The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
Thread Tools
Unread 07-17-2009, 04:51 PM   #1
Marsha
Full Fledged Farker
 
Join Date: 07-09-08
Location: Watsonville, CA
Downloads: 0
Uploads: 0
Default How to serve these warm?

Just got a request from the airshow where we are vending in a couple of weeks to also provide some appetizers for their party for the volunteers on Saturday night. They want pulled pork and tri-tip sliders, plus Moink Balls. I just realized... how do we serve the sliders and keep them warm? Do I put them in layers in a chafing dish, or... ?

BTW, gotta love the attention the Moink Balls are getting from folks
__________________
Rollin' Smoke BBQ - West
Marsha is offline   Reply With Quote
Unread 07-17-2009, 08:55 PM   #2
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

It's MOINK Balls.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote
Unread 07-17-2009, 09:02 PM   #3
Marsha
Full Fledged Farker
 
Join Date: 07-09-08
Location: Watsonville, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQ Grail View Post
It's MOINK Balls.
Forgive me Lord of the MOINK! I will not make the mistake again... ever!



I still need to know how to keep the Sliders warm ;)
__________________
Rollin' Smoke BBQ - West
Marsha is offline   Reply With Quote
Unread 07-18-2009, 12:26 PM   #4
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Marsha,

Not sure how to keep the slider warm. Perhaps in a chafer. I use pre-sliced rolls and place X amount on a platter at a time.
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote
Unread 07-18-2009, 02:20 PM   #5
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default

You might want to cook them medium rare and put plenty of liquid in the pans. Then heat them up for the finish line. They should stay moist...

Let us know what you end up doing. I might need to know what works too for in the future.
__________________
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote
Unread 07-19-2009, 08:17 AM   #6
Ulcer Acres
Full Fledged Farker
 
Join Date: 09-20-05
Location: Jacksonville,IL
Downloads: 0
Uploads: 0
Default

Sorry to sound stupid, but how would you prepare several of the moink balls for a catering. I am looking for something a little different.
__________________
Randy Twyford
Twyford BBQ & Catering
Ole Hickory CTO
Backwoods Fatboy
Large Big Green Egg
[URL="http://www.twyfordbbq.com"]www.twyfordbbq.com[/URL]
Ulcer Acres is offline   Reply With Quote
Unread 07-22-2009, 12:23 AM   #7
Chuckwagonbbqco
Take a breath!
 
Join Date: 10-19-07
Location: Oroville, CA
Downloads: 0
Uploads: 0
Default

MOINK balls are simply store bought meatballs wrapped with store bought bacon. They are the simplest finger food that can be BBQed. Just wrap the meatballs with bacon---some folks stick with a toothpick to secure bacon to meatball. Then put wrapped meatballs in smoker--near end of cooking time brush on sauce of your choice. You can make 5 or you can make 500--depends on how many you wanna wrap and how many your smoker will hold.
Chuckwagonbbqco is offline   Reply With Quote
Unread 07-22-2009, 02:15 AM   #8
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Marsha View Post
I just realized... how do we serve the sliders and keep them warm? Do I put them in layers in a chafing dish, or... ?
Put the meat in chafing dishes, pre slice the rols almost all the way thru and let them make thier own sliders.

Quote:
Originally Posted by Chuckwagonbbqco View Post
MOINK balls are simply store bought meatballs wrapped with store bought bacon. They are the simplest finger food that can be BBQed. Just wrap the meatballs with bacon---some folks stick with a toothpick to secure bacon to meatball. Then put wrapped meatballs in smoker--near end of cooking time brush on sauce of your choice. You can make 5 or you can make 500--depends on how many you wanna wrap and how many your smoker will hold.
You do not want to make 500 MOINK balls. Take it from someone who knows.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote
Unread 07-22-2009, 01:53 PM   #9
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bigmista View Post
Put the meat in chafing dishes, pre slice the rols almost all the way thru and let them make thier own sliders.
I agree with brother Mista...

Quote:
Originally Posted by Bigmista View Post
You do not want to make 500 MOINK balls. Take it from someone who knows.
Tell me about it... Just got done preping 30 dozen mini ABT's....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote
Unread 07-22-2009, 02:08 PM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Divemaster View Post
Tell me about it... Just got done preping 30 dozen mini ABT's....
30 dozen?
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote
Unread 07-22-2009, 02:58 PM   #11
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
30 dozen?
Yep, 370 - 1/4 size ABT's... Great apps... only cost about $1.55 a dozen to make and I sell them to $7.00 a dozen... It's one of my profit centers...
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Serve at noon, and again at 6pm sroxberg Q-talk 8 05-11-2011 07:47 PM
What should I serve????? grillfella Catering, Vending and Cooking For The Masses. 13 10-30-2009 05:12 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

Loading



All times are GMT -5. The time now is 04:52 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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