Southern MOINK & Mash Pannini...

2010 MOINK Ball Challenge: Michael Baxter


A Pizza Bake? A Meat Pie? Over Pasta? All of which sounded good – but seemed to be “reaching” – this simple dish didn’t need to be over done – just put some Southern kick on it and let it fly – so we did!

Make your MOINK Balls

* 2lbs of Ground Beef (or as much as you need)
* 3 Tbsp (or more) of your favorite BBQ rub – we used Wizzy Pig Steak Rub – and we loved it!
* 1 lbs of the best thick cut country cured bacon you can find – we used Clifty Farms

Season the ground beef well with your good stuff – wrap it in the bacon (about 1/2 a slice to a bit more) per 1/2 oz ball – stick a tooth pick through it to secure and dust them again take them out to your smoker (about 240 for about 1 and a half hours (and then 30 min after dipping – see below)

We smoked ours over some Apple sawdust on an easy to use electric smoker – the wood dust smoked for most of the cook – off of one fill up – we always enjoy Apple smoke over our bacon wrapped treats

Now get back inside and start your taters!

Make your favorite mashed potato recipe and replace the salt with your favorite BBQ rub (ours is included below)

Ingredients

* 5 pounds russet potatoes
* 16 fluid ounces (2 cups) half-and-half
* 6 cloves garlic, crushed
* 4 tablespoons Wizzy Pig Smokin’ Rub
* 6 ounces grated Parmesan

Directions

Peel and dice potatoes about the same size. Place in a pan and cover with water. Bring to a boil over medium heat – then reduce heat to maintain a slow boil. Cook until potatoes fall apart when poked.

Heat the half-and-half and the garlic in a medium pan over medium heat until simmering. Remove from heat.

Remove the potatoes and drain off the water. Mash and add the garlic-cream mixture, Rub, and Cheese; stir to mix well. Let stand for about 5 minutes.

Now go dip your MOINK Balls – mix 1 part your favorite bbq sauce and your favorite jelly or jam

We used Big Butz “No Butz” bbq sauce and a circa 1997 blueberry jam from our local hook up Aunt Mary (she’s 90), go out and cover those MOINK Balls – this is what is going to set the rest of the dish off just right. – pay attention you only got about 30 min til your done.

OK you’ve got Southern BBQ mashed potatoes – you’ve got Apple smoked MOINK Balls – you’ve got fresh deli rolls – What to do?

Take your roll and spread a hefty layer of Cheesy Southern Mashed Potatoes on the top bun – take 3 MOINK Balls from the smoker (remove tooth pick) and place on bottom bun – lightly brush the outside of the roll with olive oil and put it in your hot sandwich press – stay close we are just toasting the whole thing up, give it about 5 minutes

Remove – slice and serve! – pictured with a little lettuce and fresh peeled plum halves

Ground Beef – Bacon- half and half – Parmesan Cheese – 5lbs potatoes – deli buns – BBQ rub – your favorite smoker and sandwich press

Baxter's Original thanks for all the votes - please keep them coming just leave a comment under my recipe at this link http://thebbqgrail.com/2010/09/12/2010-michael-baxter/