Moink Balls

Krapshooter · June 2011

I'm going to throw some moink balls on the BGE today. The recipe I found is not very specific, so I'm thinking of cooking indirect at about 300. Thinking of using DP Swamp Venom or Dizzy Dust.

Any suggestions or recommendations?

Richard Fl · June 2011

Use the search function for "moink"

http://www.eggheadforum.com/index.php?searchword=moink+&dtstart=0&dtrange=0&orderby=dtdesc&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search

BobinFla · June 2011

I believe that the only REAL requirement is that you use beef (moo) and pork (oink) and make them like meatballs.

Many moons ago, Moink Balls were meatballs made with ground beef and ground pork or pork sausage. More recently, they've become meatballs wrapped in bacon. I've even heard of some people using the pre-packaged, frozen meatballs

:S :pinch: and wrapping them in bacon...

Seasoning is a matter of personal preference. 300 'til done sounds perfect.

BOB

thirdeye · June 2011

Actually, the original MOINK Balls were the pre-cooked packaged meatballs, and in some cases (like when you make several hundred the day ahead) they hold up better than handmade ones.

loco_engr · June 2011

Being cureent resident of the fine State of Kansas

Plz tell me more about the 2008
Wichita MB Treaty. :laugh:

Krapshooter · June 2011

Thanks for the advice! Dusted with a combo of DP Dizzy Dust and DP Swamp Venom; cooked at 300; a light coat of Rendevouz sauce at the end; the guests raved. Wish I had picks, but it was a busy fathers day. Can't wait until they are old enough to be cooking for dad on fathers day

Moink Balls

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