ColoradoSmoke
Full Fledged Farker
- Joined
- Jun 1, 2012
- Location
- Colorado
Yesterday I attempted my first MOINK Ball poppers. I used my Hasty with the smoking deflector on it. I'm guessing the temps were around 325-350F with the fire box raised pretty high. I cooked them for about 1hr before glazing them with BBQ sauce, and then another 20 min.
I started off making some stuffed jalapenos with cheese (cream and a Mexican blend), Old Bay seasoning, and chopped cilantro.
I then cut the jalapenos into thirds so that the meat balls wouldn't be too big.
I then used my meat grinder to grind roughly 1.5 lbs of chuck and 1 lb of short rib for the meat balls. I mixed in chopped onion and red/yellow bell peppers along with the bread crumbs and eggs. I also sprinkled in some BBQ rub that I made a while back.
I cut the bacon up into thirds. Here's my first meat ball being made...
Here the are all made and sprinkled with more rub. I used skewers to help manage them (removed when serving). I ran out of meat so I made some little jalapeno popper bites with what was left over.
And this is them before I put the BBQ sauce on them.
I then glazed them with BBQ sauce and left them on the grill for another 20 min to get sticky.
And of course, I forgot to get the final money shot. Everyone loved them. Next time I'm going to try to make the balls a little smaller so there is a better balance between the meat and popper.
Thanks!
I started off making some stuffed jalapenos with cheese (cream and a Mexican blend), Old Bay seasoning, and chopped cilantro.
I then cut the jalapenos into thirds so that the meat balls wouldn't be too big.
I then used my meat grinder to grind roughly 1.5 lbs of chuck and 1 lb of short rib for the meat balls. I mixed in chopped onion and red/yellow bell peppers along with the bread crumbs and eggs. I also sprinkled in some BBQ rub that I made a while back.
I cut the bacon up into thirds. Here's my first meat ball being made...
Here the are all made and sprinkled with more rub. I used skewers to help manage them (removed when serving). I ran out of meat so I made some little jalapeno popper bites with what was left over.
And this is them before I put the BBQ sauce on them.
I then glazed them with BBQ sauce and left them on the grill for another 20 min to get sticky.
And of course, I forgot to get the final money shot. Everyone loved them. Next time I'm going to try to make the balls a little smaller so there is a better balance between the meat and popper.
Thanks!
