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Unread 10-24-2011, 10:46 AM   #1
Smokeadelic
On the road to being a farker
 
Join Date: 09-18-10
Location: Georgetown, MA
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Default MOINK Ballin'

I made MOINK for an Octoberfest party at a neighbor's house.

Frozen meatballs, wrapped in a half slice of center cut bacon. Dusted with Smokin' Guns Hot. Onto the MAK at 240 for ~2 hours. Made a quick glaze out of BH Smoky Mountain (2/3), BH Tennessee Red (1/3), and a little honey. Onto the MOINK and back in the MAK for another 20 minutes.
Got lazy with applying the glaze - and I ended up with very sticky toothpicks......but they were clinging to some darn tasty MOINK and nobody complained.











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