Love at First Moink !!!

pars

Fire Starter

Original poster

May 29, 2011

57

10

Greenfield, NH

• Jun 14, 2011

• #1

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 ~~~~~~~~~~

 

burgi

Fire Starter

Jan 22, 2011

58

10

Sonoma County, California

• Jun 14, 2011

• #2

Looks great!!!!!! bet they were yummy!!!!!!!!

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jun 14, 2011

• #3

Looks like a successful smoke

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

gotarace

Limited Mod

Jan 27, 2011

1,081

25

northern wisconsin

• Jun 14, 2011

• #4

Looks like a great smoke from here....i could go for a plate of that right now.

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

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Hendertucky, Nv.

• Jun 14, 2011

• #5

Other than the salt issue I say you have a winner! 

 

scarbelly

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Jul 26, 2009

14,315

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• Jun 14, 2011

• #6

Great looking Moinks man.  

 

michael ark

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Feb 11, 2011

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Jonesboro Ar

• Jun 15, 2011

• #7

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jun 15, 2011

• #8

Looks delicious!   

 

shooter1

Smoking Fanatic

Oct 30, 2009

438

20

Lutz, Florida

• Jun 15, 2011

• #9

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.

 

realtorterry

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Jun 5, 2009

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Bullhead City, AZ

• Jun 15, 2011

• #10

Very Nice!!

 

sqwib

Smoking Guru

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Sep 25, 2007

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Philadelphia

• Jun 16, 2011

• #11

 

pars

Fire Starter

Original poster

Thread starter

May 29, 2011

57

10

Greenfield, NH

• Jun 16, 2011

• #12

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.

:)

 

adiochiro3

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Apr 19, 2010

2,088

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Bay Area, CA

• Jun 16, 2011

• #13

raptor700 said:

Looks like a successful smoke

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

Click to expand...

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

 

adiochiro3

Master of the Pit

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Apr 19, 2010

2,088

42

Bay Area, CA

• Jun 16, 2011

• #14

Shooter1 said:

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.

Click to expand...

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