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Moink Balls

Moink Balls

Food & More

Barbecook Smoker
Barbecook Smoke Chips
2 bottles beer
40 thin slices of streaky bacon
To make the balls (40)
1 kg minced lamb and/or beef
100G Parmesan cheese (grated)
2 eggs
100g fine breadcrumbs
3 cloves garlic
0.5 table spoon fine sea salt
40 “turns” of freshly milled black pepper
125 ml milk
3 table spoons oregano
1 table spoon Provençal herbs
For the rub
25g brown sugar
4 teaspoons mild paprika powder
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon allspice or Jamaican spice
2 teaspoons smoked paprika powder
1 teaspoon coriander powder
  1. Peal and dice the garlic finely. Mix into the mince. Add cheese, breadcrumbs, egg and seasoning. Shape into balls about the size of a table tennis ball.
  2. Mix everything for the rub. Crush finely with a pestle and mortar.
  3. Roll the balls through the rub.
  4. Wrap a slice of bacon around every ball. Secure with a toothpick.
  5. Heat the smoker to between 100 and 120 degrees C. Soak the smoke chips.
  6. Distribute the drained chips on a sheet of tin foil on a grate above the fire. Place the balls on the upper grate. Pour some beer in the tray.
  7. Close the smoker. Smoke the balls for two hours.
  8. Take them from the oven and bake or fry them briefly in a pan or oven just before serving.
  9. Can be topped with some BBQ sauce before serving. Enjoy!

Barbecook smoked Moink BallsFun fact: Moink is derived from the mmmmmm of a cow (mince) and the oink of a pig (bacon)  It is an American classic that has been blown over here. We make our own version with half lamb and half beef mince.

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