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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-09-2008, 03:21 PM | #1 |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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Moink faq
What kind on meatballs are you all using for your MOINK balls?
All the ones I could find were allready cooked. I was afraid since they were cooked, they wouldn't take any smoke. So I made mine from scratch. Easy recipe: 1 lb ground beef 1 lb ground pork 1 cup crushed saltine crackers 2 eggs 4 tsp BBQ rub (I looked up a meatball recipe and added the total amount of spices and substituted my BBQ rub) Worked well
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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11-09-2008, 03:26 PM | #2 |
is one Smokin' Farker
Join Date: 08-07-06
Location: Bluffton, SC
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Looks great.
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Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit. |
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11-09-2008, 03:34 PM | #3 |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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They look real good. I've only made them once and I used precooked frozen Italian meatballs.
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Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer |
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11-09-2008, 03:41 PM | #4 |
Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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From the reading I did prior to my maiden attempt today I think most everybody uses the frozen pre-cooked ones. By the way your balls look great. Oh my...
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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11-09-2008, 03:48 PM | #5 | |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
Psst... HP wants yours balls... pass it on ! NTTAWWT
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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11-09-2008, 04:14 PM | #6 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Your Moink Balls look great. How many did you get out of the recipe? Think you could use a pound of sausage instead of ground pork?
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11-09-2008, 04:41 PM | #7 | |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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Quote:
Don't know why you couldn't use sausage.
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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11-09-2008, 04:53 PM | #8 |
Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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There's a slow hanging curve ball for someone to hit out of the park. I would, but the Bandit from PA would just start another vicious rumor.
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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11-09-2008, 06:51 PM | #9 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Official MOINK Balls are made using pre-cooked Italian style meatballs.
You can use anything else you'd like but THE officially licensed MOINK Ball is done one way and one way only. BTW: Your imitation moink balls look very nice...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-09-2008, 06:52 PM | #10 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
MOINK = MOO for beef OINK for pig (Bacon) MOINK!!!!!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-09-2008, 07:09 PM | #11 |
Got Wood.
Join Date: 10-10-08
Location: Des Moines IA
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Man them there balls look good. Mionk, imitation mionk now I is going to try some balls next week-end.
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11-09-2008, 07:50 PM | #12 | |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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Quote:
I will take Mama Valentine's imitations anyday
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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Thanks from:---> |
11-09-2008, 07:53 PM | #13 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
But you can't roast a chicken and call it a turkey just because you don't like turkey...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-09-2008, 07:58 PM | #15 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Now that's funny.
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Kevin |
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