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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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02-05-2011, 06:42 PM | #16 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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Those look terrific. The full basil leaf I imagine added a punch of herb to it. I would have been worried about the flavor being over powering, but it also made it look extra darn good. Nice job!
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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02-05-2011, 09:17 PM | #17 |
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 only thing those sliders could use is a good rant. Otherwise, I think they are absolutely perfect!
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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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02-05-2011, 10:01 PM | #18 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Well, it was me and my two boys eating (15 and 11), and they hate green stuff. They ate them though, and I even told them they could take the basil off if they wanted, but they didn't. I wouldn't say overpowering, but the basil made a statement. The effect was positive I would say.
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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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Thanks from:---> |
02-06-2011, 12:54 AM | #19 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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MOINK Sliders! Brilliant!
Scott_nra: Here's some history and info making MOINK Balls on a site belonging to the originator of the MOINK Ball, brethren BBQ Grail. Here's a couple of recent threads on this topic: http://www.bbq-brethren.com/forum/sh...ad.php?t=98403 - Post #5 is from the IMBAS Sergeant At Arms - he knows what he's talking about! http://www.bbq-brethren.com/forum/sh...ad.php?t=99309 Some past submissions for IMBAS (International MOINK Ball Appreciation Society) certification: http://www.bbq-brethren.com/forum/sh...ad.php?t=91699 http://www.bbq-brethren.com/forum/sh...ad.php?t=94657 NOTE: I don't believe everyone in the above posts for certification followed the guidelines for making official MOINK balls. If you examine the signatures of the posters and they list something like "IMBAS Certified" or "Certified MOINK Ball Maker" listed then you're assured that they've done it right!
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach CLICK HERE to join us in a BBQ Brethren Throwdown! |
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MOINK, MOINK Ball Sliders, Sliders |
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