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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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Old 06-06-2010, 09:51 AM   #1
Ron_L
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Default World MOINK Ball Day, Ronelle Style :)

We celebrated World MOINK Ball at the LP Que 2 competition in Knoxville, IA. We made 128 MOINK balls and passed them out to all of the teams! We introduced quite a few first-timers to the wonders of the MOINK ball, including at least one other Brother who was a MOINK virgin! I would say that we shared MOINK Ball love with at least 80 people. Several folks came back to our site later in the evening to see if we had any left and some were still thanking us for the MOINK Ball the next morning!

The MOINK Balls before cooking...



Did I mention that we rubbed them with Plowboy BBQ Yardbird Rub? (The official MOINK Ball rub of Captain Ron!)

Putting the MOINK Balls on the Memphis Pro...


A full grill! They cooked at 275 for about 90 minutes.


Me wearing my official World MOINK Ball Day t-shirt and a full tray of MOINK Ball Love!


The finished MOINK Balls. Served with some Russ and Franks Sassy Sauce for dipping.
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Old 06-06-2010, 10:04 AM   #2
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Very cool!! BTW....was this cleared with the President of the Moink Ball Society??
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Old 06-06-2010, 11:32 AM   #3
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Great job RonL and team!
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Old 06-06-2010, 11:38 AM   #4
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Very cool, bro.

How long did it take you to make yours? It took me about 20 minutes from start to finish.
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Old 06-06-2010, 12:21 PM   #5
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Superb! Way to spread the joy!
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Old 06-06-2010, 12:36 PM   #6
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Quote:
Originally Posted by tonto1117 View Post
Very cool!! BTW....was this cleared with the President of the Moink Ball Society??
I have the inside track with IMBAS Counsel Ginger, so if the Pres gives me any trouble, he better watch out! -:D


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Old 06-06-2010, 12:38 PM   #7
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Quote:
Originally Posted by Derek View Post
Very cool, bro.

How long did it take you to make yours? It took me about 20 minutes from start to finish.
I really don't know how long it took to prep them. Parsley Lady and I sat outside and just did them together. Cooking was 90 minutes or so at 270.


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Old 06-06-2010, 01:10 PM   #8
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Very nice
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Old 06-06-2010, 01:16 PM   #9
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Your MOINKS were a real hit with everyone Ron, thanks so much for sharing. It was a great tribute to MOINK Appreciation Day!
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Old 06-07-2010, 08:19 AM   #10
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Nice MOINK! Hope you did well at the event, also.
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Old 06-07-2010, 08:23 AM   #11
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Ronelle is holding his balls on a silver platter...
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Old 06-07-2010, 08:28 AM   #12
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Quote:
Originally Posted by Trucky1008 View Post
Your MOINKS were a real hit with everyone Ron, thanks so much for sharing. It was a great tribute to MOINK Appreciation Day!
Thanks, Don! It was great to see you guys again! Are you cooking at either State Center or Marshaltown?

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Nice MOINK! Hope you did well at the event, also.
We didn't win, which is always the goal, but we were happy with our results. This competition was limited to pellet cookers and gas cookers and attracted a lot of top competition cooks as well as some big name caterers and restaurants. We ended up with 7th in chicken, 7th in ribs, 5th in the fruit category and 8th overall.
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Old 06-07-2010, 08:29 AM   #13
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Nice balls Ron.
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Old 06-07-2010, 09:22 AM   #14
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I wish I woulda remembered to order my shirt. But, since I did mine alone (The Missus was at work) and in the rain (no neighbors out to impress) I guess it didn't matter
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Old 06-07-2010, 09:57 AM   #15
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So if you shared your balls with all these people, does that make you a MOINK Swinger of sorts? Your balls look mighty tasty Ron, if I do say so meself! I'd hit your balls any day!!
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