拉猪肉
The BBQ BRETHREN FORUMS.


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
Old 12-23-2012, 12:29 PM   #1
cowboyupbbq
Knows what a fatty is.
 
cowboyupbbq's Avatar
 
Join Date: 05-16-05
Location: Lecompton, KS
Default MOINK Balls

This is a dumb question, but do you use raw or pre-cooked meatballs.

Thanks

Eric
__________________
FEC100, Large Big Green Egg, Akorn Kamado
cowboyupbbq is online now   Reply With Quote


Old 12-23-2012, 12:32 PM   #2
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Default

NOSCO's Rule! Pre cooked frozen. Post pics and good eatin"
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is online now   Reply With Quote


Old 12-23-2012, 12:36 PM   #3
cowboyupbbq
Knows what a fatty is.
 
cowboyupbbq's Avatar
 
Join Date: 05-16-05
Location: Lecompton, KS
Default

Thanks Bluesman.

How long will they take at 275?
__________________
FEC100, Large Big Green Egg, Akorn Kamado
cowboyupbbq is online now   Reply With Quote


Old 12-23-2012, 12:39 PM   #4
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Default

Cook the indirect to get some smoke and firm up the bacon. Then you want to add some heat to crisp them up and then sauce. About 1 1/2 hours.
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is online now   Reply With Quote


Old 12-23-2012, 12:45 PM   #5
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Default

Original recipe calls for Phrozen Italian meatballs.
In The Netherlands we can't get these so Brethren Noskos came with a homemade version...most Dutch Brethren use his recipe.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 12-23-2012, 01:34 PM   #6
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Default

I can't recall, ever seeing ,frozen Italian meatballs.
Are moink balls wrapped in Bacon?
Cheers.
Titch
AussieTitch is online now   Reply With Quote


Old 12-23-2012, 01:44 PM   #7
WhiskeyPigBbq
Knows what a fatty is.
 
Join Date: 06-23-12
Location: Chicago
Default

I use meatballs from IKEA that are uncooked. They are a nice size and I can usually get 3 meatballs wrapped with a single slice of bacon. I cook to an internal temp of at least 160....generally about an hour and a half.
WhiskeyPigBbq is offline   Reply With Quote


Thanks from:--->
Old 12-23-2012, 01:50 PM   #8
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Default

Quote:
Originally Posted by AussieTitch View Post
I can't recall, ever seeing ,frozen Italian meatballs.
Are moink balls wrapped in Bacon?
Cheers.
Titch
MO=Beef, OINK=Bacon............Yes bacon
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is online now   Reply With Quote


Thanks from: --->
Old 12-23-2012, 02:09 PM   #9
energyzer
is one Smokin' Farker
 
energyzer's Avatar
 
Join Date: 08-23-10
Location: Nebraska
Default

I make fresh Italian meat balls
__________________
Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE
energyzer is offline   Reply With Quote


Thanks from:--->
Old 12-23-2012, 04:39 PM   #10
swamprb
somebody shut me the fark up.
 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Default

Though officially not a certified Moink ball, and I'm prepared to deal with the purists lashings due, but any of Aidell's Chicken meatballs wrapped in Bacon are worthy to grace any appetizer plate.

http://www.aidells.com/product/14033

Choink Balls!
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Old 12-23-2012, 05:23 PM   #11
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default

You can buy them frozen at SAMs club now.
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves

"VEGETARIAN" An Old Indian Word For "POOR HUNTER"


Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is online now   Reply With Quote


Old 12-25-2012, 01:10 PM   #12
cowboyupbbq
Knows what a fatty is.
 
cowboyupbbq's Avatar
 
Join Date: 05-16-05
Location: Lecompton, KS
Default

Thanks for everyone's help. They turned out awesome!
__________________
FEC100, Large Big Green Egg, Akorn Kamado
cowboyupbbq is online now   Reply With Quote


Reply

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 05:49 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.