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bigabyte
06-08-2009, 12:34 AM
This weeks category is...

"Around the World"
http://farm4.static.flickr.com/3186/2737103121_5f9cf3db1d.jpg
Anonymous Photo

This week thirdeye has chosen food from around the world. You can cook anything from any regional/ethnic cuisine EXCEPT something from the continental United States. Aside from this, please abide by our regular rules.

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 ( 6/8 - 6/14 ).
3) All pics (any number) must be submitted by 9pm Central on 6/15.
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 6/16 after I submit the "Vote" thread and voting will close on Sunday 6/21. All votes will be public.

Next weeks category will be decided by the winner of the Ham throwdown, Divemaster!

Best of luck and even better eats to all!

Dr_KY
06-08-2009, 01:58 AM
I gotta go find some Zebra!

Mark
06-08-2009, 10:13 AM
Camel?

Grillinski
06-09-2009, 12:07 AM
Well, here is my first entry in a throwdown. I had a lot of ideas for “Around the World” today, but with a handle like Grillinski….it had to be kielbasa. So here you go brethren! Homemade fresh garlic kielbasa with braised red cabbage (kapusta) and grilled homemade perogies….Polish Paradise!

deathamphetamine
06-09-2009, 12:29 AM
looks awesome!! nice color

Meat Burner
06-09-2009, 01:11 AM
Grillinski, you started this throwdown with a high standard dude. Looks awsome...good job!

BobBrisket
06-09-2009, 01:09 PM
Holy Farking Kielbasa!!! DAYUUUM! That looks FANTASTIC:eusa_clap:eusa_clap:eusa_clap Never made the perogies or the cabbage myself, but I've eaten them at restaurants a few times. Please share some tips or recipes if you can. What a start to this thread.

VERY NICE!!

jocosa
06-10-2009, 10:49 AM
Perogies rock! Have yet to make them myself, but friends make them all the time...

Nice combo!

N8man
06-10-2009, 12:17 PM
Man!!!! The Bar's been set high for this Throwdown!!!!
OutStanding Food!!!!!

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=27823&stc=1&d=1244520119

bigabyte
06-10-2009, 12:21 PM
WoW! That looks great!:cool:

Wampus
06-10-2009, 02:29 PM
WOW!! I wish I were POLISH!
Nice sausage. Nice cabbage. Nice perogis.
NICE PLATE!!!!

Freakin' hungry now. Gotta eat lunch.

1fastf7
06-10-2009, 05:27 PM
i had fresh kelbasa right out of the smoker & its magic..& yours looks great! well done..

pat
06-10-2009, 06:14 PM
Holy crap that looks good! Nice looking plate.

infernooo
06-11-2009, 05:50 AM
My contribution... Kangaroo Steaks and Kangaroo Sausages ("Kanga Bangas")... click on images for larger version:


http://i68.photobucket.com/albums/i36/infernooo/smoking/brisket/th_CIMG1038_resize.jpg (http://s68.photobucket.com/albums/i36/infernooo/smoking/brisket/?action=view&current=CIMG1038_resize.jpg)
http://i68.photobucket.com/albums/i36/infernooo/smoking/brisket/th_CIMG1039_resize.jpg (http://s68.photobucket.com/albums/i36/infernooo/smoking/brisket/?action=view&current=CIMG1039_resize.jpg)
http://i68.photobucket.com/albums/i36/infernooo/smoking/brisket/th_CIMG1040_resize.jpg (http://s68.photobucket.com/albums/i36/infernooo/smoking/brisket/?action=view&current=CIMG1040_resize.jpg)
http://i68.photobucket.com/albums/i36/infernooo/smoking/brisket/th_DSC_0008.jpg (http://s68.photobucket.com/albums/i36/infernooo/smoking/brisket/?action=view&current=DSC_0008.jpg)

Wampus
06-11-2009, 08:24 AM
My contribution... Kangaroo Steaks and Kangaroo Sausages ("Kanga Bangas")... click on images for larger version:


http://i68.photobucket.com/albums/i36/infernooo/smoking/brisket/th_CIMG1038_resize.jpg (http://s68.photobucket.com/albums/i36/infernooo/smoking/brisket/?action=view&current=CIMG1038_resize.jpg)
http://i68.photobucket.com/albums/i36/infernooo/smoking/brisket/th_CIMG1039_resize.jpg (http://s68.photobucket.com/albums/i36/infernooo/smoking/brisket/?action=view&current=CIMG1039_resize.jpg)
http://i68.photobucket.com/albums/i36/infernooo/smoking/brisket/th_CIMG1040_resize.jpg (http://s68.photobucket.com/albums/i36/infernooo/smoking/brisket/?action=view&current=CIMG1040_resize.jpg)
http://i68.photobucket.com/albums/i36/infernooo/smoking/brisket/th_DSC_0008.jpg (http://s68.photobucket.com/albums/i36/infernooo/smoking/brisket/?action=view&current=DSC_0008.jpg)


Hmmmmmmmmmm......I always wondered what ROO tasted like. Similar to venison? Beef?

POINT OF ORDER.....is that a stovetop grill? Looks good for sure!

Grillinski
06-11-2009, 10:24 AM
Thanks for the kind words dudes.
Brisket Bob, here is the basic kielbasa recipe I used to stuff the kielbasa. My family has eaten fresh garlic kielbasa at Easter for as long as I can remember. Usually it comes from one of the butchers at the West Side Market in Cleveland, but this year I decided to make it myself. It was great and I froze quite a bit extra. I don’t remember where I got the base recipe from, it’s not mine originally, although when I made mine I tested and tweaked quite a bit.

4 teaspoon coarse (kosher) salt
2 teaspoon ground black pepper
3 tablespoon sweet Hungarian paprika
1 teaspoon dried marjoram, crumbled
1 teaspoon dried savory, crumbled
6 cloves finely minced garlic
1/3 c ice water
3 lbs well marbled pork shoulder coarsely ground
I make the cabbage a lot simpler than a lot of people do. I slice it and put it in a covered pan with a cup of water and let it steam for 20 min. Then I add about ¾ a cup of cider vinegar, some butter and a little more than a tablespoon of sugar. Mix it up and let it simmer till the liquid is absorbed or evaporated. A lot of people use a lot more seasoning, but I think it can get heavy and overpowering quick….eastern European and German meals can be heavy to begin with, so I make my cabbage with the dish it will accompany in mind.

Grillinski
06-11-2009, 10:27 AM
Wampus, that’s a gooood lookin’ piece of meat. Never had roo, but I know I would eat a whole lot of what's in that photo.

MountainCityOutlaw
06-11-2009, 10:45 AM
This is my first official throwdown entry. Korean beef ribs:biggrin:
http://i577.photobucket.com/albums/ss217/mountaincityoutlaw/KoreanRibs008.jpg

Divemaster
06-11-2009, 10:51 AM
I can tell this is going to be a tough one!

Man, all of it looks great!!!!!

Wampus
06-11-2009, 10:58 AM
Wampus, that’s a gooood lookin’ piece of meat. Never had roo, but I know I would eat a whole lot of what's in that photo.




Although I agree......that ain't MINE!! Infernooo gets the credit on that one. Roo steaks are a might hard to come by in Indiana! I just QUOTED him.

thirdeye
06-11-2009, 12:42 PM
This is my first official throwdown entry. Korean beef ribs:biggrin:
http://i577.photobucket.com/albums/ss217/mountaincityoutlaw/KoreanRibs008.jpg

Oh boy, it looks like you and me are on the same wavelength..... I started marinating some short ribs last night. I borke out the cleaver to get in the mood.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07965a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07970a.jpg

Markbb
06-11-2009, 12:58 PM
By the look of things already this is gonna be a real tuff throwdown..everybodys food looks fantastic...and I luv red cabbage yummmmmmm!!

BobBrisket
06-11-2009, 02:07 PM
Thanks for the kind words dudes.
Brisket Bob, here is the basic kielbasa recipe I used to stuff the kielbasa. My family has eaten fresh garlic kielbasa at Easter for as long as I can remember. Usually it comes from one of the butchers at the West Side Market in Cleveland, but this year I decided to make it myself. It was great and I froze quite a bit extra. I don’t remember where I got the base recipe from, it’s not mine originally, although when I made mine I tested and tweaked quite a bit.

4 teaspoon coarse (kosher) salt
2 teaspoon ground black pepper
3 tablespoon sweet Hungarian paprika
1 teaspoon dried marjoram, crumbled
1 teaspoon dried savory, crumbled
6 cloves finely minced garlic
1/3 c ice water
3 lbs well marbled pork shoulder coarsely ground
I make the cabbage a lot simpler than a lot of people do. I slice it and put it in a covered pan with a cup of water and let it steam for 20 min. Then I add about ¾ a cup of cider vinegar, some butter and a little more than a tablespoon of sugar. Mix it up and let it simmer till the liquid is absorbed or evaporated. A lot of people use a lot more seasoning, but I think it can get heavy and overpowering quick….eastern European and German meals can be heavy to begin with, so I make my cabbage with the dish it will accompany in mind.

Thanks for the recipe. HUGE GARLIC LOVER HERE!! I will be putting my grinder and stuffer to work on your recipe ASAP. Thanks again.

Man, this tread is off a KILLER start. I'm so hungry.:sad:

Dr_KY
06-11-2009, 02:17 PM
I can't decide what to make.I was thinking somethign British but..

bigabyte
06-11-2009, 02:38 PM
I can't decide what to make.I was thinking somethign British but..
Maybe some Haggis from your northern neighbors?

thirdeye
06-11-2009, 03:23 PM
I can't decide what to make.I was thinking somethign British but..

http://img.photobucket.com/albums/v377/thirdeye2/Cooking/DSC04594a.jpg


How about one of those classic meat pies.....

bigabyte
06-11-2009, 03:28 PM
I wouldn't vote for that, need proof there are 4 and 20 inside.

thirdeye
06-11-2009, 03:33 PM
I wouldn't vote for that, need proof there are 4 and 20 inside.

Don't you mean 4 and 19? :biggrin:

igolf2
06-11-2009, 05:23 PM
Planning my 1st trip of the year to the West Side Market this Monday! Love that place but always come away with a huge hole in Mr. Wallet.

garyk1398
06-12-2009, 12:25 AM
I used two different recipes for my tuna. One is a sesame crusted grilled tuna with a asian sauce consisting of green peppers, soy sauce with a side of white rice. #2 is tuna grilled with evoo, then a tomatillo green chile relish. The relish had tomatillos, japs, cilantro and lime juice with the sides being spanish rice and pinto beans. Decided to make a quick appetizer of chinese bbq. Went to the local asian market and picked up the powder that you add water to and marinaded the pork in it for a few hours. Here's my pron and use the second pic for the throwdown please.

JD McGee
06-12-2009, 09:41 PM
Here's my entry..."Tuscan Flank Steak"...:-P

Tuscan EVOO and Seasonings...

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Throwdown%20Pics/IMG_7292.jpg

Scored and rubbed...

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Throwdown%20Pics/IMG_7282.jpg

Marinating...

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Throwdown%20Pics/IMG_7283.jpg

Hot off the grill...

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Throwdown%20Pics/IMG_7289.jpg

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Throwdown%20Pics/IMG_7290.jpg

The money shot...:-P

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Throwdown%20Pics/IMG_7291.jpg

Seriously now...this didn't suck! :biggrin:

Rick's Tropical Delight
06-12-2009, 09:49 PM
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/jerkwingsfatti-035.jpg

Cigarbque
06-12-2009, 10:09 PM
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/jerkwingsfatti-035.jpg

Rick, I should have known you would do this. I do not have your photo skills but I will be back tomorrow with more jerk chicken for my first ever throwdown entry. It's getting all nice and mellow in the fridge tonight. Looks great BTW. How did the sauce turn out? I dig the tater Dude.

Rick's Tropical Delight
06-12-2009, 10:12 PM
Rick, I should have known you would do this. I do not have your photo skills but I will be back tomorrow with more jerk chicken for my first ever throwdown entry. It's getting all nice and mellow in the fridge tonight. Looks great BTW. How did the sauce turn out? I dig the tater Dude.

the sauce didn't turn out like i had hoped. :roll:

that is "arock" from germany. don marco sent it to me! :biggrin:

Cigarbque
06-12-2009, 10:14 PM
OK, dig the rock Dude!

Redwingsfn31
06-13-2009, 12:11 AM
Hmmmmmmmmmm......I always wondered what ROO tasted like. Similar to venison? Beef?

POINT OF ORDER.....is that a stovetop grill? Looks good for sure!





None of the above. Smells worse than it tastes.

jtwisted13
06-13-2009, 07:15 PM
heres my entry...

Donairs(Canadian Version) (http://en.wikipedia.org/wiki/D%C3%B6ner_Kebab) aka Gyros with grilled romaine lettuce

on the rotisserie on the grill
http://i42.tinypic.com/2gy9kc0.jpg

sliced, still pink and juicy
http://i39.tinypic.com/2wlzza9.jpg

grilled romaine lettuce
http://i44.tinypic.com/fbdib.jpg

my Throwdown entry picture
http://i39.tinypic.com/5u4l5i.jpg

Cigarbque
06-13-2009, 07:19 PM
My first ever throwdown attempt. Jerk Chicken, mango salsa, yuca with garlic / lime mojo, rice & peas, fried plantains and grilled pineapple with Dizzy Pigs Pineapple Head rub. Top it all off with a Red Stripe. Yea Mon!

http://i591.photobucket.com/albums/ss352/Cigarbque/jerk013.jpg

http://i591.photobucket.com/albums/ss352/Cigarbque/jerk011.jpg

Meat Burner
06-13-2009, 07:36 PM
Brian, you done good brother!!

thirdeye
06-14-2009, 10:02 PM
I squeezed in a lot of cookin' this weekend, despite a tornado sighting, two lightening storms, 5/8" of rain, a run in with some hard liquor, and a repair job on my cooking buddies stainless steel grill grates...... Even though I love lightening, this weeks Around The World Throwdown was the most fun.

The Throwdown started on Monday night when I marinated some beef short ribs in a Korean style marinade. On Saturday, they were barbecued for almost 2 hours, then moved into a foil pan with some reserved marinade. They were braised tender then returned to the cooker for a crisp up. Some toasted sesame seeds and green onion rings were the final touch. Served on a bed of rice, and with a side of wokked veggies, rounded out the meal. These ribs were so tender I had to be careful moving them to the platter, I thought I might loose the bone. :biggrin:

I'd like the last picture to be my entry.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07965a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07970a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC08024a.jpg



http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC08031aa.jpg



http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC08036a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC08056a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC08054a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC08059aa.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC08066a.jpg

deathamphetamine
06-14-2009, 10:37 PM
Went mexican... Homemade salsa, Bacon wrapped pineapple with brown sugar ( I think Ill call them swineapples) Pork steak with taco seasoning and chicken cooked under pineapple rinds with some cherry wood chips, My first ABTs stuffed with grilled pork steak cream and cheddar cheese. Cilantro in almost everything.:biggrin:

Good luck Everyone!! PS My plated meal for contest please.

thirdeye
06-14-2009, 10:42 PM
Swineapples.....that's a keeper. Are those garbanzo's i see?

deathamphetamine
06-14-2009, 10:48 PM
Nope, chick peas. ( i think ) My lady made the salsa ;)

Dr_KY
06-15-2009, 11:27 AM
Hot dang it I'm late but I went all Cornish on yall!

Rolled out some pastery then filled it with smoked and ground beef tossed in with carrots and sweeds. Colsed those bad boys and gave them a egg wash. Fired up Kegrilla with coconut briqs then went inside to figure out our electrical problem.

http://i43.tinypic.com/mw2p93.jpg

http://i43.tinypic.com/2wd0qoh.jpg

http://i41.tinypic.com/igmgds.jpg

Bacon
06-15-2009, 03:31 PM
http://img.photobucket.com/albums/v369/Tic/Jamaican%20meal/DSC_0056.jpg
http://img.photobucket.com/albums/v369/Tic/Jamaican%20meal/DSC_0123.jpg
http://img.photobucket.com/albums/v369/Tic/Jamaican%20meal/DSC_0155.jpg
http://img.photobucket.com/albums/v369/Tic/Jamaican%20meal/DSC_0164.jpg



Whole Thread .....


.



. (http://www.bbq-brethren.com/forum/showthread.php?p=950976#post950976)

Bill-Chicago
06-15-2009, 03:49 PM
. Are those garbanzo's i see?

Nope, chick peas. ( i think ) My lady made the salsa ;)

Aren't they the same thing?

Bacon
06-15-2009, 03:52 PM
I think willkat98 has THE point:biggrin:

Dr_KY
06-15-2009, 04:09 PM
My picture had real British darts in it.lol

U2CANQUE
06-15-2009, 04:19 PM
Planning my 1st trip of the year to the West Side Market
If you go for beef, go see Vince.....pork, go see Mike at Tom Kern's stand.....lamb go to Fosters.....I go there often....also a few other butcher shops in the area that have been around since Moses (Cleveland) walked the land....

Bill-Chicago
06-15-2009, 04:20 PM
My picture had real British darts in it.lol

I thought you blokes called them missiles?

BobBrisket
06-15-2009, 04:22 PM
OMG!!!!:eusa_clap:eusa_clap:eusa_clap

Dr_KY
06-15-2009, 04:22 PM
I thought you blokes called them missiles?
Arrows mate.

Bill-Chicago
06-15-2009, 07:14 PM
Arrows mate.

LOL

"Pub Missile" is the common crossword puzzle clue.

I do one each day on the train

cmcadams
06-15-2009, 09:26 PM
brioche
http://farm4.static.flickr.com/3024/3617859819_7fd6ea9f51_b.jpg

http://farm3.static.flickr.com/2428/3618680918_e1d2ba3e90_b.jpg

http://farm4.static.flickr.com/3401/3628744405_5302a47c84_b.jpg

http://farm3.static.flickr.com/2424/3612112615_ac17d01fca_b.jpg

http://farm4.static.flickr.com/3355/3612112289_57e0b4cc79_b.jpg

deathamphetamine
06-15-2009, 10:03 PM
Nope, chick peas. ( i think ) My lady made the salsa ;)

lol they are the same!!!!! I didnt know ha ha ha!!