PDA

View Full Version : BBQ Brethren "Cast Iron" Throwdown


bigabyte
03-26-2010, 11:57 PM
Our new category is...

"Cast Iron!"
http://campinggearstop.files.wordpress.com/2009/03/dutch-oven-oven-open-fire.jpg
Photo from Camping Gear Stop blog (http://campinggearstop.wordpress.com/2009/03/23/dutch-oven-cooking/).

...as chosen by The BBQ QB, the winner of the Shish-Kebab Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=80827)!

This shouldn't be too complicated, so let's not try to make it complicated. You are to make a dish using cast iron cookware. Please note that nowhere in the rules does it say you have to use a SPECIFIC kind of cooker..thus a cat iron dish on a grill, in a smoker, or even over an open fire should count. You could grill with cast iron grids, you could put a cast iron dish in the smoker to absorb smoky goodness, or you could throw grilled/smoked foods into a cast iron dish and put it in the microwave for all I care so long as it features grilled/smoked foods.

Now that you all know what to do. Shut up and do it. All questions will be ignored. You are on your own with the guidance given. Make some killer dishes because this one will be up to the voters to decide. Actually, they always decide, but in case you are thinking about asking a question, the answer will be...

The voters will decide!

Here is 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 ( 3/26 - 4/4 ).
3. All pics (any number) must be submitted by Midnight Central Time on the night of 4/4.
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.
6. By posting your photos, you are granting consent for your photo to be reused for other BBQ Brethren Throwdown related postings or materials.
7. Any joke photos, or photos of past creations you wish to show off must have a disclaimer stating that the photo is not intended to be included in the Vote thread.
8. Only the image from the original post by the person entering the dish will be used in the Vote thread. Any further postings of the same photo by the same person, or by others will not be used.

The voting will begin Monday 4/5 after I submit the "Vote" thread and will run through Friday 4/9. All votes will be public.

Don't forget, you can still enter the Appetizers (http://www.bbq-brethren.com/forum/showthread.php?t=80826) Throwdown until Sunday night 3/28 by midnight Central time.

Our next category will be decided by the winner of the Fowl Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=80922)!

Best of luck and even better eats to all!

Midnight Smoke
03-27-2010, 12:19 AM
This is how (http://whatscookingamerica.net/Information/SandingCastIron.htm) you get them ready, just in case... :wink:

Garyclaw
03-27-2010, 07:40 AM
Disclaimer:in no way, shape or form is Mr. Bigabyte suggesting that you actually put cast iron cookware in your microwave because, of cource that would be dangerous and just plain stupid.:doh:

Ron_L
03-27-2010, 07:54 AM
Disclaimer:in no way, shape or form is Mr. Bigabyte suggesting that you actually put cast iron cookware in your microwave because, of cource that would be dangerous and just plain stupid.:doh:

Party pooper!


Sent from my iPhone using Tapatalk

Smokin Turkey
03-27-2010, 07:58 AM
Can we also include anyone who cooks on a material similar to cast iron? :icon_blush:

Just sayin! :thumb:

Sunra
03-27-2010, 10:26 AM
This sounds like it was made for Cowgirl...... Can't wait to see her entry!

High Q
03-27-2010, 10:36 AM
I might have to break out the fatty kolaches again....won't win but at least I'll get my hungry taken care of.

[NOT AN ENTRY PHOTO]

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0298.jpg


....and no I'm not cooking in flip flops. I photoshopped that in there to look like a rebel.

Garyclaw
03-27-2010, 12:13 PM
Bobbrisket could be a contendah too.

Gore
03-27-2010, 12:32 PM
Creuset is cast iron. I'm getting some really bad deja vu.


http://i613.photobucket.com/albums/tt211/gvideen/IMG_4606.jpg


I think I may need therapy after this.

btcg
03-27-2010, 12:40 PM
WOW... love that first pic... that's really old-school. This site really is a great place to learn at.

BobBrisket
03-27-2010, 12:50 PM
Hmmm, still cool enough here to cook by the fire. Got a ziplock full of pulled pork, some Hatch green chile in the deep freeze, taters, onions, garlic, cilantro plant in the back yard needs a good trimming and the fresh chives in the front need to some trimming too.............then maybe use some of the yellow japs form last year's garden that are in the freeze too.................Hmmmmm, what the heck could I possible come up with? Bwaaahhhhahahhhhahhaa!
I can't resist an opportunity to get the DO going!

Bob

Course the Lodge Sportsman grill hasn't seen any action in a LONG time and those CI grates on it make for some killer freaking burgers...........Decisions, decisions!

Here's some Fluffer pron.........Not entry pics.
http://www.bbq-brethren.com/forum/picture.php?albumid=22&pictureid=231
Lodge Sportsman
or the DO
http://www.bbq-brethren.com/forum/picture.php?albumid=22&pictureid=1029

Help a Brother decide.......

bigabyte
03-27-2010, 01:50 PM
Bob, I think you're original idea sounds the best considering your mad photo skills shown with a batch of red last year.

bigabyte
03-27-2010, 01:56 PM
Can we also include anyone who cooks on a material similar to cast iron? :icon_blush:
The voters will decide!:wink:
...Hmmmmm, what the heck could I possible come up with?
I am hoping you will decide actually...but I am obligated to state that the voters will decide!:wink:
Disclaimer:in no way, shape or form is Mr. Bigabyte suggesting that you actually put cast iron cookware in your microwave because, of cource that would be dangerous and just plain stupid.:doh:
Can't we just let the voters decide on that too?

Niek
03-27-2010, 02:10 PM
Surf & Turf.
All made on the Big Green Egg with ..... cast iron grate.

http://lh3.ggpht.com/_k5_kct3jUIs/S641VZtTIQI/AAAAAAAAB-I/iN_-Bn1wUgY/s800/DSCN1752.JPG

http://lh4.ggpht.com/_k5_kct3jUIs/S641V_da3AI/AAAAAAAAB-M/ZvtAdAsVze4/s800/DSCN1753.JPG

http://lh3.ggpht.com/_k5_kct3jUIs/S641WT63epI/AAAAAAAAB-Q/HT9eXh_AeGc/s800/DSCN1754.JPG

http://lh6.ggpht.com/_k5_kct3jUIs/S6415cbqR6I/AAAAAAAAB-g/PrAQSDurFNI/s800/DSCN1757.JPG

Use the third pic as my entree please.

BobBrisket
03-27-2010, 02:13 PM
It's ON!!! The first volley comes out of Holland!! Looking fantastic Niek!! What's in the taters? They look very hearty.

I'd hit that.

Bob

Niek
03-27-2010, 02:17 PM
Thanks Bob!

It's a Grilled Potato Salad out of the Big Bob Gibsons BBQ book.

They where grilled on the Q along with some sweet union and seasoning and have a dressing of mayonaise, dijon mustard and worcestershire sauce.

bigabyte
03-27-2010, 03:58 PM
Very strong opening!:cool:

deguerre
03-27-2010, 05:25 PM
It's ON!!! The first volley comes out of Holland!! Looking fantastic Niek!! What's in the taters? They look very hearty.

I'd hit that.

Bob
Yep, me too. A real Dutch Master!:thumb:

SmokinAussie
03-27-2010, 05:49 PM
WOO HOOO! What an awesome start! Way to GO!

"Sparky"
03-27-2010, 07:42 PM
How about some bacon wrapped tater tots?:crazy: These were cooked on a small BGE with cast iron grid this afternoon:thumb:

http://i264.photobucket.com/albums/ii197/eggdoug/North%20Ga%20Eggers/DSC_0055-1.jpg

http://i264.photobucket.com/albums/ii197/eggdoug/North%20Ga%20Eggers/DSC_0051-3.jpg

http://i264.photobucket.com/albums/ii197/eggdoug/North%20Ga%20Eggers/DSC_0063.jpg

Kevin
03-27-2010, 07:55 PM
This is not an entry photo, it was taken last fall, just posting for inspiration.
http://i405.photobucket.com/albums/pp138/GrandpaK_photos/P1010106.jpg

Derek
03-27-2010, 08:07 PM
I got 2 dutch ovens, Can I play?

Ron_L
03-27-2010, 08:50 PM
I got 2 dutch ovens, Can I play?

Anyone can play!

Ron_L
03-27-2010, 09:09 PM
I was going to borrow Ross in Ventura's idea of grilling fish on top of lime slices for my Tilapia tonight, but the Cast Iron Throwdown changed my mind.

I coated the Tilapia lightly with olive oil and a medium coating of Yardbird on both sides

http://lh5.ggpht.com/_syPcXIICFRo/S66waLIqPZI/AAAAAAAAFhI/wi2IAyWEvKc/s800/IMG_4251.JPG

and put into a preheated cast iron skillet in Eggbert (Eggbert was setup for direct cooking at about 400 degrees). It cooked for about four minutes on the first side and then flipped it for another three minutes.

http://lh6.ggpht.com/_syPcXIICFRo/S66wagydKfI/AAAAAAAAFhQ/T1nIFRrCnwE/s800/IMG_4258.JPG

I served it with a Russet potato that I scored, brushed with olive oil and dusted with Yardbird and cooked in Eggbert and some steamed broccoli and red bell pepper strips. The fish was nice and flaky and fell apart a little when I put it on the plate.

http://lh3.ggpht.com/_syPcXIICFRo/S66wa3BJOaI/AAAAAAAAFhU/dgl6J0zPevM/s800/IMG_4259.JPG
I'll go with this picture, Chris.

Meat Burner
03-27-2010, 09:17 PM
That looks real nice Ron!!!!

Gore
03-27-2010, 09:23 PM
That looks real nice Ron!!!!

I'd agree with that. I love tilapia, but it breaks up on the grill too easily. I liked very much Ross' style on limons, but this is another alternative. Sure beats cooking it inside and stinking up everything!

BobBrisket
03-27-2010, 09:51 PM
It's getting good!! Get the DO's going Derek!!

Derek
03-27-2010, 09:56 PM
It's getting good!! Get the DO's going Derek!!Not sure what to make Bob, I wads thinking chilly & bread in both Do's!

But the beans will take 2 days to make!

bigabyte
03-27-2010, 11:27 PM
Dayum! One day in and this thread is already making me drool!:hungry:

BobBrisket
03-27-2010, 11:56 PM
Not sure what to make Bob, I wads thinking chilly & bread in both Do's!

But the beans will take 2 days to make!

AH yes, chili and bread.........I like your thinking. 2 DAYS for beans???.......don't tell me.....you soak em?:-D

Derek
03-28-2010, 12:55 AM
AH yes, chili and bread.........I like your thinking. 2 DAYS for beans???.......don't tell me.....you soak em?:-DOf coarse I do, How do you do them?

BobBrisket
03-28-2010, 01:30 AM
Pretty much just outta the bag. I sort through em, rinse em then into boiling water. The thing about the DO's is that they are pretty close to a pressure cooker. That heavy lid keeps in the steam. Rather than soak for a day or two, I just boil em for a few hours instead. Pretty much the same outcome in the end.
I do it that way for all dried beans.
I fill the DO with water, put it over the fire, toss in the beans, put the lid on and let the fire and the DO do the rest. From there I add the extras once the beans are close to ready.

Paulmark
03-28-2010, 05:50 PM
Looking good so far...I got nothing:confused:

Derek
03-28-2010, 06:07 PM
Making pigs feet soup in the do and then I'm going to use my home made broth from a pork shoulder roast!

Derek
03-28-2010, 08:36 PM
Can I get one do that's going to bpoil the pig's feet up too 400 + degree's?

Boat-n-BBQ
03-29-2010, 07:07 AM
Skirt steak pinwheels, with provolone, baby spinach and baby portabella mushrooms. Added sweet potato and asparagus for sides.

This is a great quick week night thing you can just toss together. You can do everything, beginning to end in less than an hour.

Coated the skirt steaks in evoo, Fast Edies steak rub, baby spinach, provolone, baby bellas a touch more evoo and rub.

http://i683.photobucket.com/albums/vv197/allwet58/CI%20Throwdown/2010-03-27112801.jpg
http://i683.photobucket.com/albums/vv197/allwet58/CI%20Throwdown/2010-03-27112832.jpg

Rolled/tied and placed on CI plates with more spinach and mushrooms. Added a few pats of butter, a little more cheese and they are ready for the grill! 350* for 20-30 min.

http://i683.photobucket.com/albums/vv197/allwet58/CI%20Throwdown/P3280017.jpg

I put the CI grate in the lower position w/direct heat for the asparagus and added them during the last 10-15 min. The sweet potatoes had been on for 1 1/2 hours (rubbed the skins w/evoo, S&P). Cooked the steaks on the upper rack. This way all the food was cooked using CI.

http://i683.photobucket.com/albums/vv197/allwet58/CI%20Throwdown/P3280005.jpg


http://i683.photobucket.com/albums/vv197/allwet58/CI%20Throwdown/Submit-1.jpg
This is the pic Id like to submit!

Thanks!
Boat

Wallaby
03-29-2010, 07:12 AM
Hi Dereck

No problem with cookin at that temp with a DO. The Boy Scouts are your friends!

http://www.bsatroop36.org/forms/Cooking/LodgeBakingTempChart.pdf


Mike

Garyclaw
03-29-2010, 07:26 AM
Awesome Boat! Looks phantastic.

Derek
03-29-2010, 07:43 AM
Hi Dereck

No problem with cookin at that temp with a DO. The Boy Scouts are your friends?

http://www.bsatroop36.org/forms/Cooking/LodgeBakingTempChart.pdf


MikeHi Wallaby, I was in the boy scouts in the late 80's when I was 10 years old, I got all my badges but a few do to sickness. But no the reason I have do's, I LOVE THEM and I love the old way of cooking for HOURS!

bigabyte
03-29-2010, 07:44 AM
Good looking pinwheels!:cool:

Derek
03-29-2010, 07:59 AM
Ok cleaning out the Griswald!

Woohoo!

Derek
03-29-2010, 09:16 AM
Here's my entry for the throw down.

It's a Modified hunters stew

The Ingredients.

1, 2 leeks washed and sliced.
2. 2 small potatoes shredded ( it's how I like em )
3. half of a green pepper, half of a red pepper.
4. a cup of celery
5. a cup of carrots
6. My own pork flavored broth I made last week! ( used the pork shoulder bone to make my stock )
7. 6 Pigs Feet

Letting it simmer until 3pm!

The Dutch Oven that I inharidted when my granma died. ( it came out of a 200 year old house and it' is 200 years old )
http://drp-photography.smugmug.com/Food/Pig-Feet-Stew/IMG0133/822433956_KVKek-L.jpg

The Stock
http://drp-photography.smugmug.com/Food/Pig-Feet-Stew/IMG0134/822433969_pWUJq-L.jpg

The Pot full
http://drp-photography.smugmug.com/Food/Pig-Feet-Stew/IMG0139/822434021_vP6bU-L.jpg

The full pot again!
http://drp-photography.smugmug.com/Food/Pig-Feet-Stew/IMG0140/822434080_Tgduk-L.jpg

deguerre
03-29-2010, 09:26 AM
Um, it's being cooked on a gas stove?:confused:

Derek
03-29-2010, 09:28 AM
Um, it's being cooked on a gas stove?:confused:Sure is, That range is a gas range that's gets its gas from the pig out side.


Here's my second ducth oven that I purchased a year ago

http://drp-photography.smugmug.com/Food/Pig-Feet-Stew/IMG0141/822434137_eV4TL-L.jpg

Derek
03-29-2010, 09:30 AM
Can I throw the pigs feet on the forman grill for 4-8 minutes to get the grill marks and still be eligible to enter the contest?

bigabyte
03-29-2010, 09:43 AM
I heard a question was asked. So I'm here to remind everyone of the answer...

"The voters decide".

BobBrisket
03-29-2010, 10:11 AM
Ok cleaning out the Griswald!

Woohoo!

Look at Derek pulling out the big guns!! That's a nice looking DO! The stew looks fantastic!!!!
As for pigs feet..........you are killing Derek. They make for some GOOD eats. Most times I try to smoke them first, then they go into a pot of beans. They are definitely an aquired taste, but I love em.

Another way to make em is DEEP FRIED! They need to be cut in half lengthwise to do this, but many of the Mom and Pop Mercados here sell em that way. Whole different taste and crunch, but still good stuff!

BobBrisket
03-29-2010, 10:14 AM
Can I throw the pigs feet on the forman grill for 4-8 minutes to get the grill marks and still be eligible to enter the contest?

I think maybe if you tossed em on the gas grill, charcoal grill, or even the smoker then that would help the dish qualify a bit more. Otherwise, I think it's good as is.

Bob

Derek
03-29-2010, 10:21 AM
Look at Derek pulling out the big guns!! That's a nice looking DO! The stew looks fantastic!!!!
As for pigs feet..........you are killing Derek. They make for some GOOD eats. Most times I try to smoke them first, then they go into a pot of beans. They are definitely an aquired taste, but I love em.

Another way to make em is DEEP FRIED! They need to be cut in half lengthwise to do this, but many of the Mom and Pop Mercados here sell em that way. Whole different taste and crunch, but still good stuff!I had them before with my X faience and her family long time ago, They baked them in an oven with braising type juice, onions, beans, corn bread!

And they were smoken good from what I can remember! ( I forgot the cutting Crap! )

I think maybe if you tossed em on the gas grill, charcoal grill, or even the smoker then that would help the dish qualify a bit more. Otherwise, I think it's good as is.

BobWill do that tonight! Thanks guys!

Bacchus
03-29-2010, 10:41 AM
Hmmm, still cool enough here to cook by the fire. Got a ziplock full of pulled pork, some Hatch green chile in the deep freeze, taters, onions, garlic, cilantro plant in the back yard needs a good trimming and the fresh chives in the front need to some trimming too.............then maybe use some of the yellow japs form last year's garden that are in the freeze too.................Hmmmmm, what the heck could I possible come up with? Bwaaahhhhahahhhhahhaa!
I can't resist an opportunity to get the DO going!

Bob

Course the Lodge Sportsman grill hasn't seen any action in a LONG time and those CI grates on it make for some killer freaking burgers...........Decisions, decisions!

Here's some Fluffer pron.........Not entry pics.
http://www.bbq-brethren.com/forum/picture.php?albumid=22&pictureid=231
Lodge Sportsman
or the DO
http://www.bbq-brethren.com/forum/picture.php?albumid=22&pictureid=1029

Help a Brother decide.......

bob, I love the fire pit with D.O. rack. Is the rack removable? Do you have another pic without your crotch? :becky:

BobBrisket
03-29-2010, 10:49 AM
Ron,

I built that pit and the crossbar assembly a little over three years ago. The uprights are just driven into the ground, but the cross bar is removable. Matter of fact just gave em a fresh coat of paint yesterday in preparation for my entry.
As for the crotchless...........pic, well, lemme see what I have. Personally, I like that pic..........it offers the whole package...........(did I just say that?):-D

I'm sure there are a few crotchless one's out there.

Bob

Crotch Free.......but there is a little leg and outter thigh. Just warning you. And I'm exposing my can too.

http://www.bbq-brethren.com/forum/showthread.php?t=70988&highlight=texas+red

bigabyte
03-29-2010, 10:51 AM
Is that a longneck Bob?:shock:

BobBrisket
03-29-2010, 10:54 AM
Is that a longneck Bob?:shock:

:icon_blush: Why, yes, it is............but it does have a coozie on it, so it's not exactly FULLY exposed. :becky:

bigabyte
03-29-2010, 10:59 AM
I like putting a good longneck in a coozie too. Good call.:thumb:

Derek
03-29-2010, 11:50 AM
:icon_blush: Why, yes, it is............but it does have a coozie on it, so it's not exactly FULLY exposed. :becky:

How much did it take you to build your pit? Money wise?


You don't have to reveal the price if you don't wish too!

BobBrisket
03-29-2010, 12:20 PM
How much did it take you to build your pit? Money wise?


You don't have to reveal the price if you don't wish too!

Not at all. Well, the most costly parts were the crossbar, steel hooks, etc and the rock that's on the face of the pit. I bought two different types and they were considered a "specialty" type as far as rocks go. I have no idea why, but I bought em for the color and because of their long, "brick" type shape. The total price for the rock was probably, 100 bucks. The hooks, cross pipe, probably 30. The interior red brick is just plain brick my dad had leftover (free), the uprights/pipe my dad had laying around, (free), horseshoes.....probably a couple bucks. Rebar that I laid in the foundation....(free) I had that laying around. From there, I went through about 3-4 bags of cement (I used the good stuff and did not mix it with more sand so that it weathers better), I did the welding (free), a few tools that I did not have already like a trowel, some mixing buckets, masonry hammer.
I used quite a bit of cement because there is a 2-3 inch gap in between the brick and rock that is straight up cement. I wanted it to be solid. So far, it has held up pretty good. I do apply a few coats of sealer every year and that helps water proof it and such, plus keeps the rock looking nice too.

All in all, I need to figure in Beer too,:heh: I probably made it for about 300-350. Course my labor was free too. From beginning to end, welding, applying one course then letting dry, etc. Probably took about 3 weeks, but I wasn't in a rush, and worked on it when I had some time, mostly on weekends, so in reality more like 3 weekends or so.

Bob

Boat-n-BBQ
03-29-2010, 12:29 PM
Bob,

Very cool CI equiped pit! I need to make one of those..

Derek
03-29-2010, 12:34 PM
Thank you Bob, The beer has better be Labatts Azul :P ( blue )

Derek
03-29-2010, 12:54 PM
Ok The smoker is set for 225, and its warming up!

Here's a couple of pictures that's shows I've put a light dusting of bbq sauce on them and I'll have them for a side dish

http://drp-photography.smugmug.com/Food/Pig-Feet-Stew/IMG0142/822621450_7jCKr-L.jpg

http://drp-photography.smugmug.com/Food/Pig-Feet-Stew/IMG0144/822621481_eKBmG-L.jpg

Derek
03-29-2010, 12:55 PM
Oh yeah I left one foot in the stew to make it qualify as a stew :P

deguerre
03-29-2010, 02:03 PM
Ron,

I built that pit and the crossbar assembly a little over three years ago. The uprights are just driven into the ground, but the cross bar is removable. Matter of fact just gave em a fresh coat of paint yesterday in preparation for my entry.
As for the crotchless...........pic, well, lemme see what I have. Personally, I like that pic..........it offers the whole package...........(did I just say that?):-D

I'm sure there are a few crotchless one's out there.

Bob

Crotch Free.......but there is a little leg and outter thigh. Just warning you. And I'm exposing my can too.

http://www.bbq-brethren.com/forum/showthread.php?t=70988&highlight=texas+red
You, Sir, have NO shame. (Coming from the sling shot guy)

BobBrisket
03-29-2010, 02:51 PM
You, Sir, have NO shame. (Coming from the sling shot guy)
:becky:Shame? Shame? I don't need no steenkin Shame!:becky:

Derek
03-29-2010, 03:16 PM
I'll never touch pig's feet again ( made me almost upchuck tasting the gelatinous goo ) but the skin of the feet was tasty!

That's funny though the Pig's feet stew rock though

I'll just use the feet for the stew from now on!

http://drp-photography.smugmug.com/Food/Pig-Feet-Stew/IMG0145/822747701_ufJq7-L.jpg

Hofy
03-29-2010, 07:09 PM
Just some 30 day aged strip steaks. Before, during and after shots.
Flame charred on a Weber Kettle with original Weber Cast Iron Grate.

http://i65.photobucket.com/albums/h216/hofy/Weber/caststeakpre.jpg http://i65.photobucket.com/albums/h216/hofy/Weber/caststeakon.jpg http://i65.photobucket.com/albums/h216/hofy/Weber/caststeakpost.jpg

bigabyte
03-29-2010, 07:38 PM
Those are some nice looking steaks!:cool:

fweck
03-29-2010, 08:20 PM
Hofy,
Nice looking steaks! Must be from the north county with the 1888 Bock :thumb:
Really liked their Double Butt Bock, butt :heh: the 1888 replaced it.

Chuckwagonbbqco
03-30-2010, 12:52 PM
http://i833.photobucket.com/albums/zz257/Chuckwagonbbqco/th_15870003tif.jpg (http://s833.photobucket.com/albums/zz257/Chuckwagonbbqco/?action=view&current=15870003tif.jpg)
http://i833.photobucket.com/albums/zz257/Chuckwagonbbqco/th_15870002tif.jpg (http://s833.photobucket.com/albums/zz257/Chuckwagonbbqco/?action=view&current=15870002tif.jpg)
http://i833.photobucket.com/albums/zz257/Chuckwagonbbqco/th_15870001tif.jpg (http://s833.photobucket.com/albums/zz257/Chuckwagonbbqco/?action=view&current=15870001tif.jpg)
I am getting tuned up---I will enter later

Grillman
03-30-2010, 01:02 PM
I'd stake out some of those steaks.

Hofy
03-30-2010, 04:02 PM
Thanks guys. They where delicious!
Up nort' in Wiscowsin.

btcg
03-30-2010, 04:06 PM
Hmmm, still cool enough here to cook by the fire. Got a ziplock full of pulled pork, some Hatch green chile in the deep freeze, taters, onions, garlic, cilantro plant in the back yard needs a good trimming and the fresh chives in the front need to some trimming too.............then maybe use some of the yellow japs form last year's garden that are in the freeze too.................Hmmmmm, what the heck could I possible come up with? Bwaaahhhhahahhhhahhaa!
I can't resist an opportunity to get the DO going!

Bob

Course the Lodge Sportsman grill hasn't seen any action in a LONG time and those CI grates on it make for some killer freaking burgers...........Decisions, decisions!

Here's some Fluffer pron.........Not entry pics.
http://www.bbq-brethren.com/forum/picture.php?albumid=22&pictureid=231
Lodge Sportsman
or the DO
http://www.bbq-brethren.com/forum/picture.php?albumid=22&pictureid=1029

Help a Brother decide.......

Geez Bob... you're a handsome dude. You must have to walk with a cane... so you have somethin to beat the women off with! :thumb:

BobBrisket
03-30-2010, 04:34 PM
Geez Bob... you're a handsome dude. You must have to walk with a cane... so you have somethin to beat the women off with! :thumb:

LOL!! I think maybe you mean.............."I was beat with an ugly stick!" :becky:
It must be the 'crotch' pic. :laugh::wink:

Bob

btcg
03-30-2010, 04:40 PM
LOL!! I think maybe you mean.............."I was beat with an ugly stick!" :becky:
It must be the 'crotch' pic. :laugh::wink:

Bob

You're a dead ringer for my brother-in-law... and he did pretty well.

BobBrisket
03-30-2010, 04:44 PM
Well thanks. I appreciate it.

Bob

deguerre
03-30-2010, 04:53 PM
Well thanks. I appreciate it.

Bob
Billy's gonna get jealous.:tape:

KnucklHed BBQ
03-30-2010, 04:54 PM
LOL!! I think maybe you mean.............."I was beat with an ugly stick!" :becky:
It must be the 'crotch' pic. :laugh::wink:

Bob

Yeah, I didn't wanna be the first dude to say anything, but what's up with havin' yer junk all up in the camera?? :mod:

When Chris posted this as a Cast Iron TD, I knew there would be some woodpile pics tossed around... didn't really expect it from you tho Bob... :thumb:

btcg
03-30-2010, 05:00 PM
Well thanks. I appreciate it.

Bob

Yeah... Ron was a great guy, and loved to BBQ. We lost him a short while back. My sister is still lost.

BobBrisket
03-30-2010, 05:11 PM
I'm sorry to hear that. Sounds like he was a great guy. I also hope your sister finds her way and meets someone as great as Ron sounds that will make her happy and fulfilled once again .

Bob

btcg
03-30-2010, 05:38 PM
Thank you Bob, and that's exactly what I hope happens with her, too. But, I'm powerless... she won't listen. It's her right. I respect that.

Now, back to the subject... this is a great challenge. Me, I have no cast iron.

Brought up the subject to the missues last night.

Now, (insert best Myron voice here) I was smart about it.

Truth be told, I got her intoxicated with the salmon lasagna before I asked. After an initial complaint, I ultimately recieved approval to buy a few pieces.

Sometimes you've gotta win the battles.

The Pigman
03-30-2010, 07:35 PM
Not cooking on it this week but thought I would share my set up

BobBrisket
03-30-2010, 07:49 PM
Yeah, I didn't wanna be the first dude to say anything, but what's up with havin' yer junk all up in the camera?? :mod:

When Chris posted this as a Cast Iron TD, I knew there would be some woodpile pics tossed around... didn't really expect it from you tho Bob... :thumb:
Just thought you all would enjoy some package pron, that's all!:heh: You need to quit talking bout my junk.........I'm blushing over here..........:icon_blush:

Thank you Bob, and that's exactly what I hope happens with her, too. But, I'm powerless... she won't listen. It's her right. I respect that.

Now, back to the subject... this is a great challenge. Me, I have no cast iron.

Brought up the subject to the missues last night.

Now, (insert best Myron voice here) I was smart about it.

Truth be told, I got her intoxicated with the salmon lasagna before I asked. After an initial complaint, I ultimately recieved approval to buy a few pieces.

Sometimes you've gotta win the battles.
Booze is your friend, Brother. Hope you got some "dessert" too.......:wink:

Not cooking on it this week but thought I would share my set up
Sweet set up! I likey.

Derek
03-30-2010, 08:06 PM
Not cooking on it this week but thought I would share my set up
Nice farking set up ( my mouth is waterin )

Paulmark
03-30-2010, 08:21 PM
Yeah, I didn't wanna be the first dude to say anything, but what's up with havin' yer junk all up in the camera?? :mod:

When Chris posted this as a Cast Iron TD, I knew there would be some woodpile pics tossed around... didn't really expect it from you tho Bob... :thumb:

Too farkin' funny guys...thanks bunches

bigabyte
03-30-2010, 08:24 PM
Bob, just remember to state what photo you want posted so I don't have to pick one for you!:heh:

BobBrisket
03-30-2010, 08:29 PM
Didn't we already have a Tubesteak Throwdown?:rolleyes::becky:

1_T_Scot
03-30-2010, 08:36 PM
Not sure what to call these. I used to call them Chicken Fajitas but I been educated that that is only made with a special skirt steak so these are like Chicken Tacos with Green pepper and onions or Fake Chicken Fajita wannnabeees.


http://i45.photobucket.com/albums/f66/1_T_Scot/IMG_0952.jpg

http://i45.photobucket.com/albums/f66/1_T_Scot/IMG_0953.jpg

http://i45.photobucket.com/albums/f66/1_T_Scot/IMG_0951.jpg


I think the last pick is my entry.

btcg
03-30-2010, 08:39 PM
Not cooking on it this week but thought I would share my set up

Great kettle. That's the one I want.

Kevin
03-30-2010, 08:39 PM
Not sure what to call these. I used to call them Chicken Fajitas but I been educated that that is only made with a special skirt steak so these are like Chicken Tacos with Green pepper and onions or Fake Chicken Fajita wannnabeees.



I think the last pick is my entry.

You can call them whatever you want. I'll call them good looking eats.

BobBrisket
03-30-2010, 08:41 PM
^^^ What Kevin said!

Learnin Querve
03-30-2010, 08:43 PM
I really like the idea of using an old gasser for a dutch oven table.

Chris

btcg
03-30-2010, 08:48 PM
1 T,

I'd take a hit.

Boat-n-BBQ
03-31-2010, 12:49 PM
Bigabite,

I think I've DQed myself. !?!?:shocked: I was editing some pics and wacked my turn-in pic :doh:
A'm I done for, or can I submit another pic? :confused:
:boom:

The BBQ QB
03-31-2010, 01:07 PM
Hey Boat,

Were they in the original thread here (http://www.bbq-brethren.com/forum/showthread.php?p=1230647)? If so, they're still linked there.

Gotta at least use one of them. It was a great looking meal.

Mike D

Boat-n-BBQ
03-31-2010, 02:04 PM
Thanks Mike!

It was a copy of the .1 pic in that thread but not the same exact one/file. That's why they are still linked. I had several pics I didn't post in either thread and I was cleaning up.. Oops!

I could link to the pick in that thread and repost if it's not breaking any rules, but if it is that's ok too. My fault!

bigabyte
03-31-2010, 03:37 PM
You can post the one you want again if you like. Things happen.

Boat-n-BBQ
03-31-2010, 04:07 PM
This is the one that was deleted!
http://i683.photobucket.com/albums/vv197/allwet58/CI%20Throwdown/Submit.jpg

http://i683.photobucket.com/albums/vv197/allwet58/CI%20Throwdown/submit-1.jpg
I think Id like to go with this one if its not a problem.

Neither are up to the standards that usually win around here and I know it!!! At the end of the day Im just a guy cookin dinner in the back yard and holding a point and click camera.. LoL

Thanks,
Boat

leanza
03-31-2010, 06:25 PM
This is the one that was deleted!
http://i683.photobucket.com/albums/vv197/allwet58/CI%20Throwdown/Submit.jpg

http://i683.photobucket.com/albums/vv197/allwet58/CI%20Throwdown/submit-1.jpg
I think Id like to go with this one if its not a problem.

Neither are up to the standards that usually win around here and I know it!!! At the end of the day Im just a guy cookin dinner in the back yard and holding a point and click camera.. LoL

Thanks,
Boat

Boat you have a chance, I think your dish is fantastic.

deguerre
03-31-2010, 06:31 PM
Boat you have a chance, I think your dish is fantastic.
Agreed!

bigabyte
03-31-2010, 11:12 PM
I think it looks great too Boat. Thanks for getting it straightened out.

Boat-n-BBQ
04-01-2010, 08:05 AM
Thanks all! :-D

I know my photo skills are lacking, but this is a easy to do, inexpensive meal that takes under an hour. It tastes great and usually looks impressive. Just want to share it.
I get so much good stuff from all of you!!!:peace:

Boat

SoFTSTuFF
04-01-2010, 09:17 AM
I definitely need a bigger backyard..

and LOVE the Chicken Fajitas of 1 T Scot!

Jan Willem

SmokinAussie
04-01-2010, 09:43 AM
Chicken Fajita's ROCK! Awesome stuff!

swamprb
04-01-2010, 09:37 PM
I'm always too late or too short when it comes to the Throwdowns. I really admire all the entries each week. I still have a thing or two left up my sleeve for this weeks subject, but last nights quickie grill got me started!

For my very first Throwdown, I present....a little cast iron grilling.

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1681.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1500.jpg

Shrimp with Dizzy Pig Tsunami Spin and Mick's Hot Ginger Pepper Jelly

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1682.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1683.jpg

Alaskan King Salmon tail with DP Raging river with Cherry smoke from the Flavordome Smoker box under the Genesis cast iron grates. Shrimp sautee on a skillet.

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1684.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1685.jpg

Moved the Salmon from the foil to the skillet to crisp the skin.

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1686.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1687.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1689.jpg

Eatin' healthy!

Paulmark
04-01-2010, 09:44 PM
That's what I call a Blue Plate Special..good job Swamprb:clap:

bigabyte
04-01-2010, 10:00 PM
Fantastic!:cool:

caliking
04-01-2010, 10:15 PM
Everything looks sooooo goood!:-D Voting will be difficult:confused:

BobBrisket
04-01-2010, 10:39 PM
Beautiful. I'd so hit that plate. Please share the recipe for the side....is that an orzo pasta medly. Looks fantastic.

swamprb
04-01-2010, 11:20 PM
Beautiful. I'd so hit that plate. Please share the recipe for the side....is that an orzo pasta medly. Looks fantastic.

Trader Joe's Harvest Grains Blend " A savory blend of Israeli style Couscous, Orzo, Baby Garbanzo beans and Red Quinoa"

Shelled seamed Edamame (soybeans)

BobBrisket
04-01-2010, 11:47 PM
Second time in a couple days that quinoa makes an appearance here, I gotta try the stuff. Never heard of it before.
Can you describe the taste and or texture of it?

Looks fantastic Brian.

KnucklHed BBQ
04-02-2010, 01:40 AM
Alrighty, Right here represents 3 firsts for me...

1st time in a Throwdown
1st time making a Pinapple Upside Down Cake
1st time making anything that doesn't resemble soup/stew or chili in the Dutch Oven.

I only like 2 kind of cakes... German Chocolate and Pineapple Upside Down Cake... mom used to make pineapple upside down when I was a kid, but I haven't had any in years... So, what the heck!

Here we go!

Lined the sides of the DO with parchment paper to reduce stickage and arranged the pinapple & cherries on top of the melted butter/brown suga' mix.

http://i965.photobucket.com/albums/ae133/knucklhedbbq/DSC07335Medium.jpg

Dropped in a batch of the Dough-Boy's pineapple flavored cake mix.

http://i965.photobucket.com/albums/ae133/knucklhedbbq/DSC07336Medium.jpg

Made a foil halo to keep the briqs from rolling off the round top of my DO

3 lit briqs underneath and about 18 or so on top.

I set it up inside my gasser so that the wind wouldn't screw with me. So actually I had CI grates holding up a CI DO... :confused:

http://i965.photobucket.com/albums/ae133/knucklhedbbq/DSC07342Medium.jpg

about 45 min later and she was smelling incredible!!!

Little bit burnt on the top... prolly use a few less briqs on top next time.

http://i965.photobucket.com/albums/ae133/knucklhedbbq/DSC07345Medium.jpg

After seeing the top I was gettin worried about the bottom... all for nuthin tho - It was perfect!!! :clap2:

http://i965.photobucket.com/albums/ae133/knucklhedbbq/DSC07357Medium.jpg


I wasted no time hackin' into it to have a taste. Amazing if I do say so myself!

http://i965.photobucket.com/albums/ae133/knucklhedbbq/DSC07365Medium-1.jpg


Just like ma' used to make!! Only better cuz I did it. :thumb:

Thanks for lookin!

.

big brother smoke
04-02-2010, 02:00 AM
Didn't we already have a Tubesteak Throwdown?:rolleyes::becky:

Yes, but you are entering the "Puppy Peter throwdown" :laugh:

SmokinAussie
04-02-2010, 06:20 AM
Hey KnucklHed... I hate desserts, cause I drink too much...but you just slammed that one. I would eat that anytime just for the effort , and then I'd probably love the taste too!

Cheers!

Bill

rolf
04-02-2010, 06:29 AM
Tenderloin steaks with peppers, some corn and bratwurst on cast iron grate/griddle. Enjoy!
http://www.cast-iron-grate.com/images/castiron%20throwdown.jpg

Boat-n-BBQ
04-02-2010, 08:30 AM
Trader Joe's Harvest Grains Blend " A savory blend of Israeli style Couscous, Orzo, Baby Garbanzo beans and Red Quinoa"

Shelled seamed Edamame (soybeans)
I agree w/Bob! looks great!

Thanks,
Boat

Boat-n-BBQ
04-02-2010, 08:37 AM
Tenderloin steaks with peppers, some corn and bratwurst on cast iron grate/griddle. Enjoy!
http://www.cast-iron-grate.com/images/castiron%20throwdown.jpg
All I can say is "OMG!!!" :clap::clap::clap:
Rolf that looks soooo good!

bigabyte
04-02-2010, 08:53 AM
The great entries just keep on coming in!:cool:

cmcadams
04-02-2010, 10:01 AM
Since this falls within the date, I'll include it... Ad Hoc Short Ribs! Cast iron used: cast iron grate on the Bubba Keg, and cast iron Dutch oven for the braising.

http://farm5.static.flickr.com/4036/4472279132_0e60a2242f_b.jpg

http://farm5.static.flickr.com/4042/4472279672_644e5fb166_b.jpg

http://farm5.static.flickr.com/4021/4471503323_8b8bee3a1b_b.jpg

Boat-n-BBQ
04-02-2010, 10:21 AM
Since this falls within the date, I'll include it... Ad Hoc Short Ribs! Cast iron used: cast iron grate on the Bubba Keg, and cast iron Dutch oven for the braising.

http://farm5.static.flickr.com/4036/4472279132_0e60a2242f_b.jpg

http://farm5.static.flickr.com/4042/4472279672_644e5fb166_b.jpg

http://farm5.static.flickr.com/4021/4471503323_8b8bee3a1b_b.jpg
Dang Curt!!!

I picked the wrong throwdown to start with...

I see you're still using that Bubba Keg once in a while :biggrin1:

KnucklHed BBQ
04-02-2010, 10:31 AM
Hey KnucklHed... I hate desserts, cause I drink too much...but you just slammed that one. I would eat that anytime just for the effort , and then I'd probably love the taste too!


Thanks Bill!!

I usually prefer to drink my desert too, but this one... man!

I think next time I'll add Rum to the butter/brown sugar sauce.

smoke it if ya got it
04-02-2010, 10:36 AM
Nice job indeed! How about cooking some of that up at the Pike Place comp in a couple weeks? When freinds share I feel glad!

cmcadams
04-02-2010, 10:39 AM
Dang Curt!!!

I picked the wrong throwdown to start with...

I see you're still using that Bubba Keg once in a while :biggrin1:

Trust me, I never come close to winning these things.

And I use my BKCG all the time; it's the first grill/smoker I go to. I use the XL BGE when I need more space or want to do high heat pizza, and use the Weber kettle when I need more room.

Shiz-Nit
04-02-2010, 11:33 PM
Okay take it easy on me for I have not been in practice for a while due to granny being sick. But I got to get home early and said heck why not do some grilling. Not much in the house to work with so this is what I came up with.
Buffalo Sea Food Taco’s with shrimp, red snapper, walleye from fishing trips and some small scallops (all pulled from the freezer). It was topped with some Mexican blend cheese, salsa and some cabbage for the crunch and served it with some homemade guacamole and some of moms left over soup beans made into refried beans.
Peppers
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5333.jpg
Beans
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5352.jpg
Da’ guacamole
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5350.jpg
Sizzlin’
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5344.jpg
This Plate Was Mine (my entry)
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5348.jpg

bigabyte
04-02-2010, 11:39 PM
Crap, if that is you just warming up...you're going to be a seriously tough competitor once the great stuff rolls out!:clap:

beerguy
04-03-2010, 06:18 AM
^^^^^^^^ agreed!

RDOwens
04-03-2010, 01:16 PM
I haven't participated in any of these throwdowns up until now. I actually gave some thought to what I was going to do, but as things turned out, our plans changed. Nevertheless, this morning it seemed like it was a good time for a king's breakfast. My one day spring break should not go to waste. :)

Things were moving too quickly to get a posed shot. Regardless, breakfast was tasty. There was a nice chili sauce to accompany things.

http://farm5.static.flickr.com/4021/4487415446_f8e294959b.jpg

cmcadams
04-03-2010, 03:12 PM
Things were moving too quickly to get a posed shot.

You will learn this part of the process, too. :-D

ZILLA
04-03-2010, 03:16 PM
OK folks, this was kind of a last minute idea. My wife asked me to make dinner for her parents because they have a house full of folks for Easter. OK, says I...... how about some Jambalaya? Great says she! :clap2: Whoa.....I read just last night that I can still get into the Cast Iron Throw down....:confused: :becky: Sooooo ....here it is in extremely mediocre photographic detail. :-D I know I'm no match for some of you with a camera but this isn't a photo contest is it. :thumb: I hope ya'll like it.

Zilla's Dutch Oven Jambalaya

http://img339.imageshack.us/img339/7730/jambalaya001.th.jpg (http://img339.imageshack.us/i/jambalaya001.jpg/)


http://img706.imageshack.us/img706/2019/jambalaya002.th.jpg (http://img706.imageshack.us/i/jambalaya002.jpg/)


http://img340.imageshack.us/img340/6614/jambalaya006.th.jpg (http://img340.imageshack.us/i/jambalaya006.jpg/)


http://img542.imageshack.us/img542/6183/jambalaya007.th.jpg (http://img542.imageshack.us/i/jambalaya007.jpg/)


http://img706.imageshack.us/img706/1827/jambalaya013.th.jpg (http://img706.imageshack.us/i/jambalaya013.jpg/)


http://img542.imageshack.us/img542/9538/jambalaya014.th.jpg (http://img542.imageshack.us/i/jambalaya014.jpg/)


http://img542.imageshack.us/img542/7094/jambalaya015.th.jpg (http://img542.imageshack.us/i/jambalaya015.jpg/)


http://img242.imageshack.us/img242/3584/jambalaya016.th.jpg (http://img242.imageshack.us/i/jambalaya016.jpg/)


http://img251.imageshack.us/img251/7093/jambalaya019.th.jpg (http://img251.imageshack.us/i/jambalaya019.jpg/)


http://img542.imageshack.us/img542/1683/jambalaya020.th.jpg (http://img542.imageshack.us/i/jambalaya020.jpg/)


http://img242.imageshack.us/img242/1551/jambalaya021.th.jpg (http://img242.imageshack.us/i/jambalaya021.jpg/)


http://img594.imageshack.us/img594/308/jambalaya023.th.jpg (http://img594.imageshack.us/i/jambalaya023.jpg/)


http://img594.imageshack.us/img594/4829/jambalaya024.th.jpg (http://img594.imageshack.us/i/jambalaya024.jpg/)


http://img594.imageshack.us/img594/5914/jambalaya026.th.jpg (http://img594.imageshack.us/i/jambalaya026.jpg/)


http://img63.imageshack.us/img63/2756/jambalaya028.th.jpg (http://img63.imageshack.us/i/jambalaya028.jpg/)


http://img63.imageshack.us/img63/9881/jambalaya031.th.jpg (http://img63.imageshack.us/i/jambalaya031.jpg/)


http://img541.imageshack.us/img541/8535/jambalaya036.jpg (http://img541.imageshack.us/i/jambalaya036.jpg/)

beerguy
04-03-2010, 03:18 PM
Wow, you guys are handier than a pocket!

bigabyte
04-03-2010, 05:10 PM
Fan-farking-tastic!:cool:

bowhnter
04-03-2010, 07:45 PM
Hey folks, haven't posted in a throwdown for a long while....just happened that my lovely wife asked me to take some pictures tonight, then lo and behold, it's cast iron this week.
It was tri-tip fajitas...
She was the inspiration for the side of Zuchini, onion, garlic, cilantro, baby bella mushrooms, and corn.

Enter pic number 4

jagardn
04-03-2010, 10:34 PM
Two Bone in Chuckies with Italian Seasoning(Oregano, Basil, Thyme, Parsley, Onion Powder, Garlic Powder, Kosher Salt) I smoked the Chuckies for 1 hour @ 200 with Pecan Chips.
http://primogrillforum.com/gallery/data/500/IMG_4171_Italian_Beef_Roast_040310.JPG

The Flavors
Yuengling Lager, Pepperoncini's, Garlic, Onion, Beef Bullion
http://primogrillforum.com/gallery/data/500/IMG_4178_Italian_Beef_Roast_040310.JPG

In the DO for 3 hours @ 325.
http://primogrillforum.com/gallery/data/500/IMG_4185_Italian_Beef_Roast_040310.JPG

The Beef is going to be pulled and the Sammies are gonna be topped with Mozzarella.

smoken don
04-03-2010, 10:55 PM
Really great entries. Zilla,Elvis would be proud.:thumb::thumb:

MikeR
04-04-2010, 07:07 AM
Here is my entry for the Throwdown.
Chili with briket and burnt ends-

http://i811.photobucket.com/albums/zz35/chief-222/Moink%20Balls/DSCF3239.jpg
http://i811.photobucket.com/albums/zz35/chief-222/Moink%20Balls/DSCF3232.jpg
http://i811.photobucket.com/albums/zz35/chief-222/Moink%20Balls/DSCF3234.jpg
http://i811.photobucket.com/albums/zz35/chief-222/Moink%20Balls/DSCF3236.jpg
http://i811.photobucket.com/albums/zz35/chief-222/Moink%20Balls/DSCF3248.jpg
http://i811.photobucket.com/albums/zz35/chief-222/Moink%20Balls/DSCF3253.jpg

And here is the entry pic-
http://i811.photobucket.com/albums/zz35/chief-222/Moink%20Balls/DSCF3256.jpg

SmokinAussie
04-04-2010, 07:11 AM
The creativity here is extra-ordinary... I'm in awe!:jaw::jaw:

ZILLA
04-04-2010, 08:51 AM
Really great entries. Zilla,Elvis would be proud.:thumb::thumb:

Thanks Don, I don't have a cool cajun pot like he does but my method works pretty good. I'm not sure I'm ready to go head to head with either him or SG at a Jum cook. :shocked:

BobBrisket
04-04-2010, 09:53 AM
Here's mine:

Some Dutch Oven double beef, double pork Chile Verde stew and skillet bisquits with a little Hatch chile for some heat:mad2:

Play by Play......
http://www.bbq-brethren.com/forum/showthread.php?p=1239082#post1239082

http://farm3.static.flickr.com/2777/4488014467_ba5f25a158_b.jpg

This last one is my entry pic.
http://farm5.static.flickr.com/4053/4488013443_d7364920d3_b.jpg

ZILLA
04-04-2010, 10:09 AM
That looks killer Bob! I'm off to the fridge>......:becky:

cameraman
04-04-2010, 12:05 PM
Too bad Gourmet Magazine went under because that's a cover issue for the July Edition right there. Nice!


Here's mine:

Some Dutch Oven double beef, double pork Chile Verde stew and skillet bisquits with a little Hatch chile for some heat:mad2:

Play by Play......
http://www.bbq-brethren.com/forum/showthread.php?p=1239082#post1239082

http://farm3.static.flickr.com/2777/4488014467_ba5f25a158_b.jpg

This last one is my entry pic.
http://farm5.static.flickr.com/4053/4488013443_d7364920d3_b.jpg

bigabyte
04-04-2010, 02:00 PM
Whoa! This is some major league food pron!

Cracklin Jeorge
04-04-2010, 04:55 PM
Ok here's my entry...
First I seasoned and smoked some chicken breast and thighs.
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Chicken%20And%20Dumplings/Chicken.jpg
Then I started the broth and added some carrots and asparagus and smoked chicken (cut into chunks)
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Chicken%20And%20Dumplings/Broth.jpg
Note the sunlight, grass and the use of real cast iron.
Next I added the dumplings, today I used Asiago & Sweet Basil Focaccia dough
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Chicken%20And%20Dumplings/Dumplings.jpg
After 20 minutes Viola!
Chicken and Dumplings
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Chicken%20And%20Dumplings/InThePot.jpghttp://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Chicken%20And%20Dumplings/InTheBowl.jpg
And here's the entry Pic.
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Chicken%20And%20Dumplings/InTheBowl2.jpg

ZILLA
04-04-2010, 05:30 PM
Those dumplings look perfect! :thumb:

Cracklin Jeorge
04-04-2010, 06:07 PM
Thanks Zilla! They were mighty tasty.

High Q
04-04-2010, 06:29 PM
Great job Jeorge, fine looking meal there. Congrats.

The BBQ QB
04-04-2010, 09:09 PM
Here's my entry for the throwdown

You can find the cook thread here (http://www.bbq-brethren.com/forum/showthread.php?t=81891).

This is photo I'd like to use.

http://i804.photobucket.com/albums/yy325/_Mike_D/BBQ/Dessert/PlatedAppleShortcake.jpg

Man the competition is strong in this one. Some great looking cooks and setups.

Mike D

tjus77
04-04-2010, 09:50 PM
Never submitted for the contest before, so here goes.

First dish is potatoe casserole on cast iron.
Last picture for judging I suppose is pork loin...

Browned in skillet on all sides, seasoned, then the skillet is deglazed with white wine and worcheshire. Skillet is put in the smoker by the fire box for about an hour at 350. Slice up and make some gravy.

thirdeye
04-04-2010, 10:34 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC00036ac.jpg


My entry features the debut of my new Lodge shallow roasting pan, quite a switch from my 60, 80 and even 100 year old CI pans and griddles. This baby came pre-seasoned .... and in contrast to the smooth finish of classic cast iron, it has kind of a textured finish. This top shot is my entry photo. :photo:

This is a boneless leg of lamb that was marinated in olive oil, lemon juice, rosemary, oregano, garlic, Dijon mustard, and red pepper flakes. Because of the oil, a low grate position sear was out of the question (I dang near lost an eyebrow :eyebrows: doing a raised sear). I didn't want to roast it off indirect using the plate setter because I needed to do a direct cook on some green onion flat bread when it came off and was resting.... that would have been too much juggling of equipment. So it was the Lodge to the rescue.

Sear time was about 5 minutes on each side, and roasting time was around 40 minutes to an internal of 135°.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC00006a.jpg


Here is the flat bread.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC00041a.jpg


The plate shot with some chicken pasta salad and chilled asparagus with orange vinegarette.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC00046ac.jpg

LJ5.0
04-04-2010, 10:37 PM
The hits just keep on coming. Lotsa nice work up in here.

swibirun
04-04-2010, 10:57 PM
Here's my last minute entry. Steak fajitas cooked on a Craycourt cast iron grill (fellow Brethren product) with the griddle insert used for the veggies.

http://i145.photobucket.com/albums/r226/swibirun/Food/DSC_0528ppresized.jpg

http://i145.photobucket.com/albums/r226/swibirun/Food/DSC_0533resized.jpg

Meat Burner
04-04-2010, 11:10 PM
Had to throw down something so we did some fried taters and wrapped some pork in puff pastry in the CI. Braised some pork chop cubes and then thru some peppers, mushrooms and carrots in the same CI pan and then wrapped in the pastry on the grill. This is real finger food BBQ. The last pic is a pig smile for fun. Any pic is fine as this is just sooooo much fun. Enjoy brethren!

Paulmark
04-04-2010, 11:56 PM
Huey, Louie, Andouille
Note: My sister once said” puns are the lowest form of humor” guilty as charged

Went out and bought some CI so I could turn something in. I found a recipe that sounded good, Andouille and chicken over grilled grits, served with collard greens and corn bread. I used polenta, added a thing or two, and came out with this. My son even ate it, although I had to deliver this finished plate to him at his friend’s house.
.
http://i849.photobucket.com/albums/ab60/Paulmark123/AndouilleandChxcajuncookwithcoll-14.jpg?t=1270442376
http://i849.photobucket.com/albums/ab60/Paulmark123/AndouilleandChxcajuncookwithcoll-13.jpg?t=1270442430
roux..
http://i849.photobucket.com/albums/ab60/Paulmark123/AndouilleandChxcajuncookwithcoll-11.jpg?t=1270442483
bell pepper,celery, onion
http://i849.photobucket.com/albums/ab60/Paulmark123/AndouilleandChxcajuncookwithcoll-10.jpg?t=1270442556
Plus stock, cayenne, cream, herbs, s and p.
http://i849.photobucket.com/albums/ab60/Paulmark123/AndouilleandChxcajuncookwithcoll-9.jpg?t=1270442722
Grilled polenta...
http://i849.photobucket.com/albums/ab60/Paulmark123/AndouilleandChxcajuncookwithcoll-6.jpg?t=1270442775
A few different shots

http://i849.photobucket.com/albums/ab60/Paulmark123/AndouilleandChxcajuncookwithcollard.jpg?t=12704428 94
http://i849.photobucket.com/albums/ab60/Paulmark123/AndouilleandChxcajuncookwithcoll-1.jpg?t=1270443083
http://i849.photobucket.com/albums/ab60/Paulmark123/AndouilleandChxcajuncookwithcoll-3.jpg?t=1270443250

Garnished with green onions, bacon, and parsley. Served with collards and corn bread. Use shot one , two , or three. thanks for looking.