Today I did up some moinks. The name comes from Moo and Oink. Since they contain both cow and pig. I took some meatballs and wrapped them in bacon. Sprinkled some Blues Hog rub and set the smoker at 275-300. About an hour and a half later I glazed them with some Stubbs BBQ Honey Pecan sauce. I thinned it out a bit with Apple juice. Barb thought they were a bit salty. Next time I find a rub with less salt.