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MOINK Balls aren’t just an appetizer anymore! And to prove it The BBQ Grail is hosting a contest for the best recipe that uses MOINK Balls as the main ingredient. Here’s how it is going to work: RULES:
BBQ Grail Note: Rick is the guy that makes all my websites viewable. He’s a first rate Web Guy and a good friend. Here’s his Father’s Day MOINK Ball try. Looks like he’s as good at making MOINK Balls as he is at designing websites. (A Guest Post by Rick Hellewell, Web Guy) I’m just a guy doing web sites, this one included. But you can’t help being influenced by all of the great BBQ posts around here. So, it was with much humbleness that I attempted my first batch of MOINK Balls. I don’t have any fancy equipment. In fact, there might be some serious BBQ types that would look with disdain on my humble propane-powered gas grill, even if it is a Char-Broil “Commercial Series” grill with four burners and a side burner. They might say that you can’t do “true BBQ” on a gas grill. But, I did it anyway. On Father’s Day, I did my best. I prepared the MOINK Balls according to Larry’s recipe. A full package of pre-cooked beef meatballs (about 60 of them), wrapped in a half-slice of thick-cut smoked bacon from the local grocery store. I sprinkled them with some McCormick’s Pork Rub, and placed them on bamboo skewers in a foil pan. The result looked like this:  Skewered MOINK Balls, ready for the grill While the MOINK Balls rested a bit, I fired up the gas grill, getting the temperature to settle in about 250 degrees. I had some mesquite wood chips (from the local ACE Hardware store) in a smaller foil pan that had previously been soaked in water for about an hour, then drained. I put that on the left side of the grill under the hot gas burners for about a half-hour.
Every year the Pacific Fisherman Shipyard holds a BBQ for it’s workers, families, friends. This year not only was the annual BBQ held on World MOINK Ball Day but the crew of the Northwestern attended after repairs were made to the boat. The Northwestern is featured every week in the hit TV show “Deadliest Catch.” Barry “CB” Martin of Char-Broil “Sizzle On The Grill” fame helped cook for the gang and MOINK Balls were a big part of the menu. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } Smoked and sauced BigButzBBQ is ready to pounce on his MOIN Balls. Watch out for the toothpick! BigButzBBQ enjoys his MOINK Ball Chris Baker and the real “chef” of the family takes time out for a picture during their MOINK Ball cook. Chris “Bigabyte” Baker goes simple on his MOINK Ball presentation Some Simply Marvelous MOINK Balls from Deguerre in Memphis, Tennessee Dequerre has his Memphis, Tennessee MOINK Balls ready to go. Frank Stetson, from Meredith, New Hampshire has some MOINK Balls glazed and almost ready for eating MOINK Balls and Hazelnut Wontons make a great pairing at Frank Stetson’s World MOINK Ball Day party Greg Talley, checks in from Alabama with his MOINK Balls Nothing better than a mini-pyramid of Alabama MOINK Balls from Greg Talley Hugh Blair breaks in his new Char-Broil SRG with MOINK Balls Hugh Blair is quick to point out that he does in fact like his bacon this crisp. John Henry gets his MOINK Balls seasoned and ready for the smoker John Henry is ready to serve Julie Reinhardt’s all smiles as she prepares to serve her MOINK Balls in Washington. Julie Reinhardt, author of “She-Smoke BBQ” does MOINK Balls right. Nothing better than a pan of Mark Alfaro MOINK Balls Mark ALfaro from Chula Vista, California cranks up his GOSM for some MOINK Ball action. Pretty MOINKs all in row from Mark Stallard in Delaware. Sauced and ready, Mark Stallard gets his MOINK Balls ready Micharel Baxer uses the Georgia skewer technique to prepare his MOINK Balls. Michael Baxter’s MOINK Balls are ready for some sauce. Mike Hutchins has his first MOINK Balls cooking away. Plated and ready to serve Mike Hutchins is no longer a MOINK Ball rookie Cast iron cooking grates give Steve Salauskas helps make MOINK Balls special Nice MOINK Balls display by Steve Salauskas Peter Rowe, McKinney, Texas kicks of World MOINK Ball Day. Cooked and glazed! Peter Rowe is ready to serve his MOINK Balls. Donald Johnson has his MOINK Balls ready Jeff Gilbert has his MOINK Balls ready for some serious MOINK munching Zydecopaws, Paul Haight, has a grill full of treats including his World MOINK Ball Day action. enable155beforeenableenablehttp://thebbqgrail.com/wp-content/plugins/wp-comment-master/ajax-loader.gif #gallery-2 { margin: auto; } #gallery-2 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-2 img { border: 2px solid #cfcfcf; } #gallery-2 .gallery-caption { margin-left: 0; } My daughter Megan, who is in Taiwan teaching English, celebrated World MOINK Ball Day at the language institute she works at. Megan and the rest of the teachers enjoyed a MOINK Ball picnic on the roof of the language institute at the end of their busy day. enable155beforeenableenablehttp://thebbqgrail.com/wp-content/plugins/wp-comment-master/ajax-loader.gif #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } Phillip Newton seasoned his MOINK Balls with his own secret blend of spices and smoked them over apple wood. Phillip Newton from Grantham, Lincolnshire, England has his MOINK Balls seasoned and ready for cooking on his Cobb Smoker. enable155beforeenableenablehttp://thebbqgrail.com/wp-content/plugins/wp-comment-master/ajax-loader.gif #gallery-4 { margin: auto; } #gallery-4 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-4 img { border: 2px solid #cfcfcf; } #gallery-4 .gallery-caption { margin-left: 0; } Wilfred Reinke from Oshawa, Ontario Canada represents our Canadian contingent with his MOINK Balls. A nice artistic representation of this MOINK Ball Day from Wilfred Reinke enable155beforeenableenablehttp://thebbqgrail.com/wp-content/plugins/wp-comment-master/ajax-loader.gif |
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