A friend of mine invited the boys over for snacks, cigars, and port last night.
I decided to make some redemption moinks (the last batch for a party were too dry for my taste).
Started with a cube steak from the beef critter we had butchered a while back. I ran that through the food grinder.
I added some breadcrumbs, salt, pepper, Rudy's rub, honey, and a splash of Ol' #7. To solve the dry problem, I took the time to make a panade and mix it in (a trick I picked up from America's Test Kitchen).
I browned them in a hot pan of olive oil, then wrapped in bacon.
Into a 240* smoker with some Country Style Ribs we had going for dinner. Ash wood from our tree supplied the smoke. Took them to 165* internal temp (about 1.25 hours).
They came out really moist and tasty. Great finger food for our "smokeout!" Thanks for looking!!!
Started with a cube steak from the beef critter we had butchered a while back. I ran that through the food grinder.
I added some breadcrumbs, salt, pepper, Rudy's rub, honey, and a splash of Ol' #7. To solve the dry problem, I took the time to make a panade and mix it in (a trick I picked up from America's Test Kitchen).
I browned them in a hot pan of olive oil, then wrapped in bacon.
Into a 240* smoker with some Country Style Ribs we had going for dinner. Ash wood from our tree supplied the smoke. Took them to 165* internal temp (about 1.25 hours).
They came out really moist and tasty. Great finger food for our "smokeout!" Thanks for looking!!!
