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bigabyte
09-26-2009, 10:00 AM
Our new category is...

"Sausage"
http://wubbahed.com/wp-content/uploads/2007/11/sausage.jpg
Photo from wubbahed.com

...as chosen by thirdeye, the winner of the Casserole Throwdown!

Here is the simple and unchanging list of rules for the BBQ Brethren Throwdown...

1) The item must be either Grilled or Smoked.
2) Entries must be cooked during the current throwdown period ( 9/25 - 10/4 ).
3) All pics (any number) must be submitted by Midnight Central Time on the night of 10/4. - edited 9/29 - Ron_L
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.

The voting will begin by Monday 10/5 after I submit the "Vote" thread and voting will close on Friday 10/9. All votes will be public.

The next category will be decided by the winner of the Wild Game throwdown, Grillinski!

Best of luck and even better eats to all!

Meat Burner
09-26-2009, 10:18 AM
Cool Chris. Missed these throwdowns. Never won but sure is fun to see the great creations.

thirdeye
09-26-2009, 01:28 PM
Whoa..... I must have ESPN. :mrgreen:

Not only was I thinking how cool it would be for the Throwdowns to come back, but I cooked some fatties yesterday. So if all else fails I have an entry in the wings.

bigabyte
09-26-2009, 08:14 PM
In case anybody who is new to the Throwdowns would like to know what the certificate looks like, here is a shrunken (and grittier) version of the one awarded to thirdeye for his winning Casserole entry.
http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns/Certificate.jpg

txschutte
09-26-2009, 08:15 PM
OOh! We hav a Chub in the fridge!

It's on!

Buster Dog BBQ
09-26-2009, 09:38 PM
Dang. just did two fatties for a sausage entry at a contest today.

jacob
09-27-2009, 02:29 PM
Italian Sausage stuffed mushrooms.
http://i128.photobucket.com/albums/p198/jacob65_2007/veg020.jpg

http://i128.photobucket.com/albums/p198/jacob65_2007/veg021.jpg

Markbb
09-27-2009, 02:35 PM
If nobodys told you yet your Do'n one hell of a bangup job on the Throwdown.....keep it up..

thillin
09-27-2009, 02:52 PM
This just doesn't sound right....

bigabyte
09-27-2009, 03:18 PM
You know you want to toss your sausage into this one.:lol:

Ron_L
09-27-2009, 06:12 PM
2) Entries must be cooked during the current throwdown period ( 9/25 - 10/4 ).


Dang. just did two fatties for a sausage entry at a contest today.

According to Rule #2 anything cooked since Friday (9/25) is eligible.

BobBrisket
09-28-2009, 03:49 AM
http://farm3.static.flickr.com/2659/3960730388_dde2f4f0e7_b.jpg
I'm in. An Earl Campbell Hot Link with some chipotle kraut and a little mustard. Cold beer too!

kusojijii
09-28-2009, 10:51 AM
Is that an Asian Chili sauce mixed in with your kraut?

Big George's BBQ
09-28-2009, 11:23 AM
Glad the Throwdowns are back. I have never entered but love looking at the creations posted

JimDandysNYDan
09-28-2009, 11:27 AM
Check out Bob with those mad skills with the camera.....nice job.

The Pigman
09-28-2009, 11:27 AM
These were made for the Smokeout 2009 party at a small bar here in Cincy. Sorry about pic didnt have time for Good shots 10 fatties getting cut up at same time as 160 moink balls comming off and 60 pcs of chicken and 10 butts along with my beans and coleslaw to set up kinda of busy Dang no moink ball shots.

Hugh Jorgan
09-28-2009, 11:43 AM
http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0596.jpg

I cooked these Saturday night. Not really a great pic. Sorry but it was the best of the bunch. It was the middle of the night and I was tipsy.

On the left, bulk Italian sausage stuffed with mozzarella and pepperoni. Middle is Jimmy dean rolled right out of the wrapper and rubbed with rib seasonings. The one on the right is bulk sausage from the local butcher with chopped red and green peppers mixed in. Top right is a Spam.

BobBrisket
09-28-2009, 12:40 PM
Is that an Asian Chili sauce mixed in with your kraut?
It's some chipotle flakes I made a while back. Just tossed some in and let the vinegar to the rest. Had some a while ago and the flavor is even more blended together. Good stuff.

Check out Bob with those mad skills with the camera.....nice job.
Thanks Bro. Every now and then I get lucky and hold the camera perfectly still. :lol:

Ron_L
09-28-2009, 12:41 PM
I wish I had a better picture, but it is what it is...

http://lh5.ggpht.com/_syPcXIICFRo/Sr-ifRyoHfI/AAAAAAAAEVk/UeUK1SbK6lQ/s400/P1040696.JPG

Blueberry Pancake Fatty (AKA Blanket in a Pig)

Typically
09-28-2009, 01:41 PM
I wish I had a better picture, but it is what it is...

http://lh5.ggpht.com/_syPcXIICFRo/Sr-ifRyoHfI/AAAAAAAAEVk/UeUK1SbK6lQ/s400/P1040696.JPG

Blueberry Pancake Fatty (AKA Blanket in a Pig)

holy heart stopping goodness!!! that looks amazing. how do you roll it without the pancake batter getting everywhere?

Bushwacker
09-28-2009, 06:19 PM
Capt Ron,, That is one heck of a Breakfast fattie .. A little Maple Syrup and I'd be in Hog heaven,,,,,, Nice Job..

Rick's Tropical Delight
09-28-2009, 06:28 PM
http://farm3.static.flickr.com/2659/3960730388_dde2f4f0e7_b.jpg
I'm in. An Earl Campbell Hot Link with some chipotle kraut and a little mustard. Cold beer too!

who will challenge this culinary masterpiece!! :biggrin:

peaspurple
09-28-2009, 07:23 PM
My entry:

31826

thirdeye
09-28-2009, 08:42 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09130a.jpg


For a twist, here are some Thai Chicken Sausage Balls. The seasonings are green onion, garlic, cilantro, salt & pepper, chile paste, green curry paste and lemongrass. Some Panko and egg were added for the binder. Grilled raised direct on the Egg.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09132a.jpg


And served in lettuce wraps with radish, more cilantro and a Tamari/rice wine vinegar sauce. Chris, this last shot will be my entry.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09135a.jpg

bigabyte
09-28-2009, 09:01 PM
I love, love , love the twist!:cool:

Ron_L
09-28-2009, 09:36 PM
holy heart stopping goodness!!! that looks amazing. how do you roll it without the pancake batter getting everywhere?

Cook the pancakes first :rolleyes:

Grillinski
09-28-2009, 09:49 PM
Thirdeye, those look awesome! I'm gona need to try that soon.

ABQ
09-28-2009, 09:53 PM
Alright, I'll give it a go.

Using smoked turkey sausage and garden picked sweet peppers and tomatoes I present my stuffed baked potato.

http://1.bp.blogspot.com/_gfYqvbkB0r0/SsF0kyn221I/AAAAAAAAAGo/WSjR2XJEPVc/s1600/stuffedpotato.jpg

82muchhomework
09-28-2009, 09:56 PM
For your consideration:

A tribute to my Chi-Town Italian heritage...

The Sausage and Peppers sammich

sfbbqguy
09-28-2009, 10:04 PM
Not only does BobBrisket's look insane I may have to vote for his just because he used Earl Campbell sausage! Earl is the man!

FatDaddy
09-29-2009, 03:25 AM
BBob, wow brother you caught the light just right on that one. That has got to be the best lookin Earl Campbells hot link I have ever seen. Ive cooked alot of em and they dont even look that good in person lol.

bigabyte
09-29-2009, 07:50 AM
I am unable to edit the opening post and need to make a slight rule modification.

Please be advised that Rule #3 is being changed to the following:

3) All pics (any number) must be submitted by Midnight Central Time on the night of 10/4.

This change is to accomodate those folks on the West Coast who cook their entry on Sunday, or for anyone whose cookout is running late.

All of the other rules remain the same.

Typically
09-29-2009, 07:50 AM
Cook the pancakes first :rolleyes:

haha well that makes sense :biggrin:

garyk1398
09-29-2009, 09:08 AM
Not sure that is REALLY basil from Bob's garden or not. Maybe its the other "herb" he grows out back.:rolleyes: Either way nice job on the pron!

BobBrisket
09-29-2009, 09:15 AM
Not sure that is REALLY basil from Bob's garden or not. Maybe its the other "herb" he grows out back.:rolleyes: Either way nice job on the pron!

No, the other herb is grown indoors under special lights and conditions!:shock::roll::wink:

Rick's Tropical Delight
09-29-2009, 06:06 PM
:idea:
italian sausage pizza i made last saturday at the eggfest in oswego, IL!

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/oswegofest2009-007.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/oswegofest2009-008.jpg

use #2 please. :biggrin:

Ron_L
09-29-2009, 06:13 PM
I am unable to edit the opening post and need to make a slight rule modification.

Please be advised that Rule #3 is being changed to the following:

3) All pics (any number) must be submitted by Midnight Central Time on the night of 10/4.

This change is to accomodate those folks on the West Coast who cook their entry on Sunday, or for anyone whose cookout is running late.

All of the other rules remain the same.

I edited the first post in this thread to reflect the change and i tagged that rule as having been edited.

bigabyte
09-29-2009, 06:28 PM
I edited the first post in this thread to reflect the change and i tagged that rule as having been edited.
Thanks!:cool:

LMAJ
09-29-2009, 06:38 PM
Check out Bob with those mad skills with the camera.....nice job.
Seriously!!! Nice job Bob.

Hugh Jorgan
09-29-2009, 11:28 PM
:idea:
italian sausage pizza i made last saturday at the eggfest in oswego, IL!

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/oswegofest2009-007.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/oswegofest2009-008.jpg

use #2 please. :biggrin:

Dang! Those pizza pics got me all eggcited! :grin:

BobBrisket
09-30-2009, 12:02 AM
Seriously!!! Nice job Bob.

Thanks. I appreciate the compliments. Had the last of the kraut today. That hot, peppery, smokey chipotle flavor was very well blended. I'm thinking of taking a plain jar of pickles and tossing in some flakes just to see what happens!!

Bob

BobBrisket
09-30-2009, 12:04 AM
:idea:
Italian sausage pizza i made last saturday at the eggfest in oswego, il!

http://i143.photobucket.com/albums/r151/rickstropicaldelight/biggreenegg/pizza/oswegofest2009-007.jpg

http://i143.photobucket.com/albums/r151/rickstropicaldelight/biggreenegg/pizza/oswegofest2009-008.jpg


use #2 please. :biggrin:

oh yeah!!

WTF..............Where'd the pics go!!! Bery, bery strange!

Grillman
09-30-2009, 02:38 PM
oh yeah!!

WTF..............Where'd the pics go!!! Bery, bery strange!

That's a very common problem with Photobucket.
There are other Photo hosting sites that are much more reliable.
Of course; nothing is perfect...but; other sites are better.

Grillman
09-30-2009, 03:11 PM
For this contest; I made an ....
"Italian Sausage Spaghetti Sandwich."

I bought a 1lb. package of Hot Italian Sausage and formed it into
a roll. I grilled it till it was done; I then sliced it; and grilled the slices,
to get Grill marks on them too.

I used a Sourdough Roll and Grilled it with Garlic Butter.

I then put some Spaghetti on the bottom of the roll...then some
Mozzarella Cheese on top of the Spaghetti, then the Italian Sausage,
then I put some freshly grated Parmigiano-Reggiano Cheese on top.

It was a little bit messy....but; it sure was good!
http://img18.imageshack.us/img18/9169/55539609.jpg
http://img18.imageshack.us/img18/3713/43343766.jpg
http://img18.imageshack.us/img18/7389/85297828.jpg

http://img18.imageshack.us/img18/962/59814824.jpg

Please use the above picture for the contest.
.
.

bigabyte
09-30-2009, 03:25 PM
That looks absolutely delicious!:cool:

Rick's Tropical Delight
09-30-2009, 05:37 PM
nice job! Grillman! :biggrin:

Smokey Al Gold
10-01-2009, 07:30 AM
This isn't really worthy compared to the other entries (especially Ricks and Bob's) but I did make a fatty last night because I just can't help it they're so damn good. I figured what the heck might as well enter it for fun. Because that's what this site is supposed to be about right? I cooked this one using nothing but royal oak lump to test the smokyness of lump again and it was subtle but I did get a decent smoke ring. I'll stick to adding a chunk of wood next time since it was missing that other element. Still tasty though rubbed with my favorite for fatties PB Yardbird of course. Just ate it with a few slices of buttered toast. Please use picture 3 I don't know why but I like it for some reason. Wish my camera had better depth of field.

http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/fishing006.jpg
http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/fishing008.jpg
http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/fishing009.jpg

bigabyte
10-01-2009, 07:44 AM
Looks good to me:cool:

Grillman
10-01-2009, 08:00 AM
Wish my camera had better depth of field.

Don't use the close-up feature. (Macro) (the little flower symbol http://i33.tinypic.com/o0vwow.jpg)

Instead; step back about 2-3 feet...and use the mountain symbol http://i37.tinypic.com/k20qbk.jpg or the Infinity symbol http://i38.tinypic.com/vwwc1t.jpg.

This will give you better "depth of field".
If your camera can't do this very well....try taking a "Birds eye view"
from over the top of the subject (food)

Your lighting looks pretty good...looks like available light & no flash.

Overall...good pics and good looking food.

thirdeye
10-01-2009, 08:24 AM
This isn't really worthy compared to the other entries (especially Ricks and Bob's) but I did make a fatty last night because I just can't help it they're so damn good. I figured what the heck might as well enter it for fun. Because that's what this site is supposed to be about right? I cooked this one using nothing but royal oak lump to test the smokyness of lump again and it was subtle but I did get a decent smoke ring. I'll stick to adding a chunk of wood next time since it was missing that other element. Still tasty though rubbed with my favorite for fatties PB Yardbird of course. Just ate it with a few slices of buttered toast. Please use picture 3 I don't know why but I like it for some reason. Wish my camera had better depth of field.

http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/fishing006.jpg
http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/fishing008.jpg
http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/fishing009.jpg

That's a great looking fatty! Good color and it looks nice and moist too.

To fool around with your depth of field, try checking out the manual settings on your camera. Reducing the aperture (selecting a larger f-number) will increase the DOF. But it will also increase lightness. Some cameras also let you select the area of focus with a movable cursor in the viewfinder. Using something with scale, and a few test shots will put your DOF right where you want it. This was taken with f-2.8.

http://img.photobucket.com/albums/v377/thirdeye2/Special%20Effects/DSC01400.jpg

Smokey Al Gold
10-01-2009, 08:56 AM
Hey thanks for the help! I found the settings and I'm gonna try it out and see if I can get it a little better. Thanks again! Guess I'll have to make more stuff to take pictures of! :wink:

bbq ron
10-01-2009, 09:02 AM
you guys are killing me with those pictures, but just keep it up.
nice job to all and thanks :-P:-P

yelonutz
10-01-2009, 10:11 AM
Wayne, I can't thank you enough for that. I have been trying to figure out 37 across for the last coupla days now!

NUTZ

cgwaite
10-01-2009, 03:51 PM
Ok, here is my first ever entry in a throwdown:

http://www.thecompanyplayers.com/bacon/D091001.jpg

We have a Jalapeno Bratwurst, rubbed with Bovine Bold and served with Onions and Peppers, homemade coleslaw and steamed zucchini. I'll post a separate link that will show all the other things that I cooked today. :-D

Ron_L
10-01-2009, 03:59 PM
Can we still enter more than once? If so, please add this entry...

http://lh3.ggpht.com/_syPcXIICFRo/SsK1m5-NIyI/AAAAAAAAEZM/Mt8QCmckzKs/s800/P1070720.JPG

Feta Cheese and Spinach Chicken Sausage with grilled red and yellow bell peppers and Roasted Garlic and Onion Jam.

Use this picture, Chris!

bigabyte
10-01-2009, 04:36 PM
Can we still enter more than once? If so, please add this entry...

http://lh3.ggpht.com/_syPcXIICFRo/SsK1m5-NIyI/AAAAAAAAEZM/Mt8QCmckzKs/s800/P1070720.JPG

Feta Cheese and Spinach Chicken Sausage with grilled red and yellow bell peppers and Roasted Garlic and Onion Jam.
You can do multiple dishes, but only one photo may be submitted for voting. Rick has done this a couple times before, he just cooks stuff all week and posts the pron to torture us. But he has to pick one photo from the whole lot of them for the voting. Either that or I pick, and my eyes don't always agree with the cook so it's best if you decide.

Oh, and your dish is making me really dang hungry looking at that photo while typing all this...

boatnut
10-01-2009, 04:40 PM
Ron,
man that looks great. care to share recipe for pepper/garlic "jam"?

thirdeye
10-01-2009, 05:14 PM
Ron,

Are those the chicken sausages from Sam's? I've tried several flavors of them and some are pretty modest on the calories and grams of fat.

Rick's Tropical Delight
10-01-2009, 05:40 PM
Wish my camera had better depth of field.





nothing wrong with those shots!

by "better" depth of field, do you mean wider or narrower? your camera has both of those, but you need to learn how to control it. all of my shots are flower (macro) or full auto... in the house with the speed flash, i'll shoot in shutter priority.

Goose
10-01-2009, 05:47 PM
Hickory Smoked Pepperoni, fresh off the plane water buffalo mozzarella-on the king of crackers.

http://badgerandblade.com/gallery/displayimage.php?imageid=18496

Rick's Tropical Delight
10-01-2009, 05:49 PM
triscuits! nice.

thirdeye
10-01-2009, 06:07 PM
Hickory Smoked Pepperoni, fresh off the plane water buffalo mozzarella-on the king of crackers.

http://badgerandblade.com/gallery/displayimage.php?imageid=18496



Whoa, where's the beer, some Calvados (I'm not a Grappa fan) and a few green olives when you really need them?

Smokey Al Gold
10-01-2009, 06:50 PM
nothing wrong with those shots!

by "better" depth of field, do you mean wider or narrower? your camera has both of those, but you need to learn how to control it. all of my shots are flower (macro) or full auto... in the house with the speed flash, i'll shoot in shutter priority.

I think I'm looking for wider depth of field. Been playing with the macro settings today and I'm getting better. Been about 14yrs since photography classes so I'm rusty. This camera is more for point and shoot. I'm looking into getting a digital slr here soon.

Hugh Jorgan
10-01-2009, 10:47 PM
Alright, I didn't know if I was going to cook any more sausage this week. I didn't, and I'm going out of town tomorrow. I would like to enter this pic for my official entry in this week's sausage throwdown.

The dish is "Smoked Sausage, Fatty Sampler Platter". All were cooked overnight on Sunday, September 27 2009. The second pic is of the cook. The first pic is my entry pic. Thanks.

Left, Johnsonville Hot Italian bulk sausage, stuffed with pepperoni and mozzarella cheese, with oregano and black and red pepper.

Middle, Jimmy Dean sausage, unwrapped and rubbed with a rib style rub.

Right, fresh hot bulk sausage from my local butcher. Chopped green and red chili peppers mixed into the sausage and formed.

Right top, smoked Spam.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0597-1.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0587.jpg

Ron_L
10-01-2009, 11:20 PM
Ron,
man that looks great. care to share recipe for pepper/garlic "jam"?

Sure... Are you ready...

1. Drive to Fresh Market
2. Walk into the store
3. Go to the aisle with the sauces and marinades.
4. Pick up a jar labeled "Roasted Garlic and Onion Jam"
5. Pay for it.
6. Drive home
7. Microwave some of it to loosen it up
8. Put it on your sausage.

:biggrin:

Ron,

Are those the chicken sausages from Sam's? I've tried several flavors of them and some are pretty modest on the calories and grams of fat.

This was from Fresh Market, but I have also tried a few varieties from Sam's and they are pretty good.

deathamphetamine
10-03-2009, 12:47 AM
First time having Brats... Pretty tasty. Some spaghetti squash, french onion soup and some garlic stuffed olives smoked with oak. Not very pretty but tasted darn good. Thanks to RTD and BBQ chef for the squash and brat recipes. Mods please use plated pic for submission.

yelonutz
10-03-2009, 12:53 AM
Ok, forgive the photography. This is my first entry. I made up a batch of Texas style Hot Links. First photo, soaking the casings. 2. The casings I used. 3. The secret spice mix. To be continued...

NUTZ

deathamphetamine
10-03-2009, 12:58 AM
Now that I've posted..., Bob U da MAN! That looks so good ! I have it narrowed to three though.

yelonutz
10-03-2009, 12:58 AM
Part 2, 1 & 2 The finished product. 3. Third and last, stuffed with cheese then bacon wrapped, 2 with BBQ sauce and one with my home made sweet-spicy mustard.

NUTZ

BobBrisket
10-03-2009, 01:00 AM
Ok, forgive the photography. This is my first entry. I made up a batch of Texas style Hot Links. First photo, soaking the casings. 2. The casings I used. 3. The secret spice mix. To be continued...

NUTZ

OH MAN!! Tell me where you got that tub of casings!!! Too cool. HOLY FARKING CHIT!! I know where my vote's going? That is just beautiful!!

yelonutz
10-03-2009, 01:11 AM
OH MAN!! Tell me where you got that tub of casings!!! Too cool. HOLY FARKING CHIT!! I know where my vote's going? That is just beautiful!!

On line at "The Sausage Maker" www.sausagemaker.com
I like them because they are full length not the little 3 or 4 footers some folks sell. I use lamb casings for hot dogs and they go all the way up to 4 or 4 1/2 inch beef bungs for baloney.

NUTZ

BobBrisket
10-03-2009, 01:38 AM
Thanks. I've only made links twice. The first time I used the grinder to stuff!!!:shock: Afterwards. I swore never again. Then I bought a dedicated stuffer............SOOOOOOOOO much easier. But then, Academy stopped selling casings. The only casings I knew were the salt packed ones. They worked for me. My son has been on my arse to make more links. I told myself that making links would be a new tradition for me and my son and daughter for the holidays. This year I want to give some as gifts. Here's my boy and me last year.
http://www.bbq-brethren.com/forum/showthread.php?t=54322&highlight=links

Porky
10-03-2009, 06:32 AM
I am so glad the throwdowns are back. Good job Chris.

thirdeye
10-03-2009, 09:36 AM
Sure...
This was from Fresh Market, but I have also tried a few varieties from Sam's and they are pretty good.


http://img.photobucket.com/albums/v377/thirdeye2/Cooking/DSC07309.jpg


These are the ones I was talking about, they are fully cooked (I guess the same as a hot dog or bologna) and you just grill until they are 160 or so.

Bushwacker
10-03-2009, 10:24 AM
Man!!!! These all look so good, this is gonna be a real tough one to make.. My mouth is slobbering over the keyboard,, I'm so hungry, I'm gonna go in the Kitchen and make a maple Flavored sausage Pattie and egg on an english muffin,, and it's all your fault... there goes the diet...

Papa Payne
10-03-2009, 01:10 PM
1st time participate in this thing called throwdown... I smoked some fatties and ABT's today.

The bacon weave:

32003

Stuffing with peppers and onions:

32004

On the CG:

32005

After 4.5 hours at 225:

32006

Close up:

32007

Plated with home made BBQ sauce:

32008

Please use the plated picture...

I know these pictures don't hold a candle when compared to others, but WTH, at least the fatties taste good...:-D:-D

NorthwestBBQ
10-03-2009, 01:55 PM
Pics are okay...food looks great.

ipls3355
10-03-2009, 10:12 PM
Wienie Roast at the church tonite gives me an entry into the sausage throwdown with some brats over open fire.
http://i220.photobucket.com/albums/dd42/ipls3355/DSCN1169.jpg

http://i220.photobucket.com/albums/dd42/ipls3355/DSCN1171.jpg
please use the first pic for my entry

BobBrisket
10-03-2009, 10:28 PM
WOW!!! Nothing like roasting a dog over wood coals. Simplicity at it absolute VERY BEST!! I'd so HIT THAT:eusa_clap

landarc
10-03-2009, 10:37 PM
Do meatballs count? They are sort of a sausage...
http://i166.photobucket.com/albums/u105/landarc/PA030302.jpg?t=1254622117

thirdeye
10-03-2009, 10:47 PM
Wienie Roast at the church tonite gives me an entry into the sausage throwdown with some brats over open fire.
http://i220.photobucket.com/albums/dd42/ipls3355/DSCN1169.jpg


pease use the first pic for my entry

Oh yeah, nice dog and very nice picture.

That skewer looks like something I can fabricate in the workshop. When you get time, I'd like to see a picture of the entire item.

bigabyte
10-03-2009, 10:52 PM
Holy farkamole! There's some seriously good looking stuff entered in here so far!:shock: I shouldn't have checked this late at night, now I'm hungry.

Meat Burner
10-03-2009, 10:56 PM
No chit Chris. It is way too late to get hungry again. Outstanding throwdown entries here. Ain't it cool!

Cabntmkr1
10-04-2009, 12:17 AM
All of these entrys look terrific.:wink:

bobaftt
10-04-2009, 05:29 PM
I would like to enter my fattie from this weekend.
http://i268.photobucket.com/albums/jj8/bobaftt1212/bbq/PA030338.jpg

Hugh Jorgan
10-04-2009, 06:30 PM
I just got in from the coast. I just wanted to say that this is the most hunger inducing thread I have seen yet. I was hungry for sausage but I'm out so I'm sitting here munching a country ham sandwich wishing I could taste every plate in this thread.

Gore
10-04-2009, 08:56 PM
Chris, there are so many GREAT entries that it is impossible to make a decision -- actually, I could make a decision, but it is always the one that I am looking at last. Also, with sausage, the possibilities are endless. Is it possible to have a weekly sausage throwdown in addition to the other throwdowns? Perhaps we can have a poll on this.

Phesant
10-04-2009, 09:49 PM
Venison Habanero Brats with 2 Cheeses.
Here is a link to the makeing of the brats

http://www.bbq-brethren.com/forum/showthread.php?t=70163

Mr. Bo
10-04-2009, 09:56 PM
Here's my entry from yesterday. It's an excerpt from my site so that will help explain the narrative.:smile:

Yesterday was another bachelor day for me. The wife and kids were out of town for a couple of football games and I was on call for the week end. My thoughts, while at the grocery store that morning, were to smoke a meatloaf. So I bought a small, 1.32#, package of 97% lean ground beef and a couple of 1# rolls of Jimmy Dean regular sausage, with the intent of cooking a meatloaf and a stuffed fatty of some sort.
As luck would have it, I received a call while at the store and had to go to work for a couple of hours to repair a small Internet outage. By the time I got back home, I was HUNGRY and didn't want to take the time to fire up the smoker. My mind was set on meatloaf though. So I mixed about 1/2# of the ground beef with about 1/3# of Jimmy Dean sausage, added some diced onion, one egg, some oatmeal flakes, a dash of worchestershire sauce, sea salt, black pepper and some catsup. The mix was formed into two patties and put on the gas grill with some onion slices covered with EVOO and a dash of black pepper.

http://i351.photobucket.com/albums/q451/2buckets2/Meatloaf%20Burgers/dscf1836Modified.jpg (http://www.bbq-brethren.com/forum/%3Cimg%20src=)

http://i351.photobucket.com/albums/q451/2buckets2/Meatloaf%20Burgers/dscf1838.jpg (http://www.bbq-brethren.com/forum/%3Cimg%20src=)
http://www.bbq-brethren.com/forum/%3Cimg%20src=%22http://i351.photobucket.com/albums/q451/2buckets2/Meatloaf%20Burgers/dscf1836Modified.jpg%22%20alt=%22Meatloaf%20Burger %20makins%22%20/%3E

http://www.bbq-brethren.com/forum/%3Cimg%20src=%22http://i351.photobucket.com/albums/q451/2buckets2/Meatloaf%20Burgers/dscf1838.jpg%22%20alt=%22On%20the%20grill%20before %20turning%22%20/%3E

http://i351.photobucket.com/albums/q451/2buckets2/Meatloaf%20Burgers/dscf1839.jpg (http://www.bbq-brethren.com/forum/%3Cimg%20src=)

While these were on the grill, I heated up a small cast iron skillet with some new canola oil and started some tater tots, sliced one of the deli fresh onion rolls I bought at the store and got my plate ready to go. Ya have to remember, I was HUNGRY earlier so I was past that point by now. If I had not been so hungry, I would have toasted or grilled the bun after slicing it. Here are a couple of pictures of the final product. Meatloaf Burger and Tots.



http://i351.photobucket.com/albums/q451/2buckets2/Meatloaf%20Burgers/dscf1848.jpg (http://www.bbq-brethren.com/forum/%3Cimg%20src=)

http://i351.photobucket.com/albums/q451/2buckets2/Meatloaf%20Burgers/dscf1840.jpg (http://www.bbq-brethren.com/forum/%3Cimg%20src=)

Please use the last photo for my entry.

Hugh Jorgan
10-05-2009, 02:20 AM
1st time participate in this thing called throwdown... I smoked some fatties and ABT's today.





Stuffing with peppers and onions:

32004


Plated with home made BBQ sauce:

32008

Please use the plated picture...

I know these pictures don't hold a candle when compared to others, but WTH, at least the fatties taste good...:-D:-D

How do you like that Valleydale sausage? I have used it a few times. I find that it stays the roundest, with the least effort, of all the brands I've tried. Something about the texture doesn't agree with me. not my favorite, but I like it ok. What do you think of it.

Papa Payne
10-05-2009, 03:30 AM
How do you like that Valleydale sausage? I have used it a few times. I find that it stays the roundest, with the least effort, of all the brands I've tried. Something about the texture doesn't agree with me. not my favorite, but I like it ok. What do you think of it.


Agreed, it does hold it's shape better than Jimmy Dean (the only other brand I have tried with fatties), and I like the taste of Jimmy Dean better. However, the grandkids seem to like the Valleydale better. So I switch from one to the other. Next time, it'll be Jimmy Dean sausage going on the smoker...:-D

Hugh Jorgan
10-05-2009, 04:40 AM
For the record, I am not a fan of jimmy Deans at all when it's fried. But I think it's my favorite fatty. Besides the fresh stuff from the butcher.