PDA

View Full Version : "GobbleOinks" and Flat-Bread Pron


Grimm5577
11-25-2013, 11:20 AM
There have been a lot of postings for MOINK balls recently, so I decided to give it a whirl, but my wife and I both prefer ground turkey over ground beef. So hence mine will be deemed Goobleoink Balls.

I started off with about 2lbs of ground dark meat turkey. Gave the turkey a little spice with a few good shakes of Black Ops rub, and a few tablespoons of Chimi-churri sauce. Let that settle and get friendly and then gently rolled them into balls. Took some bacon and gave them a nice wrapping.

The next morning I started up the Weber Kettle with some Kingsford (ran out of lump) and got it set up to do some in-direct cooking. Once the coals seemed to be burning well I dropped on some balls and let them cook with some cherry wood. It was 30 something degrees and high winds so keeping the temp of the kettle steady was nearly impossible. I pulled the balls after about 2 hours, when the bacon looked cooked all the way. I have to say these were so delicious, a great bite size snack.

http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2040-225x300.jpg http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2043-225x300.jpg http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2054-225x300.jpg http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2056-225x300.jpg http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2057-225x300.jpg http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2058-225x300.jpg http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2059-225x300.jpg

Then I decided to make a flat-bread.

Start 12-18 Coals in a Charcoal chimney, once lit and ashy dump into the center of the Weber kettle, Place some unlit coals around the edge of the lit ones and on top of them. Put the grill over and place the pizza stone on the center of the grill. Make the pizza dough, mix loosely then let sit for about 30 minutes, Then knead out the dough for the pizza. Rub 2 tbls of olive oil over the dough. Sprinkle Mozzarella Cheese over the dough. I sauteed the 1/2 an onion and 3 cloves of garlic in the 2tbls of olive oil, once the onions started becoming translucent I added in the balsamic vinegar and let that reduce down a bit. Then sprinkle that over the cheese, as well as the last 1/4 of the raw onion. Place basil leaves around the top. Once Pizza stone has reached 500 Degrees place the pizza on the stone and let it cook for about 15 minutes or until toppings are melted and crust is crisp. I pulled the coals from the center of the kettle out to form a ring closer to the edge of the pizza stone so I didnít burn the crust and so some heat could rise around the stone and crisp up the top of the crust. Rotate the pizza every 3-4 minutes to help evenly cook the crust.

http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2049-225x300.jpg http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2051-225x300.jpg http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2050-225x300.jpg http://barbecue.christopherludwig.com/wp-content/uploads/2013/11/IMG_2053-225x300.jpg

sliding_billy
11-25-2013, 11:23 AM
Great looking spread.

smokemaster1
11-25-2013, 11:24 AM
Great alternative to the traditional moink. Love your flat bread!