- Sep 15, 2012
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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.
Chris
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.
Chris
