BBQ Grail Note: Rick is the guy that makes all my websites viewable. He’s a first rate Web Guy and a good friend. Here’s his Father’s Day MOINK Ball try. Looks like he’s as good at making MOINK Balls as he is at designing websites.
(A Guest Post by Rick Hellewell, Web Guy)
I’m just a guy doing web sites, this one included. But you can’t help being influenced by all of the great BBQ posts around here. So, it was with much humbleness that I attempted my first batch of MOINK Balls.
I don’t have any fancy equipment. In fact, there might be some serious BBQ types that would look with disdain on my humble propane-powered gas grill, even if it is a Char-Broil “Commercial Series” grill with four burners and a side burner. They might say that you can’t do “true BBQ” on a gas grill.
But, I did it anyway. On Father’s Day, I did my best.
I prepared the MOINK Balls according to Larry’s recipe. A full package of pre-cooked beef meatballs (about 60 of them), wrapped in a half-slice of thick-cut smoked bacon from the local grocery store. I sprinkled them with some McCormick’s Pork Rub, and placed them on bamboo skewers in a foil pan. The result looked like this:
While the MOINK Balls rested a bit, I fired up the gas grill, getting the temperature to settle in about 250 degrees. I had some mesquite wood chips (from the local ACE Hardware store) in a smaller foil pan that had previously been soaked in water for about an hour, then drained. I put that on the left side of the grill under the hot gas burners for about a half-hour.
After the wood chips got warm and toasty (but not smoking yet), I put the foil pan of MOINK Balls on the right side of the grill, over the un-lit burners (only the single left burner — the one for the wood chips — is lit). This is how it looked:
I shut the lid, and let things cook for about 2 1/2 hours. I made sure the temperature stayed around 250 degrees. While the MOINK Balls were cooking, I prepared the raspberry preserves glaze — about a cup of raspberry preserves, 1/4 cup balsamic vinegar, and some garlic cloves, well mixed, then heated on the stove in a pan until everything was nice and liquidy.
After the 2 1/2 hours of smoking/grilling, I took the MOINK Ball skewers off the foil pan and put them directly on the grill, again away from the heat. I brushed both sides with the raspberry preserves glaze, and let that cook in for about 10-12 minutes. By that time, my daughters and their husbands, along with the five grandkids, were ready to try them. They looked like this:
The result? Everyone liked them. In fact, everybody had at least three, and some had more. And all agreed that we should repeat the experiment.
So, there’s this web guys’ humble attempt at smoking MOINK Balls. Not bad for a first try.
Next time, I think that I’ll put the wood chips over a bit higher heat for a bit longer so that they will start smoking sooner. (This time, the chips didn’t start smoking until about halfway through the cooking time.) And I’ll change the recipe a bit: I’m going to sprinkle the rub over the meatballs before wrapping them with bacon. I think that will let the bacon juices ‘soak’ the rub into the meatballs.
I may also use less vinegar (or maybe some olive oil) in the raspberry glaze, to make the raspberry flavor a bit more pronounced.
And, even though I just have a gas grill, there is more smoking in my future.