The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-16-2008, 10:33 PM   #1
qdoug
Found some matches.
 
Join Date: 01-20-08
Location: taylor tx
Default moink balls

what temp and how long to cook? TIA doug
qdoug is offline   Reply With Quote




Old 12-16-2008, 10:42 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Since the meatballs MUSTbe pre-cooked by definition to be an official MOINKBALL, it's only the bacon you'd need to concern yourself with..

Time would depend on temp.. For bacon, I'd rather gage on color and crispness and probably cook at a slightly higher temp
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 12-16-2008, 10:43 PM   #3
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Default

I Smoke Mine @ 250* for 1.5 Hours then Sauce and Back In the Pit for 30-45 minutes until the sauce sets up...
__________________
N8man
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is offline   Reply With Quote


Old 12-17-2008, 07:29 AM   #4
h20loo
is one Smokin' Farker
 
Join Date: 01-22-08
Location: waterloo ontario
Default

I mix up my own hamburger (we have cattle) and wrap the meatballs raw with thin sliced bacon and sprinkle with rub. I let them chug along at 250 for about an hour and start watching for the bacon to cook to less than crisp. Half the moinks I sauce with a chipotle/beer/molasses and rub mix and the other half I do with a grapejelly/apple juice and a little brown sugar. I usually bump the heat to 300 and let them carmalize and then serve them in a bowl with the sauce in the bottom layer. I have pictures but I can't link the camera to my computer. The experienced moink eaters learn quickly to dig to the bottom for the heavy sauce. Nothing I like better than when I take some of my cooking to a potluck and it kicks the arse of the women who pride themselves on being good cooks. LOL
h20loo is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Moink Balls SQWIB Q-talk 0 06-14-2011 03:01 PM
First moink balls. atomic moink balls, and ATTs no pron Brian in Maine Q-talk 4 01-17-2011 04:44 PM
4 and 20 MOINK Balls... zydecopaws Q-talk 31 09-14-2010 09:00 PM
Moink balls?? blueshound75 Q-talk 6 03-16-2009 09:41 PM
Check out my balls (moink, moink). 71-South Q-talk 20 11-15-2008 10:32 PM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.






All times are GMT -5. The time now is 08:15 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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.
no new posts