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patriot45
12-22-2010, 08:59 PM
I started yesterday making the pig skins and today did the real work! I'm cooking for 20!
I made 70 meatballs, 30 sausages, a 12 lb boston butt cut up into chunks and 16 qts of gravey!

Need lots of stuff!
http://i73.photobucket.com/albums/i230/patriot45270/NOVEMBER/HPIM1419.jpg

For the gravy:
10 lg cans crushed tomato
2 red bell pepper
2 lg onions
couple of hand fulls chopped garlic
olive oil
basil
oregano
rosemary
S&P
Ground veal. pork and beef about 3 lbs total.


I had so much meat to cook in the gravy that I used 2 16 qt pots!

Pour olive oil into pot and dump the garlic in the oil, no heat yet. Let it sit for a few minutes to get the oil garlicky!
Turn on heat to medium and as soon as the garlic starts to bubble put in the onions and pepper. While sweating add S&P, basil, oregano and rosemary and cook for about 10 minutes untill soft.

Add the ground meat and cook till no longer pink.
add the crushed tomatos and for every can add a half can of water.
Bring to a boil and then turn down to a simmer stirring kinda constantly!

Brown sausages in a 400 oven in a cookie pan with a little water for 20 minutes, 10 minutes each side.
Dump into the gravy!
Cutr up the boston butt into chunks, season with S&P, garlic powder and onion powder and brown in a pan. add browned meat to the gravy too. Let simmer for about an hour and a half. The sausage should be just about ready to break in half when you take em out and the pork should be fall apart tender.
http://i73.photobucket.com/albums/i230/patriot45270/NOVEMBER/HPIM1423.jpg

Making meatballs!
1,5 lb ground beef
.75 lb ground veal
.75 lb ground pork
4 eggs
1 cup seasoned bread crumbs
1 cup grated parmesan cheese
onion powder
garlic powder
basil
parsley
S&P

I did this 3 times for 9 lbs of meat! 70 meatballs! Whew!

Crack 4 eggs into a bowl and add onion,garlic powder, S&P basil and parsley and whisk well.
In a large bowl mix the three meats up well and add the cheese and bread crumbs, pour the egg mixture over it and mix real well, knead and mush for a few minutes to get a good mix. Start rolling meat balls, I made them about 4 oz each, just the right size to fill you up on a couple!

The mix
http://i73.photobucket.com/albums/i230/patriot45270/NOVEMBER/HPIM1425.jpg

Now drop the meatballs into the simmering sauce and let cook for about 1.5 hours stirring gently occasionally.

http://i73.photobucket.com/albums/i230/patriot45270/NOVEMBER/HPIM1428.jpg

I am done for now, but on Saturday I still have to cook 8 lbs of raviolis!!!

megimoo
12-22-2010, 09:09 PM
I started yesterday making the pig skins and today did the real work! I'm cooking for 20!
I made 70 meatballs, 30 sausages, a 12 lb boston butt cut up into chunks and 16 qts of gravey!

Need lots of stuff!
http://i73.photobucket.com/albums/i230/patriot45270/NOVEMBER/HPIM1419.jpg

For the gravy:
10 lg cans crushed tomato
2 red bell pepper
2 lg onions
couple of hand fulls chopped garlic
olive oil
basil
oregano
rosemary
S&P
Ground veal. pork and beef about 3 lbs total.


I had so much meat to cook in the gravy that I used 2 16 qt pots!

Pour olive oil into pot and dump the garlic in the oil, no heat yet. Let it sit for a few minutes to get the oil garlicky!
Turn on heat to medium and as soon as the garlic starts to bubble put in the onions and pepper. While sweating add S&P, basil, oregano and rosemary and cook for about 10 minutes untill soft.

Add the ground meat and cook till no longer pink.
add the crushed tomatos and for every can add a half can of water.
Bring to a boil and then turn down to a simmer stirring kinda constantly!

Brown sausages in a 400 oven in a cookie pan with a little water for 20 minutes, 10 minutes each side.
Dump into the gravy!
Cutr up the boston butt into chunks, season with S&P, garlic powder and onion powder and brown in a pan. add browned meat to the gravy too. Let simmer for about an hour and a half. The sausage should be just about ready to break in half when you take em out and the pork should be fall apart tender.
http://i73.photobucket.com/albums/i230/patriot45270/NOVEMBER/HPIM1423.jpg

Making meatballs!
1,5 lb ground beef
.75 lb ground veal
.75 lb ground pork
4 eggs
1 cup seasoned bread crumbs
1 cup grated parmesan cheese
onion powder
garlic powder
basil
parsley
S&P

I did this 3 times for 9 lbs of meat! 70 meatballs! Whew!

Crack 4 eggs into a bowl and add onion,garlic powder, S&P basil and parsley and whisk well.
In a large bowl mix the three meats up well and add the cheese and bread crumbs, pour the egg mixture over it and mix real well, knead and mush for a few minutes to get a good mix. Start rolling meat balls, I made them about 4 oz each, just the right size to fill you up on a couple!

The mix
http://i73.photobucket.com/albums/i230/patriot45270/NOVEMBER/HPIM1425.jpg

Now drop the meatballs into the simmering sauce and let cook for about 1.5 hours stirring gently occasionally.

http://i73.photobucket.com/albums/i230/patriot45270/NOVEMBER/HPIM1428.jpg

I am done for now, but on Saturday I still have to cook 8 lbs of raviolis!!!
Numbers is sure to turn up her nose at your cooking .The quantity of food is mind boggling,Have a few Bloody Mary's and rest for a spell.

Trivia question..Who was bloody Mary ?

JB
12-23-2010, 07:58 PM
Dude, how did you find the time to type up the post? Jeez.

I'll take a meatball sandwhich straight away though.

Articulate_Ape
12-23-2010, 08:36 PM
Dude, how did you find the time to type up the post? Jeez.



Damn. No shit! Pat, that is some serious chefrification!

gator
12-23-2010, 08:40 PM
Christmas dinner? That looks more like Friday night all you eat buffet at a wop restaurant. However, to each its own. It looks good.

We are having a more traditional prime rib cooked on the Big Green Egg.

Kay
12-23-2010, 11:18 PM
I have a honey glazed spiral cut ham to cook and fixings to go with that.
Patriot, you should open up a restaurant.

Rockntractor
12-23-2010, 11:19 PM
Patriot, you should open up a restaurant.

My thoughts exactly!

PoliCon
12-23-2010, 11:52 PM
I have a honey glazed spiral cut ham to cook and fixings to go with that.
Patriot, you should open up a restaurant.

have you seen his presentation? :confused: best he could do would be a greasy spoon. . . . a REALLY greasy spoon. :p

He'll need at least one employee who's sole job would be to take what he makes and try to make it look presentable! But he does tend to have decent taste-buds though . . . .

Rockntractor
12-23-2010, 11:54 PM
have you seen his presentation? :confused: best he could do would be a greasy spoon. . . . a REALLY greasy spoon. :p

He'll need at least one employee who's sole job would be to take what he makes and try to make it look presentable! But he does tend to have decent taste-buds though . . . .

Your just mad because he doesn't cut up your meat for you.:rolleyes:

PoliCon
12-23-2010, 11:55 PM
Your just mad because he doesn't cut up your meat for you.:rolleyes:

Lets remember who won the cook off. :cool: ME. :cool:

Rockntractor
12-23-2010, 11:58 PM
Lets remember who won the cook off. :cool: ME. :cool:

His beautiful green beans, I still remember them and than there were those lifeless vegetable corpses you served.:rolleyes:

PoliCon
12-24-2010, 12:00 AM
His beautiful green beans, I still remember them and than there were those lifeless vegetable corpses you served.:rolleyes:

um hum sure. :rolleyes: