I'm surprised that the loved Moink Balls haven't been posted in this section.  Anyone that's been around a pit for a while knows about them so this post is primarily for those of us with limited experience.

Moink Balls were developed by Larry Gaian and this is his original recipe.  Many pit masters have developed their individual versions.

The photos are from my Christmas cook.

Larry wrote, "The key to this appetizer is the simplicity.  Some people want to make fancy meatballs, but it isn’t necessary.  After smoking, saucing and with the bacon most people can’t tell.  The important part is that it’s beef meatballs and bacon.  That’s what a MOINK Ball is.  The term 'Moink' comes from two sources of barbeque cooking and eating pleasure, beef and pork.  I first came up with these when I was preparing a catering job and felt I needed something more.  I had some frozen meatballs and plenty of bacon - so beef meatballs with bacon.  MOO (Beef) + OINK (Pork) = MOINK."



Larry's exact post follows.

INGREDIENTS
1 dozen frozen pre-cooked beef meat balls
6 strips of your favorite bacon, cut in half to make 12
Your favorite BBQ sauce or glaze (try 50/50 BBQ sauce and grape jelly)

Preparation
Place meatball in center of bacon pieces and wrap bacon up and around thawed meat balls - secure with a toothpick out of the top - makes a great handle on an appetizer tray
Place the Moink Balls on oven safe trays or racks

Method
Set trays in cooker, smoker or grill (set for indirect heat) and registering approximately 225F degrees
Leave in place - checking about every 30 minutes - turn or adjust individual MOINK Balls as necessary.
Cook until bacon is crisp. 
Brush with sauce and continue cooking for 20 minutes or until sauce has set.

In another forum he posted brief and slightly different instructions–

Wrap a meat ball in ½ strip of bacon
Pin with a toothpick
Season it with whatever you want.
Grill it until the bacon is crisp—350°-400° on warming rack.
Sauce them with 50/50 BBQ sauce and grape jelly and put them back on the grill for five minutes to set the glaze.

     Setting the glaze.

     Finished product.

Sometimes simplicity of product and cooking methods make for the best dishes.  Darn, another I need to add to the list.  Gonna be tough to try all the new items added to my "to cook" list, but man it is going to be fun and tasty cooking all of them.

Great post Paul. One variation that I really like is to use Jalapeno jelly mixed with a little melted butter for glaze.

Great post Paul. One variation that I really like is to use Jalapeno jelly mixed with a little melted butter for glaze.

That sounds excellent!

Thanks for the post.  I need another way to use up the 10# bag of Costco meatballs.  I haven't had grape jelly meatballs in decades.   

Thanks for the BBQ App classic!

Thank you. Those looks and sound nummy.

Thanks I was looking for something to bring to the Super Bowl that should work out great. Thanks Dan