Today after having my son's T-Ball party cancelled because of the rain I almost lost the motivation to give Moink Balls a try. But after some encouragement from my wife I headed off to store.
2 pound 80-20 ground beef
20 oz of Mild Italian sausage
1 cup of Chicharrons ground
2 tsp Grlic powder
2 TBL spoons onion flakes
2 tsp parsley
all mixed together,
I used my new Meatball Shaper I picked up yesterday from crate and barrel.
I dusted them with Butt Rub then smoked them at 250 then once they were done i dipped them in BBQ sauce and kicked the temps on the smoker up to 300. Took the water pan out and oops found out the GOSM Big Block can get to 400 deg. Ended up w few over cooked Moink Balls. Ended up with a half dozen casualties. :)
Almost forgot to get a picture they were being gobbled up quickly.
Take care and have a great night. I will post result for tomorrow smoke in about 24 hours