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Big Jim BBQ
06-23-2010, 04:17 PM
OK guys, I need a little help here. I'm fairly new and want to join the MOINK Ball craze. Where the heck do you find frozen uncooked beef meatballs. I've checked Wally World, Sams and Winn Dixie. All I can find are "fully cooked". I know us folk in Alabama are not that far behind.

Gerritt
06-23-2010, 04:20 PM
as far as I know you use fully cooked meatballs..

1FUNVET
06-23-2010, 04:23 PM
as far as I know you use fully cooked meatballs..


Yep. :clap2::clap2:

BBQ Grail
06-23-2010, 04:26 PM
Really, fully cooked meatballs. They make those?

deguerre
06-23-2010, 04:29 PM
Really, fully cooked meatballs. They make those?
And I always thought you California guys were leading edge?

Phubar
06-23-2010, 04:38 PM
All I can find are "fully cooked".


...they are most probably sold allready cooked and Phrozen.

bigabyte
06-23-2010, 04:39 PM
You could always make your own and then freeze them.

deguerre
06-23-2010, 04:41 PM
You could always make your own and then freeze them.
The above and beyond MOINK...

BBQ Grail
06-23-2010, 04:45 PM
You could always make your own and then freeze them.

There's always that option. Of course please make sure you fully understand the requirements under the NOSKOS Rule.

chambersuac
06-23-2010, 05:21 PM
Yes, the precooked meatballs are what you want - that way, when the bacon is done, the balls are done. Enjoy your MOINK - you'll be impressed. Make more than you think you need.

MOS95B
06-23-2010, 07:06 PM
Really, fully cooked meatballs. They make those?
They are easy to find in cars with dark colored leather upholstry...

sixdoubleo
06-23-2010, 09:03 PM
They have them at Costco.

ChicagoSizzlin
06-25-2010, 01:25 PM
I want to try these this weekend. How do you cook em in a kettle? Indirect for an hour? Add any wood? I also want to smoke a fatty while this is going on can I?

chambersuac
06-25-2010, 01:30 PM
I want to try these this weekend. How do you cook em in a kettle? Indirect for an hour? Add any wood? I also want to smoke a fatty while this is going on can I?


Yes, cook the MOINK and the fatty with indirect heat. You may add whatever wood you like, or none at all - personal choice. I usually use apple, cherry, or maple - as I like those woods with the bacon. Enjoy and show us some pron, will ya?

chambersuac
06-25-2010, 01:32 PM
Oh, one word of advice - make more MOINK than you think you'll eat and more than one fatty. Trust me on this. I know this all too well. I made 160 MOINK balls for a gathering of about 30 men and they were totally gone before I could get them off the grill and into the dining room. Not everyone got to have one... :(

ChicagoSizzlin
06-25-2010, 01:32 PM
Yes, cook the MOINK and the fatty with indirect heat. You may add whatever wood you like, or none at all - personal choice. I usually use apple, cherry, or maple - as I like those woods with the bacon. Enjoy and show us some pron, will ya?

we keeping the kettle at smoking temp 250 and under??

chambersuac
06-25-2010, 01:33 PM
I cook mine anywhere between 225-325 depending on how quickly I need them finished. I like the 250 range, but you can push it higher.

Big Jim BBQ
06-25-2010, 01:58 PM
I did finally find some Fully cooked one at Sam's. They are "Casa" brand. Anyone ever use this brand. I think I'm going to give'em a try this weekend.

1FUNVET
06-25-2010, 02:08 PM
I did finally find some Fully cooked one at Sam's. They are "Casa" brand. Anyone ever use this brand. I think I'm going to give'em a try this weekend.


I've used several different brands and could not really tell any difference.Make sure you cook more than you expect you need,cause they go fast :becky:

Twisted Martini
06-25-2010, 02:41 PM
Just curious, how much bacon do you need to wrap 130+ MOINK balls? And what are some of the popular glazes?

chambersuac
06-25-2010, 02:57 PM
Just curious, how much bacon do you need to wrap 130+ MOINK balls? And what are some of the popular glazes?


Depends on how much bacon per meatball. I use 1/2 slice on mine, which I really like. I've used a whole slice, but don't think it's necessary.

In most bacon packages, I think that there are 16 slices - if you use 1/2 slice, you get 32 per package. So, four or five packages will do the trick.

For glazes, I like to thin jalapeno jelly with apple juice. Some guys use grape jelly. I've also used BBQ sauce and Ranch dressing mixed with BBQ sauce. Try what sounds good to you - it's very versatile.