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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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Old 06-17-2009, 11:23 PM   #1
Pantseatflyer
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Join Date: 05-25-09
Location: Fayetteville, AR
Default ABT's were the BOMB! MOINK Balls were a BUST!

I had a small get together at the house tonight and decided to fire up the UDS and try my hand at ABT's and MOINK balls at the same time!

Being a ABT and MOINK ball virgin, I carefully wore gloves while prepping the jalapeños. I loaded up the Philadelphia cream cheese, a Bryan's little smokie and wrapped up with a thin slice of bacon, secured with toothpick and sprinkled on the dry rub and loaded them up on the grill.

With generic Wally World frozen meatballs (thawed slightly) and bacon. I prepped them as well and loaded them up on the same grill.

An hour and a half later, I checked them and the ABT's were PERFECT! The MOINK balls well.....let's just say a little on the dry side....so dry...I couldn't even choke one down.

I should have pulled the MOINK balls sooner and I need a new thermometer for the UDS. I'm using my old Brinkman therm which has a very short probe and I'm afraid I'm not getting an accurate drum reading.

Next mods on the UDS... Turkey thermometer... Larger fire basket (diameter) I'm afraid my smaller diameter fire basket is concentrating the heat too much to the center.

With all that being said... the ABT's were a big hit! None survived the culinary onslaught! I'll be making those again! MOINK balls on the other hand...
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Old 06-17-2009, 11:50 PM   #2
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Cool

No pic's? (someone finish this for me please....)
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Old 06-17-2009, 11:58 PM   #3
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Didn't happen!!!
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Old 06-18-2009, 01:06 AM   #4
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Low and Slow.....

The Prontologist is in...
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Old 06-18-2009, 06:53 AM   #5
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Originally Posted by Norcoredneck View Post
LOL!!

Well......that just about covers everything!!
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Old 06-18-2009, 08:47 AM   #6
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So you're saying you busted your balls on the grill?
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Old 06-18-2009, 09:12 AM   #7
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Quote:
Originally Posted by bigabyte View Post
So you're saying you busted your balls on the grill?
ouch!
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Old 06-18-2009, 10:57 AM   #8
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Sheesh... Can't a brother take a another brother's word?

Okay... for those of you 'pictorially challenged' Q'ers out there...

I present to you in all it's hideous glory my overcooked MOINK...

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Old 06-18-2009, 10:58 AM   #9
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Yep, they look a bit on the dried out and crispy side... Might have been able to rescue them with some pepper-jelly glaze.
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Old 06-18-2009, 12:02 PM   #10
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Thinking the same - a glaze would have worked wonders on those... pepper-jelly, roasted raspberry chipotle, even pineapple preserves... don't give up on the MOINK!
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Old 06-18-2009, 09:08 PM   #11
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You first mistake is plain as can be,
You used wally's meatballs!!!!!
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Old 06-18-2009, 09:11 PM   #12
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Glaz em like the brothers said!!!!
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Old 06-18-2009, 10:11 PM   #13
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Question

An hour and a half... at what temp?
They look good to me and I agree with the others,
use a glaze.
Also, throw the bacon in the wave for a minute or so before ya wrap the balls.
Makes all the difference. Really.

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Quote:
Originally Posted by Pantseatflyer View Post
Sheesh... Can't a brother take a another brother's word?

Okay... for those of you 'pictorially challenged' Q'ers out there...

I present to you in all it's hideous glory my overcooked MOINK...

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Old 06-18-2009, 11:12 PM   #14
Pantseatflyer
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I had the ABT's and MOINK balls on the same grill.

I'm afraid my therm is out of kilter. It is a recycled therm from my old Brinkman. It has a real short probe and I'm afraid that I am about 30 degrees hotter than the therm.

Going to get a Turkey Fryer therm (if I can find one this time of year) and replace my current therm. I plan on modding a stainless bolt by drilling a hole through it and use it to place the Turkey Fryer therm.

Still tweaking the UDS
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