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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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02-03-2014, 09:52 AM | #226 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Honestly, we don't require packaging that says beef or anything. Just at least tell us it's 100% pure beef, maybe even a picture that helps to back that up if you are so inclined.
It's not that big of a deal. But it would not be right to go by without a single question if someone simply posts a pic with no description of what they are made out of. I mean, it could be ground turkey and the person had no idea it needed to be beef. Had they known, maybe they would have made them out of beef to start with. If someone wants to pull one by us, posting a pic of ground lamb, or no prep pics at all and simply say, "I am using 100% pure ground beef" when in fact they are not using beef, with the intention of getting a certificate despite not using 100% pure beef, well, yes I will give a certificate for it, but shame on anyone who does that! It's not like we can be there to make sure. We are essentially using the honor system. But we are also trying to educate people. So if people do not indicate in their posts some understanding of what the requirements are to be certified as MOINK, then it is our duty to "test" them, to make sure they pass. This is as much about passing on knowledge of the origin of MOINK and what MOINK truly are as it is about getting a silly little certificate. Although, it is the ONLY IMBAS Certified MOINK Certificate in the universe, which is not silly at all. But still, you get the idea, it's just a virtual piece of paper for a dish someone cooked, most likely just for fun or just because they were hungry and thought it sounded good. That's it. This is not the gestapo. Although we do like tying people up and stuff. That's a whole different story though.
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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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02-03-2014, 10:30 AM | #227 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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Moinked Super Bowl Submission
Here is the link to my submission. One question...Do we need to "re-certify" on an annual basis?
http://www.bbq-brethren.com/forum/sh...d.php?t=180909
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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02-03-2014, 10:34 AM | #228 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Oh, nope. Sorry. I can't seem to keep track of all you certified MOINK farkers. But, I would be fine with issuing another certificate for those fine balls you have, if you would like.
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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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02-03-2014, 11:12 AM | #229 | |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Quote:
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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02-03-2014, 04:02 PM | #230 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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Sir, yes Sir! MOINK it is!
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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02-03-2014, 04:03 PM | #231 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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I could find my previous submission either, maybe it was just a dream. If you are will to issue another I would appreciate it.
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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02-03-2014, 07:11 PM | #232 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Will do. I'm on my phone now so I can't make it at the moment, but will very soon.
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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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02-04-2014, 02:18 PM | #233 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Here ya go!
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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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02-04-2014, 04:52 PM | #234 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Maquoketa, IA
Name/Nickname : Ron
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Yes! My balls are certified and they must be extra special. I got a smiley face!
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Ron <XXX>< Weber 18,22,26 Weber Summit Gasser MAK 2 Star General Last edited by Mrfish; 02-04-2014 at 07:21 PM.. |
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02-04-2014, 08:54 PM | #235 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
Truth be told though, when I put your screen name on your cert, it was so off center I felt I just had to fill in the space on the right with something. I wasn't sure if I could draw a MOINK as good as yours with my Sharpie, so I did a smiley face.
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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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02-07-2014, 12:29 AM | #236 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I knew Chris would have fun with other people's balls...
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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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02-09-2014, 08:44 PM | #237 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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I believe I have been sent in the right direction. Here is my misguided original submission:
http://www.bbq-brethren.com/forum/sh...95&postcount=1
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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02-09-2014, 08:47 PM | #238 |
is one Smokin' Farker
Join Date: 12-29-13
Location: Pe ell, WA
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My official entry, 100% beef balls!
Thanks!
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UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM |
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02-10-2014, 09:15 AM | #239 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Great looking pair!
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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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02-17-2014, 02:12 PM | #240 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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Application for a MOINK Ball Certificate
Hey, Biggie! Check out my balls! MOINK balls, that is.
Made MOINKS with traditionally-raised ground beef, ground pickling spice, worcestershire sauce, powdered onion & garlic, raw sea salt and steel cut oats. I liked the idea of carrying the pickling spice flavours from the onions to the MOINKS. I noticed Pitmaster T mentioned MOINKS were made from frozen meatballs a few days ago on a thread. I thought about it and agreed because the frozen (and in my case uncooked) centre would give the bacon more time to crisp. Good idea. Off my meatballs went to the freezer. Not so easy to put toothpicks in frozen meatballs, though! I could just get them poked superficially so 30 minutes into smoking I ran out and poked them properly. Out from the deep freeze. Initiation in Dragona's fiery belly. I wanted a deeper colour on the bacon so I brushed honey with granulated garlic on to get what I wanted. Made the bacon beautifully brown and crunchy. Please find my submission worthy of an Official MOINK Baller Certificate. All Hail, Kink of MOINK!
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[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR] |
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