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Moinker Logs??? Bacon wrapped Tenderloin with Q/View

post #1 of 19
Thread Starter 
I had built one of these contraptions in less than an hour of Cowgirls post. Thanks Jeanie. I have a little something different in mind for mine on it's maiden voyage. I mixed up a batch of moink ball meat and pressed it into the fatty press.... Wahla.... Moink Logs.

Wrapped them up in Bacon and they are ready for the smoker.

I also wrapped up a couple of tenderloins and stuffed some banana peppers with the moink meat.

Ah..... window cam. Everything loaded up and smokin. I've used 2 of Ron Mans tricks with the MES. I put the piece of tile in the corner to disperse the heat and I use a small piece of lump charcoal in the wood chip tray when I put new wood in. It helps it to raise to temp faster and it gives me a smoke ring. I wasn't really tryin for the smoke ring but it's a by product of the lump.

Tenderloin came out at 155 and the peppers were ready at the same time. I stuck everything under the broiler for a minute to crisp up the bacon some more. Red likes her bacon crisp. And we all know how Red gets when she isn't happy.

Moink Logs turned out great too. I splashed a little BBQ sauce on them about 30 minutes before I yanked them out of the smoker.

Love the fatty press. Works great. I'm set for sandwiches all week. Thanks for checkin out my Q/View.
post #2 of 19
Looks awesome.The wonders of PVC!!!PDT_Armataz_01_37.gif
post #3 of 19
WOW!!! Great looking pics.....
post #4 of 19
Dang Dave those sure look good...PDT_Armataz_01_37.gif
post #5 of 19
Those look freaking fantastic. I'm going to have to make some moink logs!!!
post #6 of 19
Wow Dave! Great smoke, not going to point out everything that looked great because the whole entire smoke looked amazing, and I'm with Red on the crisp bacon, and with you on not wanting her to get angry.
You know what would be great with that window would be a live smoke with a webcam, maybe posted on, we could all tune in and watch the action live.

Oh, and before I forget, points.giffor such a great smoke.
post #7 of 19
now thats some good looken grub right therePDT_Armataz_01_37.gif
thanks for the qview
post #8 of 19
Nice Dave. Man that tenderloin looks really juicy. PDT_Armataz_01_37.gif
post #9 of 19
great looking smoke!
post #10 of 19
Wow, everything sure looks great, and I agree...need the bacon crispy!
I guess I need to do a search on this moink meat confused.gif to see what it is. I was wondering about the smoke ring,..could it be from the cure from the bacon going into the meat, or is it for sure from the lump? Just curious if you have done it with & with out the bacon and still got the smoke ring.

post #11 of 19
Had my mouth watering at every picture. Looks great!
post #12 of 19
Those look pretty good. Thanks for the tips.
post #13 of 19
everything looks great
if you don't mind, two questions
what's a moink? a priest up on a mountain top?
whats the red liquid in your smoker pan? looks like tomato juice?
post #14 of 19
Just another WOW fo everything from the fattie/ mionk log piston to the loin with a smoke ring that some of us dream for. You did a great job with the entire smoke for sure. points.gifhave to be there too for this entire smoke
post #15 of 19
Thread Starter 
1 lb. Hamburger
2 cups bread crumbs.
I use white bread and just rub it together in my hands to make my bread crumbs. Little extra doesn’t hurt. It actually soaks up more of the sauce.
½ tsp. Black Pepper
3 tablespoons of fresh minced onion
½ teaspoon of horseradish
3 drops of Tabasco
2 eggs
You can substitute Italian sausage or breakfast sausage for the hamburger. I like to add some sausage to the hamburger myself. For a larger batch just double up the ingredients. I’ve used stove top stuffing instead of the bread crumbs and they turned out great.
Mix all the ingredients into a large bowl. Save the breadcrumbs for last. Roll the mixture into balls just a bit smaller than a golf ball. Wrap with a piece of bacon using a toothpick to hold the bacon on. Smoke these until the bacon is done or almost done. Should take about 2 hours at 225 or maybe a tad less if your smoker is running hotter. Remove from smoker and apply or dip the balls in your favorite sauce. Put them back in the smoker and let the sauce thicken… about 20 or 30 minutes.

The smoke ring comes from the lump. I've gotten the smoke ring from my electric Brinkman also.
post #16 of 19
Thread Starter 
I like to use juice in my water pan. This time I used a punch I get at Sams club for $3 a gallon. First question.... refer to Moink recipe.
post #17 of 19
Thanks for the recipe and answer about the lump, I'm going to have to try that.

post #18 of 19

Crisp Bacon question

Could you use a butane torch to crisp the bacon??
post #19 of 19
Awesome smoke .
You had me until the ball dipp'in part. OUCH !!!!icon_eek.gifPDT_Armataz_01_12.gif
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