Moink balls ?

mrmagoo

has anyone made moink balls with a fresh, raw, meatball? Or does the meatball need to be cooked?

[Deleted User]

We need a definitive moink-ball recipe... someone please post!

Richard Fl

Does this help?

Beef, Moink Balls, Rick Tropical Delight

From trp1fox in rocklin, ca, i give you moinkballs! thawed frozen meatball wrapped in bacon and dusted with dry rub then smoked till the bacon is done to your liking then dunked in thinned bbq sauce then smoked some more to set the sauce then served in a bed of the sauce.


INGREDIENTS:



NOTE:
1 To be a true moinkball, it has to be an all beef italian meatball, similar to what you can get at sam's. i used dizzy pig jamaican firewalk on these and smoked them with jack daniels oak barrel chips and used jack daniels original bbq sauce thinned with water.

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2 Please note if you do not use premade frozen italian meatballs such as from sam's, then you are not making MOINK balls, you are making bacon wrapped meatballs.


Recipe Type
Appetizer, Beef, Main Dish, Meat

Recipe Source
Source: BGE Forum, Rick's Tropical Delight, 2008/11/22

2008/12/05--Fidel--moo + oink; (cow) + (pig) ; (beef) + (pork) Rod F. Buford, GA

2009/11/28--Fidel-- They are made from ALL BEEF meatballs, wrapped in pork bacon.

From the "other forum":

OFFICIAL MOINK Ball Rules:

IMPORTANT RULE CHANGE:

After careful consideration by the Governing Board of IMBAS the following rule change as been adopted, effective immediately.

1. MOINK Balls will be made with ALL BEEF meatballs, wrapped in PORK bacon. Seasonings, sauces and glazes are encouraged but not mandatory. In the past MOINK Balls were only made with pre-made, store bought meatballs. Due to the international appeal of MOINK Balls and the lack of availability, in some localities, of store bought pre-made meatballs, HOMEMADE meatballs will now be acceptable provided the meatballs are made with no other meat other than BEEF. The standard binding agents are approved. Keep in mind the beauty of MOINK Balls is simplicity. Don't get too fancy on the binders/fillers. (This rule change will forever be known as the NOSKOS Rule)

2. MOINK Balls must be cooked out of doors using a wood or charcoal fire. Balls cooked indoors or using a fuel source other than wood or charcoal can not be considered for certification. It is important to note that pellets that are made of wood are acceptable as a fuel source for MOINK Balls.

3. The use of the term MOINK Balls requires the proper capitalization. Failure to capitalize MOINK Ball will result in your application being denied.

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Rod F.

Buford, GA

TheDirtyBurger

by definition a MOINKBALL must use a premade/precooked meatball.

SSN686

Morning mrmagoo:

The first time we made them it was with ground beef...HERE IS THE LINK

They turned out pretty good.

[Deleted User]

Just an FYI... I REALLY got "Rick's Tropical Delight" VERY mad at me when I published his recipe, along with some resized photos, in our recipe section. I assumed he wouldn't mind... but I was wrong. I apologized, but he left the forum and I haven't seen him since.

He was a provider of lots of great content. I wish someone would talk him into coming back.

(He'd be the perfect replacement for Tw**ve)

BigA

well if he got mad about the recipe he shouldn't have given it to anyone. fair game once it hits the forum.

Bacchus

With all due respect, RTD and Twv shouldnt be mentioned in the same paragragh, well except for this one.
Rick, IMO was possibly the most innovative, helpful, and informative of all members. He was humble and took incredible pictures. Meeting him at Eggtoberfest 2008 was a great pleasure.
This place took a big hit when he departed.

[Deleted User]

I agree... it'd be great if we could get him back.

Humphrey Chimpden Earwicker

yeah, they are made fresh, and then cooked, in that order :laugh:

[Deleted User]

For thos interested, here's is what I find doing the author search on "RicksTropicalDelight":

http://www.eggheadforum.com/index.php?searchword=RicksTropicalDelight&usersearch=1&dtstart=0&dtrange=0&orderby=dtdesc&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search

Little Steven

Biff,

I think a poll may be in order here. I do them with a mixture of beef, pork and veal and find the product exceptional.


Steve

Humphrey Chimpden Earwicker

i think the "standard" is to use the frozen ITALIAN small meatballs you get in a bag at a warehouse store.

the original idea wasn't a gourmet home-made thing, but a quick appetizer of ready made ingredients.

fishlessman

wow, he pulled all the pics out too. theres more if you search rtd.

Richard Fl

Still great food porn.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=976292&catid=1

mrmagoo

Thanks for the help. My family owns a market that makes a great meatloaf. I have been considering using this mix to make the meatballs! I am not a big fan of the frozen, pre-cooked version.

[Deleted User]

Good pics!

The original instructions appear to imply wrapping in bacon and THEN dusting with rub. It looks like you might have done them a little different (bacon doesn't look dusted)?

SSN686

Morning WPB:

I do tend to do things differently (just ask my wife :laugh: )...I like the rub included in the meat to add to the flavor not overpower like can happen if there is tooooo much rub on the bacon. I even do my ABT's differently than most people...ABT METHOD

[Deleted User]

Ahhhh... I think that's a good idea. Bacon really does need anything more to bring up the flavor... it's pretty pronounced. I like the idea of the rub on the meatballs first... I'll bet the fat from the bacon "lardon" helps the rub flavor to penetrate the meatball better. This will be my technique when I make my first attempt.

Thanks for the variant on this recipe.