Moink ball virgin questions

[bbqchicken]

I still haven't tried cooking up moink balls and was wondering the best way to go about it. I searched a little and many people buy frozen meatballs and wrap with bacon. Why not make them from scratch?

What are your methods?

Stuffed with chit?

smoke or grill?

time temp?

thanks

[TomB]

I use fresh Italian meatballs. Wrap them in bacon then season with a sweet rub. Smoke for about an hour until bacon cooks.

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[Grillman]

I think you may have opened up "Pandora's Box" again.

[MoyMch]

I think you may have opened up "Pandora's Box" again.

:pop2:

[Wampus]

According to the International MOINK Ball Appreciation Society (IMBAS):


OFFICIAL MOINK Ball Rules:

IMPORTANT RULE CHANGE:

After careful consideration by the Governing Board of IMBAS the following rule change as been adopted, effective immediately.

1. MOINK Balls will be made with ALL BEEF meatballs, wrapped in PORK bacon. Seasonings, sauces and glazes are encouraged but not mandatory. In the past MOINK Balls were only made with pre-made, store bought meatballs. Due to the international appeal of MOINK Balls and the lack of availability, in some localities, of store bought pre-made meatballs, HOMEMADE meatballs will now be acceptable provided the meatballs are made with no other meat other than BEEF. The standard binding agents are approved. Keep in mind the beauty of MOINK Balls is simplicity. Don't get too fancy on the binders/fillers. (This rule change will forever be known as the NOSKOS Rule)

2. MOINK Balls must be cooked out of doors using a wood or charcoal fire. Balls cooked indoors or using a fuel source other than wood or charcoal can not be considered for certification. It is important to note that pellets that are made of wood are acceptable as a fuel source for MOINK Balls.

3. The use of the term MOINK Balls requires the proper capitalization.




For more information on these internationally famous goodies.....see HERE (http://thebbqgrail.com/2009/for-the-love-of-moink/).






NOW....

I like to skewer mine. It makes for easier placement and removal from the smoker. I cook mine at 225-250 for about 1-1.5 hours until the bacon's just right. Then I sauce and let the sauce set on the smoke. Mine always have and always will be made with store bought frozen italian style meatballs. Throw the bag on the counter for a while until partially thawed, wrap with about 1/3 or 1/2 slice of thick bacon, skewer, sprinkle with rub and smoke.


MOINKS ROCK!

http://i840.photobucket.com/albums/zz327/wampusbbq/MOINKs%20kabobs%20rotis%20chx/IMG_0363.jpg

http://i840.photobucket.com/albums/zz327/wampusbbq/MOINKs%20kabobs%20rotis%20chx/IMG_0369.jpg

http://i840.photobucket.com/albums/zz327/wampusbbq/MOINKs%20kabobs%20rotis%20chx/IMG_0368.jpg

[Johnny_Crunch]

Nice pr0n!

[martyleach]

I make mine from scratch according to the rules although that usually go against my grain. Here is my thread of how I make the beef meatball. It is the same meatball I use for Spaghetti and meatballs
http://www.bbq-brethren.com/forum/showpost.php?p=1509889&postcount=1

Have fun! They are always a crowd pleaser and kids seem to love them.

[Bigdog]

No problem making them any way you want, they won't qualify as official MOINK balls. Personally, I made them with the frozen meat and did not care for them.

[Hook_Line_and_Sinker]

Does the bacon wrap remain snugly attached to your balls, once un-skewered?

Is there a governing body over pigshots?

[Wampus]

Does the bacon wrap remain snugly attached to your balls, once un-skewered?

Yeah, that's the cool thing.....once they're done, I just push all the MOINKs off the skewers and the bacon stays put. It shrinks up real nice around the meatballs. Depening on the crowd size, though.....we eat em right off the skewer too.

http://i840.photobucket.com/albums/zz327/wampusbbq/Ribs%20n%20MOINKs/IMG_1165.jpg

[TELL YOU WHAT BBQ]

Does the bacon wrap remain snugly attached to your balls?

HA!:clap2:

[el_matt]

NOSKOS rule?

Matt

[R2Egg2Q]

Is there a governing body over pigshots?

Not that I'm aware of. Aside from the bacon I think pigshot ingredients are pretty much wide open. At least until some governing body is formed. :heh:

NOSKOS rule?

Matt

If I remember my MOINK ball history correctly, NOSKOS is the brethren member from I believe the Netherlands who made the appeal to IMBAS to allow for homemade meat balls since he had no frozen all beef meatballs available to him. The rule was named after him.