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May 30

FLAVORS OF THE GAME: ‘The Big One’ will wreck your diet, but it’s worth it – Meadville Tribune

Diet Comments Off on FLAVORS OF THE GAME: ‘The Big One’ will wreck your diet, but it’s worth it – Meadville Tribune

Today Crawford County enters the Green Phase of reopen Pennsylvania.

The good news is, a lot of the things you used to do with your spare time, you can go back to doing once again. The bad news is attending live professional sporting events is not on that list.

So while you may get lucky enough to sit in the sun for a recreational softball game or even a 19-under summer baseball competition, you are still stuck to mostly television replays to watch the pros.

With that in mind, lets keep making the food we can enjoy these replays with.

Today we are going to hit Talladega Superspeedway in Alabama. As NASCAR fans know, Talladega is one of two tracks where restrictor plates are mandatory the other is Daytona International Speedway. Most NASCAR drivers will tell you that these restrictor plates are responsible for the big one, a frightening looking wreck that occurs seemingly every restrictor-plate race that takes out multiple cars.

Well, Talladega decided to use thatawe-inspiring nameand created its own The Big One to sell at concession stands. With pulled pork, ground beef, two types of cheese and more turned into a giant deep-fried meatball, this baby will wreck your diet in one sitting.

Here is what you will need: 4 ounces of smoky pulled pork; 4 ounces of shredded mozzarella cheese; 4 ounces of shredded pepper Jack cheese; 11/4 cups of your favorite BBQ sauce; 2 teaspoons of Montreal steak seasoning; 1 teaspoon of salt; 1/4 cup of onion, finely chopped; 11/2 tablespoons of fresh parsley, finely chopped; 2 pounds of ground beef; 3 eggs, beaten; 3 cups of panic bread crumbs; vegetable oil; 1/4 pound of thin spaghetti, cooked and drained (optional).

To start, combined the pork, mozzarella, pepper Jack and 1/4 cup of the BBQ sauce in a large bowl and mix to blend. Now shape the mixture into four equally sized balls and refrigerate for 5 minutes.

Now, in a large bowl, combine the steak seasoning, salt, onion and 1 tablespoon of the parsley and blend it together. When combined, add in the ground beef and mix lightly to incorporate the seasonings into the meat. When ready, divide the beef into four equal parts.

When the five minutes is up on the pork mixture, take and form the beef mixture into a patty. Put the pork ball in the center of the patty and then wrap the beef around it. Seal and pat smooth, and then refrigerate the entire meat ball for 10 minutes.

When the meatballs are ready to cook, preheat your oven to 350 degrees and get your oil hot in an electric deep fryer. If you do not have a deep fryer, you can use a large pot on you stove top and you want to aim for your oil temperature to be in the 400 to 450 degree range.

Now, pour the beaten egg into a shallow dish and put the bread crumbs in another shallow dish. Dip a meatball into the egg and coat evenly. Move the meatball to the breadcrumbs and coat evenly. Repeat this step a second time until the meatball is coated in the bread crumbs.

When all four are ready, put them one at a time into the hot oil. until the breading turns a golden brown usually around one minute. Carefully remove the meatball, drain and then transfer to a baking sheet. Repeat for the remaining meatballs. When all the meatballs are done, put in the oven and bake for 60 to 70 minutes until the meatballs are fully cooked.

When ready to serve, put each meatball in a bowl and top each with 1/4 cup of BBQ sauce. If opting for the spaghetti, twirl some onto a fork and then stick it in the meatball. Sprinkle with remaining parsley and eat.

The race I chose for this one was the May 3, 1987 Winston 500 at Talladega.

Davey Allison won the race after leading 101 of the 178 laps. But i picked this race for a pair of incidents that had nothing to do with the checkered flag.

The later of the incidents occurred on Lap 22 of the race when Bobby Allison ran over debris on the track cutting a tire. The tire exploded and the car went airborne into the catch fence, shearing off about 100 feet of the safety structure.

The other incident occurred on April 30 when Bill Elliott won the pool with a speed of 212.89 miles per hour. It set a record that still stands as the fastest lap in NASCAR history. And speeds for the race itself were in the 210 mph range.

These two specific incidentsboth occurring on the same race weekend led to NASCAR adopting restrictor plates at its two super speedways (Daytona, where Elliott set the speed record in Feb. of 1987 at 210.364 mph, and Talladega) where cars were surpassing 210 mph. The very next year with restrictor plates, qualifying speeds were under 200 mph at both tracks and have averaged around 191 mph in the 125 races at the two tracks since 1987.

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FLAVORS OF THE GAME: 'The Big One' will wreck your diet, but it's worth it - Meadville Tribune

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