MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-02-2014, 04:17 AM   #301
Ivo-tje
Got rid of the matchlight.
 
Join Date: 02-17-13
Location: Netherlands
Default

Good to read i can get certified! :)
Here are the pictures of my MOINK balls!



Ivo-tje is offline   Reply With Quote




Old 06-02-2014, 10:30 AM   #302
7over
Full Fledged Farker

 
Join Date: 04-21-14
Location: Western 'burbs of Chi-town
Default

I am going MOINK with dinner tonight. I hope my entry will be worthy of certification. Pr0n will follow when the deed is done.
__________________
[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I]

Thermapen (Smooth as Silk White!)
Maverick ET-732 (w/ custom waterproofed probes)
Weber: Genesis Gasser, Smokey Joe, One Touch
PBC

Proverbs 12:27
The lazy do not roast any game, but the diligent feed on the riches of the hunt.
7over is offline   Reply With Quote


Old 06-02-2014, 07:56 PM   #303
7over
Full Fledged Farker

 
Join Date: 04-21-14
Location: Western 'burbs of Chi-town
Default MOINK Ball Certification Request

Please accept this write-up and series of photo's as my humble request for MOINK Ball Certification.

2 lbs Ground Beef (80/20) from our local butcher.
11.5 strips of pork bacon
3 T Franklin BBQ approximation Rib Rub
2 T Moose's Secret Chicken/...er.../ MOINK Ball Rub #2
Sauce
6 T KCMP
2 T Siracha
1 PBC

Fashioned beef balls
Put Franklin's Rub on the beef
Wrapped with bacon
Put Moose's Rub on the bacon
Skewered
Cooked on the PBC with hickory wood for 45 min
Brushed with Sauce
Set the sauce for 5 min
Rolled the balls
Brushed backside with sauce
Set for 5 min.
Pulled the balls off the grill, served immediately.

Delicious!
Attached Images
File Type: jpg IMG_1546.jpg (345.2 KB, 361 views)
File Type: jpg IMG_1547.jpg (355.2 KB, 356 views)
File Type: jpg IMG_1549.jpg (405.7 KB, 357 views)
File Type: jpg IMG_1550.jpg (39.0 KB, 353 views)
File Type: jpg IMG_1551.jpg (424.0 KB, 362 views)
File Type: jpg IMG_1553.jpg (495.5 KB, 363 views)
File Type: jpg IMG_1555.jpg (432.0 KB, 358 views)
__________________
[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I]

Thermapen (Smooth as Silk White!)
Maverick ET-732 (w/ custom waterproofed probes)
Weber: Genesis Gasser, Smokey Joe, One Touch
PBC

Proverbs 12:27
The lazy do not roast any game, but the diligent feed on the riches of the hunt.
7over is offline   Reply With Quote


Old 09-12-2017, 04:42 AM   #304
Chriszie
Got rid of the matchlight.
 
Join Date: 09-11-17
Location: Oberursel, Hessen, Germany
Default Moink Balls - hope you find them worth for certification

HI all,

good to see all the recipes and slightly differences between the Moink Balls!

Here is what I decided to go for:
Fresh minced meat, included onions, garlic, chili, herbs and a bit mustard.

For the grill, I had added whisky chunks to give them a more intense smoked flavour, tasted excellent!

Hope you find them worth for certification :-)!

Best
Chris
Attached Images
File Type: jpg IMG_8039.jpg (61.2 KB, 211 views)
File Type: jpg IMG_8040.jpg (57.9 KB, 213 views)
File Type: jpg IMG_8041.jpg (52.3 KB, 212 views)
File Type: jpg IMG_8042.jpg (75.0 KB, 212 views)
File Type: jpg IMG_8044.jpg (48.9 KB, 213 views)
File Type: jpg IMG_8050.jpg (88.2 KB, 211 views)
File Type: jpg IMG_8051.jpg (67.5 KB, 212 views)
File Type: jpg IMG_8053.jpg (40.1 KB, 211 views)
Chriszie is offline   Reply With Quote


Old 09-12-2017, 07:54 AM   #305
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Nice looking balls!

Sadly, this thread is over 3 years old and Chris doen’t Come by much, so there hasn’t been any certification for a while.

But,if he were here an sure that he would approve!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Old 09-12-2017, 11:59 AM   #306
Smokesignalsfromtx
is one Smokin' Farker

 
Join Date: 07-29-13
Location: Fort Worth, Tx
Default

Since it was labeled "BBQ Brethren "OFFICIAL" MOINK BALL certification, would it be possible for someone else to be the curator of a new thread with the same title? With a link to this one of course....


Just asking...
__________________
Backwoods Party G2, Backwoods Chubby G2, Weber OTG 22.5 (Homer series, RIP), Weber OTG 22.5, WSM 22.5, WSM 18.5, Weber Jumbo Joe, Weber Smokey Joe, Guru DX2 (X3), Insainly [B][I]Fast[/I][/B] [B][I][COLOR="Red"]RED[/COLOR][/I][/B] THERMOPEN MK4, Super, Duper [I][B]Fast[/B][/I] [COLOR=red][B][I]RED[/I][/B][/COLOR] THERMOPEN, Maverick 732,733, Weber S-330, Blackstone Flat Grill, Brinkman Electric Gourmet(X2) "The Twins"

Rick
Smokesignalsfromtx is offline   Reply With Quote


Old 09-12-2017, 12:54 PM   #307
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by Smokesignalsfromtx View Post
Since it was labeled "BBQ Brethren "OFFICIAL" MOINK BALL certification, would it be possible for someone else to be the curator of a new thread with the same title? With a link to this one of course....


Just asking...
Are you volunteering?

__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Thanks from:--->
Old 09-12-2017, 01:29 PM   #308
SoCalWJS
is one Smokin' Farker
 
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
Default

Quote:
Originally Posted by Smokesignalsfromtx View Post
Since it was labeled "BBQ Brethren "OFFICIAL" MOINK BALL certification, would it be possible for someone else to be the curator of a new thread with the same title? With a link to this one of course....


Just asking...
I took a coupla photos the last time I made MOINK's, but I thought Certification was a thing of the past. Nothing great. Costco premades. Cheap Bacon. A combo of a couple of seasonings and some Rapsberry-Cipotle BBQ sauce. Tasted pretty good though.

(not to mention I haven't looked into a new Photo hosting site since Photobucket went Pirate)
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.
SoCalWJS is offline   Reply With Quote


Old 09-12-2017, 01:36 PM   #309
EricD
is One Chatty Farker
 
Join Date: 08-08-14
Location: Framingham, Taxachusetts
Default

I'm glad this thread got revived! I was reading this the other day, but figured it was so old it wasn't a 'thing' anymore.
I am not volunteering, but would like to see the certification come back!
No offense to anyone, but I think store bought meatballs should be a disqualifying ingredient.
__________________
22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats
EricD is offline   Reply With Quote


Old 09-12-2017, 02:00 PM   #310
Chitown_hillbilly
Full Fledged Farker
 
Join Date: 06-01-11
Location: Morris, IL
Default

Quote:
Originally Posted by EricD View Post
I think store bought meatballs should be a disqualifying ingredient.
If I'm not mistaken, originally they had to be Frozen store bought to qualify for certification. LOL
Chitown_hillbilly is offline   Reply With Quote


Old 09-12-2017, 02:15 PM   #311
Stlsportster
Babbling Farker

 
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
Default

Yes but the rukes were modified. See the 2009 thread here.

http://www.bbq-brethren.com/forum/sh...ad.php?t=63787

With the valued permission of the BBQ Brethren Forum leadership the International MOINK Ball Appreciation Society (IMBAS) has been given permission to create an official MOINK Ball Certification Request Thread.

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. Failure to capitalize MOINK Ball will result in your application being denied.

Questions concerning these rules should be addressed in a PM to BBQ Grail. This thread will NOT be monitored constantly, for the most part only when a certification request is made.

This thread will be made a STICKY for easy referral and reference.

Should you have a previous certification request and you'd like a certificate send a PM to BBQ Grail along with the link to your original request.

All posts that are NOT Certification Requests in this thread will be removed by moderators on a regular basis. Or at least when they get around to it.

For additional information on the history of the MOINK Ball please click here!
Stlsportster is offline   Reply With Quote


Thanks from: --->
Old 09-12-2017, 03:23 PM   #312
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by EricD View Post
I'm glad this thread got revived! I was reading this the other day, but figured it was so old it wasn't a 'thing' anymore.
I am not volunteering, but would like to see the certification come back!
No offense to anyone, but I think store bought meatballs should be a disqualifying ingredient.
Quote:
Originally Posted by Chitown_hillbilly View Post
If I'm not mistaken, originally they had to be Frozen store bought to qualify for certification. LOL
The original MOINK Ball was made using store bought meatballs, so that is why they were required at the beginning. It’s MOINK Ball history . But, as pointed out, the rules were relaxed to prevent squabbling

As far as reopening certification, someone would have to step up to ‘administer’ the certification and probably create a new certificate. We had a bunch of chit storms over certification in the past and I am not sure that it is worth revisiting, but if someone wants to take it on, more power to ya!

I don’t see any reason to create a new thread, however. Lots of history in this one, even with the Photobucket screw job farking up some of the pictures.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Thanks from: --->
Old 09-12-2017, 08:54 PM   #313
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

Dang! Reminds me of being one Merit Badge below Eagle Scout!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Ink Bird Sous Vide, HF Flame Thower

My Motto these days is "Low Stress, Low Drag".

The Artist Formally Known as Toast


Happy Hapgood is offline   Reply With Quote


Old 09-13-2017, 04:20 AM   #314
Grillman
is One Chatty Farker
 
Grillman's Avatar
 
Join Date: 07-05-09
Location: Aurora, Colo.
Default

Quote:
Originally Posted by Ron_L View Post
The original MOINK Ball was made using store bought meatballs, so that is why they were required at the beginning. It’s MOINK Ball history . But, as pointed out, the rules were relaxed to prevent squabbling
There was a recent news article as well as a forum thread about the new
rules. With the recent Solar Eclipse, it was necessary to make some
changes to the rules.

The article stated that the Moink Balls, had to be actual balls. Sometimes
they are called Calf Fries, or Rocky Mountain Oysters. Beef balls are
the preferred meat of choice. If you can't afford the beef balls, then
there is a cheaper option of using Deer balls, and they are always
under a buck.

I will post a link to the recent article about this change, as soon as
I can find it.
__________________
........................
Grillman is offline   Reply With Quote


Thanks from: --->
Old 09-13-2017, 06:32 AM   #315
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by Grillman View Post
There was a recent news article as well as a forum thread about the new
rules. With the recent Solar Eclipse, it was necessary to make some
changes to the rules.

The article stated that the Moink Balls, had to be actual balls. Sometimes
they are called Calf Fries, or Rocky Mountain Oysters. Beef balls are
the preferred meat of choice. If you can't afford the beef balls, then
there is a cheaper option of using Deer balls, and they are always
under a buck.

I will post a link to the recent article about this change, as soon as
I can find it.
I can’t believe that you had the balls to post that!

__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Thanks from:--->
Reply

Tags
MOINK

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:55 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts