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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 12-30-2008, 09:14 AM   #1
KuyasKitchen
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Default MOINK Ball Certification Request

I hereby submit these photos for potential certification as a MOINK Ball Maker. Tonight, I made these MOINK Balls using beef meatballs (homemade, I have a special release because of lack of availability locally of pre-made meatballs), bacon, a simple rub, and some BBQ sauce.

Here's the pr0n ...
Attached Images
File Type: jpg 1230moink-13.jpg (76.1 KB, 108 views)
File Type: jpg 1230moink-15.jpg (51.5 KB, 108 views)
File Type: jpg 1230moink-18.jpg (81.9 KB, 109 views)
File Type: jpg 1230moink-20.jpg (65.6 KB, 109 views)
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Unread 12-30-2008, 09:15 AM   #2
garyk1398
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lookin good James!
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Unread 12-30-2008, 09:38 AM   #3
bigabyte
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Dem's some nice looking balls there. I'm guessing you will be certified since you were granted the exception.
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Unread 12-30-2008, 09:48 AM   #4
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Man those look wonderful. I think i am going to try some for new years eve party.
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Unread 12-30-2008, 09:50 AM   #5
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Beautiful. Did you like them? Would you do anything differently?
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Unread 12-30-2008, 09:52 AM   #6
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Ginger will be proud of you. Great lookin balls there.
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Unread 12-30-2008, 12:34 PM   #7
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Quote:
Originally Posted by TysDad View Post
Beautiful. Did you like them? Would you do anything differently?
Loved them! Differently? I want to try different sauces on them ... starting with something that's just about plain honey. See where that goes.

This time I used a brush to paint on the sauce. Next time I might just pour the sauce into a glass that the MOINK balls will fit into and dip them. Fast and easy.

I've also requested thicker bacon from one of the butchers in town. Most bacon here is about 1mm thick. VERY thin. That made wrapping a bit of a challenge as the strips wanted to break very easily. Plus, I had to use two strips to get that big, bacon-y flavor.

Of course, making my own bacon would help, too. The bacon here doesn't have the strong flavor as the bacon we buy in the States. Reading about the cold smokehouse ... oh, so tempting!

I've been playing computer games all night (a little indulgence), so I didn't post to my blog today. But, tomorrow ... full pictures of the entire process.
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Unread 12-31-2008, 09:35 AM   #8
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Try wrapping them this way...

http://www.bbq-brethren.com/forum/sh...6&postcount=17

I'm making a batch today and will be trying some rolled in brown sugar and cayenne pepper before smoking a la pig candy. Maybe they won't even need sauce then... just a spritzing with apple juice to make them extra purty.

.
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[FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT]

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Unread 12-31-2008, 10:33 AM   #9
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Dang you have some great looking balls.

You do have some uneven toothpick penatration but, I would think that should be overlooked.

I glazed mine in a bowl just toss 6-8 of them in at a time and stir them up then back on the smoker.
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Unread 12-31-2008, 11:10 AM   #10
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Quote:
Originally Posted by KuyasKitchen View Post
Next time I might just pour the sauce into a glass that the MOINK balls will fit into and dip them. Fast and easy.
That's basically what I did last time to sauce my balls. It worked real well. Just grabbed them by the toothpicks and dipped them in. Easy peasy.
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Unread 12-31-2008, 11:19 AM   #11
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bayag ni baboy
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Unread 12-31-2008, 11:22 AM   #12
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Those look really good. Did you pre cook your balls or just wrap with bacon and smoke them
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Unread 12-31-2008, 11:36 AM   #13
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Were those in an oven?
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