Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

New appetizer at PNC Park, we need to reverse engineer: Polish Cannonballs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    New appetizer at PNC Park, we need to reverse engineer: Polish Cannonballs

    Click image for larger version

Name:	IMG_7720.jpg
Views:	176
Size:	323.3 KB
ID:	1712869

    The herb cream dip should be easy. That’s going to be sour cream, dill, maybe lemon and garlic. I need to see inside one of those things, though. Is it a fine mix and grind, like a meatball? Or more coarse? Damn. I would go there to see Skenes pitch, and get an order of these.

    #2
    Only ballpark where you can urinate and watch the game at the same time.

    Comment


    • Skinsfan1311
      Skinsfan1311 commented
      Editing a comment
      You can do that in every ball park. At least once......

    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      Skinsfan1311 from what I saw at your stadium, it looks like you can do that multiple times AND no one cleans it up

    • Alan Brice
      Alan Brice commented
      Editing a comment
      Now Now!

    #3
    Besides the egg noodle in the list, they look a lot like Mildred's Sauerkraut Balls, which a place called Barley's in Columbus OH serves. Whenever we go there, I always get a basket.

    Found this from a quick search. I have no idea if this recipe works or not, but maybe it would be a good start for the cannonballs? Looks like there's quite a few different recipes out there on google.

    Comment


    • Murdy
      Murdy commented
      Editing a comment
      A lot of places around us had reuben balls maybe 5 years ago, I imagine some supplier was pushing them, as they poppped up around the same time. They were good.

    • Waiting for the Worms
      Waiting for the Worms commented
      Editing a comment
      1 lb. sausage
      1 lb. swiss cheese
      1.5 Tbsp. garlic
      3.5 c. onions
      3 1/4 Tbsp. chefs blend?
      5 c. panko bread crumbs
      0.4 oz. white pepper (weight or volume?)
      1/3 c. flour
      1 egg
      1 c. water
      bread crumbs
      2 qt. sauerkraut

      This should serve 1-3 people.

      I DO NOT want to meet the 1-3 people this recipe serves!

    #4
    I first thought of a pretty smelly adventure!

    Comment


      #5
      I want to know what the binder is holding all those ingredients together. It looks like it's only the cheese. I think you need to go to the park and order some - for research purposes of course. Then report back.

      Comment


      • Mosca
        Mosca commented
        Editing a comment
        Man. I’d like to. Pittsburgh is about 4.5 hours drive or so. Mrs and I used to go for a series, like 3 or 4 games; we’d stay nearby, visit family and old friends (my home town), hit Rivers Casino a couple nights. She isn’t really up to it any more. But on the other hand, I haven’t asked, and she really likes Rivers. My guess is that it’s probably bound with eggs and flour, they’re just not listed.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    Guest
    500
    ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    Yes
    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
    /forum/free-deep-dive-guide-ebook-downloads