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Moink Balls

The beginning and the setup.

from left to right: Mop, picks, rub. On the plate: bacon prepared beef balls. Top: oak for smoke flavour.

Closer up. In this picture is the mop and rub. Moink balls excist of cow and pig. Hence the name Moink consisting of Moo and Oink. So beef balls wraped in bacon.

In the jar: TexMex Mob and dryRub. On the plate: beef and porc ready to be friends.
In the top is a prepared grill. 1 hot side with a devider for the cold side.

So beef an porc both taste well when smoked with oak. They have strong flavours and so does the oak.

A visualisation: This normaly would be covered up so the hot smoke can flavour the beef.

To not let the oak catch fire immediately i always submerge it for a while in water. Legends use whisky. Also the released steam helps to keep the temperature down a bit.

Another step in the progress of Moink Balls. Smoked as you can see from the redring on the meat.

As meat gets grilled with heat and smoke as i do here, it starts to form a redring at the outer edge of the meat. Sometimes it’s covered with the bark/crust so you won’t see it at first. Absence of this redring will mean the meat is not smoked.

They are friends now. Toothpicks are to keep them together and for making it an easy to pickup fingerfood.

It tastes better then it looks right now. Before adding porc the beef is rubbed with the spices from the jar dryRub.

It’s a process of every few minutes turning and mopping the Moinks.

A good flavour consists of sweet, sour, salt, bitter and umami. Salt is present in the rub and pork, little in the mop. Sweet is present in the mop. Umami could be the meat itself. There could be some bitterness in the herbs present in the mop. Sour is absent thats why there is always coleslaw or cowboy caviar present. Which are vinager based salades.

Respect the proces. There has never been a fast of short BBQ session, ever.

The rub keeps sticking to the moinks and they get layered with flavour as time goes by. There also forms a slight crust. The low temperature and time makes the moinks really flavourable and you wish by this time all the guests have left. But anyways the pitmaster atleast got 1 of them as there were 16 in the first picture and 15 in this one.

Make more or be sure your guests have had some other meat like burgers of steaks. Because this will plate will be empty in 5 seconds,

Follow me for more. There could be a ribeye, pulled porc or hamburger recipe next. Also the montioned salades are home made. Coleslaw and a Cowboy caviar are always present.