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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-04-2013, 06:21 PM | #1 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Not authentic Meatballs
First I cut the top out of some wheat hogie buns and put them in a bowl with some milk. Then used 1lb 80/20 hamburger and 1 lb ground pork. Added kosher salt, lemon pepper, garlic powder, and ( worse to shire) sauce. Grilled indirect in the 18.5 kettle in batches. Then put them in an enamel coated cast iron pit over the coals with some sauce and used some provolone cheese for the sandwhiches. They were some Of the best meatball subs I've ever had.ImageUploadedByTapatalk1362442682.688399.jpgImageUploadedByTapatalk1362442701.746777.jpgImageUploadedByTapatalk1362442722.692783.jpg
Just to make sure I stay legal while cooking outside.ImageUploadedByTapatalk1362442760.957730.jpgImageUploadedByTapatalk1362442778.238784.jpgImageUploadedByTapatalk1362442802.261462.jpgImageUploadedByTapatalk1362442818.797234.jpgImageUploadedByTapatalk1362442834.945231.jpgImageUploadedByTapatalk1362442857.643088.jpg
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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03-04-2013, 06:31 PM | #3 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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That looks very nice,what is 80/20 please?
That good looking young bloke could be my Nephews twin.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. Last edited by Titch; 03-04-2013 at 06:39 PM.. Reason: To compare |
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03-04-2013, 06:37 PM | #6 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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80/20 is the ratio of meat to fat. (20 % fat in the ground mix)
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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03-04-2013, 06:44 PM | #7 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Those Look Great !! Good Job Brother !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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03-04-2013, 06:48 PM | #8 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I'd be all over that!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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03-04-2013, 07:17 PM | #10 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Thanks for the comments friends.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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Thanks from:---> |
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