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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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03-24-2010, 03:32 PM | #16 | |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Would they now be called "MOINK Kabobs"? And if you slid them on a Sub roll....would that be a "MOINK ball sandwich"?
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03-24-2010, 03:50 PM | #17 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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I would stick to tooth picks or take them off the skewer before serving. I took some to a potluck one time and had a Jacka$$ take take 6 of them he tried the first one and Chipolte/Rasberry glaze was too spicy he threw them away. I just about Farking Exploded! These where on individual toothpicks and this won't be a problem if you don't have any JackA$$'s around. ok Rant over sorry!
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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03-24-2010, 03:57 PM | #18 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Stained Balls? OMG
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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03-24-2010, 04:21 PM | #19 | ||
Full Fledged Farker
Join Date: 11-05-09
Location: Snellville, GA
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Quote:
My thoughts exactly.... Quote:
Mike D |
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03-24-2010, 04:29 PM | #20 | |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Quote:
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-24-2010, 04:31 PM | #21 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I use the real cheap bacon and just wrap them real tight so i don't need a toothpick.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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03-24-2010, 05:22 PM | #22 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Personally, I think only one person can tell us for sure if a skewer is legal in MOINK or not. I defer my opinion on toothpicks vs. skewers until they have chimed in!
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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. |
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03-24-2010, 08:15 PM | #23 |
Is lookin for wood to cook with.
Join Date: 07-26-07
Location: Chetek Wi
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I have put them on skewers before. Easy to handle and move around the grill. When they are finished I take a wire type cutter and cut them in singles or doubles. Seems to work okay.
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03-26-2010, 08:52 AM | #24 |
Is lookin for wood to cook with.
Join Date: 09-25-09
Location: Utica, Ohio
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Ok last night i made up about 40 MOINK balls and a bacon wraped fatty to smoke this afternoon. The plan is to pull the balls when the bacon looks crispy and pull the fatty when it hits about 170. Is this correct? wish me luck because if there is a way to screw this up ill find it.
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03-26-2010, 09:45 AM | #25 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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The hardest part of the MOINKs is getting the bacon cooked. When I wrap, I make sure it is not doubled over or else the inner layer is rubbery. I usually wrap it around and then trim off excess bacon. My family (except for myself) likes bacon crisped. If you use uncooked meatballs, they will still be cooked before the bacon is cooked. I've even partially cooked the bacon before wrapping the balls. This can be done in a microwave, or on the grill. Again, it is unnecessary. There are many ways to cook the fattie. I typically cook in an aluminum pan or on a sheet of Al-foil with edges turned up to catch the grease or on the grill with a grease pan underneath until about 165. If I cook in a pan then I finish on the grill to try to cook the bacon wrap. You may or may not drain the grease from the pan during the cook. Depending on your temp, it will take you from 1-3 hours to hit temp. You can also do a 3-2-1 method at about 225* Do try to use a remote thermometer. The temps on these can rise very rapidly and if it gets too high it will dry out.That is not a catastrophe, but we're aiming for great results. I'd like to think it is hard to ruin a fattie, but I can imagine a grease fire caused by not having a grease pan underneath would do it!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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03-26-2010, 09:59 AM | #26 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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A whole thread about MOINK Balls and every post is properly capitalized correctly. I'm so proud...
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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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MOINK, moink balls |
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