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Old 06-21-2009, 06:24 PM   #1
Got rid of the matchlight.
Join Date: 06-08-09
Location: Bigfork, MT
Default A Moink attempt...

I haven't 'moinked' yet (is it a verb, too?), but wonder about trying them as a contribution to a large picnic (about 50 people) next month. I've only been reading here for a couple weeks, and will start assembling my UDS this week. Anyway, would Moink Balls made with Kirkland Italian Style meatballs work out, do you think? They are about 1.5 inches in diameter, a little less maybe. A couple posts mentioned dipping them in bbq sauce while cooking...it that the standard process?
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Old 06-21-2009, 06:57 PM   #2
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Join Date: 06-12-08
Location: azle ,tx

anything premade and yes baste or dip in bbq sauce but i just found some homestyle balls and am about to see the diff in these from the italian you can taste the italian spice but hey the ones i did were better than making the ball myself and way easy and that what the moink is easy good luck
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Old 06-21-2009, 07:02 PM   #3
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA

That's about the right size. I used some smaller ones from Safeway (< 1") last weekend and the feedback was that they tasted like wedding reception food! (as in ho hum)
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Old 06-21-2009, 07:24 PM   #4
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Join Date: 10-10-08
Location: dfw

i made some for my dads birthday party last week. I made about 25 or so. just some walmart meat balls (dont rememeber the brand), wrapped in bacon held together with a toothpick. After smoking for a couple hours, I made a glaze of grape jelly a splash of dijon mustard, a splash of cider vinegar, and a couple shakes of chipotle powder, and tossed the balls in that. They were a big hit . Unfortunately, me and my bros ate every one of them while setting up, before the party even started

so, the moral of the story is, make a bunch
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Old 06-21-2009, 07:51 PM   #5
Got rid of the matchlight.
Join Date: 06-08-09
Location: Bigfork, MT

Thanks for those responses. I figure that with about 50 people I would need 150-200 Moink Balls, and I'm not looking forward to hand-rolling that many from scratch!! Maybe I should do a mini-dri-run to test it out. Anybody have a favorite sauce/rub for these? Maybe I wouldn't need much with the Italian flavors already there......
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