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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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06-18-2009, 10:09 AM | #1 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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The Official MOINK Ball Certification Request Thread
With the valued permission of the BBQ Brethren Forum leadership the International MOINK Ball Appreciation Society (IMBAS) has been given permission to create an official MOINK Ball Certification Request Thread.
Should you desire to become an OFFICIALLY Certified MOINK Ball Maker please read this post carefully. Important new information and rule changes are included. All requests for cerficiation should be made in this thread and this thread only. You should post as much information and as many photos as you feel is necessary to prove your worthiness for certification. After posting your information, recipe and photos a PM should be sent to BBQ Grail with a link your YOUR post. Not the entire thread. An email address should also be provided. After consideration your petition for certification will either be approved or denied. If approved a certificate will be created and emailed to you at the email address provided by you in the PM. Unless otherwise requested the certificate will be created using your BBQ Brethren screen name. OFFICIAL MOINK Ball Rules: IMPORTANT RULE CHANGE: After careful consideration by the Governing Board of IMBAS the following rule change as been adopted, effective immediately. 1. MOINK Balls will be made with ALL BEEF meatballs, wrapped in PORK bacon. Seasonings, sauces and glazes are encouraged but not mandatory. In the past MOINK Balls were only made with pre-made, store bought meatballs. Due to the international appeal of MOINK Balls and the lack of availability, in some localities, of store bought pre-made meatballs, HOMEMADE meatballs will now be acceptable provided the meatballs are made with no other meat other than BEEF. The standard binding agents are approved. Keep in mind the beauty of MOINK Balls is simplicity. Don't get too fancy on the binders/fillers. (This rule change will forever be known as the NOSKOS Rule) 2. MOINK Balls must be cooked out of doors using a wood or charcoal fire. Balls cooked indoors or using a fuel source other than wood or charcoal can not be considered for certification. It is important to note that pellets that are made of wood are acceptable as a fuel source for MOINK Balls. 3. The use of the term MOINK Balls requires the proper capitalization. Failure to capitalize MOINK Ball will result in your application being denied. Questions concerning these rules should be addressed in a PM to BBQ Grail. This thread will NOT be monitored constantly, for the most part only when a certification request is made. This thread will be made a STICKY for easy referral and reference. Should you have a previous certification request and you'd like a certificate send a PM to BBQ Grail along with the link to your original request. All posts that are NOT Certification Requests in this thread will be removed by moderators on a regular basis. Or at least when they get around to it. For additional information on the history of the MOINK Ball please click here!
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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. Last edited by BBQ Grail; 06-18-2009 at 10:56 AM.. |
1 members found this post helpful. |
06-19-2009, 10:05 PM | #2 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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My official MOINK Ball Certification Request -
1 - The ingredients for everything: 2. The Prep. Beef meatballs, store brand bacon, and Famous Dave's Rib Rub - 3. The cook. Kingsford briquettes and lump, and two chinks of pecan There are imitation ABTs, MOINK Balls, what I call Mini-Fatties (Bob Evans sausage filled with cheese curds) some with and some without bacon, and 2 smoked Scoth Eggs 4. The results - had a slight flare-up at the end, so some got a little blackend but were still good. And, finally, my plate -
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
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06-22-2009, 05:31 AM | #3 | |
is one Smokin' Farker
Join Date: 07-20-07
Location: Barrie,ON,Canada eh!
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Ok here is my request for MOINK ball certification:
These were made this past weekend using Costco premade beef meatballs and wrapped in double smoked bacon. Location was Toronto. Weather was windy and rainy. THere were 75 in total made and all were gone within moments at the potluck. One twitter BBQ bud @BusterRhinosBBQ described them as: Quote:
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[URL="http://divaq.ca/"][B]Diva Q Website[/B][/URL] Follow me on [URL="https://twitter.com/DivaQBBQ"][B]Twitter[/B][/URL] and like us on [URL="http://www.facebook.com/DivaQBBQ"][B]Facebook[/B][/URL]. Checkout my new Cookbook on [URL="http://www.amazon.com/Diva-Qs-Barbecue-Recipes-Cooking/dp/0147529824"][B]AMAZON[/B][/URL] [CENTER][SIZE=3][B]Life is too short for bad BBQ[/B][/SIZE]®[/CENTER] |
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06-22-2009, 06:33 PM | #4 |
Full Fledged Farker
Join Date: 06-12-08
Location: azle ,tx
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looking for some certification please
thanx for looking hope i get certified for my MOINK Balls
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In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber Last edited by Ron_L; 06-22-2009 at 08:38 PM.. |
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Thanks from:---> |
06-27-2009, 06:19 PM | #5 |
Knows what a fatty is.
Join Date: 04-04-09
Location: OakBank, Manitoba, Canada
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MOINK Ball Certification Request
First time ever making them. Turned out very good. Used lean ground beef, oregano, onion flakes, Montreal Steak spice and garlic plus for seasoning. Went with Schneiders bacon. Laid out and ready to go onto the LBGE The LBGE getting ready On the Egg and finished. I think that this meets the criteria.
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Blue Ember IQUE (April 09) - Large BGE (June 09) Certified MOINK Baller 2009 |
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06-28-2009, 10:35 PM | #6 |
Knows what a fatty is.
Join Date: 04-26-09
Location: Gunnison, CO
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Requesting the consideration for official MOINK certificate
Cooked for 5 hours at 225 on the UDS over Royal lump and chunk hickory
100_0350.jpg 100_0353.jpg 100_0354.jpg
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New to the Q with 22.5 Weber x 2, Uniflame SS, fryer, Big Chief just for fresh salmon, UDS 1.0. |
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07-04-2009, 10:49 PM | #7 |
On the road to being a farker
Join Date: 06-20-09
Location: Tiline,KY
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Hope to get my MOINK Ball certification... Thanks
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BAMA- Chargriller w/ side firebox, Weber OTS, Gaser, Certified MOINK Baller, UDS @ Home & Work Last edited by smokeythebama; 08-02-2009 at 03:19 PM.. |
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07-05-2009, 08:34 AM | #8 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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MOINK Ball Certification Request. Thank you for introducing me to this delicious appetizer.
Preperation On to Cooker Done |
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07-05-2009, 05:03 PM | #9 |
Found some matches.
Join Date: 10-16-07
Location: Iowa
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My Humble Entry
My Certification Request
We went the homemade way........ the pound of hamburger of course............ the ingrediants.............. Fresh Ground Cumin, dill weed, and a spice we got as a free trail sample from penzy's..........good stuff home made bread crumbs We decided to put a cube of cheese in the middle......i asked, and was assured this was legal.......lolol Upper left hand corner some swiss cheese i smoked, plus some smoked pepper jack..........rolled up waiting on the bacon wrapped, sauced, and on the smoker and the final shot.........you can see the cheese in the center.......sorta........LOL i hope you will all look favorably on my humble entry.............. d88de |
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07-20-2009, 07:11 PM | #10 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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MOINK Ball Certification Request
First, let me say that I am not sure how to do the "captions" under/beneath the pix that are forth coming, so please allow you to give you my play-by-play.
A little background from the previous posts: Tomorrow (18 July) Army SFC Eric McGillivery will be return to Manito after completing his tour in Iraq, where he was injured by an IED. The Mayor of Manito has declared July 18th "Eric McGillivery Day" and there will be a welcome home party/parade tomorrow evening downtown Manito beginning at 4:30 - with his arrival estiimated at 6 P.M. There will be a reception at his home after the downtown celebration. I was asked to cook for the party - originally thought to be for about 100 - now maybe 300 or more. Menu is pretty easy, imo, burgers, brats, hotdogs (all grilling/no smoking). I am going to make up a big batch of MOINK balls to have ready as appetizers and some ABTs (the soldier's favorite) The MOINK and the ABTs will be the most work. If you are so inclined, throw some good thoughts and/or prayers that his homecoming is joyful - and that all of our service men and women are kept safe for their own joyful return. Thanks, Dan --- Thanks everyone - I posted a quick update on Saturday evening - in case you didn't see it - Eric made it back safely and was warmly greeted by a crowd of town folk and family after being escorted in by the Patriot Guard and Police/Ambulance/Fire vehicles. The food was well received and the people thought that the combination of MOINK balls and Pig Candy was Manna from heaven. The brats the family provided were incredible, too. Of course, even simple burgers and hot dogs cooked on an open fire taste better than anything you get from indoor cooking. Beer and soda flowed freely - beer more so than the soda, I think. Eric seemed to be genuinely surprised and touched - and very appreciative. I told him that what was done FOR HIM that night was NOTHING compared to what he has done for US. God bless America and our troops (and their families)!!! Below are pictures of the first two trays of MOINK Balls, a picture of the soldier with family - a picture of the grill - and a picture of my salsa that was requested. The recipie was WalMart frozen meatballs - cheap bacon - Plowboy's Yardbird Rub mixed with Julio's seasoning.
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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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07-22-2009, 08:27 PM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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My dear friends and Brethren,
I owe some of you certificates. You will get them. This I promise. For those that have been patient and understanding for slackerness...thank you. I appreciate it. Work right now is especially stressful, some minor personal health issues and some not so minor health issues with my mom has forced me to be a little less diligent in my certificate making. I will do my utmost to get your certificates done this weekend. However, I've receive some less than understanding PM's and the last one pretty much has me deciding to discontinued the certificate project. I always envisioned this to be all about fun. But some have taken it just a little too serious and for that reason the fun isn't there. I know most of you will understand and I appreciate it.
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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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07-23-2009, 04:53 AM | #12 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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When you get the time Larry, you'll get the time. It's more just a game than anything else...
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
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07-23-2009, 05:11 AM | #13 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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What Mos95b said,take your time.
I think you need to leave those people alone who are too serious about it . It's all about fun! Sorry about posting this message here! Take care of your moms!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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07-23-2009, 06:14 AM | #14 |
Is lookin for wood to cook with.
Join Date: 05-01-09
Location: MERCED,CA
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man i was looking forward to more, i never knew what moink balls were til i seen his thread, thanks.
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07-23-2009, 06:41 AM | #15 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Quote:
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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