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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 05-26-2010, 07:23 PM   #1
Derek
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Default MOINK ball, cert please w/ Spagetti W/pron

BBGRAIL.

What do you think Sir?

May I get a certification? ( and that's a little rub that's burnt on the bottom. ) I cooked them 1 hour at 290*f so next time I'll cook them at 250 for the party.

And it will have Phubars glaze on it this time around for the party

Here's my recipe.

2 pounds ground Angus.
2 eggs
8 Low salt saltines.
Low sodium Bacon!
KC rub, no glaze.

Angus beef
Eggs
Saltines

Crackers freshly ground up.


MOINK balls on the grill.

&
and the bluesmoke.


Half hour in.


Pulled at 1 hour @ 290.f, next time I'll make it for 250-260*f.


I'll add the rest after dinner.


Sorry let me fix the images link, My lap top has that virus again, and will not allow me to connect to the web until tomorrow after a reformat
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Unread 05-26-2010, 07:44 PM   #2
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The MOINKS look pretty good, Derek, but I think you've got you cooking techniques backwards. You cooked your pizza at low temp when it should have been at high temp, and now you cooked the MOINKS at higher temps (and on a pan?) when they should have been cooked indirect right on the grate at 225 - 250 for 90 minutes or so until the bacon is done.

The last pic looks interesting. the thread title says Spaghetti. Is that a sauce/gravy for the spaghetti? When I think of spaghetti I think of a tomato sauce and your looks brown. What's in it?

Finally, you really need to get virus protection on your computer. There are good freeware ones out there AVG that are very good.
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Unread 05-26-2010, 07:49 PM   #3
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Quote:
Originally Posted by Ron_L View Post
The MOINKS look pretty good, Derek, but I think you've got you cooking techniques backwards. You cooked your pizza at low temp when it should have been at high temp, and now you cooked the MOINKS at higher temps (and on a pan?) when they should have been cooked indirect right on the grate at 225 - 250 for 90 minutes or so until the bacon is done.

The last pic looks interesting. the thread title says Spaghetti. Is that a sauce/gravy for the spaghetti? When I think of spaghetti I think of a tomato sauce and your looks brown. What's in it?

Finally, you really need to get virus protection on your computer. There are good freeware ones out there AVG that are very good.
It has my Harty Pizza sauce, added arrow root and 1 cup water to thin it out.

It has egg plant, onions, Knobs creek, green peppers, lemon zest for the sauce to become light just a little bit.


And garlic and black pepper.


It's a deep red, my color balance may be off in my dslr, I'll check the histagram and let you know.


LOL, yeah I'm still learning all this cool arse stuff. So pleas accept my mistakes until I can become a pro pitmaster.

On the lap top I really don't care if it has a virus, since I'll be bringing my costom built pc home with agv preium on it.


And thanks, bro.

Do you think Grail will cert me?
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Unread 05-26-2010, 07:51 PM   #4
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I had to add the arrow root ( 1 tablespoon /w cup of water What I meant to say )

And I'm learning so much I really enjoy all of this even witht he mistakes :)
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Unread 05-26-2010, 07:56 PM   #5
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Unread 05-26-2010, 07:56 PM   #6
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Not bad looking MOINK balls there Derek, glad to see you got the meat mix and bacon working.
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Unread 05-26-2010, 07:58 PM   #7
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http://www.bbq-brethren.com/forum/sh...4&postcount=92
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Unread 05-26-2010, 07:58 PM   #8
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Quote:
Originally Posted by Derek View Post
It has my Harty Pizza sauce, added arrow root and 1 cup water to thin it out.
Arrowroot is a thickener, so I would think that it would have thickened the sauce, not thinned it out.

White balance issues or not, the sauce sounds and looks good!

Quote:
Originally Posted by Derek View Post
And I'm learning so much I really enjoy all of this even witht he mistakes :)
The best part about this hobby (obsession?) is that most of our mistakes still taste pretty darn good!
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Unread 05-26-2010, 07:58 PM   #9
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Quote:
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Not bad looking MOINK balls there Derek, glad to see you got the meat mix and bacon working.
I did, thanks, bro!


Yup mixing the meat was fun, I'll actually use the same recipe to make some MOINK dogs.
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Unread 05-26-2010, 08:00 PM   #10
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Quote:
Originally Posted by Derek View Post
I did, thanks, bro!


Yup mixing the meat was fun, I'll actually use the same recipe to make some MOINK dogs.
Penalty...improper use of the word MOINK. There's no farking thing as a MOINK Dog.
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Unread 05-26-2010, 08:02 PM   #11
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Quote:
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Thannk you, bro.

Does that mean I will be certified July 5th?

Quote:
Originally Posted by Ron_L View Post
Arrowroot is a thickener, so I would think that it would have thickened the sauce, not thinned it out.

White balance issues or not, the sauce sounds and looks good!



The best part about this hobby (obsession?) is that most of our mistakes still taste pretty darn good!
Thanks, bro.

But I hope I still qaulify for a banner, I know how to cook that's for, but I do tend to forget what I've learn some times.

Oh yeah, at first I've added to much water, so I've then added arrow root :) and that fixed the mistake. DU'H
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Unread 05-26-2010, 08:03 PM   #12
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Quote:
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Penalty...improper use of the word MOINK. There's no farking thing as a MOINK Dog.
Will do thanks bro.

Next I'll I'll improve the word. And thank you very much!
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Unread 05-26-2010, 08:05 PM   #13
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Quote:
Originally Posted by Derek View Post
Oh yeah, at first I've added to much water, so I've then added arrow root :) and that fixed the mistake. DU'H
Got it. You could also have let the sauce simmer uncovered for a while and it would have reduced and thickened (depending on how much extra water you put in).
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Unread 05-26-2010, 08:08 PM   #14
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MOINK dog?
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Unread 05-26-2010, 08:10 PM   #15
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Originally Posted by landarc View Post
MOINK dog?
Don't ask or you'll get sploogie on you.
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