I was making some chili the other day and my mind wandered into new appetizer land (at least for me). I made some pork shots on Christmas and as usual, they were a crowd pleaser. With the Superbowl on Sunday, I wanted to make a manlier appetizer and I came up with the meatier-moink. I was thinking of cutting a chuck roast into 1 inch cubes, seasoning them with a bbq rub, wrapping them in bacon and smoking them at around 225-250* like moinks or pork shots. The thinking is I will get a manlier moink-type appetizer, with a beefier flavor.
My concern - with a smaller sized piece of meat do I run the risk of a tougher end-product? I assume the bacon wrapping will keep everything juicy. But dont know.
Has anyone tried this technique or something similar?
I will post the results of the experiment this weekend.
Update: Decided to start by marinating the chuck roast cubes with a beer marinade. (I'm reserving 6 pieces to season just with SPOG to see the difference).
I purchased chuck roast chunks for stew.
The cut them into bite-sized chunks. I was hoping for 1 inch cubes, but I think I went a litte smaller.
Then made the marinade:
1 Warsteiner Ocktober fest beer
3 tbs white wine vinegar
3 tbs vegetable oil
2 tbs molasses
2 tbs mustard
1/2 onion sliced thin and chopped
1 tsp kosher salt
Then I wisked the marinade and placed the meat and marinade in a ziplock bag. I will probably marinate for about 2 hours, then wrap in bacon and prepare for the smoke.
The cubes after about 3 hours in the marinade..
wrapped in bacon...
and skewered for the smoker. Into the mini-WSM at about 220*. Trying to increase the temp a little. But its a little cold outside (34*)
Here they are after about 2 hours on the mini-WSM
And the finished product.
The wife says the marinated ones are a little better than the SPOG seasoned. They do have a more complex flavor profile. But the unmarinated ones have a beefier flavor. Overall, the marinated cubes are slightly jucier and have a nice tast of the beer, mustard and onion. Lot of work for so few appetizers. But they are very good.
Thanks for looking.
My concern - with a smaller sized piece of meat do I run the risk of a tougher end-product? I assume the bacon wrapping will keep everything juicy. But dont know.
Has anyone tried this technique or something similar?
I will post the results of the experiment this weekend.
Update: Decided to start by marinating the chuck roast cubes with a beer marinade. (I'm reserving 6 pieces to season just with SPOG to see the difference).
I purchased chuck roast chunks for stew.
The cut them into bite-sized chunks. I was hoping for 1 inch cubes, but I think I went a litte smaller.
Then made the marinade:
1 Warsteiner Ocktober fest beer
3 tbs white wine vinegar
3 tbs vegetable oil
2 tbs molasses
2 tbs mustard
1/2 onion sliced thin and chopped
1 tsp kosher salt
Then I wisked the marinade and placed the meat and marinade in a ziplock bag. I will probably marinate for about 2 hours, then wrap in bacon and prepare for the smoke.
The cubes after about 3 hours in the marinade..
wrapped in bacon...
and skewered for the smoker. Into the mini-WSM at about 220*. Trying to increase the temp a little. But its a little cold outside (34*)
Here they are after about 2 hours on the mini-WSM
And the finished product.
The wife says the marinated ones are a little better than the SPOG seasoned. They do have a more complex flavor profile. But the unmarinated ones have a beefier flavor. Overall, the marinated cubes are slightly jucier and have a nice tast of the beer, mustard and onion. Lot of work for so few appetizers. But they are very good.
Thanks for looking.
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