BBQ Brethren *OFFICIAL* IMBAS MOINK Ball Certificates now available!

bigabyte · 03-12-2013, 01:19 AM

Against my better judgement, and with the authorization of both the IMBAS and the BBQ Brethren, I am pleased to announce that submissions for MOINK certification are now being accepted.

There have been some "unofficial" certificates floating around recently. These are different, these are official IMBAS MOINK Ball Certificates, blessed by none other than the BBQ Grail himself, and in accordance with the 2008 Wichita MOINK Ball Treaty. Here is a preview of the current version (subject to change once someone with skill makes something better).

RULES - Only balls made out of 100% pure Beef, wrapped with Pork Bacon are considered MOINK. Please do not try to submit any other creations that are not made of balls of 100% pure Beef wrapped with Pork Bacon.

So, if you would like a certificate, then please submit your entries here. I will send you your certificate as soon as I am able. I may get backlogged, but rest assured I will tend to your certificates eventually.

So, with that...

SHOW ME YOUR BALLS!

landarc · 03-12-2013, 01:22 AM

Geez, there are special rules?

bigabyte · 03-12-2013, 01:23 AM

Quote:

Originally Posted by landarc

Geez, there are special rules?

Of course. What else did you expect?

AussieTitch · 03-12-2013, 01:34 AM

So 100% beef,means no spices,binders,or anything else added.Yes?

pizzakngjr · 03-12-2013, 02:03 AM

The only finished pic I have. What the wife "let" me take to work!

caseydog · 03-12-2013, 02:21 AM

So, this is the third farking time I have submitted my balls for approval.

I used only the finest frozen Italian style beef meatballs, and farking bacon, all held together by real farking wood toothpicks.

I cooked them on one of my Webers, over charcoal and wood. I don't remember which Weber, since I originally applied for certification about a decade ago.

I'm getting really tired of showing my balls to people offering me an IMBAS certification. I'm starting to think you guys just enjoy looking at balls, and pretend to offer IMBAS certificates to get us to show you our balls. I feel so cheap.

I'm not showing my balls again, until I get my official IMBAS certification.

CD

AussieTitch · 03-12-2013, 02:39 AM

Quote:

Originally Posted by caseydog

So, this is the third farking time I have submitted my balls for approval.

I used only the finest frozen Italian style beef meatballs, and farking bacon, all held together by real farking wood toothpicks.

I cooked them on one of my Webers, over charcoal and wood. I don't remember which Weber, since I originally applied for certification about a decade ago.

I'm getting really tired of showing my balls to people offering me an IMBAS certification. I'm starting to think you guys just enjoy looking at balls, and pretend to offer IMBAS certificates to get us to show you our balls. I feel so cheap.

I'm not showing my balls again, until I get my official IMBAS certification.

CD

now that looks nice,can I suck on the one on the left

bluetang · 03-12-2013, 06:27 AM

Well, otay

bigabyte · 03-12-2013, 06:45 AM

Quote:

Originally Posted by AussieTitch

So 100% beef,means no spices,binders,or anything else added.Yes?

No.

That sounds like a question I would ask.

It means that the only meat in your balls should be beef.

bigabyte · 03-12-2013, 06:50 AM

LM600 · 03-12-2013, 07:28 AM

Here's my entry...sorry for the rubbbish pictures!

Just minced beef handmade into meatballs, bacon, seasoning and sauce glaze....

bigabyte · 03-12-2013, 07:54 AM

Groundhog66 · 03-12-2013, 08:21 AM

Shouldn't those certificates read "Certified Frozen Meatball Warmer Upper" :P

bigabyte · 03-12-2013, 08:50 AM

Quote:

Originally Posted by Groundhog66

Shouldn't those certificates read "Certified Frozen Meatball Warmer Upper" :P

Hmmm...

Not sure I understand.

There are no rules stating that they must be frozen meatballs. At least not since the NOSKOS rule was made universal YEARS ago.

Not sure I would want to eat warmed bacon either.

cholloway · 03-12-2013, 09:04 AM

Not sure if the "official certified" certificate will display as prominently as my Official Un-Certified one but, here goes...
Hand made, 100% beef & bacon.

03-12-2013, 01:19 AM	#1
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	*BBQ Brethren OFFICIAL* IMBAS MOINK Ball Certificates now available! Against my better judgement, and with the authorization of both the IMBAS and the BBQ Brethren, I am pleased to announce that submissions for MOINK certification are now being accepted. There have been some "unofficial" certificates floating around recently. These are different, these are official IMBAS MOINK Ball Certificates, blessed by none other than the BBQ Grail himself, and in accordance with the 2008 Wichita MOINK Ball Treaty. Here is a preview of the current version (subject to change once someone with skill makes something better). RULES - Only balls made out of 100% pure Beef, wrapped with Pork Bacon are considered MOINK. Please do not try to submit any other creations that are not made of balls of 100% pure Beef wrapped with Pork Bacon. So, if you would like a certificate, then please submit your entries here. I will send you your certificate as soon as I am able. I may get backlogged, but rest assured I will tend to your certificates eventually. So, with that... SHOW ME YOUR BALLS! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club** member
	1 members found this post helpful.

03-12-2013, 01:22 AM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Geez, there are special rules? __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-12-2013, 01:34 AM	#4
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	So 100% beef,means no spices,binders,or anything else added.Yes? __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

03-12-2013, 02:03 AM	#5
pizzakngjr Knows what a fatty is. Join Date: 02-22-10 Location: Farmington, MO Downloads: 0 Uploads: 0	My Application! The only finished pic I have. What the wife "let" me take to work! __________________ Kyle - Chargriller Smokin Pro with SFB, SJS MiniWSM, Superfast Black Flame Thermapen

03-12-2013, 02:21 AM	#6
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	So, this is the third farking time I have submitted my balls for approval. I used only the finest frozen Italian style beef meatballs, and farking bacon, all held together by real farking wood toothpicks. I cooked them on one of my Webers, over charcoal and wood. I don't remember which Weber, since I originally applied for certification about a decade ago. I'm getting really tired of showing my balls to people offering me an IMBAS certification. I'm starting to think you guys just enjoy looking at balls, and pretend to offer IMBAS certificates to get us to show you our balls. I feel so cheap. I'm not showing my balls again, until I get my official IMBAS certification. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

03-12-2013, 06:27 AM	#8
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Well, otay __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

03-12-2013, 06:50 AM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	__________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-12-2013, 07:54 AM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	__________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-12-2013, 08:21 AM	#13
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	*BBQ Brethren OFFICIAL* IMBAS MOINK Ball Certificates now available!** Shouldn't those certificates read "Certified Frozen Meatball Warmer Upper" :P __________________ Tim -

03-12-2013, 09:04 AM	#15
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	Not sure if the "official certified" certificate will display as prominently as my Official Un-Certified one but, here goes... Hand made, 100% beef & bacon. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser