The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 12-19-2010, 08:18 AM   #1
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default MOINK balls Times and temps f/ CHRISTmas party?

Anybody else doin' MOINK balls today? I've got to leave the house at about 4:30, and would appreciate any tips on keeping 'em hot, etc, for the roughly 20 min. ride. I'm gonna try Big Bob Gibson's red sauce mixed 50/50 w/ grape jelly for my glaze, and hopefully, my own version of a KC style rub will work ok.

I found various times and temps in my searches, and plan on smoking at an estimated 235 grate, or 250 at my wsm vent. I'd think a packed grate will make 'em take a little longer to cook, but I'm really just guessing as to how long to allow for the bacon to cook and the glaze to set. Does an hour and fifteen minutes sound long enough for the bacon, plus thirty more minutes allowed for glazing all of them? Total of 1:45 for a packed rack at about 235? Any tips will be greatly appreciated, 'cause if the Missus is waiting on me in the car at 4:30...
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 12-19-2010, 08:34 AM   #2
Smokeadelic
On the road to being a farker
 
Join Date: 09-18-10
Location: Georgetown, MA
Downloads: 0
Uploads: 0
Default

1:45 seems reasonable at those temps.

Keep them warm by wrapping the platter in foil, then wrapping (or just covering) that in towels. They'll easily stay warm for 30 minutes.
__________________
JS - Smokeadelic BBQ - KCBS CBJ
Smokeadelic is offline   Reply With Quote


Unread 12-19-2010, 08:41 AM   #3
Trucky1008
is One Chatty Farker

 
Trucky1008's Avatar
 
Join Date: 05-26-08
Location: Omaha, NE
Downloads: 0
Uploads: 0
Default

I normally go 2 hours at 240, apply glaze and go another 1/2 hr to set glaze for a total of 2-1/2 hrs.
__________________
Don
Pork Patrol BBQ
[URL="http://www.porkpatrolbbq.com"]www.porkpatrolbbq.com[/

Jambo Backyard
Fast Eddy FEC100 X2
BGE- Large x2
Certified MOINK Ball Maker, 2008
KCBS Member and CBJ
Extreme BBQ Trailer 8.5' x 22'
Trucky1008 is offline   Reply With Quote


Unread 12-19-2010, 08:57 AM   #4
big blue bbq
Take a breath!
 
big blue bbq's Avatar
 
Join Date: 12-05-06
Location: Pleasant View, TN
Downloads: 0
Uploads: 0
Default

I did some on the WSM last weekend. Packed grate. Took about 2.5 to get the bacon right. I did not glaze them. Learned a lesson of using the cheaper bacon seemed to work better than the good bacon. It wrapped better and was thinner so it was more crispy than the thicker bacon, just my opinion after only making them once. Good Luck and don't keep the missus waiting!
__________________
Larry,
Big Blue BBQ

WSM 22.5"
WSM 18"
Traeger 075
Weber one touch gold (blue of course!)
Jack's old south cooker:-P
big blue bbq is offline   Reply With Quote


Unread 12-19-2010, 12:56 PM   #5
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big blue bbq View Post
I did some on the WSM last weekend. Packed grate. Took about 2.5 to get the bacon right. I did not glaze them. Learned a lesson of using the cheaper bacon seemed to work better than the good bacon. It wrapped better and was thinner so it was more crispy than the thicker bacon, just my opinion after only making them once. Good Luck and don't keep the missus waiting!
She picked up low sodium Walmart brand cheap bacon, so that oughta be fine. Thanks for the time suggestion....at 235 or so?
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 12-19-2010, 02:06 PM   #6
R2Egg2Q
is One Chatty Farker

 
R2Egg2Q's Avatar
 
Join Date: 08-15-10
Location: Pleasanton, CA
Downloads: 0
Uploads: 0
Default

I did some a week ago at 250 that took about 90-100 mins before applying the glaze. Total time was almost 2 hrs.

As for keeping them hot, I think foiling, wrapped in towels, and putting them into a cooler should work for that ride. I coolered some for a couple of hours before and it seemed like they continued to cook as they came out considerably darker than when they went into the cooler. They were still tasty and all were eaten but they didn't look as appetizing as when served up fresh off the cooker.
__________________
-John

XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
R2Egg2Q is offline   Reply With Quote


Unread 12-19-2010, 10:28 PM   #7
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Well, despite all the eats for the relatively small party, including a pot of chili that the hostess cooked, very few MOINKBALLS made it back home with the Missus and me.

I was running late getting 'em prepped, so I opened the vents and let the wsm cook at an average wsm vent temp of 280 or so, for a total cook time of about 1:45 including the glazing. I think I started glazing at about 1:15.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First moink balls. atomic moink balls, and ATTs no pron Brian in Maine Q-talk 4 01-17-2011 03:44 PM
target temps and times for meat?? trekmstr Competition BBQ 3 08-23-2009 04:54 PM
meat temps and times question StayDown Q-talk 2 05-16-2009 10:24 AM
times, temps and rub suggestions? Lumpy Q-talk 4 05-31-2008 12:32 PM
Meat temps and times Roo-B-Q'N Q-talk 5 10-24-2006 05:24 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:20 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts