Love at First Moink !!!

Discussion in 'Pork' started by pars, Jun 14, 2011.

  1. pars

    pars Fire Starter

    I feel some success with my first attempt at Moinks. Even with my lack of experience they didn't end up too bad.

    I will do some things different next time. I will definitely make my own meatballs. The frozen ones that I used were really salty. I am a salt nut - so if I thought it was too salty for me it had to be way too much. I was lazy and used a pre-made Webber rub. That also may have contributed to the salt issue. I will use my own next time. 

    I did up some Lolipop chicken ( another first ) and some Buffalo wings as well. Got some work to do but on the right track.

    Ready for the Smoker


    An hour into it ----


    Ta Da !!!! Slightly over done !!!! --- Oh Well -- Still pretty tasty ~~~~~~~~~~

  2. Looks great!!!!!! bet they were yummy!!!!!!!!
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like a successful smoke [​IMG]

    I make my own meatballs too, There's just no comparison with fresh ground beef. And you can season them any way you like.

    Last edited: Jun 14, 2011
  4. Looks like a great smoke from here....i could go for a plate of that right now.[​IMG]
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Other than the salt issue I say you have a winner! [​IMG]
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking Moinks man.  
  7. michael ark

    michael ark Master of the Pit

  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!   [​IMG]
  9. shooter1

    shooter1 Smoking Fanatic

    Nice MOINKS! Definitely try making your own meatballs and another little trick I learned here, put a cube of your favorite kind of cheese in the center. I like to use the pepper jack cheese for a little bite. They literally dissapear, its amazing. The last three times I made them and took them to party's I literally only got one that I tasted right from the smoker to make sure it was done otherwise I wouldn't have had any.
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Very Nice!!
  11. sqwib

    sqwib Smoking Guru OTBS Member

  12. pars

    pars Fire Starter

    Thank you all for your tips and encouragement. I will try another batch soon and take the time to really do it up !

    I love Shooters cheese idea --- That has got to be good.

    One question I have --- Is there any particular bacon that seems to work well and is not too salty ? Also -- My bacon was not rubbery but it was not crisp at all. Is there a secret to getting the bacon nice and crisp ?

    Can't wait to get another batch going.

  13. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I take it one step further and grind my own beef.  That way I can choose the quality of the cut and fat content.
  14. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I like the cheese-in-the -center idea, Shooter1! 

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