About 3 weeks ago, I received a phone call from fellow cook, and good friend Greg Bane telling me that he had just thrown some Moinks into his smoker. Needless to say, I had never heard of the term, and didn't have a clue as to what he was talking about.
"MOINK what? What are those?" He filled me in and the rest is history.
MOINK Balls roots stem from a gathering of BBQ Brethren members Larry Gaian, Ron "Ron_L" Lewen, and Neil "Nthole" Thole (see wikQUEpedia for details regarding the birth of MOINK Balls).
Believe it or not, I had the fine pleasure of meeting Ron Lewen for the first time when he and his wife had graciously agreed to judge . Since then, I have also become a member of The BBQ Brethren, an online community forum dedicated to the art of low and slow. I highly recommend becoming a member if you're interested in BBQ. The forum covers everything from the backyard to the American Royal, and serves as not only a great source of information for the BBQ enthusiast, but as a fantastic source of cooking inspiration.
Back to MOINKS...a MOINK Ball fuses together the two most important proteins in BBQ. Simply put, a MOINK Ball is a BEEF meatball wrapped in PORK bacon and secured with a toothpick.
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A MOINK is then smoked or grilled, low and slow. Making MOINKS is a great way to flavor profile new rubs and sauces without spending a lot of dough and time on a rack of ribs, shoulder or brisket.
Paying tribute to my BBQ Brethren and my buddy G, I decided to make me some MOINKS.
Click on the pictures above to follow my day of BBQing. Also, visit my blog at www.bbq.glen-ellyn.com.
