BBQ103/17 – Mountain Moinks:
I only made Moinks for the first time recently but enjoyed them so much I vowed to cook them more often! As the smoker was on cooking a lamb shoulder today I decided to cook some Moinks for lunch 🙂
I used the Grillstock recipe from their book again as in the post above. The beef mince and streaky bacon was from Puddledub pork who I mentioned in my last blog post:
As with the last cook I still had some of the Reds True BBQ Slow Pork rub I made for the pulled pork so I filled my spice shaker and applied it to the moinks, turning them over to get both sides.
The smoker was on to cook a shoulder of lamb and was set at 250F so I put the moinks on the top shelf and dropped a chunk of Oak from Smokewood shack on the fire.
After an hour they had taken a good bit of colour and the bacon had crisped up nicely. The internal temperature was 65C so I left them a bit longer.
After another 10 minutes the internal temperature was at 70C so I applied the BBQ sauce – I made the Reds True BBQ Kansas City sauce from their pulled pork recipe (as with this cook below):
The Kansas City BBQ Sauce is made by mixing cayenne pepper, black pepper, onion powder, garlic powder, smoked paprika and salt together then in a separate bowl mixing ketchup, mustard, vinegar, Worcestershire sauce, molasses and brown sugar. I melted butter in a pan and cook diced onion for 5 minutes before adding the dry spices followed by the wet ingredients. This was heated until it reduces and thickens at which point I blitzed it with a hand blender to reduce down the onion.
I applied the sauce with a silicone brush then left it 5 minutes.
I then flipped them all over and applied sauce to that side and left them another 5 minutes.
Time to take them off the smoker.
So we have the Moinks, what makes them Mountain Moinks?
I love meatballs and one of my favourite recipes is for Mountain Meatballs by Jamie Oliver. My wife made the sauce from the recipe in Jamie’s America cook book.
Diced onion, chopped red peppers, garlic, chillies and smoked paprika are fried in a pan for 15 minutes then you add Worcestershire sauce, tomato ketchup, cider vinegar, molasses, Dijon mustard, coffee (yep!) and tomatoes bringing it to the boil then simmering for 20 minutes to thicken and reduce the sauce.
TIME TO EAT:
We cooked some tagliatelle and mixed it with the Mountain sauce then placed a couple of Moinks on top.
I like to add a bit of grated Parmesan cheese to the top of mine.
This is a great meal for lunch, the tagliatelle, the mountain sauce and the moinks all work really well together. The beauty of this is you can make and cook moinks quite easily each time the smoker is on and freeze them. The mountain sauce is quite easy to make and you can make a large batch and freeze it. You just need to cook some tagliatelle and defrost the meatballs for a nice easy midweek lunch. I took this in to work a couple of times from the last batch and it was fantastic!
The beef and bacon from Puddledub was really nice, good quality as always and the moinks tasted great. The BBQ sauce wasn’t quite as good as last time, it was a bit thicker which meant the moinks didn’t look quite as good. Still tasted great but I would thin the sauce out if it was as thick again next time.
The smoker was running at 250F rather than 225F this time so it only took 1h20m to cook compared to 1h55m last time.
Lunch is sorted for tomorrow and there are moinks in the freezer which is good!
|Cook Equipment:||Weber Smokey Mountain|
|Cook Method:||Low and Slow|
|Charcoal:||2x 4KG Heat Beads (other stuff was cooking longer)|
|Smoking Wood:||Smokewood Oak|
|Notes:||1: Make sure the BBQ sauce isn’t too thick.|
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