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View Full Version : BBQ Brethren Throwdown - "Beans"


bigabyte
04-19-2009, 10:41 PM
This weeks category is...

"Beans"
http://img1.tradeget.com/eximcan/FU0JRYWM1beans_1.jpg
Anonymous Photo

Here is the simple and unchanging list of rules for the BBQ Brethren Throwdown which we follow every week!

1) The item must be either Grilled or Smoked.
2) Entries must be cooked during the current throwdown week ( 4/20 - 4/26 ).
3) All pics (any number) must be submitted by 9pm Central on 4/27.
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.

The voting will begin by Tuesday 4/28 after I submit the "Vote" thread and voting will close on Sunday 5/3. All votes will be public.

Next weeks category will be decided by the winner of the Bologna throwdown, Pork Smoker!

Best of luck and even better eats to all!

71-South
04-19-2009, 11:38 PM
I vote for Keri C.

BobBrisket
04-19-2009, 11:45 PM
:twisted:

Rick's Tropical Delight
04-26-2009, 09:09 PM
this is almost the keri bean recipe, but a couple of ribs instead of the pulled pork and no apple pie filling :biggrin:

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/veggie/ribsrolled-027.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/veggie/ribsrolled-028.jpg

use this one ^

JD McGee
04-26-2009, 09:37 PM
Beans huh???...gonna have to pass on this one...I have one hellava time trying to keep those suckers on my smoker racks...:twisted:

thirdeye
04-26-2009, 10:06 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07518aa.jpg

~~~~~~~~~~ NOT my entry, These are Mrs ~t~'s beans ~~~~~~~~~~


It has snowed on and off for 3 days, very wet stuff, the big half dollar flakes.....I had to work Saturday and today. I swing by the store for the Pasilla peppers I need for the Throwdown. I get home and Mrs ~t~ has thawed some of my hocks from the freezer and has a huge pot of great northerns in the Nesco. The house smells great, and there is a six shooter of my favorite beer in the fridge. I'm thinkin' #@!*&, I gotta cook some beans on the pit. How can I pull this one off without pi$$ing her off?

No problem, she's been dealing with this for 30 years. While I opened a beer and got the Egg going, she prepped the onions, garlic, cilantro, Pasilla peppers, bell peppers, jalapeno peppers and grated the melting cheese.

Stay Tuned, my official Bean Throwdown entry is on the way.

Weiser
04-26-2009, 10:17 PM
Her Hocks look delicious Thirdeye!
Damn, I'm hungry. I love Navy Beans and Hocks.

Weiser

71-South
04-26-2009, 10:33 PM
this is almost the keri bean recipe, but a couple of ribs instead of the pulled pork and no apple pie filling :biggrin:


Dude, you never cease to amaze me. I'm stuffed, and I'd hit those in a second.

Wayne, those may not be an entry, but I'd hit them too. I love ham and beans.

thirdeye
04-26-2009, 11:37 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07536a.jpg



Here is my Bean Throwdown entry.....Four Bean & Cheese Poblano Rellenos, a Stephen Raichlen recipe that JM3 and fishlessman turned me on to several years ago. I used a combination of kidney, pinto, black and great northern beans. I flipped a coin on the two pictures I liked... the one above will be my entry shot.

It all comes together when some onion, garlic, bell pepper, jalapenos and cilantro is sauteed, then seasoned with a little salt and cumin. The beans and a little cheese is stirred into the veggies, then the mix is loaded into the halved poblano's. I grilled mine raised direct for 25 minutes.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07521a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07527a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07531a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07539a.jpg

pigpen
04-27-2009, 12:54 AM
wow thirdeye! those look amazing.

I think I will be cooking that some time this week.

I bet some pulled chicken would be a tasty addition.

iceman78
04-27-2009, 01:11 AM
I have had success the last 3 weeks with family with making these beans... even my wife who had not eaten beans of any sort for 16 years! Good Ole' Jack got her to enjoy beans... so I think I am a winner already!

4 cans Bushes
Brisket Q'd
Cup of Brown Sugar
Bell Peppers grilled
Onion - Odwalla - Grilled
1/4 c yellow mustard
2 tbsp Tobasco
Then some maple syrup

http://i631.photobucket.com/albums/uu31/iceman78/P1030485-2.jpg

Midnight Smoke
04-27-2009, 01:39 AM
This weeks category is...

"Beans"

Here is the simple and unchanging list of rules for the BBQ Brethren Throwdown which we follow every week!

1) The item must be either Grilled or Smoked.
2) Entries must be cooked during the current throwdown week ( 4/20 - 4/26 ).
3) All pics (any number) must be submitted by 9pm Central on 4/27.
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.

The voting will begin by Tuesday 4/28 after I submit the "Vote" thread and voting will close on Sunday 5/3. All votes will be public.

Next weeks category will be decided by the winner of the Bologna throwdown, Pork Smoker!

Best of luck and even better eats to all!

Chris, your dates keep me guessing... :icon_shock1::rolleyes::wink:

volkanator
04-27-2009, 10:34 AM
Those Bean & Cheese Poblano Rellenos are the bomb! I've made them twice recently from the Raichlen book and I can honestly say they might be the best thing I've ever made. Wouldn't think that I would put a bean dish at the top of my BBQ list but they were great. I accidentally dropped one upside down onto my dirty patio table and all the filling came out but that didn't stop me from licking it all up like a dog! Man was it good!!!

Rick's Tropical Delight
04-27-2009, 09:10 PM
Here is my Bean Throwdown entry.....Four Bean & Cheese Poblano Rellenos, a Stephen Raichlen recipe that JM3 and fishlessman turned me on to several years ago. I used a combination of kidney, pinto, black and great northern beans. I flipped a coin on the two pictures I liked... the one above will be my entry shot.

It all comes together when some onion, garlic, bell pepper, jalapenos and cilantro is sauteed, then seasoned with a little salt and cumin. The beans and a little cheese is stirred into the veggies, then the mix is loaded into the halved poblano's. I grilled mine raised direct for 25 minutes.















dang, man. nice!

bigabyte
04-27-2009, 09:28 PM
Chris, your dates keep me guessing... :icon_shock1::rolleyes::wink:
Thanks for pointing that out! Looks like I got off by a week there!:biggrin:

bigabyte
04-27-2009, 09:35 PM
Wait a minute! Those dates are right!:shock:

JimT
04-28-2009, 06:26 PM
Thirdeye,

Do you roast/peel the poblanos before stuffing? If not, what's it like eating them? Bite through? Knife and fork? Does the skin soften up enough that you don't notice it?

Thanks, and a great post!

JimT

Rick's Tropical Delight
04-28-2009, 07:02 PM
Thirdeye,

Do you roast/peel the poblanos before stuffing? If not, what's it like eating them? Bite through? Knife and fork? Does the skin soften up enough that you don't notice it?

Thanks, and a great post!

JimT

i'd like to know about that too. it doesn't look like he peeled them. they sure look good though. i am going to have to make those soon

thirdeye
04-28-2009, 07:47 PM
Guys, no peeling or blanching or anything. Just mix the filling, stuff 'em and on the cooker. The recipe is below, I use it as a technique only as I wing it on the amounts and ingredients. Sometimes meat is good in there too. Stephen's recipe calls for indirect cooking for 40 minutes or so, I go raised direct for maybe 25. The skins will cook tender just like an ABT, and I rest them a few minutes when coming off the cooker. They can be sliced with a fork.


http://www.recipegoldmine.com/grillveg/grilled-chile-relleno.html

barbefunkoramaque
04-28-2009, 08:06 PM
No one is gonna comment on the fact he sliced a pepper down the middle of a stem? He should win for that.


Here is my Bean Throwdown entry.....Four Bean & Che


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07539a.jpg

Rick's Tropical Delight
04-28-2009, 08:16 PM
good eye, funk! ya need three eyes to do that 8)

thirdeye
04-28-2009, 08:27 PM
No one is gonna comment on the fact he sliced a pepper down the middle of a stem? He should win for that.

You have a keen eye for detail. I may not have much class, but I have a lot of style....Heheeee.

Cigarbque
04-28-2009, 09:23 PM
Thirdeye, great looking food Dude. And Funk is right. I didn't pick up on that but you got some class.

pile-0-bones
04-29-2009, 10:08 AM
jeez thirdeye, what to say. those babies should be up on a billboard.