1st & 2nd July 2017. Bristol Harbourside.

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Moink Balls

One of our favourite dishes served up to the judges table for Chef’s Choice round was a 2 foot high pyramid of MOINK balls submitted by ‘From The Sauce’ Competition BBQ Team. A real showstoppeer!

The ‘MOO’ from a cow and the ‘OINK’ from a pig.
Bacon wrapped beef meatballs. On a stick. Smoked. KABOOM!

Serves 6 as a min or 12 as a fixin’

INGREDIENTS
24 meatballs (decent shop bought ones are fine, but if you wish to make your own the recipe is below)
24 rashers of smoked streaky bacon
24 toothpicks
Your favourite BBQ rub

For the meatballs:
1.5kg beef mince (80% fat)
2 Eggs
2 tbsp Worcs Sauce
100g breadcrumbs
1 1/2 tsp Maldon salt
3 tsp oregano
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
(Feel free to add any other spices you fancy in here – even a shot of BBQ rub is fine)

METHOD
1. Mix all the ingredients together by hand in a big bowl and form into meatballs around the size of a golfball.
2. Wrap a rasher of bacon around each meatball and secure with a toothpick.
3. If you can, slide the toothpick in so one end pokes out further than the other – this will facilitate your meat-eating when the Moink balls are cooked.
4. If you prefer, you can load 3-4 Moink balls onto a bamboo skewer instead of using cocktail sticks.
5. Dust the Moinks down with BBQ rub
6. Set your BBQ to cook indirectly at around 110C-130C
7. We’re looking for the bacon to go crispy and the internal temp to be above 70C. At this point, brush each Moink with BBQ sauce and continue to cook until it is caramelised