View Full Version : Moink ball questions...

04-17-2011, 09:35 PM
I'm volunteered to make a side dish for my wife's cast party (she does local theater and they are finishing up "Little Women"). I told my wife I'd make moink balls, however, I've only seen pics, not really an explanation of how they are made.

I know it's meat, something, wrapped in bacon, tooth pick to hold and smoked.

What are the options other than sausage/ground beef (?) for the inside?

What temp and how long?



04-17-2011, 09:41 PM
Hey Kevine - check out this thread -


04-17-2011, 11:04 PM
Thank you, that's perfect. I think I'll put a label in front of the serving tray, but I think I'm going to let people figure it out. I'm not catering, just volunteering to bring a dish. Nothing like introducing others to good bbq

04-18-2011, 12:19 AM
Did moinks for the first time last weekend - Trader Joe's Italian meatballs wrapped in bacon, rubbed some with SM Cherry till I ran out, then went with SM sweet & spicy (I think), smoked a couple hours till the bacon looked good, hit with Blues Hog, back in the smoker till they looked right (1/2 hour or hour, don't remember). Everybody who ate them, myself included, lost their farking minds. I doubt if I'll be firing up a cooker without making MOINKs again.