MOINK Balls ~ ♫ ♫ We're jammin'.... jammin', And I hope you like jammin', too. ♫ ♫

[thirdeye]

Jammin' ♫ ♫ ♫ ? Yes! I did my MOINK ball challenge cook today and used my favorite glaze (for now anyways), it's a Hot Pepper Bacon Jam, thicker than hot pepper jelly, and it has chunks.... but the flavor is incredible. I thinned it out just a little with some Ocean Spray Cranberry/Pineapple juice.

I intended on going full-MOINK but could not find normal size frozen meatballs, so I made my own a few days ago and froze them. Adding a binder and freezing helps a MOINK ball during cooking. Surface seasoning was black pepper and Cimarron Doc's Sweet Rib Rub... a very light coating.

I like to smoke my MOINKs upright and indirect on a griddle to sweat the bacon and get the meatballs about 110°. Then I go direct to cook the bacon a little more.

For glazing, I go back to the griddle, this buffers the heat and the sauce does not drip into the fire.

I've always eaten MOINK balls right off the toothpick. But for this challenge I went one step further..... a MOINK ball sandwich.

 

[LYU370]

Killer! Is that some cheese action on top there?

 

[thirdeye]

Killer! Is that some cheese action on top there?

Yes, fresh Mozzarella sliced veery thin.

 

[SMOKE FREAK]

Outstanding.

 

[SlickRockStones]

Very nice well rounded cook off entry. You really stuck it with the MB sangwitch.

 

[tom b]

Excellent!

 

[SmokinAussie]

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

Yes I think they will do very nicely!

Cheers!

Bill

 

[Shiz-Nit]

Perfection right there indeed

 

[frognot]

Mighty swanky MOINKs right there!

 

[BBQ Bacon]

Great looking sammich.

 

[Big George's BBQ]

Looks fantastic Wayne

 

[Cat797]

Looks fantastic! I expected different when I pulled up the thread, lol. I figured you were listening to Bob Marley and went Jamaican Jerk on your MOINKs.

 

[thirdeye]

Looks fantastic! I expected different when I pulled up the thread, lol. I figured you were listening to Bob Marley and went Jamaican Jerk on your MOINKs.

Hehehee. Thanks, they call it "jam" for a reason. I tried this at a BBQ contest 3 years ago and really liked it. From their website: Roasted red pepper puree, jalapeno peppers and real bacon combine to create an addictive jam. For a quick appetizer, pour over cream cheese and serve with crackers. Use straight out of the jar as a dip. Pairs perfectly with strong cheeses. Delicious served with grilled fish and chicken or as a condiment on a sandwich, wrap or Panini.

I think there are way more uses than the suggestions, and the flavor is bold enough you can use a light glaze. Grilled or sheet pan asparagus is amazing with the bacon jam. I also like the fact that it stays glossy, even when leftovers are refrigerated.

 

[HogGrog]

Wow!

Jam on, jam out, jam it in...

...til it feels like it’s a sin!

 

[Fatback Joe]

Fantastic!

 

[4ever3]

Yesssssss SIR!!!

 

[legendaryhog]

Moinkball sando? Now you're just showing off.... :eusa_clap Want one ...now.

 

[KevinJ]

:jaw: Winner!

 

[ssv3]

Jammin' alright. That looks incredible.

 

[bbqwizard]

Fantastic! You’re talking my language.