Do ya put MOINKs under pork or beef??? I chose "pork" because of the chops that went along for the ride. Actually, I found these chops in the clearance bin at the local market. There were not quite enough for the family dinner, so I decided to make some MOINK balls to complete the meal (my first attempt at MOINK balls). I seasoned the chops with salt, pepper, and brown sugar. Here they are in the finished state. I ground my own beef from a london broil cut, mashed a panade (bread & milk) to keep the meatballs moist, and mixed everything with Italian bread crumbs and pepper. Of course -- the essence of the MOINK -- BAAAAACOOOON! Held everything together with a toothpick. Into a 250* smoker with ashwood for smoke. The chops are behind the MOINKs. On the top rack are some of the ingredients for my daughter's authentic smoked salsa for a little competition in her Spanish class. I'll post that Q-view a little later tonight when we've done the final assembly & taste-testing. Pulled the chops and the MOINK balls out when they hit 165* internal temp. I crisped up the bacon under the broiler for about 60 seconds a side. The finished chops are shown in the first pic. The MOINKs were a huge hit with dinner -- little heavenly bite-sized carnivore treats on a stick! I will definitely add these to my appetizer repertoire along with ABT's and stuffed smoked mushrooms! Thanks for looking!