- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
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.
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.