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 02-10-2012, 01:44 PM   #1
jcpetro97
Full Fledged Farker

 
Join Date: 05-29-11
Location: Rochester, NY
Downloads: 0
Uploads: 0
Default Moinkballs

We are having a luncheon in a couple of weeks, and I was thinking about making moinkballs. I am going to have to make them the day before, so I am wondering what the best way to warm them up will be. Should I put them in a crockpot, or is there a better way that I am not thinking about.
jcpetro97 is offline   Reply With Quote


Unread 02-10-2012, 02:57 PM   #2
Smoke & Beers
is One Chatty Farker
 
Join Date: 09-10-08
Location: Emporia, KS
Downloads: 0
Uploads: 0
Default

I've made literaly thousands of MOINKS that my kids have taken to school or that we have taken to parties or gatherings at work and many times I've made them the night before and put them in the fridge and into a crock pot to serve.
I will tell you that the bacon does get quite a bit darker after it has been reheated in a crock...which is not very appetizing to some...but others prefer it. Note that I do use a mix of rub and brown sugar, so that might be the cause of the darkening...but no matter what they look like... THEY STILL TASTE GREAT!
__________________
~~~~~~~~~~~~~~~~~~~~~~~
Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B]
Blue Weber Performer w/SS top & gas assist
Weber One Touch Gold & a Weber 22 1/2" Silver
Traeger Jr
2 UDS's Born 9-19-08 & 3-6-09
Weber Smokey Joe Platinum
[COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR]

"If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne
Smoke & Beers is offline   Reply With Quote


Unread 02-10-2012, 03:14 PM   #3
jcpetro97
Full Fledged Farker

 
Join Date: 05-29-11
Location: Rochester, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoke & Beers View Post
I've made literaly thousands of MOINKS that my kids have taken to school or that we have taken to parties or gatherings at work and many times I've made them the night before and put them in the fridge and into a crock pot to serve.
I will tell you that the bacon does get quite a bit darker after it has been reheated in a crock...which is not very appetizing to some...but others prefer it. Note that I do use a mix of rub and brown sugar, so that might be the cause of the darkening...but no matter what they look like... THEY STILL TASTE GREAT!

Very cool.. thanks!!! I appreciate it...
jcpetro97 is offline   Reply With Quote


Unread 02-10-2012, 06:04 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

If you have chafers, you can heat them up in a chafer with a little moisture added, works fine. It might take a little extra heating time though.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-10-2012, 07:02 PM   #5
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

My boys come home and put 3 or 4 on a small plate and pop them in the microwave for 30 seconds or so... they love 'em!
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Reply

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 03:11 PM.


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