Oldest Daughter and I played with our food tonight. We are fond of MOINK, but tonight it was Fondue MOINK. First order of business? MOINK Balls on Bubba Ho-Keg using the standard recipe minus the glaze.
The MOINK was joined on the grill by some pearl onions. If you like grilled onions, you’ve got to try them this way. In fact, even if you don’t like onions you should try them this way. Simply put them on the grill in their skins until they soften up, them pinch off an end of the skin and squeeze the innards into your mouth. They were sweet and incredibly tasty.
But I digress. We made a cheese fondue mix with Gruyere, Emmental, and Gorgonzola cheese, some garlic, white wine, cornstarch, and brandy soaked in dried cherries (I didn’t have any Kirsh, or I would have used that instead. We added some other fondue dipping essentials (bread, mushrooms, grape tomatoes) and we were ready to eat.
And as it turns out, my timing is horrible. Cheese is the next BBQ Brethren throwdown category, but it doesn’t officially begin until midnight Friday. And no, I don’t intend to use this for the 2010 MOINK Challenge either. I have something else planned for that…
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Wow, that looks so cheezy good. I would have never of come up with fondue MOINKS.
That is hilarious you missed making the cheese throwdown by 5 hours. Can’t wait to see your MOINK challenge entry.
My timing was horrible, but there is so much cheese in the house I’m sure I can come up with something else. Although I don’t know how soon I’ll be able to do cheese again; tonight’s meal was over-the-top rich…
That was a great idea and everythinh looks delicious. You’re becoming a MOINK artist
Thanks, and stop by again in a few days. Larry over at The BBQ Grail modified one of the rules of the contest and we don’t have to be so secretive about our entry. I’ve got a couple of more ideas to try out, and may leave it up to my readers to decide which one to enter.
I wonder how just a touch of bbq rub in the fondue would have been. I can’t wait to see your entry for Larry’s challenge because these other dishes have looked farking fantastic.
We discussed doing this with chunks of grilled meat and having a nice hot BBQ-themed dipping sauce at some point in the future, so your idea has a lot of merit. And I’m still working my way through European-themed MOINK with Asian, American, and Hispanic ideas still in the queue.
Maybe I should tack up a disclaimer (or a warning) about the amount of MOINK-related dishes that may get posted here over the next couple of weeks…
Another cool idea!
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