Moinks from scratch

Discussion in 'Beef' started by gruelurks, Oct 10, 2009.

  1. gruelurks

    gruelurks Smoking Fanatic

    I know, I know, making meatballs from scratch is a against the given MOINK rules. I have 3 lbs of ground beef to use up and the opening night of our pinball league tomorrow. We all usually bring a snack of some sort and try to be creative each time we meet. I've never smoked meatballs before, let alone raw ones wrapped in bacon. What are some good recommendations as far as temp, times, wood?

    I'm gonna use some bottled Montgomery Inn BBQ sauce on the final product, no time to make a sauce this time around.
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I made them from scratch once and they were good. Just wrapped in bacon and smoked until done. If your using thick bacon and want it crisp you might want to pre cook a little. If its the normal thin stuff you will be good. I cooked at 225 with hickory. Also did pig candy with it. Yummy.
     
  3. gruelurks

    gruelurks Smoking Fanatic

    I just have some thin style bacon, nothing too thick. I also found out that homemade meatballs are allowed in MOINK making now lol.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    And The Ruling Moink Authority Would Be??? [​IMG][​IMG][​IMG]
     
  5. gruelurks

    gruelurks Smoking Fanatic

    No idea, I just saw a post over here about it. :) Not that there is any authority on any recipe though right?
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Just wondered if I missed something...[​IMG]
     
  7. gruelurks

    gruelurks Smoking Fanatic

    I'm already DQ'ed since I just used a roll of Bob Evans breakfast sausage in mine which makes it not all beef. Guess they will just be bacon wrapped meatballs instead. :) Getting ready to ball them up and bake them in the oven to precook them for tomorrow. Time is limited so I'm going for the short smoke.

    [​IMG]
     
  8. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Moinkers
    1 lb. Hamburger
    2 cups bread crumbs.
    I use white bread and just rub it together in my hands to make my bread crumbs. Little extra doesn’t hurt. It actually soaks up more of the sauce.
    ½ tsp. Black Pepper
    3 tablespoons of fresh minced onion
    ½ teaspoon of horseradish
    3 drops of Tabasco
    2 eggs
    You can substitute Italian sausage or breakfast sausage for the hamburger. I like to add some sausage to the hamburger myself. For a larger batch just double up the ingredients. I’ve used stove top stuffing instead of the bread crumbs and they turned out great.
    Mix all the ingredients into a large bowl. Save the breadcrumbs for last. Roll the mixture into balls just a bit smaller than a golf ball. Wrap with a piece of bacon using a toothpick to hold the bacon on. Smoke these until the bacon is done or almost done. Should take about 2 hours at 225 or maybe a tad less if your smoker is running hotter. Remove from smoker and apply or dip the balls in your favorite sauce. Put them back in the smoker and let the sauce thicken… about 20 or 30 minutes.

    Scratch is the only way I do em!
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Dave is the expert so take his advice. He is the master of moinkballs. And he has Qview to prove it.
     
  10. gruelurks

    gruelurks Smoking Fanatic

    Got them wrapped, rolled and dusted, waiting for the MES to get to temp. Will be smoking with hickory at 240 today to get them done a bit quicker.

    [​IMG]
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Those look great. First time I did them I put a little piece cut off some string cheese in the middle. They were good.

    Can't wait to see your final picts.
     
  12. gruelurks

    gruelurks Smoking Fanatic

    Pulled them from the smoke at 4:30, sauced them, then tossed them in a 350 degree oven to crisp up the sauce before I leave for league at 5:00. They smell freaking great! I used a Kroger brand smokey bbq sauce they had on sale for $1 today, good tasting stuff. Thanks for following along on my first Moink adventure.

    [​IMG]
     
  13. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks tasty!
     
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    You made me drool.

    [​IMG]for that.

    Did you say pinball league? Never heard of such a thing. Sounds like fun. Haven't played a real pinball machine in years.
     
  15. gruelurks

    gruelurks Smoking Fanatic

    Yes, pinball league. Pinball is still alive and kicking in our neck of the woods, though it lives on in collectors homes. Here is a video from our Christmas party last year.

    The MOINKS went over well tonight, I had about 50 balls made up and all but 3 were eaten. Everyone liked them enough that people offered to pay me to bring more next month. :)
     
  16. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sweet. Sounds like fun.

    Sorry about your Wolverines...NOT. Go Hawks!!!
     
  17. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    gotta love when people want to place a order with you. Great compliment. They looked great too.
     
  18. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member


    Shweeeeeet!


    [​IMG]
     
  19. bonedadddy

    bonedadddy Smoke Blower

    Oh wow...Now that is a league I could play in!!!

    Those moinks looked great!!!
    (I had to google them...never heard of a moink before...the urban dictionary makes it sound dirty :))
     
  20. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    They look Great!![​IMG]
     

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