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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.


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Unread 11-30-2008, 07:00 PM   #1
hav
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Talking Weekend Smoke & MOINK Ball Application

As I mentioned on Friday nights post, I was going to smoke some stuff for my co-workers birthday tomorrow.

I Began an Saturday night with some Pecan Rubbed Pork Butt.



I did it a little different that normal, I took it to 160° internal then Injected with Apple Juice, Rubbed some more and foiled. I kept it in the Drum until it hit 200° Internal. I then wrapped it in a towel and placed it in a cooler. When I took it out about 2 hours later, the internal temp was still over 160°. Here is what she looked like out of the foil.



Now Pulled and, I'll tell you what, (hank hill mod) It was the most moist I have made before. I kinda tasted like Kalua Pig from a Luau, it's great with white rice!



Now on to Sunday afternoon, low 40's in Flushing and Raining, you Farkers have me cooking in the rain!



I finally created the MOINK Balls! Someone make sure Ron_L sees this and hopefully, he considers my application for Certification.

Yes, pre-made, store bought Italian Style Meatballs, wrapped in Thick Sliced Bacon, smoked with Hickory on the Drum. Oh and a Big Fatty, stuffed with the Chipolte Cheddar Cheese and Craisens, rubbed with mashed up Frenches Fried Onions and Pecan Rub.



While that cooked I threw some Rib Eyes on the table top.





Ready to come off!



The plated product, MOINK balls & fatty are for work tomorrow. Tonight I dine on Rib Eye, Shrimp Cocktail, Shrooms, Pulled Pork and White rice. Yummy!

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Unread 11-30-2008, 07:04 PM   #2
HeSmellsLikeSmoke
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That's an awful lot of dang nice looking food right there. I'm guessing you are gonna obtain your certification too.
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Unread 11-30-2008, 07:09 PM   #3
MtnMan
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And here I am eating leftover turkey.. Man that sure looks nice great job.
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Unread 11-30-2008, 07:26 PM   #4
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YES!


A plate full of fantasticness. I don't know where to start but I damn sure know where I'd finish. Empty plate in the dishwasher.

Sometimes you just have to love a rainy day.
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Unread 11-30-2008, 07:40 PM   #5
Paulie G.
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Looks great.
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Unread 11-30-2008, 08:02 PM   #6
1_T_Scot
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It all looks great!!!great combo 3 meats and a few veggies to make the plate look even.
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Unread 11-30-2008, 08:22 PM   #7
Ron_L
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Dear Hav...

Your application for certification as an officially licensed MOINK Ball maker has been accepted and reviewed. After careful and often times boisterous discussion your application has been approved.

You are hereby certified as an official MOINK Ball maker with all the rights and obligations that you think you should have.

Please send me a PM with your e-mail address for delivery of your limited time, suitable for framing, collector's edition certificate.
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Unread 11-30-2008, 09:51 PM   #8
Butts-n-gutts
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HAV
Looks awsome, and Congrats on being a certified baller. I always said you were certifiable.
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Unread 12-01-2008, 09:23 AM   #9
J-mac
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Great looking food, hav.

BTW, I haven't heard about the Pecan Rub and, living in GA, I kinda feel like I should give that a try. Is that your own secret recipe or is it listed somewhere on the site? Sorry for my ignorance - I'm new here.
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Unread 12-01-2008, 11:35 AM   #10
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You have reached a new level of Que! That food looks so great! That cart seems like it should be on a street corner, in manny hanny, selling pulled pork plates, on 5th ave. That is true dedication and a great set up.
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Unread 12-01-2008, 11:51 AM   #11
Dr_KY
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P
e
r
f
e
c
t
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Unread 12-01-2008, 12:16 PM   #12
garyk1398
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great slide show!
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Unread 12-01-2008, 07:35 PM   #13
hav
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Quote:
Originally Posted by Ron_L View Post
Dear Hav...You are hereby certified as an official MOINK Ball maker with all the rights and obligations that you think you should have.
YES!

Quote:
Originally Posted by Butts-n-gutts View Post
HAV
Looks awsome, and Congrats on being a certified baller. I always said you were certifiable.
As always, playing catch up with you!

Quote:
Originally Posted by J-mac View Post
Great looking food, hav.

BTW, I haven't heard about the Pecan Rub and, living in GA, I kinda feel like I should give that a try. Is that your own secret recipe or is it listed somewhere on the site? Sorry for my ignorance - I'm new here.
The Pecan Rub is my favorite so far, Salty & Sweet, made by John Henry's of Texas. PM me for the web address, but it should be found easy enough with Google.

Quote:
Originally Posted by Mad Max View Post
That cart seems like it should be on a street corner, in manny hanny, selling pulled pork plates, on 5th ave.
I keep this up my wife will throw me out and I may have to consider 'hitting the streets' with pulled pork!
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Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber Cool-Blue Performer;
14" Table Top Kettle Grill; Turkey Fryer; Rapid-Fire-Red Thermapen!; Mini, Small, Medium & Large BGE!
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Unread 12-01-2008, 07:48 PM   #14
LMAJ
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Looks good - how'd it go over at work?
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Unread 12-01-2008, 07:55 PM   #15
hav
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Quote:
Originally Posted by LMAJ View Post
Looks good - how'd it go over at work?
Excellent, the birthday boy was very happy. The boss loves it too. People keep commenting on the great smell I leave in the kitchenette while I reheat the grub.
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Butts-N-Gutts BBQ Team ( NYC Chapter Member )
Official MOINK Ball Maker ( Certified Dec 2008 )
Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber Cool-Blue Performer;
14" Table Top Kettle Grill; Turkey Fryer; Rapid-Fire-Red Thermapen!; Mini, Small, Medium & Large BGE!
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