BBQ Brethren *OFFICIAL* IMBAS MOINK Ball Certificates now available!

bigabyte · 03-12-2013, 02:19 AM

Against my better judgement, and with the authorization of both the IMBAS and the BBQ Brethren, I am pleased to announce that submissions for MOINK certification are now being accepted.

There have been some "unofficial" certificates floating around recently. These are different, these are official IMBAS MOINK Ball Certificates, blessed by none other than the BBQ Grail himself, and in accordance with the 2008 Wichita MOINK Ball Treaty. Here is a preview of the current version (subject to change once someone with skill makes something better).

RULES - Only balls made out of 100% pure Beef, wrapped with Pork Bacon are considered MOINK. Please do not try to submit any other creations that are not made of balls of 100% pure Beef wrapped with Pork Bacon.

So, if you would like a certificate, then please submit your entries here. I will send you your certificate as soon as I am able. I may get backlogged, but rest assured I will tend to your certificates eventually.

So, with that...

SHOW ME YOUR BALLS!

landarc · 03-12-2013, 02:22 AM

Geez, there are special rules?

bigabyte · 03-12-2013, 02:23 AM

Quote:

Originally Posted by landarc

Geez, there are special rules?

Of course. What else did you expect?

Titch · 03-12-2013, 02:34 AM

So 100% beef,means no spices,binders,or anything else added.Yes?

pizzakngjr · 03-12-2013, 03:03 AM

The only finished pic I have. What the wife "let" me take to work!

caseydog · 03-12-2013, 03:21 AM

So, this is the third farking time I have submitted my balls for approval.

I used only the finest frozen Italian style beef meatballs, and farking bacon, all held together by real farking wood toothpicks.

I cooked them on one of my Webers, over charcoal and wood. I don't remember which Weber, since I originally applied for certification about a decade ago.

I'm getting really tired of showing my balls to people offering me an IMBAS certification. I'm starting to think you guys just enjoy looking at balls, and pretend to offer IMBAS certificates to get us to show you our balls. I feel so cheap.

I'm not showing my balls again, until I get my official IMBAS certification.

CD

Titch · 03-12-2013, 03:39 AM

Quote:

Originally Posted by caseydog

So, this is the third farking time I have submitted my balls for approval.

I used only the finest frozen Italian style beef meatballs, and farking bacon, all held together by real farking wood toothpicks.

I cooked them on one of my Webers, over charcoal and wood. I don't remember which Weber, since I originally applied for certification about a decade ago.

I'm getting really tired of showing my balls to people offering me an IMBAS certification. I'm starting to think you guys just enjoy looking at balls, and pretend to offer IMBAS certificates to get us to show you our balls. I feel so cheap.

I'm not showing my balls again, until I get my official IMBAS certification.

CD

now that looks nice,can I suck on the one on the left

bluetang · 03-12-2013, 07:27 AM

Well, otay

bigabyte · 03-12-2013, 07:45 AM

Quote:

Originally Posted by AussieTitch

So 100% beef,means no spices,binders,or anything else added.Yes?

No.

That sounds like a question I would ask.

It means that the only meat in your balls should be beef.

bigabyte · 03-12-2013, 07:50 AM

LM600 · 03-12-2013, 08:28 AM

Here's my entry...sorry for the rubbbish pictures!

Just minced beef handmade into meatballs, bacon, seasoning and sauce glaze....

bigabyte · 03-12-2013, 08:54 AM

Groundhog66 · 03-12-2013, 09:21 AM

Shouldn't those certificates read "Certified Frozen Meatball Warmer Upper" :P

bigabyte · 03-12-2013, 09:50 AM

Quote:

Originally Posted by Groundhog66

Shouldn't those certificates read "Certified Frozen Meatball Warmer Upper" :P

Hmmm...

Not sure I understand.

There are no rules stating that they must be frozen meatballs. At least not since the NOSKOS rule was made universal YEARS ago.

Not sure I would want to eat warmed bacon either.

cholloway · 03-12-2013, 10:04 AM

Not sure if the "official certified" certificate will display as prominently as my Official Un-Certified one but, here goes...
Hand made, 100% beef & bacon.

03-12-2013, 02:19 AM	#1
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	*BBQ Brethren OFFICIAL* IMBAS MOINK Ball Certificates now available! Against my better judgement, and with the authorization of both the IMBAS and the BBQ Brethren, I am pleased to announce that submissions for MOINK certification are now being accepted. There have been some "unofficial" certificates floating around recently. These are different, these are official IMBAS MOINK Ball Certificates, blessed by none other than the BBQ Grail himself, and in accordance with the 2008 Wichita MOINK Ball Treaty. Here is a preview of the current version (subject to change once someone with skill makes something better). RULES - Only balls made out of 100% pure Beef, wrapped with Pork Bacon are considered MOINK. Please do not try to submit any other creations that are not made of balls of 100% pure Beef wrapped with Pork Bacon. So, if you would like a certificate, then please submit your entries here. I will send you your certificate as soon as I am able. I may get backlogged, but rest assured I will tend to your certificates eventually. So, with that... SHOW ME YOUR BALLS! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club** Duh.
	2 members found this post helpful.

03-12-2013, 02:22 AM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Geez, there are special rules? __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-12-2013, 02:34 AM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	So 100% beef,means no spices,binders,or anything else added.Yes? __________________ Titchstone, our Diy flatop Named By Moose https://www.bbq-brethren.com/forum/s...d.php?t=288727

03-12-2013, 03:03 AM	#5
pizzakngjr On the road to being a farker Join Date: 02-22-10 Location: Collinsville, IL	My Application! The only finished pic I have. What the wife "let" me take to work! __________________ Kyle - Red Weber Kettle, SJS MiniWSM, UDS, Superfast Black Flame Thermapen

03-12-2013, 07:27 AM	#8
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Well, otay __________________ Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky!

03-12-2013, 03:21 AM	#6
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	So, this is the third farking time I have submitted my balls for approval. I used only the finest frozen Italian style beef meatballs, and farking bacon, all held together by real farking wood toothpicks. I cooked them on one of my Webers, over charcoal and wood. I don't remember which Weber, since I originally applied for certification about a decade ago. I'm getting really tired of showing my balls to people offering me an IMBAS certification. I'm starting to think you guys just enjoy looking at balls, and pretend to offer IMBAS certificates to get us to show you our balls. I feel so cheap. I'm not showing my balls again, until I get my official IMBAS certification. CD

03-12-2013, 07:50 AM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	__________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-12-2013, 08:54 AM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	__________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-12-2013, 09:21 AM	#13
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA	*BBQ Brethren OFFICIAL* IMBAS MOINK Ball Certificates now available!** Shouldn't those certificates read "Certified Frozen Meatball Warmer Upper" :P __________________ Tim - Backwoods Party G2 XL, L, SM BGE's 2016 MAK 1 Star Brick Santa Maria Fire Pit 22" OTG Weber Kettle & a Nice Old Redhead [URL="http://www.bbq-brethren.com/forum/showthread.php?t=108419"][COLOR="Red"]Brisket UN-appreciation Thread[/COLOR][/URL]

03-12-2013, 10:04 AM	#15
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	Not sure if the "official certified" certificate will display as prominently as my Official Un-Certified one but, here goes... Hand made, 100% beef & bacon. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) 38 year old Char-Broil 450 (Purchased new) 1996 Blue Weber SS Performer 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser