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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 01-30-2013, 07:25 AM   #76
Gore
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Originally Posted by caseydog View Post
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.

CD
C'mon, CD, I'm sure you've made or at least eaten lasagna before. This is really just a modification. The center is very much like the ricotta layer, except the noodles are mixed in. It's actually quite light. The only dense part is the outer meat sausage, but I needed that dense to hold the shape and to keep it from exploding. That was a full three pounds of sausage, so it's good size. It actually reminded me of pastitsio, except the seasoning was different, of course, and the spaghetti-ricotta layer was much better than bechamel. Incidentally, I made that on Sunday and I finished the last of it yesterday for lunch.
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Last edited by Gore; 01-30-2013 at 07:41 AM..
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Unread 01-30-2013, 12:19 PM   #77
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Originally Posted by Al Czervik View Post
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...
Just make sure you punch a whole in the can before throwing them on the cooker. Otherwise...
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Unread 01-30-2013, 03:53 PM   #78
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Just make sure you punch a whole in the can before throwing them on the cooker. Otherwise...

he He .
I use to run camps for kids using old country schools.
Self saucing pudding in a can makes a mess when it goes bang.
Jam (jelly I think )all over the ceiling.
cheers.
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Unread 01-30-2013, 07:26 PM   #79
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Originally Posted by BevoBurn96 View Post
Please use the close-up photo as my team entry in this TD.
:
Too bad the second photo wouldn't show up in quote. Anyway, the plating looked lovely. Your wife had a great idea for using the leftover heat, I'm going to borrow that. The meatballs looked really good and I love roasted cauliflower.
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Last edited by Kathy's Smokin'; 01-30-2013 at 07:27 PM.. Reason: typos
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Unread 01-30-2013, 07:34 PM   #80
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Wonderful looking meal! The lamb looks great and I have to say the colours of fresh produce from your garden are a beautiful sight for my Canadian winter eyes. I'm jealous I couldn't sit down with you for this meal.
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Unread 01-30-2013, 07:46 PM   #81
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Originally Posted by Gore View Post
We serve with fresh-grated Parmesan and grilled baby artichokes.

I love the creativity and how 'over the top' it seems at first. But you're right, it's more normal that it appears, not so different from lasagna. Very creative lasagna, though. Looks delicious and I'll have my piece with grilled 'chokes, too.
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Unread 01-30-2013, 07:56 PM   #82
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CD
Mama Mia, CD! I love less-known authentic Italian food, too. Thanks for giving us the details of cook time and temperature and your take on the texture and taste of the stuffing and meat. It looks really delicious and there's little I appreciate more than a homemade, tangy, Italian tomato sauce. Bravo!
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Unread 01-31-2013, 01:07 AM   #83
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Wow, not that this will help my vote count, but my Braciole is one of those dishes where the leftovers may actually be better than the original cook.

I ate the second Braciole tonight, and I honestly think it was better tonight than last night. It is like a casserole or soup. It "melts" together overnight. The stuffing definitely improved after a 24-hour rest inside that pork.

I liked it last night, and loved it tonight.

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Unread 01-31-2013, 01:54 AM   #84
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Originally Posted by Kathy's Smokin' View Post
Wonderful looking meal! The lamb looks great and I have to say the colours of fresh produce from your garden are a beautiful sight for my Canadian winter eyes. I'm jealous I couldn't sit down with you for this meal.
Thank you.
You would have been most welcome.
cheers.
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Unread 02-01-2013, 03:47 PM   #85
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This looks amazing CD. You could have said it tasted like dog food and I would have still wanted to give it a try. Nicly done.
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Unread 02-01-2013, 08:47 PM   #86
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Default Beef Ragu Sandwich

Oh great, almighty and all knowing, yet kind hearted and loving moderator who is also really sexy and built like a tank, please accept this as my entry into this Throwdown!

For this Throwdown, I figured I would make some sort of sandwich and top it with a jar of sauce, probably Ragu. But then I remembered how much CD hates sauces from a jar, so I set out to make my own Ragu.

This Ragu is inspired by the famous Pepper Stout Beef recipe, and is something I thought sounded like a good enough idea to try.

It started with some Chuck Roast.



Seasoned with Foil Hat Rub and Black Pepper.



And on to the WSM with cherry chunks for flavor.



When the chucks hit 165 internal...



I took a pan with some Carrot, Onion, Celery, Garlic, Mushroom, Basil, Thyme, Rosemary and Parsley...



I squished up some tomatoes into that...



I added some Beef Broth...



And a little Red Wine.



I topped the pan with Chuck...



Covered with foil and put it back on the WSM to cook until it was pullable.

When the meat was pullable I removed the meat from the pan and pulled it...



Then I blended up the liquid and vegetables with a quick pulse to leave it just a smidge chunky, and added a can of Tomato Paste because I felt it needed more tomato flavor. I added that liquid back to the pan and put it on the WSM uncovered to thicken and reduce the sauce.



I made some Garlic Bread from a nice crusty roll...



Topped the bread with some of the Beef Ragu...



Then I melted some Provolone over the top under the broiler.

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Duh.
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Unread 02-01-2013, 09:20 PM   #87
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Oh great, almighty and all knowing, yet kind hearted and loving moderator who is also really sexy and built like a tank, please accept this as my entry into this Throwdown!

For this Throwdown, I figured I would make some sort of sandwich and top it with a jar of sauce, probably Ragu. But then I remembered how much CD hates sauces from a jar, so I set out to make my own Ragu.
I really don't think you have to worry about CD. Until a couple days ago he'd never even heard of braciole, much less made it, and he didn't even recognize a modification of a very basic lasagna recipe. He may talk up a storm about being Italian and using fresh ingredients, but rumor has it that his cupboards are full of Ragu, Spam and Spaghetti-Os. I don't think he's even Italian. Just look at his avatar. His mouth is open, obviously saying something, but his paws are at his side. On the other hand, I can't even type this without waving my hands in front of the monitor.


I am curious why all your pictures are upside-down.
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Unread 02-01-2013, 09:30 PM   #88
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It's some sort of auto-orientation "feature" of tapatalk it seems. It's part of the "joys" of making TD entries with phones and crap.
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Duh.
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Unread 02-01-2013, 09:50 PM   #89
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Quote:
Originally Posted by Gore View Post
I really don't think you have to worry about CD. Until a couple days ago he'd never even heard of braciole, much less made it, and he didn't even recognize a modification of a very basic lasagna recipe. He may talk up a storm about being Italian and using fresh ingredients, but rumor has it that his cupboards are full of Ragu, Spam and Spaghetti-Os. I don't think he's even Italian. Just look at his avatar. His mouth is open, obviously saying something, but his paws are at his side. On the other hand, I can't even type this without waving my hands in front of the monitor.


I am curious why all your pictures are upside-down.
Yes, my pantry is kind of weak right now. I only have three grades of Italian olive oil and one bottle of Italian Balsamic Vinegar, I'm down to my last 9 cans of San Marzano tomatoes, my imported from Italy pasta selection is dismal, with only 4 varieties. I won't have any fresh basil until summer, and I only have one bag of dried basil from last summer's garden. But, I do have fresh AND dried oregano.

And, I am personally and deeply offended that you would think I would allow ANY Chef-Boy-R-Dee product to disgrace my pantry.

BTW, I am posing for a picture in my avatar, not talking. If I were talking, my paws would be moving. In fact, they are moving right now. Well, one paw and one finger on that paw.

In reply to your offense, I demand satisfaction -- a meatball duel at dawn.

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Unread 02-01-2013, 09:58 PM   #90
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Well, you're gonna have one heck of an advantage with that, since yours are probably still in their cans.
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