Preparation of moink balls in the smoker
We prepare the moink balls recipe with Barbecook's Oskar smoker. We easily light this smoker with a Barbecook charcoal starter. Put some lighter cubes on the bottom grid and place the charcoal starter on top. Fill the latter with charcoal and light the lighter cubes through one of the holes at the bottom of the starter. Once there is a thin layer of grey ash on the coals, you can drop the coals in the bowl.
First, soak a good portion of whisky smoking chips in water.
Peel and chop the garlic. Mix in with the minced meat. Add cheese, breadcrumbs, egg and spices. Roll 40 balls with a size of a ping-pong ball.
Mix all ingredients for the famous moink balls rub. Crush finely in a mortar. Then roll the balls through the moink balls rub. Wrap a slice of bacon around each ball. Stick it on with a toothpick. The bacon will then stay nicely in place around the moink balls. Tip: soak the toothpicks in water beforehand. Otherwise they may burn.
Bring the Oskar smoker to a temperature between 100 and 120 °C. Place the drained smoking chips on a sheet of aluminium foil on the grid just above the fire. Place the moink balls on the upper grid. Pour two bottles of beer into the bowl. Close the smoker and smoke the moink balls for two hours.
Remove the smoked moink balls from the smoker and, before serving, briefly fry them on the grill or in the pan. Sprinkle with some barbecue sauce if desired.
Enjoy!
