BBQ87/17 – Moink Balls:
Moink Balls: I can’t believe I haven’t made these before! These were one of the best things I have cooked to date but were so easy! They were so good I had to put a load in the freezer before we eat them all!
I have seen loads of folk cooking Moinks / Moink balls over the years and have meant to do them for ages but never really got round to it until now. I pulled the recipe out the Grillstock book and ordered beef mince + smoked streaky bacon from Turner and George.
This recipe is from the Grillstock cook book – You can buy the book by clicking the link below:
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The Prep:
I altered the quantities a bit as the beef mince comes in 1 KG bags and the recipe calls for 1.5 KG. I thought 1 KG would be enough for us!
In a bowl I mixed the mince with 2 beaten eggs, Worcestershire sauce, breadcrumbs, sea salt, oregano, garlic powder, black pepper and a bit of the Reds True BBQ Pulled Pork Rub I had left over from this cook:
Once everything was mixed together I formed the mixture into balls. The recipe says aim for golf ball size but I think mine were a little larger! Once the balls were ready I wrapped a slice of the streak bacon round each ball and pinned it with a cocktail stick. I sprinkled the balls with the last of the Reds True BBQ Pulled Pork rub making sure each edge got a good coating.
The quality of the mince from Turner and George was spot on, it was a consistent blend with no gristle and a nice smell of dry aged meat. The bacon was also top quality and was just the right size to fit round each ball saving me having to cut it.
The Cook:
The smoker was on at 225F to cook a goat shoulder and a mix of hickory/cherry wood chunks from Smokewood Shack was filling the air with a lovely smoky smell! The recipe says to cook them for 45 minutes but I had a feeling they would need longer to crisp up the bacon so guessed 2 hours.
I checked back after an hour, they were taking on a nice colour:
After 1h45m the balls were at 75C internal temperature:
So I brushed them with some of the Reds True BBQ Kansas City BBQ Sauce I also made for the Pulled Pork cook:
Time to Eat:
After 10 minutes I took them off, they were looking and smelling fantastic!
I still can’t believe how nice these were, so easy to make but so tasty! The mince was good quality so very soft with a nice beefy taste, the bacon was the right thickness for the balls with a nice smoky taste but the rub and mix combination also worked really well with a little bit of spice in each one. The hickory wood added a nice smoky taste to the whole package.
I think I will make another lot of these and freeze them in smaller batches to cook whilst the smoker is on, chefs treat and all that!
Update: Good point by Mark Cole – I meant to say I will freeze some uncooked then cook them each time the smoker is on 🙂
| Cook Equipment: | Weber Smokey Mountain |
| Cook Method: | Low and Slow |
| Charcoal: | 2x 4KG Heat Beads (other stuff was cooking longer) |
| Smoking Wood: | Smokewood Shack Hickory and Cherry |
| Cook temperature: | 225F |
| Cook time: | 1h55m |
| Internal temperature: | 75c |
| Notes: | 1: Make a large batch, freeze them in smaller lots and cook some each time the smoker is on! |
The Book:
This recipe is from the Grillstock cook book – You can buy the book by clicking the link below:
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