OK Fess-up

Doc_Eggerton · December 2012

I went to a fair amount of effort to make the spouse Italian sandwiches. Onion, provolone,sauce, Parmesan. Sausage grilled on the XL and the whole sandwiches toasted on the MBGE (first time I put the PS in the M).

It was crap. Damn I missed this one. Mine weren't helped by the garden jalapenos which were a lot hotter than I expected.

OK guys, give me a + for a real fail, and share as you feel fit to do.

lousubcap · December 2012

@Doc-They sure look tasty-I have frequent fails with brisket flats-always try for the home-run but most times I'm lucky for a solid single or double. There are several that are strike-outs and get finely chopped, mixed with Q sauce for salvation. BTW-I can relate to the random heat from the home-grown jalas. Wish I was still harvesting but here in the land of Kentucky Jelly they only made it to mid-Nov.

Doc_Eggerton · December 2012

lousubcap said:

@Doc-They sure look tasty-I have frequent fails with brisket flats-always try for the home-run but most times I'm lucky for a solid single or double. There are several that are strike-outs and get finely chopped, mixed with Q sauce for salvation. BTW-I can relate to the random heat from the home-grown jalas. Wish I was still harvesting but here in the land of Kentucky Jelly they only made it to mid-Nov.

:))

Village Idiot · December 2012

You suck, Doc !

Just kidding. We all have failures. But, we all learn from the failures and that makes us even better.

\:D/

SmokinDAWG82 · December 2012

Doc, they look good - Grilled sausage, cheese, sauce, bread...What was bad about them? Not much that could go wrong!

Doc_Eggerton · December 2012

SmokinDAWG82 said:

Doc, they look good - Grilled sausage, cheese, sauce, bread...What was bad about them? Not much that could go wrong!

Just didn't taste good. I knew the photos would let me fake it, but I did not want to do that.

SmokinDAWG82 said:

Doc, they look good - Grilled sausage, cheese, sauce, bread...What was bad about them? Not much that could go wrong!

Doc_Eggerton · December 2012

Village Idiot said:

You suck, Doc !

Just kidding. We all have failures. But, we all learn from the failures and that makes us even better.
\:D/

Luigi! I'ma gonna do somma-thing nasty inna that wokka thingie.

Village Idiot · December 2012

Doc_Eggerton said:

Luigi! I'ma gonna do somma-thing nasty inna that wokka thingie.

Pasquali, don't a make me send Joseppe and Guido to pay you a visit. They know where you stash your lump charcoal. I'd hate for anything to happen to it. :ar!

Botch · December 2012

I don't recall jalapenos being called out in any of my Italian cookbooks; the rest of the sammiches look delicious!

Skiddymarker · December 2012

Doc, we all have failures, my dog loves to see brisket come home, she usually gets it.

Italian sausage should be butterflied, spatchcocked if you will. Split it, cook casing side down first, then flip to open side. Serve on a calabrese roll (like a burger roll, not a wiener roll) with choice of cheese, provolone is good, and peperocinni. or a nice giardiniera...

Italians are not brats....IMHO

looks good - you are too honest....

nolaegghead · December 2012

Skiddymarker said:

Doc, we all have failures, my dog loves to see brisket come home, she usually gets it.
Italian sausage should be butterflied, spatchcocked if you will. Split it, cook casing side down first, then flip to open side. Serve on a calabrese roll (like a burger roll, not a wiener roll) with choice of cheese, provolone is good, and peperocinni. or a nice giardiniera...
Italians are not brats....IMHO
looks good - you are too honest....

Good info. I did not know that about Italian sausage. Then again, I never cook it without busting it up first (as an ingredient for bolognese sauce). You da man.

MaskedMarvel · December 2012

Any wood? Which charcoal?

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