I love MOINK balls. Just love them. So easy to make so easy to serve and one of the most perfect bites of BBQ happiness in my opinion. So I was more than pleased to get to make them for Jennifer Bain Food Editor from the Toronto Star.
Here is the LINK to the online article on MOINK balls. Glad to see Larry Gaian is getting some press for this as well as Jason Day and Aaron Chronister from BBQ Addicts – BBQ Makes everything Taste better!
For the recipe featured in the Toronto Star I used:
Hovey’s Gourmet Meats Ground Beef
Hovey’s Gourmet Meats Double Smoked Bacon
Traeger Prime Rib Rub
Butcher’s BBQ Honey Rub
Sweet Baby Rays Hickory & Brown Sugar BBQ Sauce
Diva Q MOINK balls
1 pound ground beef
1 pound double smoked bacon (slices cut in half)
2 teaspoons prime rib rub
2 tablespoons dried parsley
1 tablespoons garlic pepper
1/4 cup Butchers BBQ honey rub
1/2 cup Sweet Baby Rays Hickory & Brown Sugar BBQ Sauce
In a medium size bowl mix the ground beef and spices. Form into meatballs approximately 1 ounce each. Wrap each meatball with half a slice of bacon and secure with toothpick. Sprinkle the MOINK balls with Butchers BBQ Honey Rub.
Prepare the grill for indirect cooking. Preheat grill to low temperature approx 250⁰F (120⁰C). Use hickory chunks or chips depending on your grill.
Please note if using a gas grill the smoker packet will need to be replaced every half and hour.
Place the MOINK balls on the grill for 2 hours. Temp probe the meatballs ensuring they are at least at minimum 160⁰F internal temperature. When the bacon is crispy glaze with the BBQ sauce and turn the heat to 350⁰F (176⁰C) until the sauce is caramelized. Serve warm.
** Warning these are highly addictive!