Moink Ball Tip

[Bubba Gup]

I ground up my brisket trimmings to make moink balls as part of my FF Draft spread. I don’t make moinks a lot, and maybe this is a well known thing, but after forming the balls and running a toothpick through them, I froze them solid. It was so much easier when it came time to wrap in bacon to have a solid ball with a toothpick running through it.

The other problem I’ve had is the ball overcooking by the time the bacon is rendered and crispy. Wrapping the frozen ball and going straight to the smoker gave me perfectly cooked moinks and crispy bacon.

Somehow I only took one pic, but like Arby’s, it has all the meats: moinks, wings, sausages, brisket, pulled pork. If only my team was as good as the food.

Sent from my iPhone using Tapatalk

 

[Stingerhook]

My kind of plate.

 

[SweetHeatBBQnSC]

That is a beautiful plate of protein, my friend.

 

[Big George's BBQ]

Very Nice You had some very happy People at your party

 

[Greygoose]

I’m in,,,,

 

[thirdeye]

Looks good! I like to use sandwich picks on my meatballs or anything bacon wrapped. They are flat an pointed on one end only, so no spinning like a toothpick.

 

[Fooball]

Good pointers and good lookin' grub. Your boys were happy I'm sure.

Yessiree....football season IS HERE!

 

[creek bottom]

That is a plate of tasty looking grub right there!!! :thumb:

 

[cdhbrad]

Looks great but what is that Yellow stuff by the Pork Sammie??:-D