F
FretBender
Guest
Today was the perfect day to expose the relatives and friends to the joys and exquisite tastes provided by the infamous "Moink Ball". The combination Memorial Day/Birthday/4th of July family and friends picnic was being held at our home and I was preparing the food for the carnivores in out clan. Thursday night the cooking began with a couple of butts being rubbed, patted, injected and gently placed on the pit for a long journey beginning at 180 degrees and progressing to a final cooking temp at 225 and an internal of 195 before being lovingly removed from the pit and gently wrapped in metallic silver adornment cradled in soft cotton padding.
The fun and games ended when they were crudely torn apart and shredded for pulled pork sammies, but that's the destiny of a good butt.
Last night the 5 racks of ribs began their journey from cryovac to belly by getting stripped of their membrane and trimmed a bit. They were then caressed with a golden film of yellow mustard and dusted with a rub prepared for royalty. They then got to sleep overnight in the cool comfort of the fridge. They continued their journey, as did the butts, at 180 degrees for a few hours, then raised to 200 for another. While the ribs were basking in their 200 degree heat the Moink Balls were born.
The Moink Balls were ready and the ribs were wrapped and all snuggled up in their foil blanket.
The temps on the grill was increased to a toasty 225 degrees and the Moink Balls joined the ribs on the journey to the taste buds of many waiting guests. I was asked a number of times to open the lid and let the curiosity seekers get a glimpse of these unheard of appetizers, but I had to politely decline citing issues of escaping heat, getting the pit back top temp, etc. Really I just wanted to be alsone when I took them off the grill soe I could get one or two for myself, I can be a selfish chef, I guess.
When the ribs came out of their foil and began getting sauced, as a few guests already were, the Moink Balls were about to end their life as they knew it, to the benefit of some hungry people.
I tested one just to make sure everything was right, and it was! DELICIOUS! I removed them from the pit while the ribs got a little more special attention. I put the Moink Balls on a paper plate on the side shelf while I went to get a proper plate worthy of carrying them to the awaiting guests. I'm glad I took that last picture of them because I never saw them again, only heard how great they were and requests to make more.
Moink Balls made the day!
FretBender
The fun and games ended when they were crudely torn apart and shredded for pulled pork sammies, but that's the destiny of a good butt.
Last night the 5 racks of ribs began their journey from cryovac to belly by getting stripped of their membrane and trimmed a bit. They were then caressed with a golden film of yellow mustard and dusted with a rub prepared for royalty. They then got to sleep overnight in the cool comfort of the fridge. They continued their journey, as did the butts, at 180 degrees for a few hours, then raised to 200 for another. While the ribs were basking in their 200 degree heat the Moink Balls were born.
The Moink Balls were ready and the ribs were wrapped and all snuggled up in their foil blanket.
The temps on the grill was increased to a toasty 225 degrees and the Moink Balls joined the ribs on the journey to the taste buds of many waiting guests. I was asked a number of times to open the lid and let the curiosity seekers get a glimpse of these unheard of appetizers, but I had to politely decline citing issues of escaping heat, getting the pit back top temp, etc. Really I just wanted to be alsone when I took them off the grill soe I could get one or two for myself, I can be a selfish chef, I guess.
When the ribs came out of their foil and began getting sauced, as a few guests already were, the Moink Balls were about to end their life as they knew it, to the benefit of some hungry people.
I tested one just to make sure everything was right, and it was! DELICIOUS! I removed them from the pit while the ribs got a little more special attention. I put the Moink Balls on a paper plate on the side shelf while I went to get a proper plate worthy of carrying them to the awaiting guests. I'm glad I took that last picture of them because I never saw them again, only heard how great they were and requests to make more.
Moink Balls made the day!
FretBender
