oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 01-09-2012, 08:11 AM   #1
Cack
is One Chatty Farker
 
Join Date: 10-05-11
Location: Greenville, SC
Thumbs up Mr. Bambi's Big Balls Sub

(Disclaimer: No testicles were harmed during the making of this meal)



A friend of ours made the comment about how he had so much Venison meat from a recent hunting trip, so I texted Dawn and asked if it'd be possible to make deer meat meatballs. Once she found time in her oh so busy day to respond and say yes ... the deer meatball sub came to life. That night she found an actual venison meatball recipe that included ............ BACON!!!!!!



Before the meat made it to our house I cooked up a full pack of bacon (a few pieces may not have made it to the meatballs).






Once the meat arrived it was go time. The recipe calls for 1 pound, but I wanted to go big so we doubled everything.





While the guys made the meatballs, Dawn made some homemade marinara sauce.





We made 26 jumbo balls with the doubled recipe.





I used my grill pans hoping it'd keep the balls from sticking so much (with the help of Pam). For the most part it worked.





And they're ready to eat.





The subs assembled and about to go in the oven to melt together.





The money shot (note the pen in the background for a size comparison). These were by far the greatest meatball subs I've ever eaten in my life.


__________________
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser

[COLOR=red][B]Red[/B][/COLOR] Thermapen, Maverick ET73, Maverick ET72

[COLOR=darkred]Check out my all things food (and movies) blog [/COLOR][URL="http://www.onenine3bbq.blogspot.com"]One Nine 3 Blog[/URL] [COLOR=darkred]or at my[/COLOR] [URL="https://www.facebook.com/OneNine3"]Facebook Page[/URL]

If you're a fellow [URL="http://www.bbq-brethren.com/forum/group.php?groupid=53"]Carolina Brethren[/URL] come join us and be a part of the region where BBQ was born in America.
Cack is offline   Reply With Quote


Thanks from:--->
Old 01-09-2012, 08:52 AM   #2
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Whoa! That looks absolutely incredible! I hope you didn't plan on entering that in the Meatball Throwdown! Dang, I see you did. There go my chances at winning!
__________________
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.
bigabyte is offline   Reply With Quote


Old 01-09-2012, 08:54 AM   #3
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Default

I'd change the name, for sure :)

Also: never knew deer was ediable. Beef, pork, fowl, fish... yeah. But deer?
__________________
Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School
btcg is offline   Reply With Quote


Old 01-09-2012, 09:11 AM   #4
bigdaddydanbbq
Knows what a fatty is.
 
bigdaddydanbbq's Avatar
 
Join Date: 07-13-11
Location: Denton Texas
Default

We had venison meatloaf last night that was outa this world,best health food ever.
__________________
Oklahoma Joe New Braunfels offset stick burner,and Big Blue UDS.If your lookin,it aint cookin!
bigdaddydanbbq is offline   Reply With Quote


Old 01-09-2012, 09:29 AM   #5
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

A sandwich for big boys!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Old 01-09-2012, 09:30 AM   #6
Cack
is One Chatty Farker
 
Join Date: 10-05-11
Location: Greenville, SC
Default

Quote:
Originally Posted by bigabyte View Post
Whoa! That looks absolutely incredible! I hope you didn't plan on entering that in the Meatball Throwdown! Dang, I see you did. There go my chances at winning!
Looking at the other entries I think I'm pulling up the rear again in the TD
__________________
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser

[COLOR=red][B]Red[/B][/COLOR] Thermapen, Maverick ET73, Maverick ET72

[COLOR=darkred]Check out my all things food (and movies) blog [/COLOR][URL="http://www.onenine3bbq.blogspot.com"]One Nine 3 Blog[/URL] [COLOR=darkred]or at my[/COLOR] [URL="https://www.facebook.com/OneNine3"]Facebook Page[/URL]

If you're a fellow [URL="http://www.bbq-brethren.com/forum/group.php?groupid=53"]Carolina Brethren[/URL] come join us and be a part of the region where BBQ was born in America.
Cack is offline   Reply With Quote


Old 01-09-2012, 09:31 AM   #7
Cack
is One Chatty Farker
 
Join Date: 10-05-11
Location: Greenville, SC
Default

Quote:
Originally Posted by btcg View Post
I'd change the name, for sure :)

Also: never knew deer was ediable. Beef, pork, fowl, fish... yeah. But deer?

My gf ask the other guy if it was Bambi and he said no it's her daddy, so I said it's Mr. Bambi and then took it a bit further haha
__________________
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser

[COLOR=red][B]Red[/B][/COLOR] Thermapen, Maverick ET73, Maverick ET72

[COLOR=darkred]Check out my all things food (and movies) blog [/COLOR][URL="http://www.onenine3bbq.blogspot.com"]One Nine 3 Blog[/URL] [COLOR=darkred]or at my[/COLOR] [URL="https://www.facebook.com/OneNine3"]Facebook Page[/URL]

If you're a fellow [URL="http://www.bbq-brethren.com/forum/group.php?groupid=53"]Carolina Brethren[/URL] come join us and be a part of the region where BBQ was born in America.
Cack is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Review: Big Ranch, Big City Cookbook (pics) PatioDaddio Q-talk 5 01-12-2012 12:56 PM
First moink balls. atomic moink balls, and ATTs no pron Brian in Maine Q-talk 4 01-17-2011 04:44 PM
i got big balls & a serious fatty(not the woodpile) mucho pron blues_n_cues Q-talk 19 09-11-2008 12:11 PM
Big Apple BBQ Cook w/ Chris Lilly & Big Bob Gibson Bar-B-Q MilitantSquatter Q-talk 32 06-12-2007 11:47 PM
My first big cook, complete with porn. (Big photos warning) NCGrimbo Q-talk 15 07-28-2006 10:53 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 11:27 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.