The first of what will be an annual event has gotten off to a somewhat rocky start. First, The BBQ Grail only received 3 entries. The second problem I’ll just blame on “computer problems,” it’s easier and less embarrassing for me that way. With an entry from the Pacific Northwest, Georgia and our friend up north in Canada it was interesting to see the similarities in ingredients. Two of the entries are sandwiches, and two entries share potatoes as ingredients. I’d like to thank all three of the entrants for taking the time to come up with a special MOINK Ball meal for The BBQ Grail. So, here’s how this is going to work. Immediately following this post you will find three separate posts from our three MOINK Ball Challenge entries. Take a look at their MOINK Ball creations and vote for the person who you think deserves the title of 2010 MOINK Ball Challenge Champion. Voting is done by leaving a “POSITIVE” comment on the entry you choose. (NOTE: Negative comments will be deleted, no trashing is allowed) Also, here are the direct links to the three blog posts: Michael Baxter’s Southern MOINK & Mash Pannini Wilfred Reinke’s MOINK Ball Submarine Sandwich Let the voting begin (1 vote per person, per day. Voting will continue through 9/21/2010) If your comment doesn’t show up immediately, don’t worry it will show up. All comments are moderated… 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. |
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