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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-26-2014, 07:27 AM   #1
smoke ninja
somebody shut me the fark up.

 
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Join Date: 01-03-14
Location: Detroit michigan
Default Can I MOINK?

Is it hard, how do I do it? I have so many questions.

What kind meatball is needed?
Do I have to start with frozen balls?
Do they need sauce?
How important is capitalization?

TIA, I will study your responses in hopes of certification.
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Old 05-26-2014, 09:48 AM   #2
smoke ninja
somebody shut me the fark up.

 
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WOW. It must be harder than I thought.
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Old 05-26-2014, 09:58 AM   #3
N8man
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use cheap froze beef meatballs, thaw 'em, wrap with a good quality bacon, toothpick 'em, smoke 'em till the bacon crisps to your liking, dip 'em into a sauce of your liking, back on the smoke till the sauce sets....easy peasy....
however, getting one of these....


that may be a journey in itself.....mine's signed by Ginger....

you might be a shoe in iff'n you could find and use some of this....very rare...
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Old 05-26-2014, 10:10 AM   #4
smoke ninja
somebody shut me the fark up.

 
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^^^^^ ya answered my one real question, should I defrost them first.


Now can you please tell that drum to stop eyeballing me?
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Old 05-26-2014, 10:14 AM   #5
aks801
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Yeah, just don't come on here and talk about "moink balls" like I did a few years ago.

Still on probationary status.
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Old 05-26-2014, 10:14 AM   #6
Westexbbq
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N8 nailed it. Good luck.
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Old 05-26-2014, 10:18 AM   #7
USMC
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Try sprinkling a little rub on em also.
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Old 05-26-2014, 11:01 AM   #8
robbq
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So, as a relatively new comer, can you get certified these days? I've got the pix...
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