Moink advice needed

I like Bigbutts · 12-31-2012, 11:09 AM

If I buy frozen meatballs for moinks, what is the preferred soak or glaze used to keep them from being dry?? Thanks for all your help this year Bandit, cowgirl, Bosizzle, qtr, and the rest......and a very heart felt Happy New Year to all the Brethren.......

Garyclaw · 12-31-2012, 11:21 AM

the bacon wrapped around it helps with that. I sauce juct before they're done.

Have Fun!!

p.s. I do like to make my most times.

Arlin_MacRae · 12-31-2012, 11:26 AM

In spite of how dry they feel coming out of the bag, the bacon wrap does a lot to prevent them from tasting dry. And a little drag through some sauce or jelly completes it.

gtr · 12-31-2012, 11:30 AM

Yup, the bacon helps. At the last part of the cook, when the bacon is looking done, I'll sauce 'em with Blues Hog mixed with jalapeno jelly - if you don't have BH just use some kinda sweet sticky thang and get some spicy heat in there and that'll work.

There are lots of variations involving balsamic vinegar and whatnot that I really need to try 'cause they sound awesome. You can look at The BBQ Grail and probably find some ideas, seeing as how he invented them - and while I've never eaten his food, I'm guessing his grub is really damn good - sure looks good.

speedrcer1 · 12-31-2012, 01:39 PM

what's a moink?

caseydog · 12-31-2012, 01:50 PM

Quote:

Originally Posted by speedrcer1

what's a moink?

The proper spelling and usage is MOINK balls, according to IMBAS rules.

You take frozen Italian meatballs, wrap them in bacon secured with a toothpicK (half strip per meatball), and smoke 'em.

I am making four dozen tonight for a NYE party.

CD

ckelly · 12-31-2012, 01:50 PM

Quote:

Originally Posted by speedrcer1

what's a moink?

I believe it's a moo-oink hybrid?!

Westexbbq · 12-31-2012, 03:14 PM

Quote:

Originally Posted by speedrcer1

what's a moink?

Don,
If you need more clarification, I am IMBAS certified.
Gonna be making a big batch for a small gathering this evening.

IMBAS Certified MOINK Baller.pdf

12-31-2012, 11:09 AM	#1
I like Bigbutts is one Smokin' Farker Join Date: 03-11-12 Location: forest, ms. Downloads: 0 Uploads: 0	Moink advice needed If I buy frozen meatballs for moinks, what is the preferred soak or glaze used to keep them from being dry?? Thanks for all your help this year Bandit, cowgirl, Bosizzle, qtr, and the rest......and a very heart felt Happy New Year to all the Brethren....... __________________ Jambo backyard (Big John) / Hurricane Katrina crippled Weber kettle (**** you Katrina) / LP cooktop / Friends call me the "One Eyed Porker"....What can I say...

12-31-2012, 11:21 AM	#2
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	the bacon wrapped around it helps with that. I sauce juct before they're done. Have Fun!! p.s. I do like to make my most times. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

12-31-2012, 11:26 AM	#3
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	In spite of how dry they feel coming out of the bag, the bacon wrap does a lot to prevent them from tasting dry. And a little drag through some sauce or jelly completes it. __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

12-31-2012, 11:30 AM	#4
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Yup, the bacon helps. At the last part of the cook, when the bacon is looking done, I'll sauce 'em with Blues Hog mixed with jalapeno jelly - if you don't have BH just use some kinda sweet sticky thang and get some spicy heat in there and that'll work. There are lots of variations involving balsamic vinegar and whatnot that I really need to try 'cause they sound awesome. You can look at The BBQ Grail and probably find some ideas, seeing as how he invented them - and while I've never eaten his food, I'm guessing his grub is really damn good - sure looks good. __________________ 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?

12-31-2012, 01:39 PM	#5
speedrcer1 is One Chatty Farker Join Date: 01-02-10 Location: Massapequa, NY Downloads: 0 Uploads: 0	what's a moink? __________________ Don G Weber WSM 22.5 Weber WSM 18 CL Find Bubba-Keg “on-loan” Char-Griller OS, Gasser, Weber 22.5 Platinum CL find Weber 22.5 Gold CL find w, SMOKE-EZ conversion KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen