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Unread 01-23-2011, 09:34 AM   #1
Anchors Smokeshop
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Default Moink Ball Recipe Needed

I need a Moink Ball recipe and smoking instructions.
Can anyone post a recipe or a link to a recipe.
Thanks!
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Unread 01-23-2011, 09:36 AM   #2
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There just bacon wrapped meatball smoked till the bacon firms up then sauced.
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Unread 01-23-2011, 09:39 AM   #3
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yup
pretty much just that
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Unread 01-23-2011, 09:48 AM   #4
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all BEEF meatballs!
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Unread 01-23-2011, 09:53 AM   #5
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I use frozen meatballs. The cheap, thin cut store brand bacon works best for me. A half a slice of bacon per meatball is enough. I dust mine with the rub I use for butts & ribs. You can cook em low & slow or grill indirect. Heck, I've even cooked them in the oven Cook until the bacon is done & crisp. Dunk em in sauce & back on the heat for a few minutes to set the sauce.
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Unread 01-23-2011, 09:54 AM   #6
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There is no recipe really, it's just beef meatballs wrapped with pork bacon. After that it is all up to you. Rub, no rub, marinade, glaze, sauce, whatever...it's all up to you. Except for the cooking on a grill or smoker. That is also a requirement. No crock-pot MOINKs.
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Unread 01-23-2011, 10:29 AM   #7
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I usually fry my meatballs to brown them on the outside before putting them in the sauce. Should I brown these first, or just put them on the smoker raw? Also, how long do they take to cook on a WSM at 225?
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Unread 01-23-2011, 10:37 AM   #8
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That's up to you. If you use frozen meatballs, they are likely precooked, so that is not a lot different from frying up first, except that the frozen ones are a lot colder when you start. You want to cook them until the bacon is to your desired level of crispness. So the meatball can actually get overcooked, but since it's wrapped in bacon, nobody cares.
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Unread 01-23-2011, 10:53 AM   #9
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Quote:
Originally Posted by bigabyte View Post
That's up to you. If you use frozen meatballs, they are likely precooked, so that is not a lot different from frying up first, except that the frozen ones are a lot colder when you start. You want to cook them until the bacon is to your desired level of crispness. So the meatball can actually get overcooked, but since it's wrapped in bacon, nobody cares.
I am using fresh ground beef chop meat. I don't want to fry them if I don't have to. Please help!
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Unread 01-23-2011, 10:57 AM   #10
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No need to fry them. Just roll them up into balls, wrap with bacon (I prefer using thin cut bacon) and secure with a toothpick, apply rub if desired, then put them in the cooker until the bacon is crispy. Apply sauce about 15 to 20 minutes before you pull them off if you want to sauce them. An easy way to sauce them is putting the sauce in a bowl, and adding some (or all depending on bowl size) of the MOINKs to the bowl to cover, or dip one at a time holding by the toothpick.
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Unread 01-23-2011, 12:18 PM   #11
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Quote:
Originally Posted by bigabyte View Post
No need to fry them. Just roll them up into balls, wrap with bacon (I prefer using thin cut bacon) and secure with a toothpick, apply rub if desired, then put them in the cooker until the bacon is crispy. Apply sauce about 15 to 20 minutes before you pull them off if you want to sauce them. An easy way to sauce them is putting the sauce in a bowl, and adding some (or all depending on bowl size) of the MOINKs to the bowl to cover, or dip one at a time holding by the toothpick.
Not knowing what I'm doing, I decided to make my own concoction. I took the leftover fat and the back straps from the ribs I'm smoking and cut everything into little pieces. I put all of the fat and meat into a frying pan with beef broth and cooked it over low heat to get all of the flavor out of the fat and meat. I then strained it and put the liquid into a tin and put the moink balls in the tin. I dusted the moinkballs with rub, then put it into the smoker.
I figure the ribs have about 3 more hours, so I'll leave the moink balls in the smoker for about the same time. I'll probably flip them half way so the liquid get's into the whole moink ball.
Does this sound like it will work?
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Unread 01-23-2011, 12:20 PM   #12
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Pretty cool idea if you ask me.
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Unread 01-23-2011, 12:28 PM   #13
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Is that PORK rib fat or BEEF rib fat in your meat concoction?

Just wondering...
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Unread 01-23-2011, 12:50 PM   #14
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Quote:
Originally Posted by BBQ Grail View Post
Is that PORK rib fat or BEEF rib fat in your meat concoction?

Just wondering...
Pork rib fat, why?
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Unread 01-23-2011, 12:54 PM   #15
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Quote:
Originally Posted by Anchors Smokeshop View Post
Pork rib fat, why?
Oh boy....
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