Bubba Gup
Knows what a fatty is.
- Joined
- Aug 6, 2010
- Location
- Stewartstown, PA
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
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