I pretty much followed the recipe from serious eats Except I added some oregano and garlic powder to the mix. Also I think the recipe can be improved if you partially cook the bacon before hand and buddy Craig Kimberley suggested using a pork/beef mix instead of straight ground chuck.
These were awesome and I’d do them all over again the same way with either of teh ingredients if that’s all I had on hand.
Mix one lb and a half of 80/20 ground beef, two lightly beaten eggs and 3/4 cups seasoned panko bread crumbs and added oregano and garlic powder.
Roll into 1 inch balls and wrap with a half a strip of bacon securing the bacon with a tooth pick. next dust with your favorite BBQ Rub. I used Famous Daves BBQ Rub.
Next set up the PK 360 for high heat indirect cooking. A full chimney of hot coals on one side, all vents wide open. Let the pit come up to temp. Once over 300 degrees, place a sheet of tin foil on the charcoal grate to catch the drippings and keep your grill clean. Place the cooking grate on and arrange the moink balls about an inch apart on the opposite side of the grill from the coals so they are not over any coals. Add wood chips to your charcoal for smoke and close the lid. After twenty minutes you should have some nice browning action on your moink balls.
Next mop your balls with a nice sweet BBQ rub. I happened to use Sweet Baby Rays, you use whatever you have on hand.
Close the lid again for about 5-7 minutes to let that sauce set up on your balls.
Finito!
Deliciousness!
@craigkimberley and I both agreed, these will be on the menu for Superbowl.
Northeast BBQ 