WSM, Moink Balls and a Wedding

BBQ Grail · 08-03-2008, 09:51 AM

How I spent my Saturday!

I was up Saturday morning putting together my new WSM early. I had a little catering thing that night and I needed the space to smoke some Moink Balls (more on that later).

It went together easy and in no time I had smoke coming out of the top. This baby was amazing. I could not believe how easy it was to control the temp, caught 225 on the way up and it stayed there pretty much the whole day. I let it burn about 5 hours with a couple coats of Pam before I put the first Moink Balls on.

The only mod I did was add the 14" clay pot dish to the water pan. I wanted to cook a couple of times on it before I did anything else so I had something to compare to.

How did I go so long without one? I had to control myself from ordering another on last night.

Here are the boys purring along in the back yard. If you look in the upper right hand corner of the picture you'll see some of the bridge that's in my logo/avatar.

A couple of weeks ago there was a thread about someone that got a meatball at a hospital cafeteria that had a smoke ring. That got me inspired. So for the tasting for this wedding I did some "ready made" beef meatballs (beef = moo) and wrapped them once around with bacon (pork = oink) and came up with Moink Balls. (Thanks guys for the name...you know who you are)

They were covered in a healthy coating of Yardbird Rub (the official rub of Sunset City BBQ Company) and smoked for about two hours, or until the bacon got done. I then lightly glazed them in a Raspberry Balsamic Chipotle sauce.

Here they are on the WSM:

Here they are ready to serve with the glaze:

The whole serving area with Hoisin Pork, Teriyaki Chicken and Moink Balls:

All and all a very exhausting but rewarding day. I learned even more this time than I did the first time around. I'm pretty much hooked on this catering thing.

I'm going to keep it really small for now while I learn.

Forney · 08-03-2008, 10:00 AM

Larry, Beautiful spread!!! If I was getting married I'd really want you to cater it!!

Cheech · 08-03-2008, 10:05 AM

You have inspired me to try making these. Those look great. Thanks for sharing

Bigdog · 08-03-2008, 10:22 AM

Looks good Larry. Were there cards by each food item telling what it is? I like that.

1_T_Scot · 08-03-2008, 10:28 AM

That sounds like a great quick thing to make on the smoker. They look awesome.

BBQ Grail · 08-03-2008, 10:33 AM

Quote:

Originally Posted by Bigdog

Looks good Larry. Were there cards by each food item telling what it is? I like that.

Yes, I did that with our logo on them.

It's a little out of focus, but here's what it looked like. Got to give all the credit on how stuff looks to my wife.

thillin · 08-03-2008, 10:49 AM

May have to try some moink ball

BBQ Grail · 08-03-2008, 10:51 AM

Since I new the wedding party, I've know the bride since she was 8, I also attended the reception as a guest. Others were responsible for putting the food out.

It was a blast to watch people try to figure out what a "Moink" was. I did explain a couple of times in hopes of getting some more gigs.

DivaHerself · 08-03-2008, 10:53 AM

Quote:

Originally Posted by trp1fox

How did I go so long without one? I had to control myself from ordering another on last night.

Go with the feeling! We're pretty partial to the multiple-WSM setup.

N8man · 08-03-2008, 11:08 AM

Good Looking Spread...I know the Guests enjoyed!!!

Bigdog · 08-03-2008, 11:13 AM

Quote:

Originally Posted by trp1fox

Since I new the wedding party, I've know the bride since she was 8, I also attended the reception as a guest. Others were responsible for putting the food out.

It was a blast to watch people try to figure out what a "Moink" was. I did explain a couple of times in hopes of getting some more gigs.

For a regular gig, I recommend putting a short explanation, ie: Beef wrapped in Bacon.

txschutte · 08-03-2008, 12:08 PM

Congrats on a job well done. Gotta get a WSM.

jt · 08-05-2008, 07:26 AM

Almost everything is better with bacon. I like the name: Moink balls. Has a nice ring to it.

crome · 08-05-2008, 07:42 AM

Awesome looking spread!!

milehigh · 08-05-2008, 08:27 AM

Quote:

I'm pretty much hooked on this catering thing.

Larry the Cater Guy "Gitter Done"

Paul

08-03-2008, 09:51 AM	#1
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	WSM, Moink Balls and a Wedding How I spent my Saturday! I was up Saturday morning putting together my new WSM early. I had a little catering thing that night and I needed the space to smoke some Moink Balls (more on that later). It went together easy and in no time I had smoke coming out of the top. This baby was amazing. I could not believe how easy it was to control the temp, caught 225 on the way up and it stayed there pretty much the whole day. I let it burn about 5 hours with a couple coats of Pam before I put the first Moink Balls on. The only mod I did was add the 14" clay pot dish to the water pan. I wanted to cook a couple of times on it before I did anything else so I had something to compare to. How did I go so long without one? I had to control myself from ordering another on last night. Here are the boys purring along in the back yard. If you look in the upper right hand corner of the picture you'll see some of the bridge that's in my logo/avatar. A couple of weeks ago there was a thread about someone that got a meatball at a hospital cafeteria that had a smoke ring. That got me inspired. So for the tasting for this wedding I did some "ready made" beef meatballs (beef = moo) and wrapped them once around with bacon (pork = oink) and came up with Moink Balls. (Thanks guys for the name...you know who you are) They were covered in a healthy coating of Yardbird Rub (the official rub of Sunset City BBQ Company) and smoked for about two hours, or until the bacon got done. I then lightly glazed them in a Raspberry Balsamic Chipotle sauce. Here they are on the WSM: Here they are ready to serve with the glaze: The whole serving area with Hoisin Pork, Teriyaki Chicken and Moink Balls: All and all a very exhausting but rewarding day. I learned even more this time than I did the first time around. I'm pretty much hooked on this catering thing. I'm going to keep it really small for now while I learn. __________________ Larry Rocklin, California Creator of the World Famous MOINK Ball™ ... larry@thebbqgrail.com www.thebbqgrail.com Enter to win a free Masterbuilt Electric Smoker Note To Self: Crocodile Dundee is not, the least bit, funny.

08-03-2008, 10:00 AM	#2
Forney is one Smokin' Farker Join Date: 04-24-07 Location: Salem, Ohio	Larry, Beautiful spread!!! If I was getting married I'd really want you to cater it!! __________________ Eric Salem, Ohio Perry Lodge #185, F&AM (Dean Gerber Award) GO MEAT!!

08-03-2008, 10:22 AM	#4
Bigdog Quintessential Chatty Farker Join Date: 09-17-03 Location: Wichita, Kansas	Looks good Larry. Were there cards by each food item telling what it is? I like that. __________________ Bigdog Weber Platinum Kettle, Meco square grill, ECB, and a almost new WSM that successfully made it through therapy (now Spam free), a cool fold up camping grill, and now the proud new owner of The MOAB. MOINK. Smoke on Brother KC "God is great, beer is good and people are crazy." Father of the Fatty

08-03-2008, 10:49 AM	#7
thillin Quintessential Chatty Farker Join Date: 07-20-04 Location: Keller, Texas	May have to try some moink ball __________________ Medium Spicewine-adopted 3/13/10 *CL Score* Large BGE(pimped out w/Thirdeye made Eggcessories)-hatched 6/4/07 Medium BGE-adopted 2/2/08 *CL Score* Mini BGE-adopted 1/31/08 *CL Score* Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* Super Fast/Accurate BLUE Thermapen Klose 20x42-SOLD Paddlin Pigs BBQ Ty

08-03-2008, 10:51 AM	#8
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Since I new the wedding party, I've know the bride since she was 8, I also attended the reception as a guest. Others were responsible for putting the food out. It was a blast to watch people try to figure out what a "Moink" was. I did explain a couple of times in hopes of getting some more gigs. __________________ Larry Rocklin, California Creator of the World Famous MOINK Ball™ ... larry@thebbqgrail.com www.thebbqgrail.com Enter to win a free Masterbuilt Electric Smoker Note To Self: Crocodile Dundee is not, the least bit, funny.

08-03-2008, 10:05 AM	#3
Cheech Knows what a fatty is. Join Date: 07-26-08 Location: Cutlerville Michigan	You have inspired me to try making these. Those look great. Thanks for sharing

08-03-2008, 10:28 AM	#5
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois	That sounds like a great quick thing to make on the smoker. They look awesome.

08-03-2008, 11:08 AM	#10
N8man is Blowin Smoke! Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	Good Looking Spread...I know the Guests enjoyed!!! __________________ N8man Average Joe Backyard Enthusiast "Why So Serious?"

08-03-2008, 12:08 PM	#12
txschutte Babbling Farker Join Date: 08-02-07 Location: Cozad, NE USA	Congrats on a job well done. Gotta get a WSM. __________________ NO FANCY COOKERS HERE, JUST A BUNCH OF TRIAL AND ERROR, A BIT OF PATIENCE, AND A LONG LINE OF FAMILY TRADITION. High Plains Cooking

08-05-2008, 07:26 AM	#13
jt Babbling Farker Join Date: 02-10-04 Location: BFE	Almost everything is better with bacon. I like the name: Moink balls. Has a nice ring to it. __________________ I didn't hijack the thread. I just took it in a completely different direction. Spicewine, NB Bandera, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and an 8 year old. Moink. "Sweet Blue to all" - E

08-05-2008, 07:42 AM	#14
crome is one Smokin' Farker Join Date: 12-23-07 Location: Wilmington NC	Awesome looking spread!! __________________ UDS x(2) Brinkmann Cimarron Deluxe Weber 22.5 kettle Weber Genesis gasser FISH ON! <*)))))>{