First Moinks AND first Q-view

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korpellakitchen

Fire Starter
Original poster
Nov 3, 2010
43
10
Northwest Arkansas
[font=arial, helvetica, clean, sans-serif]Hey guys, I have enjoyed ALL of the helpful hints, tips, techniques, ect that I have observed on this forum.  I have decided that it is time that I have to submit something.  I smoked a full brisket, and a pair of butts this weekend for my Bro-in-law's graduation -reception.  I was totally running around like a decapitated chicken, and no time to submit a q-view.  So I decided to submit a post of my first endeavor of Moinks.  This has two kinds of pork (bacon/sausage) so I figured it goes in the PORK thread.  This is for a potluck tomorrow at my work.  I work in surgery in my local hospital, good thing that its not the Cardiac Cath Department.[/font]

[font=arial, helvetica, clean, sans-serif]-EAK [/font]

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Well your moink balls look good so far.
 
Thanks!  They went over great.  I am glad I set a couple aside for my wife, they went quick.  I have been requested to do a brisket for my family this weekend.  I am looking forward to another cook night.
 
This is basically the recipe that Jeff sent out in Dec's newsletter.  However, I made just a couple adaptations and they came out great.  

2lbs ground chuck

2lbs ground pork

25 cubes of colby jack cheese

3 eggs

1/2c bread crumbs

1/2c of my BBQ rub

25 pieces of thick cut bacon (cut in half strips)

Mix all of the ingredients (except the bacon and cheese) in a large mixing bowl.  Make small meatball around the cube of cheese,  Wrap with bacon, and secure with toothpick.  Place in 225 deg smoker (I did them with hickory).  Let them smoke till internal temp is 165, took about 2 1/2 hours.  

Thanks

-EAK
 
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