Vortex BIG Moinks on the Smokey Joe.


 
TonyUK

TonyUK

TVWBB Gold Member
Lately I have been impressed with the teeny-weeny vortex. So last night I decided to do Moinks for dinner.

Ingredients:
1. 1lb 80/20 ground beef. 1lb 80/20 ground pork.
2. 1 x finely diced red onion.
3. 1 x egg.
4. 2oz of breadcrumbs.
5. 1 x tbsp Thai chillie seasoning.
6. Streaky bacon.
7. Homemade bbq sauce for the coating.

Mixed everything in a bowl and made up the moinks. On hindsight I think I got my numbers mixed up. These moinks were 1/3lb each!!! :eek: Into the fridge for about 5 hrs to allow them to firm up.

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On the SJ with a lump of cherry wood.

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After 50 minutes, rotating the lid 90º every 15 mins. The temp at the grate was in between 450f & 500f. This thing got hot. IT of the moinks were 165f. Maybe I had too many briqs. Anyway, the bacon was crispy and the middle succulent. Happy with the outcome.

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Your plate. Baby Jersey Royal spuds, slaw & salad. Enjoy. (Sorry for the dog’s-dinner of a plated shot. I got tore into it before taking a pic).

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:D
 
I have to tell you Tony, that's probably the most impressive cook on a Smokey Joe (that I've seen) I have to believe that you can really crank up some heat in that puppy? I know you spec'd out your "mini vortex" in a prior thread, I might just have to see if I can fab one up. Some serious impressive cooks you've kicked out with that
 
Ok Tony, as you can see Rich had to come up with another name. I like your idea and ingredients will have to give that a try. Now just pass a plate of food this way please, you nailed that one for sure.
 
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