Moink ball poll

[fracmeister]

[Pirate Scott]

I made them once, didn’t go over great. I used Frozen Angus ( Supposedly) Meatballs From Bj’s. Probably won’t do them again.

[xaugievike]

I've also made them with venison/beef. they went over well.

[xaugievike]

Veef balls? Beefison?

[RonB]

I can eat them, but didn't like them enough to make them again.

[HawkerXP]

Need to add: "Never heard of them."

[fracmeister]

Added that now if you want to vote.

[jlazar]

http://howtobbqright.com/blog/?p=2332

[HawkerXP]

Thanks ComfortablyNumb fracmeister and jlazar

[FireMan]

I’m with HawkerXP!

[texastweeter]

I use frozen meatballs, as they are my go to no fuss app when I have a ton of other cooking to do.

[Old Glory]

I made them once. They were gone in 30 seconds. Used frozen

[shify]

Love meatballs and love bacon but the idea of these just don’t do it for me, so I’ve never made them and don’t really envision changing my mind

[Keiferr]

Made them once and used frozen meatballs due to time constraints. I sprinkled brown sugar on them before cooking. They went over well. Next time will make fresh. I also have some ground venison i want to use for Voink balls.

[FireMan]

ComfortablyNumb has shown me the sheltered life I lead. They sound interesting. Might try them someday.

[holehogg]

Agree warrants a try.

[HawkerXP]

So it looks like I’ve made them but in a different way. Frozen meatballs (come in various flavors) with cut up pineapple, peppers and onions stuck on a skewer. Brushed with teriyaki sauce. Pretty good and quick.

[FireMan]

Your alignment sucks. 🕶

[HawkerXP]

Please forgive me. I'll work on it. FireMan

[JamieBBQ]

I make fresh meatballs. Add pepper jack cheese and salt pepper garlic seasoning. People go crazy for these and request them all the time. Frozen meatballs are to firm and the Italian spices don’t go well with BBQ sauce in my opinion.

[WesF]

Made them for this past New Year's eve. Used a sweet rub to coat them while smoking, pulled them from the grill and served them with a warm Jack Daniel's BBQ sauce. They went over fairly well but I sort of over did the amount of wood for the smoke. I'm going to try them again with 1/2 the amount of wood for smoke. When you add bacon, you should be able to serve and old shoe.

[Potkettleblack]

This is a meatball wrapped in bacon?

I did some experiments with bacon wrapped filets and bacon wrapped burgers.

My conclusion is that bacon works as an effective barrier to smoke penetration and to proper browning.

So, you have a meatball, which I think DEMANDS browning, like all over, and we're going to wrap it in insulation. No.

Avoid like the plague. Ditto Beer Can Burgers, bacon wrapped filets, or really any bacon wrapped pork or beef.

The exception would be if you're gonna Activa that bacon in place. If you can fuse the bacon to the wrapped item, then you eliminate the problem that happens when the bacon falls off the edge at time of service.

[WesF]

To each his own.

[Potkettleblack]

I like bacon. No one should construe my comment to be anti-bacon, just as my post on my diet forum about how pastrami is superior does not diminish my bacon love. It's just that eating a bacon wrapped filet worked much better in my mind than in practice. Scallops, on the other hand...

[fracmeister]

I actually brown the meatballs and THEN wrap.

But now that you mentioned it, I have transglutiaminase... I could glue that bacon to the ball!