First Moink Balls

[HoosierKettle]

I’m bringing these to a party tonight. I’ve never made them.  This is just after sauce.




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[HoosierKettle]

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[Davescprktl]

They look awesome!  Great idea!  Nice cook.   

[HoosierKettle]

They look awesome!  Great idea!  Nice cook.   

Thanks!  Close to 40 Moink Balls gone the first 15 minutes


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[Troy]

15 minutes!

I haven't made moinks in ages. that'd be a fun video

[JEBIV]

wow those look grate, 15 minutes and gone that had to make you feel good

[SMOKE FREAK]

That's just beautiful

[HoosierKettle]

wow those look grate, 15 minutes and gone that had to make you feel good

Yes it did. I would have made more but this is an annual Christmas party where everyone brings appetizers and there is always a TON of food. This year was no exception so there was plenty of other food to go around. Plus my wife made cookies and an appetizer. We probably over do it lol


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[HoosierKettle]

15 minutes!

I haven't made moinks in ages. that'd be a fun video

Yeah you could creative with the sauce or making the meatball.

I was tempted to do a spicy Asian sauce but I ended up using famous Dave’s with a half cup of apple jelly similar to what Malcolm does in his recipe.

No smoke wood. My current trend has been eliminating any added smoke flavor.

These baked for about 45 minutes to an hour at around 350-400.

For strictly indirect/baking I like opposing baskets for even cooking.

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[bladz]

Gotta love those moinks.!  Did you roll your own meatballs or buy pre-made meatballs?


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[HoosierKettle]

Gotta love those moinks.!  Did you roll your own meatballs or buy pre-made meatballs?


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Pre-made. I took the easy route. I was short on time.


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[Brain_STL]

I like how your balls glisten on the grate. I like to roll my own balls and then use a thin sheath of bacon, then moistening them with Blues Hog. Everyone that has eaten my balls have love them and they always want more. In fact, I’m serving them at the office holiday party next week by request.


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[HoosierKettle]

I like how your balls glisten on the grate. I like to roll my own balls and then use a thin sheath of bacon, then moistening them with Blues Hog. Everyone that has eaten my balls have love them and they always want more. In fact, I’m serving them at the office holiday party next week by request.


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Lol. What’s your ball recipe?


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[Brain_STL]

Funny that you ask...I take simple 70/30 ground beef and massage them in my hands into something that cups into my palm. I sprinkle a bit of magic dust on them for taste courtesy of Mike Mills’ 17th St BBQ in Murphysboro, IL. As I mentioned earlier, I wrap them in a thin sheath of bacon (the thinner the better) so the balls reach an equilibrium...you want the sheath to maintain its integrity and not loose any of the fluid from within, the juicier the better!  Depending upon how many you are cooking, I use my 26’er for get togethers at my home or my ranch for tailgating with the gang when we bang out some food before football games, but no matter what, it’s cooked offset very slowly, just tickling them with a little smoke. Once they just about reach their plateau, I’ll gently tickle them with Blues Hog sauce to make them glisten for looks and taste good on your tongue.


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[JEBIV]

moink ball porn