomorrow for the first time any suggestions from the Master's?
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Unread 04-30-2011, 10:05 PM   #2
High Q
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There is a substantive science to MOINK making and I am not IMBAS certified but I will offer what works for me.

1. Always works better for me if I let the meatball sit out a little bit before I wrap them so that the toothpick doesn't break.

2. I don't use maple bacon. I like hickory smoked or just plain bacon. I like thick cut and usually avoid peppered, etc. so I can add my own rubs.

3. Depending on the rasher, you'll need 1/3 to 1/2 a rasher per meatball.

4. Once wrapped (feel free to do the wrapping in advance), sprinkly them liberally with the rub of your choice. To me, this makes the MOINK.

5. Smoke at the temp of your choice. I typically do them at 225 or 250 for 60 to 90 minutes. I smoke until the bacon is crispy. You want to avoid turning the meatball into kryptonite.

6. About 15m before they are done. Take them off the fire and toss them in a bowl with your favorite bbq sauce if desired. Return them to the smoker and let the sauce set. I don't like mine too saucy - based on photos I have seen, some like them plenty saucy.

That's all the advice I have. Good news is that MOINKs are hard to screw up. And note, it is spelled in ALL CAPS. Larry is watching.
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Unread 04-30-2011, 10:10 PM   #3
Muscrat
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Do you use regular meatballs or Italian meatballs. I've done some with regular meat and wasn't very pleased!
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Unread 04-30-2011, 10:11 PM   #4
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All excellent advice there ^^^, good luck!
Once you go MOINK, you'll never go back!
Hooked for life, you'll be for sure!
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Unread 04-30-2011, 10:13 PM   #5
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Quote:
Originally Posted by Muscrat View Post
Do you use regular meatballs or Italian meatballs. I've done some with regular meat and wasn't very pleased!
I always use Italian style. Use a quality brand, and make sure they're all beef.
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Unread 04-30-2011, 10:19 PM   #6
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I'll try that. Thanks!
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Unread 04-30-2011, 11:23 PM   #7
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I use the Eye-talian balls and everybody really likes them.
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Unread 05-01-2011, 07:16 AM   #8
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The only advice I can offer is make twice as many than you think you need. After you do that, you still won't have enough :)
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