Moink balls

Use for Recipes only - First courses, Finger foods
Post Reply
AzJohnnyC
Posts: 170
Joined: Fri Jan 27, 2012 1:14 pm
Location: Phoenix, Arizona, USA

Moink balls

Post by AzJohnnyC » Tue Jan 31, 2012 1:11 pm

Here's another easy one. ( I like easy). "Moink" is a combination of "moo", for the beef, and "oink", for the pork. Make ground beef meatballs, to your liking, and wrap bacon around them. You can dust with some rub, if you'd like, then smoke until done.

Image

Image
Cheers!
Johnny


shayneh2006
Posts: 1921
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Moink balls

Post by shayneh2006 » Mon Mar 05, 2012 5:48 pm

Those look pretty good.

A question though,,, "how do you keep the Bacon in place without using a mechanical fixing", like a skewer/tooth pick or something.

Shayne
Image

Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

AzJohnnyC
Posts: 170
Joined: Fri Jan 27, 2012 1:14 pm
Location: Phoenix, Arizona, USA

Re: Moink balls

Post by AzJohnnyC » Tue Mar 06, 2012 12:43 am

Shayne, just wrap it tight and it stays. You can use toothpicks if you're more comfortable.
Cheers!
Johnny

trentski
Posts: 512
Joined: Wed Dec 28, 2011 9:07 pm
Location: Melbourne

Re: Moink balls

Post by trentski » Wed Mar 07, 2012 8:39 pm

you got some mad recipes Johnny :D

AzJohnnyC
Posts: 170
Joined: Fri Jan 27, 2012 1:14 pm
Location: Phoenix, Arizona, USA

Re: Moink balls

Post by AzJohnnyC » Thu Mar 08, 2012 12:57 am

Bacon is my muse. :wink:
Cheers!
Johnny

Trugger
Posts: 9
Joined: Tue Feb 14, 2012 5:39 pm

Re: Moink balls

Post by Trugger » Sun May 06, 2012 9:59 am

Made some moink balls last night for dinner although fairly tasty the meatball itself was dry and a bit tastless

How do you get some good moisture and flavor into the meatball?
Add fat or mix different minces?

I added a heap of onion and some garlic and spices they just didnt have the flavor i was looking for, typically my burgers run the same lines.

Could somebody give me hand or recipe for great burgers and meatball

Trugger

AzJohnnyC
Posts: 170
Joined: Fri Jan 27, 2012 1:14 pm
Location: Phoenix, Arizona, USA

Re: Moink balls

Post by AzJohnnyC » Sun May 06, 2012 1:03 pm

Generally, as long as they're cooked until the bacon is done, they should be good. I don't think I've ever had a meatball dry out inside one. Smoke them low and slow, and they should be good. I wonder if something you added could have robbed them of their moisture. (?)
Cheers!
Johnny

titch
Posts: 5671
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Moink balls

Post by titch » Sun May 06, 2012 1:05 pm

AzJohnnyC wrote:Generally, as long as they're cooked until the bacon is done, they should be good. I don't think I've ever had a meatball dry out inside one. Smoke them low and slow, and they should be good. I wonder if something you added could have robbed them of their moisture. (?)
I think you have it in one.
Low and slow makes a greatmeatall,overcooked meatballs can be as dry as.
maybe they are being cooked too hot too long.
Cheers.
Titch
Cheers
Titch

Trugger
Posts: 9
Joined: Tue Feb 14, 2012 5:39 pm

Re: Moink balls

Post by Trugger » Sun May 06, 2012 2:12 pm

Was hotter than i wanted around 280-300F on the maverick, i couldnt get a good read on the internal temp, the food probe is too long.

I was going to aim for 220F for a couple of hours or until done, just thought the mince might of had something to do with it, the mince didnt look to have much fat through it.

Cheers Trugger

Stubby
Posts: 38
Joined: Mon Feb 06, 2012 12:22 pm
Location: Cairns, QLD.

Re: Moink balls

Post by Stubby » Mon May 07, 2012 9:48 pm

Johnny,
They look delicious! I'll be giving the a try out.
I'm also partial to combining pork and beef.
This is a recipe I have used several times and everyone loves them.
Combine 1/2 pork mince with 1/2 beef mince, (quantity depending on the number eating),
part cook finely chopped onion, to be added before cooking,
also add some curry powder, honey, soy sauce, salt & pepper to taste,
add egg(s) and bread crumbs to get the right texture.
When I saw the recipe, there were no exact quantities of the curry, soy or honey, but so far I've not had a failure.
These need to be cooked on the grille/hot plate.

Well worth a try,

Stubby.


Post Reply

Who is online

Users browsing this forum: No registered users and 1 guest