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Discussion in 'Side Items' started by gmc2003, Jun 27, 2018.

  1. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    With the holiday fast approaching I thought I would bring another old standby appetizer to light. The moink, Let me start by saying moinks have been around for years(nothing new here), however they have evolved throughout that period. In their infancy they were made by wrapping a pre-made frozen meatball with bacon and dipping it in BBQ sauce. And now through the natural evolution of all things smoked - the skies the limit. The name is derived from Mo(cow sound) oink(pig sound).

    Lets start with the mix'ens. Everybody has their own favorite meatball recipe so I won't go into great detail about my ingredients. Just these simple items. I like to use 70/30 burger meat for the extra fat content.

    I also like turkey meatballs so I made a batch using ground turkey. Spices for the turkey were Weber roasted garlic and herb rub, parmesan cheese, pepper, parsley flakes, one semi beaten egg, and bread crumbs. I guess we could call these goinks.

    Roll mixture into small meatballs - a little smaller then a golfball. Going from left to right you have the turkey meatball, frozen premade, and finally the homemade meatball. Don't pay attention to the turkey burger and regular hamburger.

    I like to stuff some of mine for a little variety. Here I've cubed up some smoked horseradish cheddar cheese.

    Just stuff into the center of the meatball and reshape it. Simple right!!!

    Now for an added bonus. A slice of jalapeno goes in with the cheese. Notice I didn't core or deseed. I like the added punch.

    Now just slice the bacon in half and roll it around the meatball. Secure it with a toothpick. Here is the premade meatball getting ready for it's bacon jacket.

    Repeat the bacon rolling process until all the meatballs are done.

    Sprikle on some of your favorite rub mix. Here I used the Weber garlic and herb.

    Fire up your smoker. I used the Kettle with baskets for this smoke as it's a smaller/quicker cook. Shooting for a 250* temp.

    Put the moinks on the smoker for their indirect journey into appetizer nervana. The smoke flavor profile is provided by a chunk of apple wood.

    Baste them with your favorite BBQ sauce when they hit 160* and the bacon is crispy.

    ...and finally plate them when they reach 165*. These took a tad over an hour to smoke.

    There you have it. Another blast from the past. These along with pork shots have definetly proven to be a success at any party.

    Thanks for taking a look. Feel free to add any suggestions or improvements to my technique or ingredients.

  2. Send them to NH
  3. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Look good Chris, I have not made them yet but I think I am going to try, Like on that
  4. Gary Uk

    Gary Uk Fire Starter

    They look great
    I like the idea of putting cheese and the pepper in the middle.
    Will try that the next time i make them
  5. Oh my....yum!
  6. motocrash

    motocrash Master of the Pit OTBS Member

    You should open a tapas bar Chris,another great appetizer;)
  7. yankee2bbq

    yankee2bbq Master of the Pit

    Another great recipe! I enjoy your cooking threads, a lot of pictures and good explanation of how to do it!

  8. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Looks great Chris. Points for sure!
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Chris!
    And a great step by step to follow!
  10. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Poob, I would except they're already eaten. Thanks for the read.

    Charlie, I usually only make them for gatherings - as they're quick and easy, and most people have never seen them before. Thanks for the comment and like appreciate it.

    I like the pepper/cheese combo also. Just make sure you have a way to identify which ones have the pepper. My wife isn't a fan of jalapeno's - so she would kill me if she got one by accident. Thanks for the comment.

  11. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I love the Horseradish cheese in there. Not many people use horse radish cheese!
  12. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    They are really good, and since most folks haven't tried them before - they provide that little bit of WOW factor.
    Thanks for the like appreciated it.
  13. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks but no thanks moto. I enjoy smoking as a hobby to much to open up an app bar. Thanks for the like and read appreciate them.

    Thanks yankee, there are so many good smoking idea's on this site that just get buried and forgotten with all the activity the forum sees. I just like exposing some of the newer folks to smoking alternatives to the norm that's always posted. Appreciate the read and like it means allot.

    Thanks Smokin for the like, I forgot how much I enjoyed these little bundles of eatable heaven.

    Thanks Al for the compliment and like, just trying to help someone out the same way this forum has helped me out over the years.

  14. I should try this with my ground deer!
  15. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks Tom for the read, I really like Cabot's horseradish cheese with a lite smoke.

    I've never tried it with Venison, but I imagine it would taste really good.

    Binford 6100 likes this.
  16. Binford 6100

    Binford 6100 Smoke Blower

    First, your pork shots ruined my life, now it's going to be these.
    going to run a batch tomorrow to see how they stack up vs the pork shots
  17. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks for the like binford, they are good and a real close second to the pork shot.

    Let us know if you like them.

  18. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    For sure a awesome post and they are great made them last year at the PA Gathering. Made some with burger and some with sausage.
  19. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks HalfSmoked for the kind words and like. Any ground meat will work.

  20. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Cornman, chinanick, rings, Luvsbbq, redavanlanche, BEV, brent thanks for the likes - appreciate them.