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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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05-12-2010, 06:30 PM | #46 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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No. We had a poll on this already...
http://www.bbq-brethren.com/forum/sh...ad.php?t=52591
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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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05-12-2010, 06:50 PM | #47 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Oh...should probably include this for reference. This is what led up to the need for the poll to determine a naming standard for peoples more unusual balls....
http://www.bbq-brethren.com/forum/showpost.php?p=788171
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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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05-12-2010, 07:04 PM | #48 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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I would replace the saltines with Ritz crackers, they taste better... And can make the MOINK ball better.
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-12-2010, 07:33 PM | #49 |
Is lookin for wood to cook with.
Join Date: 10-03-09
Location: Toronto, ON
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I understand completely the defence of MOINK balls basic and essential character. I don't think, Larry, you're overly sensitive, just protective. But, up here in Canada can we use back bacon? What you folks in the south call Canadian bacon?
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05-25-2010, 10:07 AM | #50 |
Found some matches.
Join Date: 05-17-10
Location: Falls City, NE
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appetizer??? why didn't some one say that earlier on... I just made my first batch of official MOINK balls and used 3 lbs of grassfed beef and only made 23 .
I made them for the boys at school that helped build my UDS last week and if you remember high school boys they will do anything for food and eat almost anything. woodsteach |
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05-25-2010, 10:53 AM | #51 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Grail, I got one more quick question, and I didn't find it in the rules?
For the party, can I make them Stuffed MOINK balls? With a little jalapino's slice, and American cheese slice, stuffed in the middle of the MOINK balls?
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-25-2010, 12:05 PM | #52 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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No Derek, MOINK balls are all beef meatballs period, no added stuff other than binders. Do not mess with the recipe on this one. Or do not call them MOINK balls.
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[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] |
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05-25-2010, 12:30 PM | #53 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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So, with all due respect to Larry, his creation and all the MOINK ball purists, I have to say that having your product become THE name that people use when describing something is the ultimate manifestation of cultural acceptance.
Anyone blow their nose on a "facial tissue"? Hell no. We all use "Kleenex" even though that's just a brand name. How about covering a cut with an "adhesive bandage"? Nope. Band-Aids for everyone. Bacon-wrapped meatball anyone? No thanks. I'll have a MOINK ball. Just sayin....
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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05-25-2010, 01:05 PM | #54 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Now is the time for all moinkball purists to stand together and unite against all moinkball pretenders. If we do not act now, soon we will have "light moinkballs" or "tofu moinkballs" or people on the street selling "genuine moink knockoffs", and it will be the end of moinkballs as we know them. Support M.A.D.A.M. (Moink Afficcianados Demanding Authentic Moink now.
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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05-25-2010, 01:33 PM | #55 |
Full Fledged Farker
Join Date: 08-21-09
Location: Meredith NH
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If your using cooked meatballs do you precook the bacon ?
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Frank [COLOR="Green"][COLOR="SeaGreen"][/COLOR][/COLOR] Blaz'n Grill Works -Grand Slam 22.5" WSM -UDS (Pat) 22" weber Weber Genesis S-330 Camerons Stovetop Smoker Super-Fast Splash-Proof[COLOR="Red"] RED[/COLOR] Thermapen [FONT="Verdana"][COLOR="SeaGreen"][B] [I] Imbas Certified MOINK Baller [/B][/I] [/COLOR][/FONT] ______________________________________________________________________________________________ |
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05-25-2010, 01:45 PM | #56 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thanks Bob,
I'll keep it pure, But I have to use the low sodium bacon though....
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-25-2010, 02:10 PM | #57 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You can do either, I use raw bacon myself.
__________________
[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] |
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05-25-2010, 02:44 PM | #58 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Are they made from scratch?
The rules states you can't use pre cooked meatballs, gotta make them your self. ( just obeying the rules )
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-25-2010, 03:08 PM | #59 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Derek, you gotta really start reading more closely. The rules state that the original MOINK is made with pre-made Italian meat balls and bacon wrapped around. Look, you can always make bacon wrapped meatballs and do whatever you want. MOINK balls are really simple, all beef meatball wrapped with bacon, rub or not, smoked. No stuffing, no blending meat in the meat balls, no poultry products etc...
It is all in fun that we call them MOINK balls and follow the rules.
__________________
[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] |
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05-25-2010, 03:10 PM | #60 | |
Full Fledged Farker
Join Date: 03-26-10
Location: Bloomington, MN
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Sorry, Derek, but this is from the MOINK master himself:
Quote:
I know they altered it to allow homemade meatballs, too, but the purchased ones are recommended to be pre-cooked. Make 'em anyway you want, but a true MOINK ball has no stuffing, no cheese, no peppers, no sausage, and no excessive pork other than the bacon. They have to have (mostly) beef in the middle and bacon on the outside, no more. Spice, rub, and sauce are open to interpretation as the creator deems fit, but the basics are pretty simple. Take thawed (or fresh) meatballs, wrap each one in half of a slice of bacon, skewer to hold bacon, sprinkle rub on top, grill or smoke at a low temp to desired doneness, and glaze at the end if desired. Anything more than that takes away from the simple treasure that is a MOINK ball.
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