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Entry from October 18, 2011
Moink Ball (bacon-wrapped meatball)

“Moink balls” (usually written as “MOINK balls”) are bacon-wrapper meatballs that are smoked or grilled. The concept was popularized by Larry “BBQ Grail” Gaian, owner of Sunset City BBQ Company, in August 2008. Gaian has said that “MOINK” means “moo” (for beef) plus “oink” (for pork); Gaian credits either himself or two of his BBQ Brethren for the term.
“Bacon-wrapped meatballs” (without the"MOINK” name) have been cited in print since at least 1979.
The BBQ Grail WikQUEpedia
The MOINK Ball is a beef meatballs wrapped in bacon and then smoked or grilled. Because this appetizer was designed for simplicity the original idea of MOINK balls were that they would be created with pre-made, frozen beef meatballs. MOINK Balls were first created, in Rocklin, California, on August 2nd, 2008 for the wedding reception of Kimberly Peterson and Brent Braithwaite by the Sunset City BBQ Company.
The genesis of the MOINK Ball was a trip by Larry “BBQ Grail” Gaian, owner of Sunset City BBQ Company, to Wichita, Kansas for a gathering of BBQ Brethren members at the home of Steve “Bigdog” Hamous. Early in the afternoon of June 6th, 2008 Larry Gaian, Ron “Ron_L” Lewen and Neil “Nthole” Thole met in the Kansas City airport for the drive to Wichita. Neil “Bigmista” Strawder was a no-show due to getting bumped from his flight for wearing blue jeans. After a phone call Neil Strawder was talked into catching another flight.
Which of the three BBQ Brethren members first uttered the word is open for debate but it was at that time the word first was coined in a BBQ context.
Google News Archive
6 March 1979, Fredericksburg (VA) Free Lance-Star, pg. 15, cols. 1-2:
1/2 pound ground beef
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 teaspoon instant minced onion
4 slices bacon
Mix well first 4 ingredients and 1/4 cup ice water. Shape in 8 meatballs. Roll 1/2 bacon slice around each and secure with toothpick. Saute over medium heat until bacon is well browned and crisp. Drain off fat, cover and simmer 5 minutes, or until meatballs are done. (Good with nutmeg-seasoned instant mashed potatoes, and green peas seasoned with onion salt.) Makes 2 servings.
The BBQ Grail
August 3rd, 2008
A New WSM, Moink Balls and a Wedding
I came up with an new appetizer for the wedding. Pre-made and cooked beef meatballs wrapped in a little bacon, sprinkled with a good dose of Plowboy’s Yardbird Rub and smoked until the bacon was crispy. I call them MOINK BALLS (Beef = Moo, Pork = Oink. Put them together and you have MOINK.)

Here they are smoking away on the WSM: ...
The Moink Balls were then glazed with a Raspberry Chipotle Balsamic sauce: ...
The BBQ Brethren
BBQ Grail
11-09-2008, 03:52 PM
You can’t use sausage…
MOO for beef
OINK for pig (Bacon)

Buster Dog BBQ
Moink Balls
This entry was posted by Buster Dog BBQ on December 7, 2008 at 9:41 pm
Beef (moo) plus pork (oink) equals Moink.  These are premade meatballs wrapped in bacon and lightly seasoned with some rub.  Grilled at 350 for about 30 minutes and brushed in sauce for about 5 minutes then served.  You use premade meatballs because there’s no need to spend all that money on good ground beef.
Google Books
BBQ Makes Everything Better
By Aaron Chronister and Jason Day
New York, NY: Scribner
Pg. ?:
I’m sure you’re thinking “What the hell is a MOINK Ball?” Made popular by our friend Larry Gaian and his Web site MOINK Balls join together the two most popular proteins in the barbecue world—beef and pork. MOO+OINK=MOINK. These little delights have acquired quite the following in online barbecue forums, so it’s only fitting that we give them the full-fledged shout-out in our bacon chapter.
Barbecue Master
Sunday, February 07, 2010
MOINK balls - Meatballs Wrapped in Bacon and Smoked - YUM!
I was getting my MOINK on this weekend when the Winter Grillers (group has now disbanded) tossed out a challenge for everyone to try making MOINK balls. First, I had to figure out what the heck are MOINKs. Some of the guys clued me in that they are hamburger balls (moo) wrapped in bacon (oink) for MOINK.
Later on I even found out who came up with MOINK balls. That’s Larry at BBQ Grail who has an official MOINK page.
No Excuses BBQ
May 5, 2010
Dead simple to make, and sure to please, MOINK (Moo+Oink=MOINK) Balls not only are guest favorites but lead to interesting conversations that start with statements like “nice balls you got there”…
Essentially MOINK Balls are frozen meatballs (you can make your own if you are real ambitious) wrapped with bacon, stabbed with a toothpick, and dusted with your favorite rub or spice mix.  Optionally they can be glazed with a variety of sauces or jellies, but they taste just fine plain.  I suggest you use your imagination and find what works best for you.
Serious Eats
Top 20 Eats at the Arkansas State Fair
Posted by Kat Robinson, October 18, 2011 at 1:30 PM
2. MOINK Balls: A great idea from the folks at Smoke Stack BBQ, these are beef meatballs wrapped in bacon, cooked up in barbecue sauce. They come five to a stick and have a fantastic flavor.

Posted by Barry Popik
New York CityFood/Drink • Tuesday, October 18, 2011 • Permalink

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