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bigabyte
01-04-2010, 10:40 AM
Our new category is...

"I'd never eat that! (Innards)"
http://2.bp.blogspot.com/_GvTYxs5iUw8/SHZIiC4tNPI/AAAAAAAAAqk/04b_AC_ydUo/s400/Meat+Variety.jpg
Anonymous Photo

...as chosen by BobBrisket, the winner of the Cajun/Creole Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=74592)!

I wonder what we will see in this one?

Here are the simple and unchanging list of rules for the BBQ Brethren Throwdown...

1) The dish must be Grilled or Smoked during the cooking process, or feature Grilled or Smoked ingredients in a prominent manner.
2) Entries must be cooked during the current throwdown period ( 1/4 - 1/17 ).
3) All pics (any number) must be submitted by Midnight Central Time on the night of 1/17.
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 Monday 1/18 after I submit the "Vote" thread and will run through Friday 1/22. All votes will be public.

Our next category will be decided by the winner of the Pot Pie Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=75491)!

Best of luck and even better eats to all!

ipls3355
01-04-2010, 10:44 AM
I just threw up a little.....
bring it!!

Phubar
01-04-2010, 10:50 AM
I'd hit it...livers,kidney's,hearts...if prepped right ofcourse.

Smokey Al Gold
01-04-2010, 11:08 AM
This one is going to be good. Some of the best stuff is innards! Tripas???

leanza
01-04-2010, 12:09 PM
Heart, liver, kidneys stuffed in the stomach lineing and roasted over a open fire.....Mmmmmmmm that's what I call real sausage! :wink:

BobBrisket
01-04-2010, 12:26 PM
Could also be things like tongue, livermush, or any other part that normally would be frowned upon. I can't wait to see this one!

Dale P
01-04-2010, 12:46 PM
Is spam an innard?

Rottie
01-04-2010, 02:17 PM
yes it is !!!is spam an innard?

big brother smoke
01-04-2010, 05:09 PM
Only innards I like are gizzards!

leanza
01-04-2010, 05:34 PM
Dont forget the Head Cheese!

BBQ Grail
01-04-2010, 05:47 PM
It's called "offal"

http://en.wikipedia.org/wiki/Offal

BobBrisket
01-04-2010, 07:13 PM
Only innards I like are gizzards!

So you gonna enter some gizzards?
It's called "offal"

http://en.wikipedia.org/wiki/Offal

To some though it's "awful"!:lol: I'm thinking some tripita tacos or maybe some of my dad's liver tacos! Not his liver, but, oh you know what I mean!
I thought about some machitos too!! (wikipedia mod) Kidney pot pie.....

Damn, I'm hungry!

Cracklin Jeorge
01-04-2010, 08:07 PM
Beef Tongue and Goat Marbles, will that work?

bigabyte
01-05-2010, 03:02 PM
Goat Marbles??? Is that like Mountain Oysters???

Never mind, I don't wanna know.:lol:

landarc
01-05-2010, 03:20 PM
tripas, aw gawds, tripas and brains, I can smell em from outside the taco truck...why? oh why?

BobBrisket
01-05-2010, 03:24 PM
tripas, aw gawds, tripas and brains, I can smell em from outside the taco truck...why? oh why?


You'll keep smelling for days later in other ways too!:lol: I'm thinking some tripitas next Sunday!

leanza
01-05-2010, 03:29 PM
Beef Tongue and Goat Marbles, will that work?

I heard beef tongue is supposed to be real good.

Smokey Al Gold
01-05-2010, 03:57 PM
+1 on the smell of tripas when cooking them. I cook them in the disco and get all that smoke all in my hair and clothes but man are they so good crispy in tacos.

Smokey Al Gold
01-05-2010, 03:58 PM
I heard beef tongue is supposed to be real good.

It really is so good. I used to be grossed out by it but the meat is so tender and succulent. It's just one of those things you have to try its delicious!

weconway
01-05-2010, 04:18 PM
I heard beef tongue is supposed to be real good.

Beef tongue is absolutely delicious. My mom used to make it all the time when I was a kid and we ate it up every time.

The fun part is when you get to pull it out of the freezer and chase your sister around the house with it.

Ron_L
01-05-2010, 04:24 PM
For the record, I think this throwdown is offal

:-D

big brother smoke
01-05-2010, 04:34 PM
[QUOTE=BobBrisket;1134494]So you gonna enter some gizzards?


I like them fried and I am off the fried stuff for a bit. Trying to get into speedos by summer :twisted:

ModelMaker
01-05-2010, 04:48 PM
You'all never had bacon wrapped chicken livers??
I think I just had a little stirring in my loins.....
ModelMaker

BobBrisket
01-05-2010, 04:56 PM
[QUOTE=BobBrisket;1134494]So you gonna enter some gizzards?


I like them fried and I am off the fried stuff for a bit. Trying to get into speedos by summer :twisted:

Will your loins fit in the Speedos!!:-D

Cracklin Jeorge
01-05-2010, 05:06 PM
I heard beef tongue is supposed to be real good.

It doesn't suck, might lick but it doesn't suck.

Bigmista
01-05-2010, 05:24 PM
[QUOTE=BobBrisket;1134494]So you gonna enter some gizzards?


I like them fried and I am off the fried stuff for a bit. Trying to get into speedos by summer :twisted:

*looking for the Oxy Clean Brain Scrub*

Must get picture out of head!!

Gore
01-05-2010, 06:11 PM
"I'd never eat that!" picked by BobBrisket, the man who'd hit just about anything.

As I interpret this, we've got to cook something that Bob would never eat.
Well, the rest of you are going to have problems, but I'm sooooo overqualified!

River City Smokehouse
01-05-2010, 06:50 PM
Smoked pig snout! Bugers and all!

nzrebel
01-05-2010, 06:52 PM
I heard beef tongue is supposed to be real good.


Yes it is, Tom. Slow cooked with the same kind of spices as corned beef, peeled, pressed under a heavy weight for a day.......it's so soft and flavorful it has the consistency of pate...mmmmm...

The only problem I have in this huge metro area is finding someone who sells it. That, and my wife forbids me cooking it in HER house...

Dave

Garyclaw
01-05-2010, 07:02 PM
Oh My! This could get interesting. Gizzards got my vote already.

Smokey Al Gold
01-05-2010, 08:38 PM
I've got something to post tomorrow................. I've never been a winner of a throwdown but this thread inspired me to try something I rarely do. Guess we'll see what it is in the morning.

BobBrisket
01-05-2010, 08:43 PM
I've got something to post tomorrow................. I've never been a winner of a throwdown but this thread inspired me to try something I rarely do. Guess we'll see what it is in the morning.

Whoo Hooo!! I can't wait!!! I like the way you think.......and eat.:wink:

Smokey Al Gold
01-06-2010, 08:13 AM
Ok here goes nothing. I did some mollejas last night which is beef sweetbreads. I've only ever tried these twice before so if there's better ways to do this forgive me I'm no expert on these. I seasoned them with red fajita seasoning (awesome) I picked up at the mexican meat market and grilled them slowly over about an hour with mesquite for smoke. After a few beers I decided to wrap a few in bacon and they were farking awesome! Made some molleja tacos with guac and squirted them with lime juice and chopped cilantro on top. These were crispy and delicious and will become a regular on my menu. Hope I did them justice.

http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/mollejas006-1.jpg
http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/mollejas011.jpg
http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/mollejas018.jpg
http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/mollejas022.jpg
http://i178.photobucket.com/albums/w278/alramirez_82/BBQ/mollejas032.jpg

Garyclaw
01-06-2010, 09:16 AM
..........and what (just had to ask) part of the beef is the "sweetbread"?

Stan41
01-06-2010, 09:32 AM
Sweetbread is the thyroid gland of a heifer calf. Delicious just rolled in flour and deep fried.
stan

BlkJeep
01-06-2010, 09:40 AM
That looks good but the name just throws it out!!!

AfraidOFire
01-06-2010, 09:47 AM
Quoted from wikipedia

"
Sweetbreads are the thymus (http://en.wikipedia.org/wiki/Thymus) (throat sweetbread) and the pancreas (http://en.wikipedia.org/wiki/Pancreas) (heart or stomach sweetbread), especially of the calf (http://en.wikipedia.org/wiki/Veal) and lamb (http://en.wikipedia.org/wiki/Lamb_and_mutton) (although beef (http://en.wikipedia.org/wiki/Beef) and pork (http://en.wikipedia.org/wiki/Pork) sweetbreads are also eaten).
The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape.
One common preparation of sweetbreads involves soaking in salt water (http://en.wikipedia.org/wiki/Brining), then poaching (http://en.wikipedia.org/wiki/Poaching_%28cooking%29) in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded (http://en.wikipedia.org/wiki/Breading) and fried (http://en.wikipedia.org/wiki/Frying). They are also used for stuffing or in pâtés (http://en.wikipedia.org/wiki/P%C3%A2t%C3%A9). They are grilled in many Latin American cuisines (http://en.wikipedia.org/wiki/Latin_American_cuisine), such as in the Argentine (http://en.wikipedia.org/wiki/Argentina) asado (http://en.wikipedia.org/wiki/Asado), and served in bread in Turkish cuisine (http://en.wikipedia.org/wiki/Turkish_cuisine)."

Garyclaw
01-06-2010, 09:54 AM
Believe me. That sounds a little better than what I was thinking:eek::eek:
:lol:

BobBrisket
01-06-2010, 09:57 AM
I'd hit that! Haven't had those in a long time. This thread is getting interesting.

leanza
01-06-2010, 11:35 AM
Anything wrapped in bacon makes the world go round.

landarc
01-06-2010, 12:20 PM
I am now officially unhappy with Brisket Bob's choice for this throwdown. It is only a matter of time before tacos de sesos show up.

BobBrisket
01-06-2010, 12:39 PM
I am now officially unhappy with Brisket Bob's choice for this throwdown. It is only a matter of time before tacos de sesos show up.

LMAO!!! We still have until Sunday............sesos just might show up!!! Besides, sesos look just like scrammbled eggs and pretty much taste the same too.:twisted:

For the record...sesos are brain food!:shock:

ricknct
01-06-2010, 04:37 PM
Looking for a suffrite(?) recipe. Liver, Heart, and Lung all go in. Anyone ever hear of it?

HeSmellsLikeSmoke
01-06-2010, 05:27 PM
Looking for a suffrite(?) recipe. Liver, Heart, and Lung all go in. Anyone ever hear of it?

I googled around a bit and found some mentions of "sufrite" which is a spicy tomato based dish with liver, heart and lungs in it. Not all that many hits though and no actual recipes.

Buster Dog BBQ
01-06-2010, 06:51 PM
How about some smoked Haggis?

big brother smoke
01-06-2010, 07:06 PM
[QUOTE=big brother smoke;1135323]

Will your loins fit in the Speedos!!:-D

Hmmmm...speaking of Innards. I would enter the package , but it has to be cooked:twisted::shock:

Meat Burner
01-06-2010, 07:12 PM
Growing up as a kid, back in the 60's, my mom's treat was scrambled squirrel brains. I was never around for that meal but she sure loved it! Wish I knew now how important that would have been to fix for your mom. But today...ain't gonna do it! Or, I could do it and send it to BobBrisket to sample. LOL Love ya brother!

Gore
01-06-2010, 07:44 PM
How about some smoked Haggis?

Well, that's the first thing that's sounded good to me so far. I don't think I'm prepared to make it from scratch though. You can buy haggis at the Costcos in Scotland and they're not bad. I don't know what the custom's officers would say about me sneaking a haggis into the country to compete in a BBQ Brethren Throwdown. I could just tell them "Bob sent me."

BobBrisket
01-06-2010, 10:19 PM
Hmmmm, some tacos de buche would be freaking killer this weekend too!!

Bwwwahhhhhahahahahahahahahahahh!!:twisted:

landarc
01-06-2010, 10:22 PM
Man, it is gonna smell bad in El Paso this weekend.

BobBrisket
01-06-2010, 10:29 PM
We gotta get at least one liver and onions entry..........come on!!:-D

BobBrisket
01-06-2010, 10:31 PM
Man, it is gonna smell bad in El Paso this weekend.

The chorizo that will go into the buche will mask the natural aroma of the buche!

Anybody figure out what buche is yet?:twisted:

Smokey Al Gold
01-07-2010, 07:33 AM
I read buche is pig stomach cooked in lard? :-D That would rock this throwdown!

CajunSmoker
01-07-2010, 08:45 AM
Looking for a suffrite(?) recipe. Liver, Heart, and Lung all go in. Anyone ever hear of it?


If that is Pork liver, hearts and lungs then it was one of my Grandmother's favorite recipes she called Liver and Lights. She always had them saved when they slaughtered hogs and then cooked them down in a spicy stew with chunks of cayenne peppers floating around in it. Awesome stuff. Can't make it anymore in Ark or La because the health dept won't allow the heart and lungs to be sold. Seems like there was another part in there too. Maybe pancreas?

Squirrel brains were another Arkie tradition. My sister and I would fight over who got the squirrel heads. Crack em open and eat the brains and little tongues:biggrin: Cool chit when your a 12 year old:-D

bigabyte
01-07-2010, 09:27 AM
I have a feeling this is going to be one of those threads where the "oooh, I'd hit that for sure" comments will be more sparse than usual. Those tacos sure looked good though, I have to admit. After learning what it was...well, just give me one without me knowing I guess. If I ask, shoot me.

SmokedJohnson
01-07-2010, 09:58 AM
A squirrel walks up to a tree and says i didnt collect my nuts for the winter so the squirrel died. Its funny because the squirrel is dead.

I don't know how I never noticed that before but that is farking hilarious. As I'm posting this I'm calling a buddy to tell him.

SmokedJohnson
01-07-2010, 10:14 AM
ha just too funny

JD McGee
01-07-2010, 11:24 AM
[QUOTE=BobBrisket;1134494]So you gonna enter some gizzards?


I like them fried and I am off the fried stuff for a bit. Trying to get into speedos by summer :twisted:

[QUOTE=big brother smoke;1135323]

*looking for the Oxy Clean Brain Scrub*

Must get picture out of head!!

Bad...very...very...bad...visual...:eek::eek::eek: ...:lol::lol::lol:

Hey...where's all the Southern boys...:?:...not one mention of chitlin's...:roll: Personally I don't care much for 'em...they're a pain in the arse to clean and it takes forever to get a mess of them to cook. :wink: Then again...I've never had smoked chitlin's before...:cool:

Cre-B-Ce
01-07-2010, 02:38 PM
Hey...where's all the Southern boys...:?:

Staying away from the chitlins. :biggrin:

SirPorkaLot
01-07-2010, 06:02 PM
Staying away from the chitlins. :biggrin:
Ditto - talk about smelling nasty when they cook...phew

Bob - I'm sorry but no innards for me.
no livers
no gizzards
no organs (heart, lungs, etc)
no brains

Of course I am not naive enough to not realize that most commercial sausage, ground beef, etc. contains offal, so it must be texture thing.

Now if we can include spam, vienna sausages, and other chunks of mystery meat that consists mostly offal, then maybe i can get excited about that prospect.

BobBrisket
01-07-2010, 07:39 PM
Ditto - talk about smelling nasty when they cook...phew

Bob - I'm sorry but no innards for me.
no livers
no gizzards
no organs (heart, lungs, etc)
no brains

Of course I am not naive enough to not realize that most commercial sausage, ground beef, etc. contains offal, so it must be texture thing.

Now if we can include spam, vienna sausages, and other chunks of mystery meat that consists mostly offal, then maybe i can get excited about that prospect.


I wanna know who's gonna make some REAL boudin sausage and then smoke it!!:twisted:

I know offal sounds awful.......for most, offal is a taste, texture, and mental thing. They can't get past it for one or all three. Done right, and prepped right, with the right ingredients, they can be some good eats and most times you wouldn't know what it was until they told ya.:wink:

SirPorkaLot
01-07-2010, 07:53 PM
I wanna know who's gonna make some REAL boudin sausage and then smoke it!!:twisted:



Now your talking!

I wish I could get my hands on some real boudin. The best I ever had came out of a small general store in the middle of the bayou south of Lake Charles, La

leanza
01-07-2010, 08:13 PM
Now your talking!

I wish I could get my hands on some real boudin. The best I ever had came out of a small general store in the middle of the bayou south of Lake Charles, La

Heard alot of good things about boudin, never had it. What's in it?

SirPorkaLot
01-07-2010, 08:17 PM
Heard alot of good things about boudin, never had it. What's in it?


Uhhh....brace yourself

pork blood, pork liver & heart, rice is typical of most Cajun boudin

Meat Burner
01-07-2010, 08:20 PM
Omg!!!!

Smokey Al Gold
01-07-2010, 08:27 PM
Uhhh....brace yourself

pork blood, pork liver & heart, rice is typical of most Cajun boudin

Wow I've eaten it several times and never knew what was in it till now. It tastes really really good. I'm still gonna eat now that i know anyway. HEB here just starting carrying and making their own boudin. Central market has it also and its excellent.

BobBrisket
01-07-2010, 08:44 PM
Uhhh....brace yourself

pork blood, pork liver & heart, rice is typical of most Cajun boudin


OMG!!! IT HAS RICE IN IT.....AHHHHH!:lol:

SirPorkaLot
01-07-2010, 08:47 PM
OMG!!! IT HAS RICE IN IT.....AHHHHH!:lol:
I told ya to brace yourself :roll:

BobBrisket
01-07-2010, 08:48 PM
I told ya to brace yourself :roll:

My favorite sausage, hands down!:wink:

leanza
01-07-2010, 08:52 PM
Dang!....Serve some up anyway!

CajunSmoker
01-07-2010, 09:05 PM
Roflmfarkinaoomg!!! It has rice in it.....ahhhhh!:lol:

fil
01-08-2010, 12:16 AM
When I read the throwdown threads I am always going to the fridge to get a snack................tonight ...............not so much.

Fil

BobBrisket
01-10-2010, 01:40 AM
Corazon!!! Bump

got14u
01-10-2010, 09:44 AM
This is what I want to do next time we butcher a goat. We usually make a mexican haggis called pancita...Man does it smell when you make it and clean out the stomach. Some times I can't even eat the meat of a goat for a month after making it..Wish I could do this throwdown but that's the only thing I use innards for. How about some smoked Haggis?

fweck
01-10-2010, 08:10 PM
Been saving these from beer can chickens for fried chicken livers.
A little cold out there today.

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1087.jpg

Chicken livers and kidneys.

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1077.jpg

On the bacon with some Calenders Greek seasoning.

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1079.jpg

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1080.jpg

Rolled up with homemade rub.

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1082.jpg

Plated up, use this pick for the throwdown :mrgreen:

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1090.jpg

Liked the liver ones better than the kidney ones. :icon_blush:
Wife wouldn't even try one, said they smelt good though. :lol: :icon_wink

Gore
01-10-2010, 08:49 PM
When I (Gore) was found by Master left in a blanket on his doorstep many years ago, he had no experience before with babies. When I (Gore) was teething, he used to make special pacifiers for me. They not only relieved my sore gums, but they made me strong and gave me a taste for smoke. Master wanted to wish congratulations to Chris for his new Baby Lucy:
http://www.bbq-brethren.com/forum/showthread.php?t=75281&highlight=bigabyte
He also wanted to show there were no hard feelings after he did penance for his role in the Great Eggplant Deception. He planned to make a special meal for the family during the next throwdown. I (Gore) realize American-style innards (tubesteak) are offal, but there is nothing a bacon-weave cannot improve. Here is homemade winter ale for Chris, bacon-wrapped tube-steak with fried onions and peppers for Mom and a special Fattsifier for Baby Lucy -- it is made with three different sausages and bacon-weave.

http://i613.photobucket.com/albums/tt211/gvideen/IMG_4768.jpg

landarc
01-10-2010, 08:52 PM
there is something scary about a tube steak pacifier...

just sayin'

CajunSmoker
01-10-2010, 09:01 PM
The ones you are calling kidney's are actually gizzards Been saving these from beer can chickens for fried chicken livers.
A little cold out there today.

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1087.jpg

Chicken livers and kidneys.

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1077.jpg

On the bacon with some Calenders Greek seasoning.

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1079.jpg

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1080.jpg

Rolled up with homemade rub.

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1082.jpg

Plated up, use this pick for the throwdown :mrgreen:

http://i239.photobucket.com/albums/ff72/bbq-brethren/IMG_1090.jpg

Liked the liver ones better than the kidney ones. :icon_blush:
Wife wouldn't even try one, said they smelt good though. :lol: :icon_wink

BobBrisket
01-10-2010, 09:07 PM
NICE!!! Livers, gizzards!!! And wrapped in bacon no less!! YUMMY.

Midnight Smoke
01-10-2010, 10:16 PM
A Tongue Taco, you say...

http://i85.photobucket.com/albums/k66/photolinks/Picture002.jpg

Placed into some salt water and turned around for just a second and the darn thing was trying to crawl out.

http://i85.photobucket.com/albums/k66/photolinks/Picture020-1.jpg

So I smacked it once and covered it with water and stuck it in the fridge overnight. Simmered it for 2 hours and skinned the devil.

http://i85.photobucket.com/albums/k66/photolinks/Picture075.jpg

Threw it on the Egg for about an hour and a half.

http://i85.photobucket.com/albums/k66/photolinks/Picture100-2.jpg

Removed from Egg and threw onto the Weber for a couple minutes.

http://i85.photobucket.com/albums/k66/photolinks/Picture127-1.jpg

Sliced and Chopped a few pieces.

http://i85.photobucket.com/albums/k66/photolinks/Picture133.jpg
http://i85.photobucket.com/albums/k66/photolinks/Picture142-1.jpg

The Taco, Throwdown Pic.

http://i85.photobucket.com/albums/k66/photolinks/Picture213.jpg

BobBrisket
01-10-2010, 10:19 PM
THis is gonna sound so wrong but I'm gonna say it!! I want your tongue in my mouth!!:twisted: Dang that looks good!! I hit that in a heartbeat!! Nice!

landarc
01-10-2010, 11:29 PM
Man, I was waiting for tongue, that looks good.

Smokey Al Gold
01-11-2010, 07:09 AM
A Tongue Taco, you say...

http://i85.photobucket.com/albums/k66/photolinks/Picture002.jpg

Placed into some salt water and turned around for just a second and the darn thing was trying to crawl out.

http://i85.photobucket.com/albums/k66/photolinks/Picture020-1.jpg

So I smacked it once and covered it with water and stuck it in the fridge overnight. Simmered it for 2 hours and skinned the devil.

http://i85.photobucket.com/albums/k66/photolinks/Picture075.jpg

Threw it on the Egg for about an hour and a half.

http://i85.photobucket.com/albums/k66/photolinks/Picture100-2.jpg

Removed from Egg and threw onto the Weber for a couple minutes.

http://i85.photobucket.com/albums/k66/photolinks/Picture127-1.jpg

Sliced and Chopped a few pieces.

http://i85.photobucket.com/albums/k66/photolinks/Picture133.jpg
http://i85.photobucket.com/albums/k66/photolinks/Picture142-1.jpg

The Taco, Throwdown Pic.

http://i85.photobucket.com/albums/k66/photolinks/Picture213.jpg

Whoa haven't looked at this thread since Friday but I've been wondering what I'd find today. That if farking awesome! I love lengua and that taco looks killer!

thirdeye
01-11-2010, 09:07 AM
A Tongue you say...


http://i85.photobucket.com/albums/k66/photolinks/Picture002.jpg

That looks seriously good! That one looks like it had a piercing..... those young heifers are doing everything these days. :biggrin:

bigabyte
01-11-2010, 10:31 AM
When I (Gore) was found by Master left in a blanket on his doorstep many years ago, he had no experience before with babies. When I (Gore) was teething, he used to make special pacifiers for me. They not only relieved my sore gums, but they made me strong and gave me a taste for smoke. Master wanted to wish congratulations to Chris for his new Baby Lucy:
http://www.bbq-brethren.com/forum/showthread.php?t=75281&highlight=bigabyte
He also wanted to show there were no hard feelings after he did penance for his role in the Great Eggplant Deception. He planned to make a special meal for the family during the next throwdown. I (Gore) realize American-style innards (tubesteak) are offal, but there is nothing a bacon-weave cannot improve. Here is homemade winter ale for Chris, bacon-wrapped tube-steak with fried onions and peppers for Mom and a special Fattsifier for Baby Lucy -- it is made with three different sausages and bacon-weave.

http://i613.photobucket.com/albums/tt211/gvideen/IMG_4768.jpg
Fantastic! I am pleased that we can put the whole Eggplant debacle behind us. It seemed funny at the time, and that was indeed one mean looking eggplant dish! That shot looking up at the dish has been haunting my dreams. That winter ale looks mighty good back there. My wife was honored that you offered her a tubesteak wrapped in bacon, but she was too sore so I had to take the tubesteak for her. Hope you are not offended in any way!:lol: As for Lucy, who is of course very grateful for her new Fattsifier, she now only stops crying in the scent of sweet blue, or when cooking sausage and/or bacon. Scary.

Midnight Smoke
01-11-2010, 10:45 AM
http://i85.photobucket.com/albums/k66/photolinks/Picture002.jpg

That looks seriously good! That one looks like it had a piercing..... those young heifers are doing everything these days. :biggrin:

LOL, it looks like the butcher hooked it to remove, it was pierced deep. No tattoo's though!

BTW, I failed to Thank thirdeye for the help on this cook. My original post will not let me edit.

BobBrisket
01-11-2010, 08:54 PM
I figure since I picked this Offal Throwdown topic, I should toss in an entry......how bout some Tacos de Corazon! (beef heart)
http://farm5.static.flickr.com/4055/4267235603_2daa464b76_o.jpg

Here's a raw shot.......
http://farm5.static.flickr.com/4031/4268000428_33a1077073.jpg
I marinaded in some wooster for about an hour then onto the gasser. They cooked up on the CI griddle with some EVOO and a few shots of beer to help tenderize. It was the best I could do since today was a late day at work and it was a bit nipply outside. I found these big arse serrano peppers. They averaged about 5-6 inches in length and were nice and hot.

Njoy.

Gore
01-11-2010, 09:08 PM
That is beautiful Bob!
I see you've got a little green pacifier on the bottom too?
(perhaps not for babies though)

leanza
01-11-2010, 09:15 PM
All this good looking food!!!!!

bigabyte
01-11-2010, 09:31 PM
Dang! These entries are looking fantastic, and are making me think about going down to the butcher and trying out some of this stuff. I won't be able to tell the wife what it is though.

I also wanted to take this opportunity to remind everyone that this category is still open this weekend, and closes Sunday night. Also, I want to announce that starting Friday, we will have a new category starting up as chosen by Meat Burner. I would tell you what it is, but I don't want to spoil the surprise. It's a good one, at least I think it is. Then again, I really liked the Vegetable idea too!:biggrin:

sdb25
01-11-2010, 10:35 PM
Since the contest is open through the weekend, i'm gonna have to hit the butcher tomorrow...

Don't want to give away too much, but want to wet everyone's appetite...

Two Words; Angus Anus

ecode
01-17-2010, 09:56 PM
Look what you made me do! I touched chicken livers for you guys...yech!:icon_sick I want to go on record that I think innards are disgusting, but I love a challenge! You guys kept saying, "but if they're cooked right," so here is the only innard I've been able to stomach, pate.

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0704.jpg

There's also some ground pork whirled together in a food processor, green onions, parsley, cinnamon, ginger, salt and pepper.

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0710.jpg

Also added some sherry and brandy.

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0713.jpg

You guys have got to like this, it's wrapped in bacon!

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0714.jpg

I smoked this on the Primo Oval in a water bath for about 2 hours at 300* with hickory chips (those are my foiled ribs in the background getting ready for dinner).

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0715.jpg

One last step, is that when it cools, it is wrapped in foil and weighted down with bricks to compress it. Served with fresh bread and tomatoes, it is delicious.
http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0762.jpg

LT72884
01-17-2010, 10:01 PM
anything tastes good with sugar and salt!!!!

LT72884
01-17-2010, 10:03 PM
Look what you made me do! I touched chicken livers for you guys...yech!:icon_sick I want to go on record that I think innards are disgusting, but I love a challenge! You guys kept saying, "but if they're cooked right," so here is the only innard I've been able to stomach, pate.

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0704.jpg

There's also some ground pork whirled together in a food processor, green onions, parsley, cinnamon, ginger, salt and pepper.

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0710.jpg

Also added some sherry and brandy.

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0713.jpg

You guys have got to like this, it's wrapped in bacon!

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0714.jpg

I smoked this on the Primo Oval in a water bath for about 2 hours at 300* with hickory chips (those are my foiled ribs in the background getting ready for dinner).

http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0715.jpg

One last step, is that when it cools, it is wrapped in foil and weighted down with bricks to compress it. Served with fresh bread and tomatoes, it is delicious.
http://i770.photobucket.com/albums/xx346/ecodeps/IMG_0762.jpg
woot a pate fatty. still wouldnt eat it.. haha. BUT good job dude.

ecode
01-17-2010, 10:11 PM
woot a pate fatty. still wouldnt eat it.. haha. BUT good job dude.


OMG, I made my first fatty and I didn't even know it! :icon_blush:

LT72884
01-17-2010, 10:21 PM
OMG, I made my first fatty and I didn't even know it! :icon_blush:

LOL nice..

sdb25
01-17-2010, 10:26 PM
I think that is the first ever "fate" (pronounced, fat-tay).

And, so far my vote for the best dish in this disgusting challenge!

bigabyte
01-17-2010, 10:36 PM
That looks AWESOME!:cool:

BobBrisket
01-18-2010, 09:26 PM
Very NICE!! I'd hit some pate!!

chickenskinmusic
01-19-2010, 07:19 PM
Is spam an innard?


Porkbutt, Ky., now just where is that located?:lol: