Moink balls and almonds

Klondikesmoker · December 16, 2009, 09:35:04 PM

Well I ran out of time to do the pulled pork with some extra overtime at work. So I decided on just some home made Moink balls wrapped in bacon. No one here sells the meatballs premade so make my own italian meat balls cooked them up and wrapped in bacon for the Bradley. Figured while I was at it why not try some almonds at the same time. Used BigSmokers recipe as it was quick and simple. For spice I just used seasoning salt and then grabbed a jar of sugared cinnamon used both liberally. Must have read his instructions wrong cause I smoked the almonds for the full 2 hours with the Moink balls. Everyone raved about both at the shop Christmas luncheon. 1st public outing for me with food from the smoker, must have turned out okay as I have been invited to bring more anytime (no special occasion required).

Before going in the smoker

in the smoker

all finished, NO they are not burnt that is the honey garlic glaze

Klondikesmoker

classicrockgriller · December 16, 2009, 11:05:24 PM

KDS, They do look great! The end results is if everyone is Happy, including yourself. And you sound pleased!

Just something to consider, on a product that is a low mass you might want to raise your smokes to at least one rack up.

It takes just a cple minutes longer to finish, but the heat is not so harsh.

As far as the smoke, it has to concentrate to go out the vent.

FLBentRider · December 17, 2009, 03:53:35 AM

Looks great!

Klondikesmoker · December 17, 2009, 05:21:12 AM

CRG

Thanks for the tips, I will try to remember for next time.

KS

rdevous · December 17, 2009, 12:10:26 PM

They look tasty!!!

Are the premade meatballs frozen when you make the Moink balls?

Does 220 degrees sound right?

Christmas Party this weekend.

Ray

ArnieM · December 17, 2009, 01:02:37 PM

KS, looks good. You should be proud of yourself when you get nice feedback on your cooking.

I have a couple of comments.

Putting the nuts above the balls (so to speak) is the correct thing to do. You don't want the grease dripping down on the nuts.

I agree with CRG in that using the higher racks would be beneficial. There's too much direct heat on the bottom rack and more smoke at the top.

Normally, the MB is wrapped in bacon which is held in place with a toothpick. That would be difficult if the MB's were frozen. :)

I've never sauced mine, either moinkballs or moinkmoinkballs and they were well received. I'll try some sauce next time.

Keep up the good work KS!

classicrockgriller · December 17, 2009, 01:16:26 PM

Quote from: rdevous on December 17, 2009, 12:10:26 PM

They look tasty!!!

Are the premade meatballs frozen when you make the Moink balls?

Does 220 degrees sound right?

Christmas Party this weekend.

Ray

Ray, He said he made and cooked italian meatballs first then wrapped in bacon and smoked them.

Klondikesmoker · December 17, 2009, 07:25:08 PM

Thanks for all the compliments. I did put the moinkballs one rack up from the bottom and will consider one rack higher (not the top right?) more for next time. I thought of the bacon grease dripping so put the nuts on top. One of the guys at work even mentioned he thought he could tast bacon on the almonds.

The meatballs I made myself and were fresh not frozen. I had a hard time getting the temp up as it was only 0*C (30F) in the garage, averaged about 185 and up to 200 by the time I was finished.

By the way all the almonds were gone in 24 hrs. Several people at work are willing to pay for more almonds. Not sure what I have started here. Good thing it is a long winter.

Klondikesmoker

ArnieM · December 19, 2009, 06:46:07 AM

Thanks for the follow up KS. Glad it all worked out. Maybe you've found a part time business ;)

I haven't been smoking lately. The high yesterday was 23*F and very windy. The OBS might have been able to handle it, but not me. :-X

outdoorsfellar · December 20, 2009, 07:42:28 AM

Looks quite tastey. This will be another item on my " to smoke" list for Xmas !