By BBQ Grail, in
Domestic, on February 9th, 2010
On the BBQ Brethren (www.bbq-brethren.com) there is a weekly “Throwdown” category where forum members have a designated category of food to cook that week. They then take pictures and post their creations on the forum. The other members then vote for a winner. The winner gets to pick the category for the next “Throwdown.” This weeks “Throwdown” is SANDWICHES. And the entry from William Conway in Atlanta, Georgia just blew me away.
Here it is in all it’s glory…
started with ground chuck, and added bread crumbs, dried onion, garlic powder, chipotle paste, brown sugar and cayenne pepper. The meat was rolled into balls, wrapped in store-bought bacon and dusted with Dizzy Pig rub. It was a beautiful day for cooking - rainy and 44*.
Continue reading Hotlanta is in the house with a MOINKwich
By BBQ Grail, in
Domestic, on February 7th, 2010
I got a great email from Cyndi Allison at Yes You Can Grill about her MOINK Ball initiation. I’ve posted her story below. You can read more about Cyndi and he BBQ exploits on her website.
The wild and crazy guys at Winter Grillin’ tossed out a MOINK challenge for Super Bowl weekend. Although I’ve grilled for years, I’d never heard of MOINKS. With a little lurking, I figured out that I needed hamburger (moo) and bacon (oink). Basically, I wanted meatballs wrapped in bacon. Other than that, I was winging it on this new-to-me grill delight.
Most of the guys were using frozen meatballs for the MOINKS, but I’ve never even seen those around here. So, I got ground beef and a couple of packs of Carolina Pride bacon.
Continue reading Cyndi Allison’s Yes You Can Grill MOINK Balls!
By BBQ Grail, in
Domestic, on February 7th, 2010
I recently reviewed Ginger People’s Sweet Ginger Chili Sauce on The BBQ Grail and took that opportunity to also glaze up some MOINK Balls. The ginger and chili in the sauce complimented the saltiness of the bacon quite nice. This sauce will be a great addition to my MOINK Ball arsenal.
You can read the entire review of Ginger People’s Sweet Ginger Chili Sauce by clicking here.
By BBQ Grail, in
Domestic, on January 22nd, 2010
Once on business trip to Savannah, Georgia I was treated to one of the most amazing dishes I’ve ever had cross over my lips…Shrimp & Grits.
I ate Shrimp & Grits about a half dozen times during that trip, but the most fantastic version was at a restaurant on River Road that made the grits into a fried cake and then served the shrimp and gravy over the top. It was simply amazing.
For over a year now I have wanted to try and recreate this dish, but could never find a recipe with fried grits. Recently I happened to pick up a box of grits in the store and right there on the back of the box was a recipe for fried grits. So with some MOINK Balls on hand I set out to create something a little different for dinner.
Continue reading MOINK Balls & Grits
By BBQ Grail, in
International, on January 10th, 2010
I recently had a chance to receive an example of an amazing use of MOINK Balls from Phubar one of my friends ffrom the Dutch BBQ Association. His MOINK Ball pie is a great example of MOINK ingenuity.
Phubar started with a layer of Endive Stampot. Stampot is a traditional Dutch dish made with potatoes mashed with one or more additional vegetables. A layer of Parmeggiano-Reggiano covers the Stampot.
Continue reading Phubar MOINK Ball Pie
