Today's smoke and MOINK balls

stiffy · 01-01-2010, 03:27 PM

I made some IMBAS-certifiable MOINK balls today had to find out what all the rage about them was, used Cookie's Flavor enhancer, my favorite rub, of course. Sauced half of them with a house special sauce.

Here they are wrapped and ready to go onto UDS.

and a shot in the UDS

plated and ready to go to the inlaws for a New Years party.

I made about thirty of them and they were gone in 10 minutes. My FIL before I left mentions, "Hey just so ya know, you could make some of those and come back any time you want" haha guess he liked them.

and O yeah heres a bacon-wrapped Pork tenderloin that is on the UDS for dinner tonight, no finished pictures yet but they are comin...

Kosmo's Q · 01-01-2010, 04:21 PM

Can't wait to see that! MOINK Balls look awesome too!

BBQ Grail · 01-01-2010, 04:24 PM

Looks good from my couch.

stiffy · 01-01-2010, 04:29 PM

Before its nap:

Phubar · 01-01-2010, 04:31 PM

Phark yeah!!!
Everything looks good but I gotta have to try that bacon weaved wrapped tenderloin!

Kosmo's Q · 01-01-2010, 05:31 PM

Cut that rig up and send me a slice!

stiffy · 01-01-2010, 06:05 PM

and after its nap:

Took the Loin to an IT of 157*, per the wifes instructions of "The only pink I like on my meat is on the outside from the smoke ring honey."

lol guess that is ok with me hahaha

Took half of what was left after my wife and I ate and gave it to my grandparent's, said it was incredibly moist.

Toploader · 01-01-2010, 06:21 PM

Id hit it....twice! fine looking grub you got there. Good Job!

SmokedJohnson · 01-01-2010, 08:42 PM

Every one is doing pork tenderloins and I havent had one in months. I'm getting jealous and hungry.

Kosmo's Q · 01-01-2010, 08:50 PM

Quote:

Originally Posted by SmokedJohnson

Every one is doing pork tenderloins and I havent had one in months. I'm getting jealous and hungry.

You are right... Going to get mine out of the freezer now.

NorthwestBBQ · 01-01-2010, 10:14 PM

Nice smokey balls.

ddouglass · 01-02-2010, 01:37 AM

Stiffy, what temperture did you cook the Moink Balls at and how long did they take?

stiffy · 01-02-2010, 09:41 AM

225* for an hour then 300-325* for a half hour, to crisp the bacon up. Super easy peasy

cowgirl · 01-02-2010, 11:11 AM

Looks fantastic Stiffy!! Great job on that bacon weave too!

BBQ Grail · 01-02-2010, 11:12 AM

Quote:

Originally Posted by ddouglass

Stiffy, what temperture did you cook the Moink Balls at and how long did they take?

It's MOINK Balls...

Stiffy's got the process down pretty good.

01-01-2010, 03:27 PM	#1
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	Today's smoke and MOINK balls I made some IMBAS-certifiable MOINK balls today had to find out what all the rage about them was, used Cookie's Flavor enhancer, my favorite rub, of course. Sauced half of them with a house special sauce. Here they are wrapped and ready to go onto UDS. and a shot in the UDS plated and ready to go to the inlaws for a New Years party. I made about thirty of them and they were gone in 10 minutes. My FIL before I left mentions, "Hey just so ya know, you could make some of those and come back any time you want" haha guess he liked them. and O yeah heres a bacon-wrapped Pork tenderloin that is on the UDS for dinner tonight, no finished pictures yet but they are comin... __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

01-01-2010, 04:21 PM	#2
Kosmo's Q is one Smokin' Farker Join Date: 09-24-06 Location: Mustang, Okla. Downloads: 0 Uploads: 0	Can't wait to see that! MOINK Balls look awesome too! __________________ *www.KosmosQ.com* *The New Generation of Injections / Marinades / Rubs* *Facebook*

01-01-2010, 04:24 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Looks good from my couch. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

01-01-2010, 04:29 PM	#4
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	Before its nap: __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

01-01-2010, 04:31 PM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Phark yeah!!! Everything looks good but I gotta have to try that bacon weaved wrapped tenderloin! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

01-01-2010, 05:31 PM	#6
Kosmo's Q is one Smokin' Farker Join Date: 09-24-06 Location: Mustang, Okla. Downloads: 0 Uploads: 0	Cut that rig up and send me a slice! __________________ *www.KosmosQ.com* *The New Generation of Injections / Marinades / Rubs* *Facebook*

01-01-2010, 06:05 PM	#7
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	and after its nap: Took the Loin to an IT of 157, per the wifes instructions of "The only pink I like on my meat is on the outside from the smoke ring honey." lol guess that is ok with me hahaha Took half of what was left after my wife and I ate and gave it to my grandparent's, said it was incredibly moist. __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend*, 22.5" 3 Wheeler B(1980)

01-01-2010, 06:21 PM	#8
Toploader On the road to being a farker Join Date: 09-07-09 Location: RWC Ca Downloads: 0 Uploads: 0	Id hit it....twice! fine looking grub you got there. Good Job! __________________ Mark UDS, XL BGE, and a pane burner. Smoke on.

01-01-2010, 08:42 PM	#9
SmokedJohnson Knows what a fatty is. Join Date: 12-25-09 Location: Rochester NY Downloads: 0 Uploads: 0	Every one is doing pork tenderloins and I havent had one in months. I'm getting jealous and hungry. __________________ Vegetarians are cool. They're all I eat, except the occasional mountain lion steak. Ted Nugent

01-01-2010, 10:14 PM	#11
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Nice smokey balls. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

01-02-2010, 01:37 AM	#12
ddouglass Found some matches. Join Date: 12-30-09 Location: Ace, TX Downloads: 0 Uploads: 0	Stiffy, what temperture did you cook the Moink Balls at and how long did they take?

01-02-2010, 09:41 AM	#13
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	225* for an hour then 300-325* for a half hour, to crisp the bacon up. Super easy peasy __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

01-02-2010, 11:11 AM	#14
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks fantastic Stiffy!! Great job on that bacon weave too! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

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