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..." MOINKebabs are simply MOINK Balls on a single skewer for convenience purposes.
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.
On the other hand, modifying your slow cooker to cook real BBQ is going to take a bit of work, as after all, real BBQ requires real smoke and flame.
- Frozen Meatballs
- Favorite spice mix or rub
- Pepper Jelly, BBQ sauce, or other glaze (optional)
Cut bacon strips in half and wrap one around each meatball. Slide onto a skewer. Repeat until skewer is full. Dust with your favorite spice mix or rub.
Light 25-30 charcoal briquettes in a charcoal chimney. Do not use lighter fluid or quick-light charcoal as it ruins the flavor of whatever you are cooking. When the charcoal is hot and has a light covering of ash, dump it into the slow cooker. Add diffuser attachment and grill. Place MOINKebabs on grill leaving some space between each to insure proper airflow while cooking. Cover and let cook for about 2 hours or until bacon is done to your satisfaction.
If glaze or sauce is desired, brush it on the MOINKebabs at this time, cover, and let cook for another 15 minutes. Remove from fire and enjoy!
IMPORTANT SAFETY NOTE: Do not attempt this recipe indoors or in an enclosed location. Please take care when cooking with real fire. Dispose of your ashes properly, and use gloves when handling a hot slow cooker.