sad moink balls.

mbshop · 12-26-2012, 07:06 PM

i tried doing moink balls for the first time. used some premade frozen meatballs. wrapped in bacon and into my weber kettle with some pecan smoke. took off when it looked good. provided sauce on the side.
maybe it was just me as others seemed to like it but i thought they were rather bland. except for the smoke i could not taste anything, not even the bacon. so i know i didn't use any seasoning or rub but after this i think it does need it. any misses out there and what you did to fix that ? i'm one of those that believes in less is more but these were near tasteless. thanks,

JMSetzler · 12-26-2012, 07:08 PM

I season mine with a rub and then sauce them near the end of the cook... they are delicious.

martyleach · 12-26-2012, 07:16 PM

I find them to be much better if you make your own meatballs. It is amazing what a little egg, bread crumbs, parmesan and parsely can do to a meatball..... and yes, I give them a rub and sauce them lightly shortly before taking off.

MilitantSquatter · 12-26-2012, 07:26 PM

IMO, you're not missing much... I think moink balls are way overrated, second only to the fatty. I don't go out of my way to make or eat either of these novelties..

cpw · 12-26-2012, 07:30 PM

Quote:

Originally Posted by JMSetzler

I season mine with a rub and then sauce them near the end of the cook... they are delicious.

Same here. They always end up delicious!

Vision · 12-26-2012, 07:36 PM

IMO Moink's are overrated.

Fatty's are not since you stuff them with anything.

PigBeter · 12-26-2012, 07:49 PM

I agree with you there! I've only made them once, and there's a reason for that! They just seemed really bland to the whole family.

BobBrisket · 12-26-2012, 07:51 PM

Quote:

Originally Posted by martyleach

I find them to be much better if you make your own meatballs. It is amazing what a little egg, bread crumbs, parmesan and parsely can do to a meatball..... and yes, I give them a rub and sauce them lightly shortly before taking off.

Homemade is WAY better. Frozen works in a pinch, but you really need to hit em with rub and sauce, but sadly, once you bite into it, it's still bland. I like to hit em with a thinned out Blue's Hog Sauce..........YUM. BH Sauce is always YUM! They are good for feeding a crowd. I like to make em at tailgates. I save the homemade meatballs for the family.

jimbloomfield · 12-26-2012, 08:13 PM

When I make them we use the frozen ones. Take the frozen meatballs put on the cooker for five minutes take off and wrap with a half slice of bacon . Season the living day lights with Simply Marvelous Sweet Seduction and back on the cooker . Flip halfway through cooking a we dunk in sauce and then back on the cooker to finish . The guest eat them all up. Without the rub they would be a little bland.

bbqbull · 12-26-2012, 08:22 PM

Had great luck with frozen meat balls when I don't have time to make fresh.
I just thaw them for 24 hrs in the fridge. Use thin sliced bacon half strips and wrap them and pin them with a tooth pick. Season them well and toss in the smoker.
When the bacon is crisp on both sides I toss them into a bowl, coat well and put back on the smoker for about 25 minutes to set the sauce. Serve and watch them vaporize in front of my eyes.
I hope you have better luck next time. Never give up.

Offthehook · 12-26-2012, 08:23 PM

Moinks need seasoning, my peppered cow moinks came out amazing with no sauce

BBQ Grail · 12-26-2012, 09:43 PM

MOINK Balls are what MOINK Balls are. Their 15 minutes of fame have long since past.

Someone needs to come up with something new. And that might just be right around the corner...

Sir Larry of Rocklin

Sent from my iPhone using Tapatalk

frognot · 12-26-2012, 10:27 PM

If your MOINKs are bland, maybe try using a spicier rub or a different sauce for glazing or dipping. The last time my son & i did some, we mixed some pepper jelly with BBQ sauce for a mighty tasty dipping sauce.

Another good sauce for MOINKs is Patio Daddio's Guinness sauce.

http://www.patiodaddiobbq.com/2010/0...bbq-sauce.html

gtr · 12-26-2012, 10:31 PM

MOINKs are a good delivery system for rubs and glaze and smoke. I usually use something like SM Sweet & Spicy and Blues Hog cut with jalapeno jelly and whatever other spicy stuff I have laying around. People love 'em, but I only ever make 'em for a crowd 'cause I can't be eating like that.

"Sad MOINK Balls" would be an awesome band name though.

Randbo · 12-26-2012, 10:37 PM

I used the cheap frozen meat balls once and that was enough for me. Now I make my own fresh meatballs. Sure they need to be seasoned with rub!!!!!!!! Then sauced at the end and back on to heat up and caramelize the sauce. Frickin AWESOME!!!! Even better the next day reheated for lunch.

12-26-2012, 07:06 PM	#1
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	sad moink balls. i tried doing moink balls for the first time. used some premade frozen meatballs. wrapped in bacon and into my weber kettle with some pecan smoke. took off when it looked good. provided sauce on the side. maybe it was just me as others seemed to like it but i thought they were rather bland. except for the smoke i could not taste anything, not even the bacon. so i know i didn't use any seasoning or rub but after this i think it does need it. any misses out there and what you did to fix that ? i'm one of those that believes in less is more but these were near tasteless. thanks, __________________ george spam, can't live without it

12-26-2012, 07:08 PM	#2
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	I season mine with a rub and then sauce them near the end of the cook... they are delicious. __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

12-26-2012, 07:16 PM	#3
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	I find them to be much better if you make your own meatballs. It is amazing what a little egg, bread crumbs, parmesan and parsely can do to a meatball..... and yes, I give them a rub and sauce them lightly shortly before taking off. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

12-26-2012, 07:26 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	IMO, you're not missing much... I think moink balls are way overrated, second only to the fatty. I don't go out of my way to make or eat either of these novelties.. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

12-26-2012, 07:36 PM	#6
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	IMO Moink's are overrated. Fatty's are not since you stuff them with anything. __________________ "It's all about the Hill Country brisket."

12-26-2012, 07:49 PM	#7
PigBeter On the road to being a farker Join Date: 09-20-10 Location: Exeter, Pa Downloads: 0 Uploads: 0	I agree with you there! I've only made them once, and there's a reason for that! They just seemed really bland to the whole family.

12-26-2012, 08:13 PM	#9
jimbloomfield Full Fledged Farker Join Date: 12-04-08 Location: Saugus, CA Downloads: 0 Uploads: 0	When I make them we use the frozen ones. Take the frozen meatballs put on the cooker for five minutes take off and wrap with a half slice of bacon . Season the living day lights with Simply Marvelous Sweet Seduction and back on the cooker . Flip halfway through cooking a we dunk in sauce and then back on the cooker to finish . The guest eat them all up. Without the rub they would be a little bland.

12-26-2012, 08:22 PM	#10
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Had great luck with frozen meat balls when I don't have time to make fresh. I just thaw them for 24 hrs in the fridge. Use thin sliced bacon half strips and wrap them and pin them with a tooth pick. Season them well and toss in the smoker. When the bacon is crisp on both sides I toss them into a bowl, coat well and put back on the smoker for about 25 minutes to set the sauce. Serve and watch them vaporize in front of my eyes. I hope you have better luck next time. Never give up. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

12-26-2012, 08:23 PM	#11
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	Moinks need seasoning, my peppered cow moinks came out amazing with no sauce __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

12-26-2012, 09:43 PM	#12
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	MOINK Balls are what MOINK Balls are. Their 15 minutes of fame have long since past. Someone needs to come up with something new. And that might just be right around the corner... Sir Larry of Rocklin Sent from my iPhone using Tapatalk __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

12-26-2012, 10:27 PM	#13
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	If your MOINKs are bland, maybe try using a spicier rub or a different sauce for glazing or dipping. The last time my son & i did some, we mixed some pepper jelly with BBQ sauce for a mighty tasty dipping sauce. Another good sauce for MOINKs is Patio Daddio's Guinness sauce. http://www.patiodaddiobbq.com/2010/0...bbq-sauce.html __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

12-26-2012, 10:31 PM	#14
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	MOINKs are a good delivery system for rubs and glaze and smoke. I usually use something like SM Sweet & Spicy and Blues Hog cut with jalapeno jelly and whatever other spicy stuff I have laying around. People love 'em, but I only ever make 'em for a crowd 'cause I can't be eating like that. "Sad MOINK Balls" would be an awesome band name though. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-26-2012, 10:37 PM	#15
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon Downloads: 0 Uploads: 0	I used the cheap frozen meat balls once and that was enough for me. Now I make my own fresh meatballs. Sure they need to be seasoned with rub!!!!!!!! Then sauced at the end and back on to heat up and caramelize the sauce. Frickin AWESOME!!!! Even better the next day reheated for lunch. __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,