Total Newb Questions

[bbq4life]

I hope everyones weekend is grilling/smoking great.


I apologize in advance for these newb questions as I'm sure they've been posted before, but, I haven't been able to find them.


How do you make Moink Balls, ABT's, and Fatties? I've seen the pics on here, but, have no idea how to make them.

I appreciate any and all help.

[SoEzzy]

Welcome to the forums bbq4life!

http://www.thesmokering.com/forum/search.php here is the search function.

For two or more words, put an "and" with out the quotes between each word.

e.g. you want to say Moink balls then search for "moink and balls" in the top right hand box, without the quotes. You will get 59 or 60 threads to pick from.
_________________
Here's a change Robert.

I still work here!

[Jeff T]

Moinkballs
Ingredient:
1 lb 80/20 Lean Hamburger
1 lb Jimmy Dean Sage Pork Sausage
1/2 - 3/4th cup Italian Flavored Bread Crumbs
(Depending on concistancy After Mixing)
1 Large Egg
1 lb Hickory Smoked Bacon(thin sliced)
Salt & Pepper to Taste

Instructions:
Mix beef, pork, 1/2 cup bread crumbs & egg together well.
Adding more bread crumbs if needed to desired concistency.
Roll in balls, wrap with 1 full strip bacon and secure
with tooth picks.
Smoke/cook for 2- 2 1/2 hours to an internal of 165 degrees.
Half way through cook time brush with your favorite BBQ sauce.

Yeild:
Makes 12-15 good sized meatballs

ABT`s
http://www.thesmokering.com/forum/viewtopic.php?t=657

Fatties are basically bulk ground sausage in those 1lb tubes. Cut the plastic off, leave whole and roll in your favorite dry rub smoke for 2-3 hours to an internal temp of 170. A lot of guys spreed the meat out and stuff with a concoction of many different things.
A while back J-Man had a post with some good pics of the Fatties & Abts.
http://www.thesmokering.com/forum/viewtopic.php?t=28966&highlight=stuffed+fatties

[k.a.m.]

bbq4life, here is a thread on a simple breakfast fattie I did a While back.
After they are rolled and wrapped in bacon I put them back in the fridge or freezer for a while to stiffen back up.
http://www.thesmokering.com/forum/viewtopic.php?t=30262&highlight=breakfast+fattie
Jeff's tutorial on ABT's is a great one
If I am using whole peppers and not halving them I cut mine like this pic, fill them with the little smokie and cheese filling and wrap.


_________________
Always remember slow and steady wins the race.

Hybrid Cooker