On the BBQ Brethren (www.bbq-brethren.com) there is a weekly “Throwdown” category where forum members have a designated category of food to cook that week. They then take pictures and post their creations on the forum. The other members then vote for a winner. The winner gets to pick the category for the next “Throwdown.” This weeks “Throwdown” is SANDWICHES. And the entry from William Conway in Atlanta, Georgia just blew me away.
Here it is in all it’s glory…
started with ground chuck, and added bread crumbs, dried onion, garlic powder, chipotle paste, brown sugar and cayenne pepper. The meat was rolled into balls, wrapped in store-bought bacon and dusted with Dizzy Pig rub. It was a beautiful day for cooking - rainy and 44*.
The MOINKs cooked at 275* over heavy hickory smoke for an hour and a half. 30 minutes before the end I gave them a dunk in some BBQ sauce.
Here's the final product.
For my next act, I got a sub roll and filled it to the brim with MOINKS and a little extra sauce. I topped it with pepper jack cheese and popped it back on my now 450* grill to get all crispy and melty.
For my final act, I topped it with cold slaw and partnered it with some lightly smoked-roasted tots that were dusted with Cajun seasoning. Behold...the MOINKwich! It was a mighty beast. It took 4 of us to eat it all.
