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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 01-29-2013, 10:10 PM   #61
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Quote:
Originally Posted by Al Czervik View Post
Hey Pauli... What does Milton have to say about all this?
Well I'm embarrassed to say but my Medium has put me on COD so I wont be able to communicate with him for at least another two weeks. But if Biggie doesn't have his pole up by then I'll be sure to ask him.
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Unread 01-29-2013, 10:30 PM   #62
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Quote:
Originally Posted by Al Czervik View Post
Not sure where that Avocado Society is based Toast... I dug it up from a Google search for "avocado trees in Italy". I did notice the article is dated 1950 so I wonder if they are still around. Maybe some of the Cali Brethren can weigh in on the question. Hey Pauli... What does Milton have to say about all this?
Did Milton make it?
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Unread 01-29-2013, 10:33 PM   #63
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Quote:
Originally Posted by Will work for bbq View Post
Well I'm embarrassed to say but my Medium has put me on COD so I wont be able to communicate with him for at least another two weeks. But if Biggie doesn't have his pole up by then I'll be sure to ask him.


I must have missed something... Is Milton no longer with us/you?
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Unread 01-29-2013, 10:36 PM   #64
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Default Spaghetti 'n meatball

For what it's worth, I decided to take CD's advice and make BBQ spaghetti 'n meatball. The details of the cook are here:

http://www.bbq-brethren.com/forum/sh...d.php?t=152688

Here is what it looks like:



In most cases, you will probably want to serve slices of the spaghetti 'n meatball.



We serve with fresh-grated Parmesan and grilled baby artichokes.

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Unread 01-29-2013, 10:39 PM   #65
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Quote:
Originally Posted by Al Czervik View Post


I must have missed something... Is Milton no longer with us/you?
Milton was doing fine the last I saw him. Well, he did appear to have lost quite a bit of weight.

http://www.bbq-brethren.com/forum/sh...d.php?t=132423

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Unread 01-29-2013, 10:39 PM   #66
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Default Questo è il mio ingresso ufficiale.

I love to cook authentic Italian food that most Americans have never heard of. So, for this throwdown, I decided on Pork Braciole.

Braciole is kind of like pizza -- there are lots of ways to make it. Everyone's mama has the perfect recipe for it. I looked at dozens of recipes, and came up with my own version.

Italians use beef and pork for this, but it seems like pork is the most common, and they use pork shoulder -- pork butt. I found a few recipes that used pork loin, but most used pork butt.

I started out by slicing some butt into half-inch slices, which I pounded with a meat mallet into nice, thin pieces of meat.



I then made a stuffing of bread crumbs, Pecorino Romano cheese, dried oregano and basil from my garden, some diced garlic, olive oil, and some Pinot Grigio wine. I spread that onto the pork.



I rolled up the pork and stuffing, and tied it off.



I put it on my redhead, indirect heat until the IT hit 180 degrees. It took about an hour and twenty minutes.



When cooked, I let it rest. I sliced it and sauced it with some homemade San Marzano tomato sauce, and a little dusting of grated Parmigiano-Reggiano.



Wow. I was worried about the pork butt being fatty and chewy cooked that fast. Pffft. It was awesome. nice smoke ring and smokey flavor, tender, and really moist. Seriously, the texture completely surprised me -- it was perfect. The stuffing was really savory, and the sauce was a bright and acidic complement to the meat and stuffing.

Buon appetito!

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Unread 01-29-2013, 10:44 PM   #67
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Quote:
Originally Posted by Gore View Post
For what it's worth, I decided to take CD's advice and make BBQ spaghetti 'n meatball. The details of the cook are here:

http://www.bbq-brethren.com/forum/sh...d.php?t=152688

Here is what it looks like:



In most cases, you will probably want to serve slices of the spaghetti 'n meatball.



We serve with fresh-grated Parmesan and grilled baby artichokes.



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Unread 01-29-2013, 10:47 PM   #68
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Quote:
Originally Posted by caseydog View Post
I love to cook authentic Italian food that most Americans have never heard of. So, for this throwdown, I decided on Pork Braciole.

Braciole is kind of like pizza -- there are lots of ways to make it. Everyone's mama has the perfect recipe for it. I looked at dozens of recipes, and came up with my own version.

Italians use beef and pork for this, but it seems like pork is the most common, and they use pork shoulder -- pork butt. I found a few recipes that used pork loin, but most used pork butt.

I started out by slicing some butt into half-inch slices, which I pounded with a meat mallet into nice, thin pieces of meat.



I then made a stuffing of bread crumbs, Pecorino Romano cheese, dried oregano and basil from my garden, some diced garlic, olive oil, and some Pinot Grigio wine. I spread that onto the pork.



I rolled up the pork and stuffing, and tied it off.



I put it on my redhead, indirect heat until the IT hit 180 degrees. It took about an hour and twenty minutes.



When cooked, I let it rest. I sliced it and sauced it with some homemade San Marzano tomato sauce, and a little dusting of grated Parmigiano-Reggiano.



Wow. I was worried about the pork butt being fatty and chewy cooked that fast. Pffft. It was awesome. nice smoke ring and smokey flavor, tender, and really moist. Seriously, the texture completely surprised me -- it was perfect. The stuffing was really savory, and the sauce was a bright and acidic complement to the meat and stuffing.

Buon appetito!

CD


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Unread 01-29-2013, 10:47 PM   #69
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I didn't see Gore's post before I made my post. Can I have and individual entry AND a team entry? Does it matter if I didn't know I was on the team?

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Unread 01-29-2013, 10:51 PM   #70
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Dayam! This here is a Serious TD! Great Entries!
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Unread 01-29-2013, 10:58 PM   #71
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Quote:
Originally Posted by Gore View Post
F
Dude, how much of that were you able to eat?

That looks seriously tasty, but also appears to match the density of a farking bowling ball. If I ate a slice of that, I'd need a three-day nap -- or a trip to the farking ER.

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Unread 01-29-2013, 11:01 PM   #72
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After looking over those last two tremendous entries, not to mention the first two, I don't think my idea of smoked Spaghetti-O's are worth entering...
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Unread 01-29-2013, 11:05 PM   #73
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Quote:
Originally Posted by Gore View Post
Milton was doing fine the last I saw him. Well, he did appear to have lost quite a bit of weight.

http://www.bbq-brethren.com/forum/sh...d.php?t=132423

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Unread 01-29-2013, 11:38 PM   #74
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Quote:
Originally Posted by Al Czervik View Post
Sounds tasty Larry... How would it go with MOINK balls?
I'll know on Sunday


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Unread 01-30-2013, 12:48 AM   #75
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I just happened to cook some pizza on the LBGE this past Saturday. Saw caseydog's post in QTalk, so figured I would submit an entry.

Fired up the egg with some small pecan logs. Got to christen my new mini Weber starter chimney.




Threw in some orange peels too just to see what the aroma would be like. It was pretty nice - kind of like aromatherapy when starting a cook.



I'm cheaping out on the egg accessories. Returned the platesetter, Set a Weber 18.5" cooking grate on top of the fire ring. Set a clay saucer on that. Two bricks went next, then the stock BGE cooking grid on top. Found a Pampered Chef pizza stone at a garage sale, and put that on top of the BGE grid. The BGE ceramic feet are not made anymore, so I laid some clay pot feet from Lowes on the stone. Had to go sideways since my BGE pizza stone is bigger than the Pampered Chef stone. BGE stone went on the very top.






Cut up the groceries and laid them out to make assembling the pies easier. I used Alton Brown's recipe from the Food Network site.



I figured the egg was hot enough when i saw this happening:


The thermo had lapped itself, so I was pretty sure it was hot! Choked it down to stabilize at ~650°F after this.


First pie was a margherita. This is the only pic I have of the cooked pies, so it will have to do. This is my entry for this throwdown:



The pies were very tasty! The crust was nice and thin and crispy. I didn't know about the throwdown, otherwise I would have put more effort into taking better pics, but it was one of those nights when eating took a back seat to photography.

Thanks for looking!
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