Fluto's BBQ: MOINK Balls!

MOINK Balls!

Bacon-Wrapped BBQ Meatballs

MOINK Balls, meatballs wrapped in bacon, were originally created by Larry Gaian of Embers & Flame. He and his friends coined the term MOINK to describe a culinary creation that embodies both beef and pork (moo + oink = moink). Personally I find the concept of MOINK Balls to be quite brilliant. It consists of balls of meat wrapped in bacon! 'Nuff said! It's amazing yet very simple, and simplicity, according to Gaian, is the key. In fact he believes in its simplicity so much that he insists they be made with pre-cooked meatballs. For obvious reasons I believe that using frozen meatballs from the supermarket to be a significant flaw in an otherwise perfect idea. You can make MOINK Balls with fresh ingredients and still keep it very simple, and since today is the first day of summer I decided to do just that.

Here is what you will need:

     - 1 lb. of ground sirloin, ground chuck also works well
     - 1/2 lb. of bacon, cut in half
     - 1 well-beaten egg
     - 1/3 cup of bread crumbs
     - 1 tbs. of your favorite pork rub
     - Your favorite BBQ sauce

Step 1:

Combine the ground beef, pork rub, bread crumbs, and well-beaten egg in a mixing bowl. Thoroughly mix the ingredients by hand for several minutes.

Step 2:

Form the meat in to balls that are around 1 1/2 inch in diameter. Then wrap the 1/2 slices of bacon around the meatballs and secure the bacon with toothpicks.

Step 3:

Prepare your grill to cook with indirect heat, and adjust your vents to maintain a temperature of 350°F. Put your wood chips or chunks directly onto the coals. I used pecan chips, which are my personal favorite, but apple or hickory would also work well.