Dirk’s Oink ‘n Moo Bites (Moinkballs)

Moinkballs were born on the American barbecue scene in the early 2000s. They broke through on forums like the Kansas City Barbeque Society (KCBS), where pitmasters shared their coolest recipes. The hype quickly spread to Europe, and now Moinkballs are the snack that elevates any barbecue. Everyone puts their own spin on them, but with this recipe, you can conjure up this legendary snack right on your own BBQ.

The name is a contraction of:

"Moo" (cow → beef)

"Oink" (pig → pork)

So: beef + pig = Moink.

Ingredients (12–16 Moinkballs)

500 g ground beef

250 g ground pork

50 g breadcrumbs

2 tbsp milk

1 small onion, finely chopped

2 cloves garlic, finely chopped

1 tsp salt

½ tsp black pepper

½ tsp smoked paprika

12–16 slices bacon, halved

Appeljuice

Skewers or toothpicks

Whisky/Oak Chunks for smoking

Aluminum Foil Drip Pans

Rub: brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, chile/cayenne pepper.

BBQ sauce: tomato ketchup, brown sugar, apple cider vinegar, honey, soy sauce, smoked paprika, garlic powder, onion powder, chili, Worcestershire sauce

Step 1: Prepare the rub

In a small bowl, combine:

2 tablespoons brown sugar

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon chili or cayenne pepper

Set aside.

Step 2: Mix the ground meat

Place the ground beef and pork in a bowl.

Add the breadcrumbs, milk, onion, garlic, salt, pepper, and ½ teaspoon smoked paprika.

Mix well until evenly distributed.

Step 3: Form the meatballs

Form small balls, 3–4 cm in diameter (slightly smaller than a golf ball).

Gently rub each ball with the rub (optional, also a thin layer on the bacon).

Step 4: Wrap with bacon

Wrap each ball with half a slice of bacon.

Secure with a toothpick or skewer.

Step 5: Prepare the BBQ/Smoker

Set the BBQ to 110–120°C (230–250°F) for low and slow cooking.

Place aluminum foil drip pans filled with a little bit of apple juice in the BBQ to retain moisture and juiciness.

Step 6: Smoking the Moinkballs

Place the Moinkballs on the indirect side of the barbecue or smoker.

Close the lid and smoke with the whiskey/oak chunks for 2–2.5 hours, until the internal temperature reaches ~70°C and the bacon is crispy.

Carefully turn halfway through to ensure even browning.

Step 7: Glazing

Prepare the BBQ sauce: Combine tomato ketchup, brown sugar, apple cider vinegar, honey, soy sauce, smoked paprika, garlic powder, onion powder, chili powder, and Worcestershire sauce.

Glaze the Moinkballs during the last 15 minutes of grilling for a sticky finish.

Step 8: Serving

Remove the Moinkballs from the barbecue.

Let them rest briefly, then remove the toothpicks.

Serve warm, with extra BBQ sauce for dipping, if desired.

Tip:

If you don't want to make your own BBQ sauce or rub, you can of course use your favorite store-bought BBQ sauce or rub. Below is a short list of my favorites:

Sauce:

- Jack Daniels (Sweet & Spicy)

- Blue Hogs Original

- Sweet Baby Rays (Honey Chipotle)

Rub:

- No Rubbish (Moo & Oink Rub)

- Grate Goods Spicy Chipotle

- Southern Dutch (Pinch of Heat)

Happy BBQing!