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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns! |
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01-15-2012, 05:55 PM | #196 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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That's kinda different. Haven't seen that here before. Very nice!!
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
01-15-2012, 05:55 PM | #197 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Wow, this throwdown is getting ridiculous. Crazy good entries.
CD |
01-15-2012, 06:00 PM | #198 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Balls to the Wall, People!!!!
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01-15-2012, 06:24 PM | #199 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Hot Pockets - YouTube
Today, for the Almighty Meatball Throwdown, I decided to make a Hot Pocket. There have already been some fantastic entries into the Throwdown and I wanted to do something different. Originally I was going to make a meatball pizza. I have been wanting to make more pizzas on my pizza cooker and this seemed to work. Then the idea of a calzone popped into my head and I decided to go with that as I have not tried a calzone yet. So, I decided to grind up my own beef and started with this ~3lb chuck roast that I picked up yesterday at Sam's. As I was feeding the grinder, I got to this section of the roast and it almost broke my heart to grind up these pieces. Once the chuck was ground I ended up with about 3lbs of ground meat so I made two 1lb portions and vacusucked them and threw them into the freezer. The remaining meat was mixed up with an egg, bread crumbs, oregano, rosemary and basil. Once the mixture was mixed, I formed my mighty meatballs. Ok, they aren't all that mighty as I decided to make them small. Not only was this a first as far as the calzone but it was the first time I have had the opportunity to cook on my Stok CI grate in the Weber kettle I have mounted in my cooker cart. The Stok grate is nice and I decided to use the wok insert I picked up to brown up the meatballs. I was also cooking some turkey patties for lunch. This worked great. Once the meatballs were done, I put the regular grate insert back in to finish the turkey. For those that haven't seen it, here is my cooker cart in its grilling configuration. After lunch it was time to work on the pocket. I started off with dough from Trader Joe's (because I am lazy and it only costs $1.0. I have learned that I only need to use half of the dough that comes in a bag so I took half of the dough and formed my ball. The other half was sealed up and into the freezer. I have been getting better at working with dough but I have to admit that I still had to use the rolling pin crutch to get it to its final thinness. Once the dough was rolled, I started with a layer of fresh mozzerella. Then came the meatballs and another layer of mozzerella. Finally, I added some sauce because, as we all know, you need something in a Hot Pocket to achieve thermo-nuclear temperatures so it burns your mouth when you take a bite. Here she is all sealed up and ready for the cooker. One thing I learned yesterday during a test run was that I needed to start it upside down. My pizza cooker does a good job of cooking toppings on a pizza but it doesn't quite have the heat to cook the dough before the bottom is over cooked. Here is the cart in its pizza cooker configuration. After a while I pulled the pocket and flipped it over. I then cut some vent slits (another lesson learned yesterday) and brushed on a mixture of butter, garlic, salt and oregano. Since I usually have to rotate pizzas to get an even cook I did the same with the pocket and brushed on the butter mixture at every rotation. And here she is fresh from the cooker. And now for the gratuitous, melty cheesy pr0n. Yeah, it was good. It was fanfarkingtastic. The fresh mozzarella melted wonderfully and, as I had hoped, having the two layers of cheese allowed it to flow when I flipped the pocket mid cook. I will definitely be trying this again.
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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 |
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01-15-2012, 06:30 PM | #200 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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Wow man that looks absolutely amazing.
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[COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE] |
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01-15-2012, 06:30 PM | #201 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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OMG!!!! Stellar!!!!
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01-15-2012, 06:47 PM | #202 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Wow, I missed this entry.
That looks delicious.
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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 |
01-15-2012, 06:59 PM | #203 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Just saw this on Woot. I think the L and the R are the best part
http://deals.woot.com/deals/details/...lls-pack-of-12
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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 |
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01-15-2012, 07:48 PM | #204 |
On the road to being a farker
Join Date: 06-23-09
Location: My house
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Gee, I haven't made meatballs in a long time. Gore's side of the family used to keep us supplied but we haven't been to visit as often, so we've been doing without. I used to make these Pasta Pie's that were sort of popular back in the day, and this got me to thinking....The first step is making some meatballs. I used a pork-beef combination and added breadcrumbs, Parmesan, parsley, garlic powder, etc.
Also mixed some finely chopped onion and nuked them with a bit of chicken base and water to add to the mixture. A tip from Gore's Italian Gramma. Normally, I would brown the meatballs before roasting them, but I need these to have a tender exterior, so they just went on a cookie sheet and into my Primo. Here they're about halfway done. While these cooked, I made some spaghetti, then mixed together ricotta, a couple eggs, parsley, garlic powder, mozzarella and more cheese I stirred this into the spaghetti and added a fair amount of cream to make it moist enough not to mention heart-friendly and meatballs: I mixed this all up and put it into a springform pan, covered with mozzarella and into the Oval for about an hour Removing it, I served this with sauce and Parmesan, and some extra meatballs: Thanks for looking.
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Behind every great man,... there is a woman rolling her eyes. :roll: :becky: MY Primo Oval, Fire Pit, Revolation Chocolate Temperer, Nesco Coffee Roaster, Bray Coucke Mandolin, 2 KitchenAid Mixers, Cuisinart 14-cup Food Processor, Pie Irons |
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01-15-2012, 08:00 PM | #205 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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OK...The Throwdown is now officially off the Chain.....OutStanding Indeed!!
Gore, you Sir, are a Blessed Man. Last edited by N8man; 01-15-2012 at 08:36 PM.. |
01-15-2012, 08:12 PM | #206 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I'm going to have to get my SuperPac fired up, because the Colonel has an endorsement from the Lovemaster...
The Lovemaster - YouTube CD |
01-15-2012, 08:28 PM | #207 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Wow, ecode. What an incredibly creative dish. No way that has aver been done before. And it looks fantastic. The richness and density. Has anyone eaten more than one slice? I think I would need a nap after a half a slice.
Killer entry. CD |
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01-15-2012, 09:50 PM | #208 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I had no idea this Throwdown would get this amazing!
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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. |
01-15-2012, 10:18 PM | #209 |
Knows what a fatty is.
Join Date: 08-23-10
Location: Mount Olive, Alabama
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Semper Fi, and Roll Tide! |
01-15-2012, 10:21 PM | #210 |
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!)
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I had some great meatball recipes from both of my grammas. I was even thinking about stuffing them with cheese or making a meatball sandwich, but then we were attacked by a Zombie. I think there's a bit of that going around here. Luckily Ninja and I managed to fight him off and decapitate him. Now my grammas lived during the depression and they always taught me to make do with what you have. I couldn't let that meat go to waste, so I went through their recipe cards and lookie what I found!
I decided to give it a try. It was a bit gruesome and all, so I'm not going to show the pictures. I followed the recipe as best I could and smoked it on the Oval. It took a bit over an hour at 325*. Despite what you might be thinking, there's some good eatin' on Zombie. I've heard it's the other red meat. I paired this with a red wine. And here's how it looked: To our surprise, as we were taking pictures, the head started showing signs of life. Luckily Ninja was there to save the day. He gave a quick chop: and then finished him off with a fatal jab: Chris, I have no idea if any of these are appropriate.
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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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