MOINK Ball

From The BBQ Grail WikQUEpedia

The MOINK Ball is a beef meatballs wrapped in bacon and then smoked or grilled. Because this appetizer was designed for simplicity the original idea of MOINK balls were that they would be created with pre-made, frozen beef meatballs. MOINK Balls were first created, in Rocklin, California, on August 2nd, 2008 for the wedding reception of Kimberly Peterson and Brent Braithwaite by the Sunset City BBQ Company.

The genesis of the MOINK Ball was a trip by Larry "BBQ Grail" Gaian, owner of Sunset City BBQ Company, to Wichita, Kansas for a gathering of BBQ Brethren members at the home of Steve "Bigdog" Hamous. Early in the afternoon of June 6th, 2008 Larry Gaian, Ron "Ron_L" Lewen and Neil "Nthole" Thole met in the Kansas City airport for the drive to Wichita. Neil "Bigmista" Strawder was a no-show due to getting bumped from his flight for wearing blue jeans. After a phone call Neil Strawder was talked into catching another flight.

Needing to kill some time, about 4 hours, Larry, Ron and Neil took care of the car rental and set out to find some BBQ for lunch/dinner in Kansas City. Their journey led them to a BBQ establishment, that shall remain nameless, for their meal. Their waitress, Ginger, was proud of her BBQ knowledge and provided the information that they baby back ribs were beef. Larry, Ron and Neil had a great deal of fun with the faux pas and shortly after this the term MOINK popped up. Which of the three BBQ Brethren members first uttered the word is open for debate but it was at that time the word first was coined in a BBQ context.

At first a MOINK Ball was only considered a real MOINK Ball if it was made with a pre-made, all-beef meatball wrapped in bacon. As the popularity of the MOINK Ball became an international sensation it became necessary to adjust the rules. Due to the difficulty in purchasing pre-made meatballs outside of the United States on June 6th, 2009 the International MOINK Ball Appreciation Society announced the following rule change. This rule change was named the NOSKOS Rule in honor of the first international certfied MOINK Ball maker

Courtesy Ron Lewen

MOINK Balls will be made with ALL BEEF meatballs, wrapped in PORK bacon. Seasonings, sauces and glazes are encouraged but not mandatory. In the past MOINK Balls were only made with pre-made, store bought meatballs. Due to the international appeal of MOINK Balls and the lack of availability, in some localities, of store bought pre-made meatballs, HOMEMADE meatballs will now be acceptable provided the meatballs are made with no other meat other than BEEF. The standard binding agents are approved. Keep in mind the beauty of MOINK Balls is simplicity. Don't get too fancy on the binders/fillers.

MOINK Balls are made by taking a 1/2 ounce beef meatball, wrapped in 1/2 strip of bacon secured with a toothpick. The bacon wrapped meatball is then seasoned with a Rub of your choice and smoked low and slow for about 90 minutes or until the bacon just gets crisp. The decision to sauce or glaze the MOINK Balls is up to the chef. The original MOINK Ball was served with a Raspberry Balsamic Glaze.