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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 05-18-2011, 05:15 PM   #1
Professor Salt
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Default MOINKs on a Weber kettle

I'm going mainstream with MOINK's. Just wrote an article w/ photos for the OC Weekly in So Cal showing how to go about it on a kettle grill. It's part of a weekly column on grilling & smoking that I'm writing for their blog.

Gave a hat tip to the BBQ Grail. Larry, hope I did this justice!

http://blogs.ocweekly.com/stickafork..._meatballs.php
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Unread 05-18-2011, 05:21 PM   #2
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Also a nice wink to BBStePh.
Nice work!
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Unread 05-18-2011, 05:30 PM   #3
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Quote:
Originally Posted by Phubar View Post
Also a nice wink to BBStePh.
Nice work!

Oh yes. That too.
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Unread 05-18-2011, 05:44 PM   #4
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nice article, good pix. I have always slow smoked mine, will ahve to try the hot and fast version.
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Unread 05-18-2011, 05:52 PM   #5
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Originally Posted by chambersuac View Post
nice article, good pix. I have always slow smoked mine, will ahve to try the hot and fast version.
I know slow & low is the norm here on Brethren. My OC Weekly readers aren't the hardcore BBQ people. If I'm lucky, they might even own a charcoal grill and not a gasser. So I'm writing the how-to's with equipment they might own, and the simplest instructions I can.
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Unread 05-18-2011, 06:44 PM   #6
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Nice!
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Unread 05-18-2011, 07:01 PM   #7
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Great article, bookmarked. Thanks!
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Unread 05-18-2011, 08:05 PM   #8
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Awesome article and thanks for the plug, Shu!
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Unread 05-18-2011, 10:30 PM   #9
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Very nice!
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Unread 05-19-2011, 10:09 AM   #10
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Very nice post, thank you!
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Unread 07-29-2011, 09:29 PM   #11
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Great article...I love the idea of using a skewer instead of toothpicks. Put 3 or 4 on a skewer like a kabob.
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Unread 07-29-2011, 09:43 PM   #12
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Quote:
Originally Posted by Professor Salt View Post
I know slow & low is the norm here on Brethren. My OC Weekly readers aren't the hardcore BBQ people. If I'm lucky, they might even own a charcoal grill and not a gasser. So I'm writing the how-to's with equipment they might own, and the simplest instructions I can.
I was going to try this tomorrow for the 1st time, on the offset smoker.
I guess as long as I get it hot enough to make the bacon crisp.
That should be OK?

I was also making some ABT's at the same time.
The smoker will give me the most smoking space.
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Unread 07-29-2011, 10:04 PM   #13
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Nice article Shuji, great photos as well.
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Unread 07-29-2011, 10:13 PM   #14
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Quote:
Originally Posted by Professor Salt View Post
I know slow & low is the norm here on Brethren. My OC Weekly readers aren't the hardcore BBQ people. If I'm lucky, they might even own a charcoal grill and not a gasser. So I'm writing the how-to's with equipment they might own, and the simplest instructions I can.
Q: What do people in Orange County make for dinner?

A: Reservations.

I live in a suburb a lot like Orange County. Getting them to cook is a challenge, getting them to grill more than on a few holidays is a bigger challenge. Getting them to grill on something other than a gasser is almost impossible.

Good luck fighting the good fight.

CD
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Unread 07-29-2011, 10:32 PM   #15
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Excellent Article!

MOINK Ball world domination is at hand!
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