t-586779 [SAUSAGEFEST] cooking thread :D [Flat] - TribalWar Forums

[SAUSAGEFEST] cooking thread :D

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MadBoFo
06-25-2009, 10:58 PM
so I've started prepping stuff for sausagefest '09

the menu will be very simple and I'm not really sure how many people are coming over, I've got some veal bratwurst (24) and have just finished making the chicken balls and here's the recipe for the chicken balls...

madbofos nut rubbing seasoning
himalayan pink salt (yum)
fresh cracked pepper
white pepper
onion powder
garlic powder
dried oregano
dried thyme
chipotle pepper
cayenne pepper
new mexico chili powder


all done to taste really so no measurements sorry :(

but probably more garlic powder than anything else, equal amounts of the spicy powders and the rest just a pinch here or a pinch there

has an awesome flavor

ok anyway, so I have some chicken breast pounded flat and some double smoked bacon, fresh serrano chilis and extra sharp white cheddar...

http://i40.tinypic.com/2rwkenm.jpg

http://i39.tinypic.com/r72o42.jpg

http://i40.tinypic.com/67oz05.jpg

http://i43.tinypic.com/2zdybva.jpg

http://i41.tinypic.com/21bir78.jpg

http://i43.tinypic.com/2q2oa5c.jpg

from there the chicken is rolled up, two slices of bacon are wrapped and it gets a toothpick through it to hold it all together and then into the freeze

let them chill out over night, then place on a medium high grill until done and enjoy

:-)


I'll try and grab pics of stuff I'm cooking or doing that day for my pals on tribalwar

nigafool
06-26-2009, 12:01 AM
doesn't every dish technically need to include sausage

bacon seems like cheating the concept

Colosus
06-26-2009, 12:28 AM
Every sausage needs balls. These are the world-famous Physx chicken balls as prepared by Mofo. They are quite tasty.

Vermouth
06-26-2009, 12:50 AM
slight de-rail: is that a shun knife? how do you like it?

Lamb
06-26-2009, 03:50 AM
slight de-rail: is that a shun knife? how do you like it?

are you ****ing kidding?

Tic
06-26-2009, 10:27 AM
You got some cooking skillz bofo...but seriously, what the **** is with all these powders...**** that **** and use FRESH garlic, FRESH onions...world of difference!

nigafool
06-26-2009, 10:30 AM
i sort of agree as far as onion and garlic powders and most dried herbs

the real thing is probably going to taste better

in some situations you cant really avoid it though

MadBoFo
06-26-2009, 11:14 AM
doesn't every dish technically need to include sausage

bacon seems like cheating the concept

:lol:

also, love the shuns wtf

and I want to keep it a "dry" rub that's why I didn't use any fresh ingredients. There isn't much room inside that little ball for onions and garlic (etc)

I'm kind of curious seeing how spicing the inside of the ball plays out, I'm hoping that as the chicken ball is cooking it will steam inside itself and the dry rub will permeate the meat

Tic
06-26-2009, 12:04 PM
Cmon mofo...you cant try to convince us that minced garlic and chopped onions (you could even make a puree) will take up that much space!

MadBoFo
06-26-2009, 03:28 PM
I suppose they wouldn't, but that's the way they were made I'm not going to take them back apart lol

Tic
06-26-2009, 03:48 PM
Fair enough -

It would be interesting to do a side by side comparison though...but seeing as how most people there will either be hammered or stoned out of their mind, anything will taste good.

Skeletor666
06-26-2009, 04:15 PM
Fair enough -

It would be interesting to do a side by side comparison though...but seeing as how most people there will either be hammered or stoned out of their mind, anything will taste good.

WHAT WHAT WHAT??

No such things happens at Sausage fest we sit around sipping tea and have soda and pie while having sophisticated conversations about keeping a fresh green lawn and literature..










































and then when his mom leaves we rock out with our cocks out

MadBoFo
06-26-2009, 06:32 PM
oh that reminds me, momma mofo wont be here this weekend :(

Colosus
06-27-2009, 03:05 AM
Sweet. Straight to cock rocking then.

MadBoFo
06-27-2009, 10:34 AM
one addition to the balls this year, I made a white wine/balsamic reduction sauce to dip them in. I think it will be pretty damn awesome personally.

saute some shallot in butter
deglaze with white wine
add garlic
add balsamic
season with salt and pepper

reduce and yummm

very sweet and tangy sauce should go very nicely with MY BALLS IN YOUR MOUTHS LOLOL

christy010
06-27-2009, 07:10 PM
wow. very sweet! me too... I'm hoping that as the chicken ball is cooking it will steam inside itself....

Colosus
06-28-2009, 02:16 AM
Balls were delicious as always. Peppers were just spicy enough to give you a kick and burn, but not enough that you couldn't taste the subtle flavors. The sauce was good, but I guess my palate is not refined enough to really taste all that went into it.

TW_Dagger
06-28-2009, 05:05 AM
Trying to tempt me to road trip next year are we MOFO?

MadBoFo
06-28-2009, 11:48 AM
some pics


italian beef appetizer
http://i40.tinypic.com/711s9t.jpg

balls cooking on indirect heat
http://i40.tinypic.com/34xs7sh.jpg

the bazooka
http://i41.tinypic.com/1zcjmdx.jpg


moved to direct heat once they "firmed up a little" on the indirect heat
http://i43.tinypic.com/919b92.jpg

ooooo fire
http://i41.tinypic.com/2pzcvmx.jpg

yum
http://i40.tinypic.com/2jdozv4.jpg

now onto the main course
http://i44.tinypic.com/2hp2kqd.jpg

http://i43.tinypic.com/2r2uqrl.jpg

just missing the beans
http://i41.tinypic.com/25gt2fb.jpg

slick spic
06-28-2009, 05:37 PM
dry herbs and stuff usually have a more intense flavor than their fresh counterpart. there's nothing wrong w/ using dry herbs so long as they're given time to reconstitute/blend into whatever they're being cooked w/ or in

edit: food looks delicious btw