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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 09-03-2010, 09:50 PM   #1
BBQ Grail
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Default Labor Day 2010 MOINK Ball Certification Is Open

Okay! Want to get certified? Want the official MOINK Ball Certificate. Now's your chance...

Make official International MOINK Ball Appreciation Society approved MOINK Balls this weekend and you get a certificate.

Put your entries here and send me a PM with a link to your request.

This offer ends at 11:59pm (Pacific TIme) on Monday, September 6th...
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Unread 09-05-2010, 11:11 PM   #2
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I request MOINK ball certification:

The basic ingredients

assembled and dusted with KC rib #`150 with some ABTs to keep them company.

On the UDS at 200-225 with RO lump ans cherry wood for smoke.

MOINK balls done

ready for samples.
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Unread 09-05-2010, 11:15 PM   #3
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A MOINK Ball is just a bacon wrapped meatball, why did I think there was more to it than that?
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Unread 09-05-2010, 11:32 PM   #4
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Quote:
Originally Posted by Groundhog66 View Post
A MOINK Ball is just a bacon wrapped meatball, why did I think there was more to it than that?
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Unread 09-05-2010, 11:38 PM   #5
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Quote:
Originally Posted by BBQ Grail View Post

Help a brother out here...
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Unread 09-05-2010, 11:46 PM   #6
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Quote:
Originally Posted by Groundhog66 View Post
Help a brother out here...
Well, it's a little more than that -

According to the recipe by Larry Gaian (the certifier) you also need to introduce some BBQ sauce to the bacon wrapped italian meatballs and coat it with Raspberry Balsamic Chipotle Glaze in the last 15 minutes.

Here's THE LINK to an article that contains the complete recipe.
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Unread 09-05-2010, 11:54 PM   #7
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Quote:
Originally Posted by QansasjayhawQ View Post
Well, it's a little more than that -

According to the recipe by Larry Gaian (the certifier) you also need to introduce some BBQ sauce to the bacon wrapped italian meatballs and coat it with Raspberry Balsamic Chipotle Glaze in the last 15 minutes.

Here's THE LINK to an article that contains the complete recipe.

Thank you for that link, I was not successful when looking for specifics on the MOINK. My comment was based on what I saw Crazy Harry put together, didn't add up......Congrats on the article Larry, very nice.
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Unread 09-05-2010, 11:58 PM   #8
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Quote:
Originally Posted by Groundhog66 View Post
Help a brother out here...

http://www.wikquepedia.com/index.php?title=MOINK_Ball
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Unread 09-06-2010, 02:21 PM   #9
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I too request MOINK ball certification.

Basics

Getting set up before adding rub

Rubbed and ready to fire

Jump ahead 2 hours and the MOINK Balls are ready for sauce.

Here are the finished MOINK Balls, one in Alabama white sauce and the other Maple BBQ sauce.

Now we get funky and start our MOINK Cristo Sandwich.

Here we fry them up after a bath in eggs, milk and a touch of cayenne.

And now the end results.
Maple BBQ Sauced MOINK Cristo

And the Alabama White Sauce MOINK Cristo


Do I qualify?????????
Enjoy all.
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Unread 09-06-2010, 02:26 PM   #10
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Quote:
Originally Posted by trevthebear View Post
I too request certification.

Do I qualify?????????
Enjoy all.
MOINK Balls...it's MOINK Balls...
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Unread 09-06-2010, 03:00 PM   #11
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Did I do good Mr. Larry sir?????
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Unread 09-06-2010, 03:21 PM   #12
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MOINK Cristos, nice!

Matt
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Unread 09-06-2010, 03:24 PM   #13
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Quote:
Originally Posted by trevthebear View Post
Did I do good Mr. Larry sir?????
One small problem about your MOINK Ball post.

Any guesses?
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Unread 09-06-2010, 04:27 PM   #14
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I hereby submit a formal request for MOINK Ball certification.
Attached Images
File Type: jpg Labor Day Smoke 001.jpg (65.0 KB, 175 views)
File Type: jpg Labor Day Smoke.jpg (77.4 KB, 176 views)
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Unread 09-06-2010, 05:00 PM   #15
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Quote:
Originally Posted by BBQ Grail View Post
One small problem about your MOINK Ball post.

Any guesses?
Nope, I have no idea.
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