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View Full Version : Mionk certification attempt..pron included


CritterCook
03-02-2009, 06:03 PM
Tried my hand at some mionks on Sunday.
24657
Mixed ground beef and some homemade pork sausage for the balls, stuffed them with gouda (my favorite) and pablano peppers. Dusted with Cookshack brisket rub....what the heck, it's beef!
24658
Threw a dozen chicken legs on for the kids. ok 14:icon_blush:
24659
Why waste the upper rack?
24660
Came out fantastic!:razz:
24661
Made a couple without the peppers for the little one.:eek:

Is this good enough for certification?
I'll try again! Please make me try again....mmmmmm:lol::lol:

Trucky1008
03-02-2009, 06:20 PM
Nice job they look great!

Kosmo's Q
03-02-2009, 06:23 PM
Going to have to go for my MOINK Ball Cert. Them look awesome. Ahhh how do you get certified?

chibi
03-02-2009, 06:23 PM
Look great but arnt MOINK balls supposed to be made with premade meatballs?

I like the idea of the stuffed ones though. Will have to try it.

igolf2
03-02-2009, 06:29 PM
Moinks stuffed with gouda is on my weekend recipe list - Thanks!

cvan
03-02-2009, 06:31 PM
Man that looks great And the smoke build up on that drum it looks like there has been some serious smoke outs going on
I am going to try to get an advanced certificate soon moinks and abts at the same time...

HoosierTrooper
03-02-2009, 06:43 PM
Tried my hand at some mionks on Sunday.
24657
Mixed ground beef and some homemade pork sausage for the balls, stuffed them with gouda (my favorite) and pablano peppers. Dusted with Cookshack brisket rub....what the heck, it's beef!
24658
Threw a dozen chicken legs on for the kids. ok 14:icon_blush:
24659
Why waste the upper rack?
24660
Came out fantastic!:razz:
24661
Made a couple without the peppers for the little one.:eek:

Is this good enough for certification?
I'll try again! Please make me try again....mmmmmm:lol::lol:

Just a hint, you might want to spell MOINK correctly. I was almost denied my initial certification for adding one too many "O"'s.

EatonHoggBBQ
03-02-2009, 06:57 PM
Tried my hand at some mionks on Sunday.

Is this good enough for certification?
I'll try again! Please make me try again....mmmmmm:lol::lol:

You'll have to wait until Ginger examines your balls. :wink:

Rick's Tropical Delight
03-02-2009, 07:00 PM
nice stuffed meatballs wrapped in bacon (SMWIB).
they are however, not MOINK balls.

please try again :biggrin:

RW Willy
03-02-2009, 07:09 PM
This IS a tough but consistent crowd.
Rules are rules. They must be adhered to.

Chow looks good.

BBQ Grail
03-02-2009, 07:12 PM
Way to keep the MOINK real team!

Spelled wrong and not MOINK balls...

CritterCook
03-02-2009, 07:25 PM
Way to keep the MOINK real team!

Spelled wrong and not MOINK balls...


Spelled wrong? What are you talking about? I had York proofread the entire post! He said it was great!:shock::shock:

CritterCook
03-02-2009, 07:26 PM
nice stuffed meatballs wrapped in bacon (SMWIB).
they are however, not MOINK balls.

please try again :biggrin:


Man, tough crowd. oh well, try, try again!:-D:-D

River City Smokehouse
03-02-2009, 07:41 PM
Nice work Joel!

bigabyte
03-02-2009, 08:02 PM
Those look great! I don't think they can be certified though. But sometimes the best are non-certifiable!:wink:

HeSmellsLikeSmoke
03-02-2009, 08:04 PM
Those look better than MOINK balls to me. Great job.

Goose
03-02-2009, 08:24 PM
Lot of work right there! nice job.

1_T_Scot
03-02-2009, 08:27 PM
Too much class and effort for MOINK balls. They look awesome though.

Rick's Tropical Delight
03-02-2009, 08:52 PM
i don't make the rules, man.

HoosierTrooper
03-02-2009, 09:00 PM
Spelled wrong? What are you talking about? I had York proofread the entire post! He said it was great!:shock::shock:
It's MOINK, not Mionk. Sorry, Mionk sounds like a cat is involved in the process as opposed to MO from moo and INK from oink.

Dan Swanson
03-02-2009, 09:02 PM
I bet those were tasty.

Phesant
03-02-2009, 10:46 PM
Great looking ....ummm, ummmm....._ _ _ _ _ BALLS

deez20
03-03-2009, 01:37 AM
those are some tasty looking balls

jimdandysnyjim
03-03-2009, 05:16 AM
they look great

Bbq Bubba
03-03-2009, 07:44 AM
If those are wrong, i don't wanna be right! :cool:

YankeeBBQ
03-03-2009, 09:49 AM
Here you go

CritterCook
03-03-2009, 02:58 PM
:icon_blush::icon_blush:'sniff' 'sniff' Ahhh thanks man!

I'm getting all weepy here.

Weiser
03-03-2009, 03:49 PM
Don't get too nuts yet.
That ain't no Moink Ball Cert! :biggrin:

Weiser

bigabyte
03-03-2009, 03:52 PM
Oooohh!!!!! I want one!!!!!

Shouldn't that be International Society of Bacon Saviors though? Or International Society to Save the Bacon? Or something like that? And what is the acronym?

I really want another certificate!:biggrin: And some fresh meaty balls!

Weiser
03-03-2009, 04:14 PM
You should be selling the IBS Certs!!!:biggrin:

Weiser

grindstaff3
03-03-2009, 05:52 PM
There is obviously a reason I'm not a certified MOINK baller, I dont know the rules. could someone point me that way. It's supposed to be a beautiful weekend, so no better time to get the cert.

HoosierTrooper
03-03-2009, 06:00 PM
There is obviously a reason I'm not a certified MOINK baller, I dont know the rules. could someone point me that way. It's supposed to be a beautiful weekend, so no better time to get the cert.
Frozen preformed beef meatballs wrapped in bacon with a little rub cooked over some type of smokewood. That's all.

Meat Burner
03-03-2009, 07:10 PM
There is obviously a reason I'm not a certified MOINK baller, I dont know the rules. could someone point me that way. It's supposed to be a beautiful weekend, so no better time to get the cert.

Paul, you gonna do them on that new barrel you are building? Like he said, rules are simple but must be adheard to for certification. Enjoy brother!

Mike - CSBBBQ
03-03-2009, 07:31 PM
Frozen preformed beef meatballs wrapped in bacon with a little rub cooked over some type of smokewood. That's all.

Really, thats it? Are you allowed to you inject and should you? About how long do they smoke? Do you take to 160? Sorry for all the questions but firing the Jambo up for its maiden cook this weekend and what a way to break in besides brisket, butts, and ribs:-D

Goose
03-03-2009, 08:41 PM
Joel,
Your post is justification for the need for a secondary certification class-

NON-MOINK balls

:-D

Weiser
03-03-2009, 09:02 PM
I enjoyed looking at Joel's balls they looked very tasty.
However, they were not Moink Balls any more than Ricks Brussle Sprouts were Pork Chops.

I didn't ask for certification on my penetrated balls because I have learned the rules.
Ya have to spend some time here, some things you just can't mess with.:wink:

Weiser

HoosierTrooper
03-04-2009, 06:48 AM
Really, thats it? Are you allowed to you inject and should you? About how long do they smoke? Do you take to 160? Sorry for all the questions but firing the Jambo up for its maiden cook this weekend and what a way to break in besides brisket, butts, and ribs:-D
No injecting, no stuffing with cheese, no multiple layers of spices named after funky musicians, nothing. Just cook till the bacon is done.

YankeeBBQ
03-04-2009, 06:57 AM
Oooohh!!!!! I want one!!!!!

Shouldn't that be International Society of Bacon Saviors though? Or International Society to Save the Bacon? Or something like that? And what is the acronym?

I really want another certificate!:biggrin: And some fresh meaty balls!

No no it's the society for the savior of bacon. He will rise from the grease.

bigabyte
03-04-2009, 07:42 AM
LOL! I see!:lol:

Mike - CSBBBQ
03-04-2009, 03:38 PM
No injecting, no stuffing with cheese, no multiple layers of spices named after funky musicians, nothing. Just cook till the bacon is done.


Thanks! Will post pron this weekend:-D

CritterCook
03-04-2009, 05:08 PM
No injecting, no stuffing with cheese, no multiple layers of spices named after funky musicians, nothing. Just cook till the bacon is done.


Hmmm. I'm kinda glad I made my non-moink balls. That sounds kinda boring.

Anyway, thanks to everyone and there kind words about my balls. I haven't heard such glowing appreciation about my balls since...since.. well to be honest:roll: