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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 09-23-2009, 06:36 PM   #1
Meat Burner
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Default MOINK Balls!!! What is that!!!

Made about 200 MOINK Balls for a Sertoma Club meeting. Smoked three briskets and 2 pork butts and we served bbq sliders. About 60 folks and downed the MOINK Balls in short order. All the food was gone but the MOINKS were the hit. It's funny that so many people come up ranting about these tender tasty morsel and say, "What is THAT".
Here ya go.
Attached Images
File Type: jpg The Crew Q'nt after the long night .jpg (75.8 KB, 266 views)
File Type: jpg Rubbed butts for Sertoma.jpg (105.6 KB, 264 views)
File Type: jpg IMG_2401.jpg (88.3 KB, 265 views)
File Type: jpg Moinks Rubbed.jpg (95.9 KB, 267 views)
File Type: jpg Moinks sauced and ready to eat.jpg (106.3 KB, 267 views)
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Unread 09-23-2009, 06:38 PM   #2
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wow, looks tasty!
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Unread 09-23-2009, 06:38 PM   #3
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That all looks great! A lot of balls there.
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Unread 09-23-2009, 06:44 PM   #4
SoCalWJS
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Good lookin everything!

The Brisket looks nice n moist - mmmmmmmmm.............
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Unread 09-23-2009, 07:00 PM   #5
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If I may ask, with what did you glaze the MOINKS? They look tasty!
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Unread 09-23-2009, 07:10 PM   #6
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TexasAggie, I use a pint jar of Blues Hog, thin it down a little with chicken broth (so it lightly coats the back of a spoon), add a couple pads of butter and splash of hot sauce. Heat it in the microwave and dip them. That is also the way I prepare my rib sauce. Good eats. You being in TX may want a little more heat so give it a try and adjust from there. Good luck and let us know what you do.
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my avatar swiped fatties from the plate....look how sorry he is.
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Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 09-23-2009, 07:19 PM   #7
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mmmmmmmmmmmmmmmm!
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Unread 09-23-2009, 07:30 PM   #8
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Thanks MB! I will definitely have to try that.
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Unread 09-23-2009, 08:02 PM   #9
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Nice Lookin Grub there MB,, Also nice lookin UDS's ya got there....
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Unread 09-23-2009, 08:50 PM   #10
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And I thought I had balls !!!
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Unread 09-23-2009, 08:56 PM   #11
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Everything looks perfect, nicely done! You ever try cutting Blues Hog with beer instead of chicken stock? I haven't yet, was just wondering.
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Unread 09-23-2009, 09:02 PM   #12
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Nice job, brisket looks Deeeeeeeeeeeelicious.
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Unread 09-23-2009, 09:07 PM   #13
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Nice looking job there, gotta love a tray full of MOINKS. I cut Blues Hog with Woodford's Reserve and it is very good. I do like the idea of beer though, maybe cut it with some chocolate stout on chicken. Hmm...
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Unread 09-23-2009, 09:23 PM   #14
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Quote:
Originally Posted by Mitch View Post
And I thought I had balls !!!
That hit at the right time and I laughed so hard my sides hurt. Showed the wifey and she laughed about as much as me. Gotta love this site with these great posts.
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my avatar swiped fatties from the plate....look how sorry he is.
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Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 09-23-2009, 09:33 PM   #15
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Quote:
Originally Posted by Saiko View Post
Everything looks perfect, nicely done! You ever try cutting Blues Hog with beer instead of chicken stock? I haven't yet, was just wondering.
Didn't think about that but sounds like a good option. I may try that this weekend. I like beer in recipes and cooked enough to remove the alcohol for the leftover flavors. Interesting.
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my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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