Had a hankering for some Moink Balls this afternoon. I made 4 dozen. They didn't last long.
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"They didn't last long."
Bummer.....they never do !!!
You do like me....some sauce, some not........your's look really nice !!!
Nice looking moinks! Care to share the details? (rub? sauce? temperature? smoke? So many variables!)
Those look awesome!!! Well done!
Nice looking moinks and welcome to the WKC! :D
Quote from: HankB on July 22, 2013, 01:16:56 PM
Nice looking moinks! Care to share the details? (rub? sauce? temperature? smoke? So many variables!)
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Used a chimney full of B&B oak lump setup indirect in the weber charcoal baskets
I used thick bacon because that is all I had. But they still tasted good. I cut the bacon in 1/3rd so each piece barely made it around the meatball. Because there was minimal overlap the bacon was not too chewy.
I used 4 small pieces of cherry wood (1"x1"x4") . My Dad has a small saw mill and he saves scraps for me. I really like cherry.
Sprinkled lightly with some plowboys yardbird rub.
Cooked at about 300 - 350 per the therm in the lid.
I sauced them with a recipe I found on allrecipes.com. It's called Big Al's KC BBQ sauce. My family (wife and 4 boys) really like this recipe. The reason I did not sauce all of them is because I didn't take enough out to the grill. I was too lazy to walk the 25 ft back to the kitchen and get more.
They probably cooked for 45 minutes to an hour.
This is the second time I've made these. General consensus is that the texture of the meatballs was not good. Any tips on good meatballs. We got these from Sams Club. The first time they were from the local HyVee.
Here's a pick of my AT code OTG Blue grill.
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"General consensus is that the texture of the meatballs was not good."
Longer & lower 1:15 or even less @ 250.......give it a try......if they're the frozen ones, thawed & wrapped, too high heat blows the moisture out of them......trying to get the bacon real crispy might goof up the innards.......?
I agree with Buckie. If you have to use thick bacon, I'd try precooking it until it is short of crisp. All you really need to do with the meatballs is get them warm.
Is it best to use store bought meatballs? I usually make my own.
Quote from: Tim in PA on July 23, 2013, 04:25:13 AM
Is it best to use store bought meatballs? I usually make my own.
Home made is just great, probably way better for mopisture..........I usually don't have the time & need to get 'em fixed up for crowds of people so the frozen 1/2oz. get the nod...favorite seems to be ":Buffalo Chicken Spiced" par-thaw, wraps quick & go