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.
