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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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11-24-2011, 07:32 AM
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#1 |
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Full Fledged Farker
  Join Date: 10-15-11
Location: Stonington, CT
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MOINK question/skewers
Greetings,
I am raising up my first batch of MOINK balls. I have 'em wrapped, skewered, and dusted and ready to go,,, My question: once the MOINKs are off the smoke, do I need to leave them on the skewers or will the cooked bacon adhere to my balls? I have four MOINKs per skewer. Happy MOINKsgiving! Thanks, Little Dick
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[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat) |
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11-24-2011, 09:20 AM
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#2 |
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Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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MOINK question (Happy MOINKsgiving!)
Greetings,
The MOINKs have spent 90 minutes in the schmoke. Following advice from other BBQ Brethren, I closed the Weber OTG' s lower air intake and reduced my cooking temp. Thanks. I'm still wondering if I can take the skewers out to finish 'em in BBQ sauce or will the bacon exfoliate? Also, should I turn/flip 'em Thanks, Little Dick
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[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat) |
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11-24-2011, 09:31 AM
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#3 |
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is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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Leave the toothpicks in. That way you will have something to hang on to while eating. If they look like they need to be flipped, as in, one side is more done than the other, flip 'em. Good luck.
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Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR |
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11-24-2011, 09:34 AM
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#4 |
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is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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Sorry. I just noticed you really used skewers. Most just use toothpicks. I would still leave 'em on the skewers that way you get a whole bunch at once.
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Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR |
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11-24-2011, 09:48 AM
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#5 |
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is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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I always use skewers and leave them on until they are done. Never had a problem.
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[COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE] |
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11-24-2011, 10:14 AM
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#6 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Once they are cooked and the bacon is set you will be fine taking them off as long as your bacon isn't wiggly.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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11-24-2011, 10:27 AM
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#7 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Have cooked and served with skewers in place... end user interaction!
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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11-24-2011, 11:31 AM
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#8 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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As long as the bacon is not still soft, it will stay on just fine. I like my bacon a bit crispy, anyway.
CD |
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