BBQ Brethren "Cheese" Throwdown! - Page 11

SirPorkaLot · 12-18-2011, 06:07 PM

Quote:

Originally Posted by caseydog

Those tenderloin bites look excellent. For the Cheese throwdown, I would have like a higher cheese to meat ratio, but I wouldn't have any issue with eating them.

CD

Ratio?
I missed the farking special rule that stipulated a farking ratio?

You may plead your case at voting time Sir.

EDIT: On 2nd thoughts.....perhaps I should have made a cheese plate for a BBQ forum

caseydog · 12-18-2011, 06:13 PM

Quote:

Originally Posted by SirPorkaLot

Ratio?
I missed the farking special rule that stipulated a farking ration?

Oh yea that's right, I didn't give a crap about no stinking ratios...

You may plead your case at voting time Sir.

Don't get yer panties in a wad. It was just a comment -- you are up against a quesadilla that is overflowing with cheese, not to mention some very cheesy grilled cheese sandwiches.

I just would have liked to see more cheese. Sorry.

CD

SirPorkaLot · 12-18-2011, 06:15 PM

Better?

Oldyote · 12-18-2011, 06:39 PM

Quote:

Originally Posted by SirPorkaLot

Better?

I think maybe you may have overdone it a little on the cheese. Good thing its a cheese throwdown.

caseydog · 12-18-2011, 06:44 PM

Quote:

Originally Posted by SirPorkaLot

Better?

Yeah, but now the picture is overexposed and a little out of focus.

CD

SirPorkaLot · 12-18-2011, 06:48 PM

Quote:

Originally Posted by caseydog

Yeah, but now the picture is overexposed and a little out of focus.

CD

Be my guest.
I can use all the help I can get.

caseydog · 12-18-2011, 06:56 PM

Quote:

Originally Posted by SirPorkaLot

Be my guest.
I can use all the help I can get.

It's not easy to work with overexposed images, because the data isn't there, but this looks a little better.

I really would hit those stuffed tenderloin bites.

CD

SirPorkaLot · 12-18-2011, 07:04 PM

Quote:

Originally Posted by caseydog

It's not easy to work with overexposed images, because the data isn't there, but this looks a little better.

I really would hit those stuffed tenderloin bites.

CD

you should go out and get the red filter adjusted by a filter calibrator

colonel00 · 12-18-2011, 07:55 PM

Here is my submission for the Cheese Throwdown. I struggled to come up with what I wanted to cook this week for the throwdown and finally came up with this. I hadn't done a meatloaf in a while and this was a good opportunity to cook up something delicious that I could have as leftovers for the week.

Here are the basic ingredients.

I started with a pound of ground beef and a pound of Italian venison sausage. With that I mixed in 2 eggs, some bread crumbs, milk, some oregano and a good helping of both my standard rub and some HDD. All mixed together in a bowl.

Next I lined the bottom and sides of a loaf pan with the meat.

Then I started building layers of meat and cheese. First came the prosciutto (in hind sight this was a waste as it got lost in the overall meal), followed by layers of mozzarella, pepperoni, provolone, and cheddar.

Then I used the remaining meat to form the lid. I almost didn't have enough so it didn't seal up as well as I hoped but it still worked.

Then a little dusting of oregano and red pepper flakes and onto the UDS.

I cooked it precisely between 200* and 325* for some length of time around 2-3 hours. When the IT reached 130* I added some cheese to the top.

Once done, off it came.

Sliced and oozing with yumminess.

I took a couple slices and did my best to give myself a heart attack.

Overall it was pretty good. As mentioned, the prosciutto was unnecessary as it was lost in the other flavors. Also, if I did this again I would wait to add the cheese to the top. It wasn't bad but that cheese was on there for a while and absorbed quite a bit of smoke. For anyone that has smoked cheese, you know how strong the smoke flavor is in cheese that is right off the cooker. That is why most people let the cheese mellow for a few days. It wasn't too overpowering but I definitely knew when I took a bite that had cheese from on top. The only other thing I would change would be to use the loaf pan to build and form the loaf but then I would chill the meat cake and remove it from the pan for cooking. As you can see from the photos, only the top was really exposed to the smoke and I would like to get more into the meat.

SirPorkaLot · 12-18-2011, 08:06 PM

Looks amazing

bigabyte · 12-18-2011, 08:11 PM

OK, I'll say it. That's just cheesy.

Al Czervik · 12-18-2011, 08:22 PM

I'd hit that...

bluetang · 12-18-2011, 08:42 PM

A thing of beauty

SirPorkaLot · 12-18-2011, 08:47 PM

Gore · 12-18-2011, 08:56 PM

I had a horrible time trying to decide what to make and when I finally decided, I still had to search for ingredients. I started with the cheese drawer in the kitchen refrigerator. I emptied that out, but couldn't seem to find what I wanted.

So then I went into the basement and checked the refrigerator down there.

Still no luck. I could not find any cheddar!

Well, I continued cooking salmon while my wife went shopping. I cold-smoked ...

and warm-smoked ...,

but that was just a distraction, because this is a *cheese* throwdown and even I can tell the difference between cheese and salmon because they each have less than 3 syllables. I'd also made some country-style pulled pork, but it was the weirdest thing because it wasn't shoulder, but actually cut up loin marked country-style ribs. Go figure.

Anyway, my wife came home, and she bought some more cheese!

But not cheddar.

But, she said we had some in the fridge.

I found yet another quarter round of bleu on a shelf

and I think the cheddar was in the basement, but that didn't matter because there was a baggie full of grated sharp cheddar that I somehow missed.

So, while the kids (we have some relatives staying with us) made a beautiful ginger bread house,

My wonderful wife made me some pizza dough! Yes, pizza dough. I am using the pizza crutch, but not just the pizza crutch.

We had some sauce and mozzarella cheese and dressed it all up like a beautiful pizza:

Meanwhile, I prepared the toppings. Of course I used some of that pulled pork, because I like pulled pork.

I actually like my pulled pork chunky and that's the way I made it. I got the toppings all set and cooked it in the Oval for about 10 minutes. Now I did not take any pictures, but it was cooked at 450*. Then I had my assistant pour me a Scottish ale because they go really well with pizza and we all finished dressing it up:

Yes, as you can see, I am using both the pizza and nacho crutch!

Even though we just ate dinner an hour before, it was so good, we had a just-after-dinner snack.

This was something I wanted to try and it was really good. I know you're probably dying for a taste yourself, but you're going to have to make your own ... because this is nacho pizza.

12-18-2011, 06:15 PM	#153
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Better? __________________ John Last edited by SirPorkaLot; 12-18-2011 at 07:03 PM..

12-18-2011, 07:55 PM	#159
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Cheesy Stuffed Italian Meatloaf Here is my submission for the Cheese Throwdown. I struggled to come up with what I wanted to cook this week for the throwdown and finally came up with this. I hadn't done a meatloaf in a while and this was a good opportunity to cook up something delicious that I could have as leftovers for the week. Here are the basic ingredients. I started with a pound of ground beef and a pound of Italian venison sausage. With that I mixed in 2 eggs, some bread crumbs, milk, some oregano and a good helping of both my standard rub and some HDD. All mixed together in a bowl. Next I lined the bottom and sides of a loaf pan with the meat. Then I started building layers of meat and cheese. First came the prosciutto (in hind sight this was a waste as it got lost in the overall meal), followed by layers of mozzarella, pepperoni, provolone, and cheddar. Then I used the remaining meat to form the lid. I almost didn't have enough so it didn't seal up as well as I hoped but it still worked. Then a little dusting of oregano and red pepper flakes and onto the UDS. I cooked it precisely between 200* and 325* for some length of time around 2-3 hours. When the IT reached 130* I added some cheese to the top. Once done, off it came. Sliced and oozing with yumminess. I took a couple slices and did my best to give myself a heart attack. Overall it was pretty good. As mentioned, the prosciutto was unnecessary as it was lost in the other flavors. Also, if I did this again I would wait to add the cheese to the top. It wasn't bad but that cheese was on there for a while and absorbed quite a bit of smoke. For anyone that has smoked cheese, you know how strong the smoke flavor is in cheese that is right off the cooker. That is why most people let the cheese mellow for a few days. It wasn't too overpowering but I definitely knew when I took a bite that had cheese from on top. The only other thing I would change would be to use the loaf pan to build and form the loaf but then I would chill the meat cake and remove it from the pan for cooking. As you can see from the photos, only the top was really exposed to the smoke and I would like to get more into the meat. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

12-18-2011, 08:06 PM	#160
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Looks amazing __________________ John

12-18-2011, 08:11 PM	#161
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	OK, I'll say it. That's just cheesy. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-18-2011, 08:22 PM	#162
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	I'd hit that... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

12-18-2011, 08:42 PM	#163
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	A thing of beauty __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

12-18-2011, 08:47 PM	#164
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	__________________ John

12-18-2011, 08:56 PM	#165
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I had a horrible time trying to decide what to make and when I finally decided, I still had to search for ingredients. I started with the cheese drawer in the kitchen refrigerator. I emptied that out, but couldn't seem to find what I wanted. So then I went into the basement and checked the refrigerator down there. Still no luck. I could not find any cheddar! Well, I continued cooking salmon while my wife went shopping. I cold-smoked ... and warm-smoked ..., but that was just a distraction, because this is a cheese throwdown and even I can tell the difference between cheese and salmon because they each have less than 3 syllables. I'd also made some country-style pulled pork, but it was the weirdest thing because it wasn't shoulder, but actually cut up loin marked country-style ribs. Go figure. Anyway, my wife came home, and she bought some more cheese! But not cheddar. But, she said we had some in the fridge. I found yet another quarter round of bleu on a shelf and I think the cheddar was in the basement, but that didn't matter because there was a baggie full of grated sharp cheddar that I somehow missed. So, while the kids (we have some relatives staying with us) made a beautiful ginger bread house, My wonderful wife made me some pizza dough! Yes, pizza dough. I am using the pizza crutch, but not just the pizza crutch. We had some sauce and mozzarella cheese and dressed it all up like a beautiful pizza: Meanwhile, I prepared the toppings. Of course I used some of that pulled pork, because I like pulled pork. I actually like my pulled pork chunky and that's the way I made it. I got the toppings all set and cooked it in the Oval for about 10 minutes. Now I did not take any pictures, but it was cooked at 450. Then I had my assistant pour me a Scottish ale because they go really well with pizza and we all finished dressing it up: Yes, as you can see, I am using both the pizza and nacho crutch! Even though we just ate dinner an hour before, it was so good, we had a just-after-dinner snack. This was something I wanted to try and it was really good. I know you're probably dying for a taste yourself, but you're going to have to make your own ... because this is nacho pizza. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD*? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

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