Cooking with Fire Episode 13: Moink Balls

Pitmaster Josh Cary and Chef Tom Jackson cook up one of their favorite appetizers for New Year’s Eve… Moink Balls.

Cooking with Fire Episode 13: Moink Balls


  • 24 frozen Italian meatballs
  • 12 slices center cut bacon
  • For the BBQ rub:
  • 1 cup light brown sugar
  • 1?2 cup paprika
  • 1/4 cup kosher salt
  • 3 tbsp. ground black pepper
  • 2 tbsp. chili powder
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 1 tbsp. cayenne
  • For the BBQ sauce:
  • 2 1?4 cups ketchup
  • 2?3 cup apple cider vinegar
  • 6 tbsp. sugar
  • 1 1?2 tbsp. kosher salt
  • 2 tsp. celery seeds
  • 2 tsp. ground cumin
  • 2 tsp. cayenne
  • 2 tsp. garlic powder
  • 1?2 tsp. fresh lemon juice


Preheat a charcoal grill for high heat grilling (400ºF-500ºF). Bank the coals to one side, so you also have an indirect grilling area.

Wrap 1/2 a slice of bacon around each meatball and secure with a toothpick. Mix the ingredients for the rub. Season the moink balls with the rub. Grill over direct heat, turning to crisp all of the bacon. Move the moink balls to indirect heat and continue cooking until the internal temperature reaches 160ºF.

While the meatballs cook, combine the BBQ sauce ingredients in a saucepan and warm to dissolve the sugar and salt. Immediately after removing the moink balls from the grill, pour some of the sauce over them and toss to coat.

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