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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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Old 01-09-2012, 09:23 PM   #136
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Quote:
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Are you making meatballs out of brain?
Well, I'm using ground chuck, ground pork and Italian sausage, but
the Zombie Minions have their own take on the recipe, I'm afraid......
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Old 01-09-2012, 09:28 PM   #137
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Ok

This is farking great.
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Old 01-09-2012, 10:01 PM   #138
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N8, I hope you got the second edition of that book. They corrected a lot of stuff. The first edition completely left out a lot of the stuff on cadavers. Don't ask how I know.
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Duh.
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Old 01-09-2012, 10:48 PM   #139
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I'm going to cook for this tomorrow....having some trouble with ideas. I'll come up with something, though. Pretty stiff competition so far...
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Old 01-09-2012, 11:12 PM   #140
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I'm going to cook for this tomorrow....having some trouble with ideas. I'll come up with something, though. Pretty stiff competition so far...
I am right there with you. It seems everything I was kind of thinking about has already been done. This is gonna be tough to come up with something original.
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Old 01-10-2012, 08:52 AM   #141
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I am right there with you. It seems everything I was kind of thinking about has already been done. This is gonna be tough to come up with something original.

I had an epiphany last night about 3AM and although no one has the exact idea I had, pieces and parts are strewn throughout this thread. Maybe I will give it a go anyway.
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Old 01-10-2012, 09:31 AM   #142
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I had an epiphany last night about 3AM and although no one has the exact idea I had, pieces and parts are strewn throughout this thread. Maybe I will give it a go anyway.
Yes. Now that my interest is piqued, you must. It's the law.
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Old 01-10-2012, 10:47 AM   #143
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Yes. Now that my interest is piqued, you must. It's the law.

Well if it is the law... then I must. I really have to make it anyway because after thinking about it all day I have myself drooling with anticipation. If I never would have checked the thread before writing out my grocery list I would have been none the wiser. Gosh all this pressure I hope my balls can perform up to expectation.
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Old 01-10-2012, 10:58 AM   #144
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Gosh all this pressure I hope my balls can perform up to expectation.
Don't get nervous and drop them. You wouldn't want to bust your own balls.

CD
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Old 01-10-2012, 11:04 AM   #145
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Quote:
Originally Posted by DaveMW View Post
I had an epiphany last night about 3AM

Meatball epiphanies are rare.

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Old 01-10-2012, 12:39 PM   #146
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I only hope I can please the General, the blood suck ghost snake gods and the throwdown voters.
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Old 01-10-2012, 04:29 PM   #147
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Default Mighty Meatball...in the form of a Sammich!

As the story goes, it was 3AM and as I lay awake in bed I have a meatball epiphany <cue trumpets>. A couple of hours later and morning arrives and I spring from my bed to review the meatball throwdown thread only to find that my ideas had been put to use in various other dishes for this very throwdown. Later a law enforcement officer stopped by (actually Guerry wrote it in a post... close enough) and said I must go forth with my plan because <cue thunder clap> "IT'S THE LAW". So, my apologies in advance to those that have similar thoughts about what would make a great meatball. All ideas were original to me when they first came to me. I'm also trying to figure out a new camera so forgive some of the slightly out of focus images.

Here is my ode to the Mighty Meatball...in the form of a Sammich!

I started with some basics:




I then chopped some bacon and sautéed it along with diced shallots and some garlic until the bacon just started to turn crispy. I mixed these items in with the ground chuck, Italian sausage, bread crumbs beaten egg and spices. I then placed a ball of provolone in the center of each hunk of meat and formed the meatball around the provolone. I placed them on my kettle indirect at about 350 for about an hour. I was very pleased with how well these held together thanks to that egg.




Earlier I had stopped by a local pizzeria and purchased a nice fresh hoagy bun upon which I could rest my balls. I buttered the hoagy bun on both sides with garlic butter and topped with slices of provolone. I then placed it under the broiler to melt the butter and cheese and brown the edges. I dunked the meatballs in my spaghetti sauce and placed on the bottom of the bun, draped a piece of provolone over top and returned to the broiler until the provolone melted over top of the meatballs. Added a bit more sauce and topped with the other half of bun.




It was a great sammich with the added bonus of an occasional crispy piece of bacon and of course melted provolone in every bite. Thanks for looking! Please use the last shot for the throwdown.



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Old 01-10-2012, 04:33 PM   #148
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This throwdown has gone to eleven.
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Old 01-10-2012, 04:38 PM   #149
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This throwdown has gone to eleven.
Yup, that pretty much sums it up. Glad I didn't waste my time trying to enter this one as it is definitely over.


I keep slamming my face trying to get close to this but I always come up short.

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Old 01-10-2012, 04:46 PM   #150
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Even though you can't get a real hoagie roll outside of a 100 mile radius of Philadelphia, that meatball sammy looks really good. Cheese in every bite, indeed.

CD
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