Moinks this weekend

Former Member

Want to do some Moinks this weekend....

Was thinking of using 3/4 lean beef and 1/4 Italian sausage....YES??...NO?? .. To spicey??

What size is a good size for the smoker?? golf ball??? I'm thinking smaller.

Also do the meatballs need to be browned in a pan before wrapping with bacon?

Whats a good temp to shoot for on smoker?? 275º??

From what I've found doing a search they should take 1 1/2 - 2 hours??

Thinking of using applewood.

Any other hints???????????? Thanks!!

1/21/107:34 PM

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Former Member

the moinks I have cooked I used 85/15 hamburger meat about golfball size, no do not brown the meat, just roll it into a ball insert the cheese ball and wrap with a piece of bacon, I cook at 225 for about 1 1/2 hour, they turned out real good.

1/21/108:11 PM

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trucky1008Member

Maybe I'm just lazy but I've found that using premade frozen meatballs from Sam's works great. I thaw them out, wrap in bacon, season with favorite rub (Plowboys Yardbird) and into the smoker at 250 for 2 hours. I also glaze them at the 1-1/2 hr mark. I love MOINKS!

1/21/109:56 PM

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Former Member

quote:
Originally posted by Trucky1008:
Maybe I'm just lazy but I've found that using premade frozen meatballs from Sam's works great.

Actually frozen meatballs are the ORIGINAL Moinks (for those asking, they are MOO (cow) and OINK (pink) from the beef meatballs and the pig bacon.

Can't say if the recipe will be spicey or not, it depends on your taste buds.

1/22/108:07 AM

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thousandoakieMember

One question Woodsie asked and has not been answered is as to size...

I'm learning that the meat to bacon ratio is important...to me at least. Too small meatballs makes for too much bacon IMHO (yeah, yeah...never too much bacon) I think golf ball or slightly smaller is a winner.

If I wanted more bacon I'd just eat bacon!

1/22/102:49 PM

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oakhillsmokeMember

I use 3/4 of an oz. I actually weigh it out. Seems to be just enough to wrap around a cheese square. Other than that, I finish just as others have mentioned. I took a pile of them to a party of pretty good cooks recently and they all went nuts over them.
I also just love moinks.

1/22/104:24 PM

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Former Member

If you're "stuffing" them, then the size needs to change, to account for the change.

For regular MOINKS, I go for golfball size.

Oh, and then you have the complication of bacon size, is it thick or thin.

Too complicated. Make 'em, wrap 'em, cook 'em, eat 'em. However you do it will be fine.

1/23/109:53 AM

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twoferMember

"Take this bacon-wrapped smoky meat and cheese thing away from me this minute! How dare you offer it in these proportions!!"

1/24/107:03 AM

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