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Mrs. Grail (Celeste) is usually responsible for our side dishes. I asked her to come up with a new pasta salad to go with some grilled turkey we had for dinner. She came up with a real winner. The Bacon Tomato Pasta Salad! Continue reading … Mrs. Grail’s B.T.P. Salad #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. Let me just cut to the chase. Jim ‘N Nick’s was everything, and I do mean everything, I want in a restaurant. Great atmosphere, great service and most importantly outstanding food. And what is most astounding is that this is a chain restaurant. The meal we ate last night more than made up for the Continue reading … Memphis In May #5: Jim ‘N Nick’s Is What I Needed I love to smoke ribs with peach wood. So when Baxter’s Original offered to send me out some chunks of of Georgia peach wood to try out I jumped at the chance. But how does a person review wood? Well, let’s see… Continue reading … Got Wood? Baxter’s Original The history of the MOINK Ball along with the original recipe has been posted on Char-Broil’s “Sizzle On The Grill” website. Check it out! Sizzle On The Grill Who would have thought… |
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