That’s right, MOINK is not just an appetizer anymore, it’s a main course. At least it is on World MOINK Day, which just so happens to be today. Pay attention BBQ Grail, I want my certificate.
About 40 frozen beef meatballs were wrapped with bacon and stabbed with toothpicks for today’s event. Ok, exactly 40, you can count them for yourself. Try to ignore the glare on the plate from the flash.
I had leftover rub from the pulled chicken yesterday so I figured I might as well use it up. It had a few more ingredients than I normally use on the MOINK, but I had just enough for a liberal sprinkling.
Looking at all that MOINK on a pizza plate makes me wonder what a MOINK pizza would be like. I’ll save that idea for some other time when no one’s around to laugh at me if it turns out funky.
The MOINK went on Bubba Ho-Keg for about 2 hours over the plate setter at about 275-300°F, and was joined on the grill with some mini bell peppers stuffed with leftover pulled chicken and wrapped in bacon. Here’s what it looked like right before the glazes went on the MOINK.
Tonight’s glazes were the standard mango-peach pepper jelly that everyone likes so much, and some blueberry jam heated up in the microwave just for this purpose. About half got the pepper jelly and the rest got the blueberry. Notice that there are still the same number of MOINK on the grill as there were when I started. That doesn’t always happen…
The final result was outstanding, even though the big surprise was how good the stuffed peppers were. Auntie even liked the potato salad in spite of her initial reservations.
So there you have it, proof that you can eat appetizers as a main course if you have enough of them. And with 40 MOINK, we had plenty…