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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 12-24-2008, 02:22 PM   #1
bigabyte
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Default Application for MOINK Certification

I want Ginger to judge these. She sounds like she knows a good submission from a bad one.

So these are the meatballs I picked up at the store. I hope Ginger finds my package acceptable.


I wrapped them with extra thick bacon just to make sure they didn't fall out.


I won't describe what happened during this phase as it should be quite apparent.


They are on the WSM at 275 along with a Fatty. In case you may require picture evidence, I have included photos of said Fatty. It is rolled up with Pepper Jack cheese, Roasted Red Pepper, Jalapeno, Onion and Garlic.



I will post pictures of the finished MOINK Balls for your consideration shortly. Thank you for your consideration.
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Unread 12-24-2008, 02:43 PM   #2
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Off to a great start...looking forward to the finished pron
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Unread 12-24-2008, 02:49 PM   #3
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So far so good, Chris! Your ball bag is a perfect example of pre-made meat balls and I like the way the you wrapped and rubbed your balls.

I can't wait to see what your balls look like when you have finished.

Luv ya!

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Unread 12-24-2008, 04:17 PM   #4
bigabyte
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I dipped my balls in some of my own sauce. I can't post any pictures of this though as it is a rather delicate and sometimes messy procedure. I will post the money shot soon!
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Unread 12-24-2008, 05:04 PM   #5
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Here is the climax. I did not sauce all of my balls as I wanted to get a good feel for the difference.


Just in case you were wondering what my fatty looked like.


After enjoying my balls and fatty I must admit that I feel quite satisfied. I hope I have lived up to Ginger's high standards.
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Unread 12-24-2008, 05:53 PM   #6
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Ooooo... Chris... Your balls and fatty look sooo good! I think I like them with your sauce all over them, but the plain ones look good, too!

We've given the certification desk Christmas Eve and Christmas Day off to spend with their families so your certificate will be sent to you once they return to work on Friday.
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Unread 12-24-2008, 06:00 PM   #7
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Nice looking balls you have there Chris.
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Unread 12-24-2008, 06:35 PM   #8
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In a short amount of time you will surely be certified.

Very nice.
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Unread 12-24-2008, 09:06 PM   #9
bigabyte
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Quote:
Originally Posted by Ginger View Post
We've given the certification desk Christmas Eve and Christmas Day off to spend with their families so your certificate will be sent to you once they return to work on Friday.
Good deal. Merry Christmas!

Quote:
Originally Posted by EatonHoggBBQ View Post
Nice looking balls you have there Chris.
Thanks! I'm not sure which I liked better to be honest. I found that balls dipped in sauce have a moist sticky boost of flavor, but the dry balls had a nice crunchy texture on the outside and you could taste more of the bacon. Switching off between them is pure heaven.

Quote:
Originally Posted by Bacon View Post
In a short amount of time you will surely be certified.
I was told that I was certifiable without any doubt, so I am feeling kinda good about my chances.
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Unread 12-24-2008, 11:04 PM   #10
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Thems sum nice balls you got ther. I'm in love with that fatty though.
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Unread 12-27-2008, 11:16 PM   #11
bigabyte
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Is the MOINK office open on Sundays?
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Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



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Unread 12-28-2008, 12:57 PM   #12
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Looks good to me. Did ya purposely go heavy on the rub or did the jar lid open on ya?
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Unread 12-28-2008, 01:01 PM   #13
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Nice job!
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Unread 12-28-2008, 07:49 PM   #14
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Quote:
Originally Posted by garyk1398 View Post
Looks good to me. Did ya purposely go heavy on the rub or did the jar lid open on ya?
I did it on purpose. I wasn't sure how much to put on really. I learned the hard way that next time I should either go lighter on the rub, or use a low/no salt rub. After 4 or 5 of these I got that "too much salt" feeling in my stomach. Perhaps if I had been able to eat more I could have resolved which ones I liked best.
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Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



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