MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine 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 10-07-2010, 05:52 PM   #1
princess49615
Got Wood.
 
princess49615's Avatar
 
Join Date: 07-05-09
Location: Mio, Michigan
Default Thick or Thin sliced

I have been searching the posts trying to figure out, if when making moinkers, do you prefer thin, regular or thick sliced bacon? Which cooks better? Let me know, I would really like to make a huge batch of these for a welcome home party for my friend. Serving nothing but appetizers, the moinkers, ABT's, pig candy and my own creation LolliRibs.

Any other suggestions for finger foods would be great, as I assume everyone will be to drunk to actually sit down to a meal when it comes time to eat.

princess49615 is offline   Reply With Quote




Old 10-07-2010, 05:54 PM   #2
princess49615
Got Wood.
 
princess49615's Avatar
 
Join Date: 07-05-09
Location: Mio, Michigan
Default

And by chance if there are any Brethren in the Northern MI area Alpena side feel free to PM me for directions, I would love to pick y'all's brains
princess49615 is offline   Reply With Quote


Old 10-07-2010, 06:01 PM   #3
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

medium!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Old 10-07-2010, 06:11 PM   #4
Gore
Phizzy

 
Gore's Avatar
 
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!)
Default

For MOINKERS, I prefer thin sliced.
__________________
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.
Gore is online now   Reply With Quote


Thanks from:--->
Old 10-07-2010, 06:27 PM   #5
princess49615
Got Wood.
 
princess49615's Avatar
 
Join Date: 07-05-09
Location: Mio, Michigan
Default

Not very talkative tonight I see
princess49615 is offline   Reply With Quote


Old 10-07-2010, 06:36 PM   #6
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

oh god, please don't call 'em MOINKers.

trust me...

go with a medium slice for the first time. an apple smoked bacon is quite nice.
boogiesnap is offline   Reply With Quote


Old 10-07-2010, 06:38 PM   #7
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

and what is this i hear about LOLLIRIBS?
boogiesnap is offline   Reply With Quote


Old 10-07-2010, 06:43 PM   #8
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Thin sliced bacon for moink balls.
bbqbull is offline   Reply With Quote


Old 10-07-2010, 06:46 PM   #9
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

Quote:
Originally Posted by bbqbull View Post
Thin sliced bacon for moink balls.

really?? is the grail on vacation for this free for all???
boogiesnap is offline   Reply With Quote


Old 10-07-2010, 06:49 PM   #10
princess49615
Got Wood.
 
princess49615's Avatar
 
Join Date: 07-05-09
Location: Mio, Michigan
Default

Why not call'em moinkers? lol
LolliRibs-During rib prep before throwin em' on the smoker, I scrap the meat down the bone of the ribs to get some of the bone showing BEFORE cooking, rub em' in whatever rub is suiting my mood that day, put em on the smoker to cook 3-2-1 method, cut em up and serve, so as they look like suckers, but i put the bones through the inside of a small dixie cup (so as to keep the yummy goodness the may happen to fall off from hitting the ground. I'm sure you guys got some fancier name for them, but that is what my then 2 yr old named them, so that's the name they carry:)

Apple smoked eh, even if I plan to sprinkle them with probably Dave's Rib rub? It's my hubby's favorite on anything cooked on the grill or smoker lately

Quote:
Originally Posted by boogiesnap View Post
and what is this i hear about LOLLIRIBS?
princess49615 is offline   Reply With Quote


Thanks from:--->
Old 10-07-2010, 06:52 PM   #11
princess49615
Got Wood.
 
princess49615's Avatar
 
Join Date: 07-05-09
Location: Mio, Michigan
Default

YAY, I finally got wood
princess49615 is offline   Reply With Quote


Old 10-07-2010, 07:03 PM   #12
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

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

this is why...

i don't know dave's rub, but, any bacon will be good. apple smoked adds a nice layer of flavor i think.
boogiesnap is offline   Reply With Quote


Old 10-07-2010, 07:28 PM   #13
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

MOINK balls I normally use thin sliced bacon, if I can only get medium sliced, I precook them a bit to help the process.
__________________
[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]
landarc is offline   Reply With Quote


Thanks from:--->
Old 10-07-2010, 07:29 PM   #14
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I will add, that the person who coined the name, BBQ Grail has asked that they be called MOINK balls, some choose to go along with the fun, others prefer to call them bacon wrapped meat balls.

MOINK balls being beef meat balls wrapped in bacon and smoked. Rub is probably a real good idea, sauce is optional. I sauce.
__________________
[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]
landarc is offline   Reply With Quote


Old 10-07-2010, 07:33 PM   #15
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

What are moinkers???? Oh, you mean Moink balls, yeah, thin bacon all the way.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
How thick? gharriger Q-talk 16 11-19-2011 07:22 AM
blade thin sliced brisket... blues_n_cues Q-talk 10 01-17-2011 09:37 PM
Thin blue smoke vs thick and not so blue CUTigerQ Q-talk 9 03-21-2010 09:20 PM
Barbeque Beef Ribs Sliced Thin ColretBBQer Q-talk 9 09-07-2008 09:31 PM
Building Smokezilla, how thick is too thick? smooookin Q-talk 11 06-27-2007 09:36 AM

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 09:58 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, 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