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View Full Version : BBQ Brethren "XL" Throwdown


bigabyte
04-16-2010, 09:55 AM
Our new category is...

"XL!"
http://www.teddybearbbq.com/images/Whole_Hog_Web.jpg
Photo from Teddy Bear BBQ (http://www.teddybearbbq.com/photoalbum.htm) photo album.

...as chosen by rolf, the winner of the Cast Iron Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=82289)!

This category is pretty wide open. As long as the item you submit is XL (Extra Large), then it qualifies.

Click here to read the rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799) for the BBQ Brethren Throwdown...

You may submit entries that are cooked from Friday 4/16 through Sunday 4/25.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 4/25.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the Throwdown Rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799).

The voting will begin Monday 4/26 after I submit the "Vote" thread and will run through Friday 4/30. All votes will be public.

Don't forget, you can still enter the Burger (http://www.bbq-brethren.com/forum/showthread.php?t=82214) Throwdown until Sunday night 4/18 by midnight Central time.

Our next category will be decided by the winner of the Beef Rib Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=82382)!

Best of luck and even better eats to all!

Smokey Al Gold
04-16-2010, 10:01 AM
Finally I can make my HUGE chicken burger um I mean sammich :laugh:

BobBrisket
04-16-2010, 10:14 AM
Oh come on..............it's not all about size your know!:rolleyes::becky: This one should be interesting.

Bob

Ron_L
04-16-2010, 10:30 AM
Oh baby! I'm going to dust off the ol' 4XL Brethren thong! :shock:

bigabyte
04-16-2010, 10:33 AM
Oh baby! I'm going to dust off the ol' 4XL Brethren thong! :shock:
I thought we addressed this already. You're trying to get a zero on purpose aren't you?

weconway
04-16-2010, 10:37 AM
I guess this means I'm going to have to get that Ranch Kettle I've been eyeballing.

William

Smokey Al Gold
04-16-2010, 10:40 AM
I don't have an XL large pit so I'll just have to set a cow on fire.

bigabyte
04-16-2010, 10:50 AM
Just remember, large can also be relative. For example, a 1 pound burger is pretty freaking large, even if it's a chicken-sammich burger.

Smokey Al Gold
04-16-2010, 10:54 AM
Just remember, large can also be relative. For example, a 1 pound burger is pretty freaking large, even if it's a chicken-sammich burger.

LOL! I think I'll stay away from chicken for a while. Unless I put a whole chicken on a hamburger bun..... panko crusted of course

deguerre
04-16-2010, 11:00 AM
I thought we addressed this already. You're trying to get a zero on purpose aren't you?
Don't worry, I heard it's stuffed with MSG, liquid smoke and galvanized tin foil.:twisted:

deguerre
04-16-2010, 11:01 AM
Sooooooo...If I make a Sasquatch Burger before Sunday midnight, I can enter it in two threads at once?

LMAJ
04-16-2010, 11:02 AM
I don't have an XL large pit so I'll just have to set a cow on fire.

I just spit coffe all over my keyboard and monitor - THAT WAS FUNNY!!!!!

bigabyte
04-16-2010, 11:07 AM
Sooooooo...If I make a Sasquatch Burger before Sunday midnight, I can enter it in two threads at once?
Double entry is not only allowed, it is encouraged!:cool:

Ron_L
04-16-2010, 11:38 AM
I thought we addressed this already. You're trying to get a zero on purpose aren't you?

What? It is within the category? I can toss it on the ol' gasser for a couple of minutes to get some grill marks on it if you prefer :thumb:

landarc
04-16-2010, 11:46 AM
What? It is within the category? I can toss it on the ol' gasser for a couple of minutes to get some grill marks on it if you prefer :thumb:
:shocked::shocked::shocked::shocked: What are you throwing on the grill to get grill marks?

bigabyte
04-16-2010, 11:51 AM
I guess I'll just have to let the voters decide on that one. Although, now that I'm a moderator I would have to remove any pictures that contain nudity. So you better keep it in that thong. This isn't like when you're visiting Phil's house.

deguerre
04-16-2010, 12:21 PM
Is a sausage wrapped in a thong a fattie? Or in this case, a skinny?
Do sling shots count?

weconway
04-16-2010, 12:30 PM
Double entry is not only allowed, it is encouraged!:cool:

Thanks for that. I'm now sitting at my desk laughing like it is going out of style.

Although, now that I'm a moderator I would have to remove any pictures that contain nudity.

Are you talking R-rated nudity, or prime-time TV "nudity"?

William

bigabyte
04-16-2010, 12:50 PM
As long as it's not smut...it's allowed. Could be a full nude with no naughty bits exposed due to the pose they are in, that would be OK. But a highly suggestive shot with everything basically exposed right there and only covered up by the most minimal pasty and g-string would have to go. That's how I understand it....errrr...I mean...that's how I've been modded before!:redface:

weconway
04-16-2010, 12:52 PM
That's quite a bit more desciptive than I was expecting. Thanks...I think.

:rolleyes:

William

bigabyte
04-16-2010, 12:55 PM
OK, nudity hijack over, back to the XL Throwdown!:cool:

fweck
04-16-2010, 01:03 PM
As long as it's not smut...it's allowed. Could be a full nude with no naughty bits exposed due to the pose they are in, that would be OK. But a highly suggestive shot with everything basically exposed right there and only covered up by the most minimal pasty and g-string would have to go. That's how I understand it....errrr...I mean...that's how I've been modded before!:redface:

This post is useless without pictures :boxing:

bigabyte
04-16-2010, 01:22 PM
Ok, here is one you can't post....

http://127.0.0.1/boogieman.jpg(content removed by heavy-handed moderator)

...and we're back to our regularly scheduled Throwdown!:cool:

Ron_L
04-16-2010, 01:41 PM
As long as it's not smut...it's allowed. Could be a full nude with no naughty bits exposed due to the pose they are in, that would be OK. But a highly suggestive shot with everything basically exposed right there and only covered up by the most minimal pasty and g-string would have to go. That's how I understand it....errrr...I mean...that's how I've been modded before!:redface:

Don't make me do it again :-D

bigabyte
04-16-2010, 01:56 PM
Will it fit on this grill?
http://3.bp.blogspot.com/_i_AovfzNXgQ/SP6nmFQeMeI/AAAAAAAAa0M/xybQTMJ_F6U/s400/DSCN2079.jpg

deguerre
04-16-2010, 02:19 PM
Now I know why those brats are named JOHNSONville.

P.S. no more hijacking. I promise. Until next time at least.

BlkJeep
04-16-2010, 02:40 PM
hey Bo can I borrow your Ranch Kettle? :-P Better yet I'll ship you the ostrich and you can figure out how it fit it on there, take pics and I'll submit it for my entry! You know in the spirit of the brethren!! :heh:

BlkJeep
04-16-2010, 02:41 PM
ps just saw the "size matters" tag... now that's funny...

cmcadams
04-16-2010, 03:28 PM
You want big? Make your chicken burger-wich from this:

http://hoveysmith.files.wordpress.com/2009/05/e-mail-africas-real-big-chicken.jpg

bigabyte
04-16-2010, 03:29 PM
So do you spatchcock those, and if so....how?

SmokinAussie
04-16-2010, 04:51 PM
I'm workin' on how to jam a whole Roo into my COS.....:becky:

zydecopaws
04-16-2010, 04:55 PM
Anyone ever spatchcock a turkey? Would that be considered an XL for the Throwdown?

And I am thinking the Mothership will be fired up this week...

High Q
04-16-2010, 05:35 PM
You want big? Make your chicken burger-wich from this:

http://hoveysmith.files.wordpress.com/2009/05/e-mail-africas-real-big-chicken.jpg

Waterboarding chickens isn't only unethical, it's fowl.

landarc
04-16-2010, 06:22 PM
Sadly I cannot use this idea, so I am putting it out here. If I had a Klose or Land with a long cooking chamber, I would cook up a bunch of St. Louis cut ribs until I could pull the bones, then take a long loaf of bread, something along the lines of 4 or 5 feet long. Toast that sucker and put the 10 to 15 racks of ribs on there, a couple pounds of cole slaw and pickles and you would have one XL rib sammy there.

BigButzBBQ
04-17-2010, 11:55 AM
Sadly I cannot use this idea, so I am putting it out here. If I had a Klose or Land with a long cooking chamber, I would cook up a bunch of St. Louis cut ribs until I could pull the bones, then take a long loaf of bread, something along the lines of 4 or 5 feet long. Toast that sucker and put the 10 to 15 racks of ribs on there, a couple pounds of cole slaw and pickles and you would have one XL rib sammy there.

I could do this but, would have trouble explaining it to the spouse. :laugh:

Turkey has got me thinking though... :confused:

Or maybe a whole ham... :confused:

Grillman
04-17-2010, 01:44 PM
I'm workin' on how to jam a whole Roo into my COS.....:becky:

We're ROOting for you to find a way to "Q the Roo"... it sounds tasty...
but; don't know if it rooly is.:confused:

Jonny Rotisserie
04-17-2010, 02:15 PM
XL? I am already afraid. I bet plenty of the current throwdown's Burgzillas could easily be carried over to this next TD category. I heard some of them have escaped and have been wandering around disrupting European air space--not the Iceland volcano--but the news people are too afraid to report the truth because of the panic it could cause. :scared: :fear: :scared: :bolt:

Out of intimidation (not just by the threatened re-emergence of the 4XL Brethren thong), I was considering sitting out for this next one, but then today woke up with an idea that would be impressive if I can pull it off. Stand by...but mum's the word for now :tape:.

--Jonny Rotisserie

bigabyte
04-17-2010, 04:02 PM
Can't wait to see it! We love getting lots of great pics!:cool:

BigButzBBQ
04-18-2010, 09:44 PM
One has to rise to certain challenges, in this case, I had time to cook something up for the XL Throwdown so I figured GO FOR IT! :thumb:

LETS GET THIS PARTY STARTED! :whoo:

Feeling inspired by Landarc, I top turned to the all powerful MOINK Ball and went BIG. To the point where I created The Mega-MOINK Ball! :twisted:

I started with 1.2lbs of ground beef mixed with bread crumbs and a little BBQ sauce, 1lb of bacon, and a jar of some homemade rub.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101121.jpg
I then formed the meatball mixture into the classic ball shape.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101124.jpg
The meatball was then rolled in rub.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101126.jpg
And then came the bacon! 2 pieces at a time wrapped in a cross longitudinal banding pattern to look similar to it's smaller cousins. And two chop sticks were used for oversized toothpicks to pin the bacon in it's place.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101128.jpg
Then onto the UDS it went to sit at about 275 for about 2 hours.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101154.jpg
And voila! Behold The Mega-MOINK Ball straight off the smoker!
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101312a.jpg
And another shot of it after it has had a nice sit and is ready to dive into! Use this one as my Throwdown pic please.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101340a.jpg
Let me tell you, that bad boy was completely awesome enjoyed by many! :bow:

bigabyte
04-18-2010, 09:52 PM
A solid first entry!:cool:

BobBrisket
04-18-2010, 10:24 PM
One has to rise to certain challenges, in this case, I had time to cook something up for the XL Throwdown so I figured GO FOR IT! :thumb:

LETS GET THIS PARTY STARTED! :whoo:

Feeling inspired by Landarc, I top turned to the all powerful MOINK Ball and went BIG. To the point where I created The Mega-MOINK Ball! :twisted:

I started with 1.2lbs of ground beef mixed with bread crumbs and a little BBQ sauce, 1lb of bacon, and a jar of some homemade rub.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101121.jpg
I then formed the meatball mixture into the classic ball shape.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101124.jpg
The meatball was then rolled in rub.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101126.jpg
And then came the bacon! 2 pieces at a time wrapped in a cross longitudinal banding pattern to look similar to it's smaller cousins. And two chop sticks were used for oversized toothpicks to pin the bacon in it's place.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101128.jpg
Then onto the UDS it went to sit at about 275 for about 2 hours.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101154.jpg
And voila! Behold The Mega-MOINK Ball straight off the smoker!
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101312a.jpg
And another shot of it after it has had a nice sit and is ready to dive into! Use this one as my Throwdown pic please.
http://i239.photobucket.com/albums/ff72/bbq-brethren/0418101340a.jpg
Let me tell you, that bad boy was completely awesome enjoyed by many! :bow:

I like the way you think Brother! NOT AN ENTRY....
http://www.bbq-brethren.com/forum/picture.php?albumid=22&pictureid=1351


I've got some idears..................I'm thinking an XXXL..........????
Ah hell, just wait fer it...........

BOB

rolf
04-19-2010, 02:37 AM
Looking GREAT so far, I'd love to have seen it cut open, but its probably gone already...

Smokey Al Gold
04-19-2010, 07:38 AM
That moink is AWESOME! It just made me realize I've never made one. I'm so ashamed. :tsk:

BigButzBBQ
04-19-2010, 08:12 AM
Rumor has it the wife may have taken pictures of the cut up Mega-MOINK. If I find them I'll make sure to post.

Smokey Al Gold
04-19-2010, 08:36 AM
Well apparently lighting a cow on fire is frowned upon in some places a rancher ran me off before I got snap pics. :crazy:

Big_T_BBQ
04-19-2010, 11:32 AM
16.5 Lb beef clod was successfully smoked for 14.5 hours on Saturday - Pics will be entered tonight :-D

N8man
04-19-2010, 12:57 PM
My take on the XL Throwdown, not necessarily about the size of the Item,
But the Size of the Cook instead....:becky:
If I am mistaken in my assumption, please disregard....:thumb:
Whenever I get a chance to Smoke some Meat I try to load down the Drumpit,

On the top most rack I have Carolina RedHot Sausages, a Turkey Sausage and a Polish Kielbasa....
http://i717.photobucket.com/albums/ww171/n8man_album/Sausages6.jpg

Next rack down is filled with Pork Loin Chops...
http://i717.photobucket.com/albums/ww171/n8man_album/PorkLoinChops7.jpg

Then the next rack down has Chicken Thighs....
http://i717.photobucket.com/albums/ww171/n8man_album/ChickenThighs8.jpg

Mmmmmm Chicken....
http://i717.photobucket.com/albums/ww171/n8man_album/ChickenThighs9.jpg

Threw on some burgers to smoke before grilling....
http://i717.photobucket.com/albums/ww171/n8man_album/Smokey_Burger1.jpg

Then grilled.....
http://i717.photobucket.com/albums/ww171/n8man_album/Smokey_Burger3.jpg

Basically all this food was cooked for Two people.....

Please use this composite as the Throwdown entry.....
http://i717.photobucket.com/albums/ww171/n8man_album/DrumLoad.jpg

BigButzBBQ
04-19-2010, 02:03 PM
Looks great n8man!

When I did the Mega-MOINK it was a huge cook day here as well. 2 racks of ribs with scraps, 20 brats, 12 burgers, 10 hot dogs, pig candy, scotch eggs, and a fatty, would have thrown a partridge and some pear tree wood if I had it. :laugh:

I agree with you though, if you're going to fire up the smoker take advantage of it.

deguerre
04-19-2010, 03:21 PM
My take on the XL Throwdown, not necessarily about the size of the Item,
But the Size of the Cook instead....:becky:


Please use this composite as the Throwdown entry.....
http://i717.photobucket.com/albums/ww171/n8man_album/DrumLoad.jpg

Um, Nate? Since you're entering based on the size of the cook, where's the picture of YOU in the composite?:becky:

bigabyte
04-19-2010, 03:29 PM
Looks great N8! I was figuring some large quantity cooking sessions would be entered, you're good.:cool:

pahutchens
04-19-2010, 04:20 PM
You want big? Make your chicken burger-wich from this:

http://hoveysmith.files.wordpress.com/2009/05/e-mail-africas-real-big-chicken.jpg


WOW now thats a Pope Nose

SirPorkaLot
04-19-2010, 05:12 PM
Since I couldn't hope to possibly compete in that epic burger thowdown that is currently voting, I opted to submit my burger here :becky:

I call it The Seed of Chucky Burger
http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/f441539a4a94442980199ddfc52696db.1600x1200.jpg

2lbs of ground beef with uncooked, cured salt pork as hair, and MOINK balls as eyes
http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/cfaee4dc59b74a89b561774c75e3b739.Large.jpg

http://www.bbq-brethren.com/forum/javascript%3Cb%3E%3C/b%3E:__doPostBack%28%27ctl00$page_content$MyThumbn ails$rptPhotosCompact$ctl15$SinglePhoto1$PhotoDown load$lnkDownloadPhoto%27,%27%27%29
Cooked until it was 165 internal


Full size Tuscan Loaf bread split in half, with white cheddar added and the whole deal toasted in weber.
With BBQ Sauce as a condiment

http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/e6fda640a0d844fd802122228b4067c8.1600x1200.jpg
It is sitting on a full size dinner plate

http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/222a17d162c54d3b92dbefaa39a95c25.1600x1200.jpg



On a serving platter, with roasted potatoes, done on grill in foil with olive oil, and hot italian sausage (the arms)
http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/29d52ff5906446c5b4b48d6cfa41709d.Large.jpg

Please choose the photo for the throwdown

Ron_L
04-19-2010, 10:04 PM
For the XL Throwdown I went with XL food rather than an XL cook. So... Here is...

Porterhouse Steak and Mushrooms, XL Style!

The full details and more pictures are here...

http://www.bbq-brethren.com/forum/showthread.php?t=83091

First, the star of the show...

http://lh3.ggpht.com/_syPcXIICFRo/S80P1e0kbRI/AAAAAAAAFss/_Q6qAFqCH48/s800/IMG_4361.JPG
2 lbs of Porterhouse

And, of course, some XL Style mushrooms
http://lh5.ggpht.com/_syPcXIICFRo/S80P2By7RXI/AAAAAAAAFs0/XxkICMHQzJU/s800/IMG_4363.JPG
Baby portabellas

I gave the steak a light coat of Olive Oil and then a generous coating of Dizzy Pig Cowlick Steak Rub and let it sit on the counter while I prepped the rest of the meal (about an hour)
http://lh5.ggpht.com/_syPcXIICFRo/S80P2bvm03I/AAAAAAAAFs4/4-Os_Kkprbs/s800/IMG_4365.JPG


http://lh4.ggpht.com/_syPcXIICFRo/S80P4H0eYtI/AAAAAAAAFtE/ZTIOIThyxxg/s800/IMG_4370.JPG

I expected the mushrooms to take about 30 minutes, but when i checked them after about 25 minutes they were done so I pulled them and put them into the oven set at 180 to keep them hot. They looked great!
http://lh6.ggpht.com/_syPcXIICFRo/S80P5mlWoZI/AAAAAAAAFtM/TlvyBV1yG1o/s800/IMG_4374.JPG

Then I kicked the grill up to 600 degrees and got ready to cook the steak. This was my first steak on the Memphis Pro so I was experimenting a little. I cooked it for 8 minutes per side. Here it is after the flip.
http://lh4.ggpht.com/_syPcXIICFRo/S80P5y-XYII/AAAAAAAAFtQ/vCljoZPzdZE/s800/IMG_4377.JPG

Since this is for the XL challenge I made myself an XL plate :becky:
http://lh5.ggpht.com/_syPcXIICFRo/S80P6dRqw9I/AAAAAAAAFtY/Nn7zSClIPuo/s800/IMG_4385.JPG

It was delicious!
http://lh3.ggpht.com/_syPcXIICFRo/S80P6ncPgkI/AAAAAAAAFtc/g5XCYSSmXoY/s800/IMG_4387.JPG


http://lh3.ggpht.com/_syPcXIICFRo/S80P7AC5oOI/AAAAAAAAFtg/XNkdlfpqWzA/s800/IMG_4390.JPG

Since i did call this Porterhouse Steak and Mushrooms, XL Style, how about both in one picture?

http://lh3.ggpht.com/_syPcXIICFRo/S80mwTjQUwI/AAAAAAAAFuA/3_P6MIwa7SY/s800/Memphis%20Pro.jpg

Or this one...
http://lh4.ggpht.com/_syPcXIICFRo/S80oMDCm47I/AAAAAAAAFuc/Qu6WMHrbeCc/s800/Memphis%20Pro1.jpg
Please use this picture for the voting thread, Chris.

bigabyte
04-19-2010, 10:48 PM
That looks fantastic Ron!:cool:

BigButzBBQ
04-19-2010, 11:16 PM
Here is a pic of the Mega-MOINK in all it's sliced up glory.
http://i239.photobucket.com/albums/ff72/bbq-brethren/004.jpg

BigButzBBQ
04-19-2010, 11:20 PM
Sir Porkalot That is one heck of a burger! Well done!

Ron L Gotta love a good old steak and stuffed mushrooms, specially when they are that huge!

Jonny Rotisserie
04-19-2010, 11:37 PM
Ron,

I think I speak for everyone when I say that looks AWESOME! With what did you stuff your caps?

--Jonny Rotisserie

Jonny Rotisserie
04-19-2010, 11:43 PM
Ron,

Oops, I just saw you gave us the whole skinny in the Director's Cut link. I really was not hungry when I read that. WAS.

--J.R.

Ron_L
04-20-2010, 08:19 AM
Ron,

I think I speak for everyone when I say that looks AWESOME! With what did you stuff your caps?

--Jonny Rotisserie

Thanks! I chopped the mushroom stems, some sweet onion and red pepper, then added garlic and spinach. When that cooled i added bread crumbs, shredded colby-jack cheese, salt, pepper and Dizzy Pig Cow Lick steak rub.

zydecopaws
04-20-2010, 09:43 AM
Here is a pic of the Mega-MOINK in all it's sliced up glory.
http://i239.photobucket.com/albums/ff72/bbq-brethren/004.jpg

The MegaMOINK looks (not surprisingly) suspiciously like a fatty when sliced. NTTAWWT. :thumb:

deguerre
04-20-2010, 09:50 AM
Oh well, guess I won't do the sasquatch burger or the super size steak either as Sir Porkalot's and Ronelle's entries are just too outstanding to compete with. Must...think...of...new...idea.

bigabyte
04-20-2010, 09:57 AM
Oh well, guess I won't do the sasquatch burger or the super size steak either as Sir Porkalot's and Ronelle's entries are just too outstanding to compete with. Must...think...of...new...idea.
How about a really big Chicken Salad?

deguerre
04-20-2010, 11:02 AM
How about a really big Chicken Salad?
Chris, go to your room young man.

Desert Dweller
04-20-2010, 01:31 PM
hey Bo can I borrow your Ranch Kettle? :-P Better yet I'll ship you the ostrich and you can figure out how it fit it on there, take pics and I'll submit it for my entry! You know in the spirit of the brethren!! :heh:
Oh absolutely! Just ship that thing out here. (Looking up Ostrich in dictionary.)

Big Frank
04-20-2010, 03:33 PM
Instead of making something really big can I have my daughter who cost me 150K going to school for a art degree do a photosuite thing and make it look big:wink:

zydecopaws
04-20-2010, 06:04 PM
Oh absolutely! Just ship that thing out here. (Looking up Ostrich in dictionary.)

It's like a really big chicken. Get together with deguerre and collaborate on the chicken salad... :heh:

Big_T_BBQ
04-20-2010, 10:38 PM
16.5 lb whole beef clod smoked for 14.5 hours on Saturday on my 22.5 Weber Kettle

http://i43.tinypic.com/ajosh3.jpg
http://tinypic.com/r/ajosh3/5

Wyobulldog
04-20-2010, 11:05 PM
http://farm5.static.flickr.com/4010/4533049451_fd72177230.jpg
An XL Pig qualify? 190 punds of pretty pork! Plus 100 pounds of Brisket

SmokinAussie
04-20-2010, 11:36 PM
http://farm5.static.flickr.com/4010/4533049451_fd72177230.jpg
An XL Pig qualify? 190 punds of pretty pork! Plus 100 pounds of Brisket

Hell yes.... did you do it this week? Have you got more pics???:clap2::clap2:

deguerre
04-21-2010, 09:13 AM
It's like a really big chicken. Get together with deguerre and collaborate on the chicken salad... :heh:
:idea:

bigabyte
04-21-2010, 09:22 AM
A clod and a whole hog! This is getting serious!:cool:

bigabyte
04-21-2010, 02:27 PM
Since I have 2 WSM's, 18 and 22 inch Kettles, and a Brinky-Dink offset, going real big XL like whole hog just isn't possible. So I decided to do something i would regularly do, but go big with it.

So I cut myself a 2" thick Tenderloin Steak. It may not look so thick in the photo, but trust me, this sucker is thick.
http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Raw.jpg

I'm still trying out the various seasonings I picked up from Great Lakes BBQ Suppply Company. Today I seasoned my steak with Plowboy's Bovine Bold.
http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Seasoned.jpg

I put this on the kettle offset from some mesquite lump.
http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Indirect_0.jpg

Here is is after flipping 12 minutes later.
http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Indirect_1.jpg

After another 12 minutes cooking indirect it was reading 100 internal. I flipped it onto the direct heat portion of the grill.
http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Direct_2.jpg

After a minute or so I flipped it again over direct heat.
http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Direct_3.jpg

After another minute I flipped it over direct heat again, making sure to arrange it to get cross-hatched grill marks.
http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Direct_4.jpg

And another minute later I flipped it again over direct heat.
http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Direct_5.jpg

After a minute on that side, it read 120* which was good enough for me. I let it rest for several minutes, then dug in.
http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Done.jpg

It didn't suck.:becky:

deguerre
04-21-2010, 02:30 PM
Um...yum is all I can say to that. :thumb:

Smokey Al Gold
04-21-2010, 03:51 PM
Wow Chris just wow! Drool mod

Ron_L
04-21-2010, 03:54 PM
That's a cute little steak you have there, Chris :becky: You should have let it grow up a little more. :rolleyes:

Nice job on the steak! It looks like it was cooked perfectly!

deguerre
04-21-2010, 03:59 PM
That's a cute little steak you have there, Chris :becky: You should have let it grow up a little more. :rolleyes:


"L'il Feller"

bigabyte
04-21-2010, 04:13 PM
That's a cute little steak you have there, Chris :becky: You should have let it grow up a little more. :rolleyes:

Nice job on the steak! It looks like it was cooked perfectly!
You didn't like the irony of the giant little steak?

Wyobulldog
04-21-2010, 05:34 PM
Over the weekend for more photos check http://www.bbq-brethren.com/forum/showthread.php?t=83008

Hell yes.... did you do it this week? Have you got more pics???:clap2::clap2:

DanPop
04-21-2010, 06:32 PM
16.5 lb whole beef clod smoked for 14.5 hours on Saturday on my 22.5 Weber Kettle

http://i43.tinypic.com/ajosh3.jpg
http://tinypic.com/r/ajosh3/5

THAT, my friend, looks like pure 100% GREATNESS!!

Ron_L
04-21-2010, 07:24 PM
You didn't like the irony of the giant little steak?

I'm sorry... I didn't realize that I was posting in the Irony Throwdown thread. :becky:

The BBQ QB
04-21-2010, 07:35 PM
I'm sorry... I didn't realize that I was posting in the Irony Throwdown thread. :becky:




Cast Irony?







Mike D

Gore
04-21-2010, 09:31 PM
One thing I'm always amazed at is how small things look in the pictures. I've noticed this especially with sandwiches. I posted one for that throwdown that was a BIG sandwich. When I saw the pics, it looked bite-size. The same with the beef ribs the other week. They came out looking tiny. I see both Chris' and Ron's steaks and I know they are big. I've had enough steaks that size to know how big they are and they are plenty XL, but the pics don't do them justice. Is this something anyone else has noticed or is it just me?

Also, for some reason, this particular picture looks like the outline of a squirrel to me. I don't know if it's because of a certain society that does not exist that I am a member or because I've seen too many of N8man's pics lately.

http://i219.photobucket.com/albums/cc150/bigabyte/Steak/2010_04_21/Filet_Direct_4.jpg

Chris, did you get this filet on sale?

bigabyte
04-21-2010, 09:51 PM
I cut it myself from a whole untrimmed tenderloin. Any resemblance to any squirrels, living or dead, is purely coincidental.

BlkJeep
04-22-2010, 09:08 AM
Oh absolutely! Just ship that thing out here. (Looking up Ostrich in dictionary.)

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

Ostriches usually weigh from 63 to 130 kilograms (140Ė290 lb),[4] (http://en.wikipedia.org/wiki/Ostrich#cite_note-Gilman_1903-3)[5] (http://en.wikipedia.org/wiki/Ostrich#cite_note-Davies-4) with exceptional male Ostriches weighing up to 155 kilograms (340 lb). The feathers of adult males are mostly black, with white primaries (http://en.wikipedia.org/wiki/Flight_feathers#Primaries) and a white tail. However, the tail of one subspecies is buff (http://en.wikipedia.org/wiki/Buff_(colour)). Females and young males are greyish-brown and white. The head and neck of both male and female Ostriches is nearly bare, with a thin layer of down (http://en.wikipedia.org/wiki/Down_feather).[4] (http://en.wikipedia.org/wiki/Ostrich#cite_note-Gilman_1903-3)[6] (http://en.wikipedia.org/wiki/Ostrich#cite_note-Perrins-5). The skin of the females neck and thighs is pinkish gray, while the male's is blue or gray dependent on subspecies.[6] (http://en.wikipedia.org/wiki/Ostrich#cite_note-Perrins-5)

I think it would fit!! :becky: :becky: :becky:

Desert Dweller
04-22-2010, 12:26 PM
This burger tips the scale at 9 pounds. It is as tall as a soda can, and nearly 12 inches across. Smoked over Hickory and Pecan at 225, the burger only took two hours to cook. Topped with a 1/2 pound of cheeses and another 1/2 pound of bacon in a weave, I suspect my doctor would object, just as I suspect I will not tell him about it! Lettuce and Tomato are the only condiments, after all, I didn't want to over-do it! Hamburgers are American, I am American, therefore a vote for me is a vote for America! (Not above stealiing another's line...) You can pick the money shot Chris...

deguerre
04-22-2010, 12:32 PM
Love the smoke ring on that Burger Bo!

bigabyte
04-22-2010, 12:57 PM
It's beautiful! (wiping tears of joy from my eyes)

pahutchens
04-22-2010, 01:02 PM
with exceptional male Ostriches weighing up to 155 kilograms (340 lb).

Hmmm a few extra XL meals and I might become exceptional :laugh:

ipls3355
04-22-2010, 01:58 PM
This burger tips the scale at 9 pounds....
Where did you get the bun?:-P

Big_T_BBQ
04-22-2010, 02:05 PM
I love the 9 lb burger, bacon wrapped sausage, and DIET Mt. Dew :doh:

Grillman
04-22-2010, 03:04 PM
This burger tips the scale at 9 pounds. It is as tall as a soda can, and nearly 12 inches across. Smoked over Hickory and Pecan at 225, the burger only took two hours to cook. Topped with a 1/2 pound of cheeses and another 1/2 pound of bacon in a weave, I suspect my doctor would object, just as I suspect I will not tell him about it! Lettuce and Tomato are the only condiments, after all, I didn't want to over-do it! Hamburgers are American, I am American, therefore a vote for me is a vote for America! (Not above stealiing another's line...) You can pick the money shot Chris...

Do you find that it's better to call 911 before you start eating that burger?:mod:

Or can the Paramedics get there fast enough if you call 911 after you
eat that thing?

It does look most excellent though..:clap2:

deguerre
04-22-2010, 03:06 PM
Um...Bo? You sure about lettin' Chris pick the photo? He's really good at selecting future members of the Zero club that way. Just Sayin.:rolleyes:

N8man
04-22-2010, 03:06 PM
My co-workers and myself have been staring in
total awe at your Burger, Bo.

Salivation Mod To The Extreme....

Alan in Ga
04-22-2010, 03:18 PM
That burger looks awesome and I bet it taste that way too.

Desert Dweller
04-22-2010, 03:23 PM
Um...Bo? You sure about lettin' Chris pick the photo? He's really good at selecting future members of the Zero club that way. Just Sayin.:rolleyes:

Hey, when I lose I have someone other than me to blame... Besides, I've never won one of these throwdowns, so I might as well shoot for the Zero Club...

bigabyte
04-22-2010, 03:40 PM
You know what's weird?:shock: I pick my photos from my entries every time, yet I can't seem to get any more zeros!:confused: I don't win either. The magic only seems to happen when picking other people's entries.

I must admit however, that in the Burger Throwdown, one of the leaders did not specify what photo to use...so I picked for them!:rockon:

landarc
04-22-2010, 11:20 PM
I do have to say again, that burger is a thing of beauty Bo.

southernsmoker
04-23-2010, 06:07 AM
http://i962.photobucket.com/albums/ae107/bonesbbq/P1010008-1.jpg

Note: this is not a recent pic, so not sure if it's eligible, but thought I'd post it anyway.

deguerre
04-23-2010, 07:47 AM
Heeeeeeere piggy piggy piggy!
Beautiful arrangement!

bigabyte
04-23-2010, 07:54 AM
That looks great Southern Smoker!

Gore
04-23-2010, 08:48 AM
I know I'm a little late, but Bo, that is absolutely beautiful! I love the bun. That is a work of art. Again, if I didn't see it next to that Mountain Dew can, I'd think it was bite-size though :rolleyes: -- as for the pics, in my opinion, burger pics tend to look better uncut and unbitten. The inside of a burger is not a pretty thing, but in your case, that open pic has a lot going for it, especially that smoke ring!

Gore
04-23-2010, 09:18 AM
Well, so far my short list = my long list. Every single entry is a thing of beauty!

BigButz, that is a lovely MOINK. It reminds me of a grilled onion and I love grilled onions!

N8man, beautiful smoke. The cats and puppies look much better when they're turned into sausages and burgers.

John, that face is something Master would be proud of!

Ron, Chris, those steaks are among the most mouthwatering I've ever seen. Chris I only wish that were a real squirrel!

Big T, your pic speaks to me. I so want to make some enchiladas right now.

Wyobulldog, a beautiful pig on a beautiful smoker, love that chimney!

Bo, I'm still really impressed with the bun!

Southern Smoker, that is a thing of beauty! That calls for a shot of Screech to celebrate! -- Sure beats the cod tongues and cheeks I dined on when I was in St. John's. Left me wondering where exactly a "Northern Smoker" would be calling home?

Just one question for you all:

Were you able to finish it all in one sitting? :rolleyes:

southernsmoker
04-23-2010, 09:31 AM
Thanks guys, hope it's worthy of a Brethren Throwdown.

Gore, I am impressed..did ya get to George Street while in St John's.. Cod Tongue's now I'm hungry...next seafood throwdown I'll do up a batch..:becky:


Wow all those entries look fantastic...:clap2:

Gore
04-23-2010, 09:53 AM
Thanks guys, hope it's worthy of a Brethren Throwdown.

Gore, I am impressed..did ya get to George Street while in St John's.. Cod Tongue's now I'm hungry...next seafood throwdown I'll do up a batch..:becky:


Wow all those entries look fantastic...:clap2:

How could anyone go to Newfoundland and miss George Street? Most bars and pubs per square foot on the continent, or at least it was advertised when I was there. That pig is definitely throwdown worthy -- only wish you had a bigger pic and more of them! You're more than welcome to submit cod tongues and cheeks to a seafood throwdown. I'll definitely give you points for uniqueness, but in my opinion, those things are still not eatable -- I didn't have them smoked though. I'd much rather enjoy a moose throwdown.

BTW, I still have a bottle of Screech -- I plan on opening it up and toasting you if you win. Despite its reputation from most other Canadians I talked with, I find the stuff very good! Maybe you can marinade the cheeks in Screech before the smoke.

Big_T_BBQ
04-23-2010, 11:26 AM
Big T, your pic speaks to me. I so want to make some enchiladas right now.



Just one question for you all:

Were you able to finish it all in one sitting? :rolleyes:

Thank you :-D ! and no way :confused:. There is shredded, cubed, and sliced in the fridge and freezer that will last some time.

Alan in Ga
04-23-2010, 01:57 PM
A giant Italian sausage sandwich, fresh peppers and onions filled the family and co-workers up for a while.

deguerre
04-23-2010, 02:10 PM
You're insane. I must be too. I'll have three.:becky:

Ron_L
04-23-2010, 03:11 PM
OK... I now have burger envy with Bo and sausage envy with Alan! :shock: :shock: :shock:

NTTAWWT!

Ron_L
04-23-2010, 03:13 PM
http://i962.photobucket.com/albums/ae107/bonesbbq/P1010008-1.jpg

Note: this is not a recent pic, so not sure if it's eligible, but thought I'd post it anyway.

When you say "not recent", what does that mean?

From the first post in the thread...

You may submit entries that are cooked from Friday 4/16 through Sunday 4/25.

southernsmoker
04-23-2010, 03:51 PM
When you say "not recent", what does that mean?

From the first post in the thread...



Hi Ron,
Last summer! Guess I posted first and read the rules after... anyway maybe for a "historical" Throwdown down the road..:doh: Sorry newbie fopaux....

Gore
04-23-2010, 08:49 PM
.:doh: Sorry newbie faux pas ....

...or Newfie faux pas!

landarc
04-24-2010, 12:41 AM
Shhh, he is posting in English and not Fundie, gotta give him some slack for the language barrier.

southernsmoker
04-24-2010, 05:38 AM
...or Newfie faux pas!


LOL too much Screech... cain't speel eeder :flypig:

I'll be back!!:laugh:

BigButzBBQ
04-24-2010, 07:39 AM
Alan that thing is unbelievable, I'm still trying to wrap my head around how I would begin to eat it, :laugh: :becky: :hungry:

deguerre
04-24-2010, 07:41 AM
And a big ol' stuffed sausage ball...
The ABT is a poblano vehicle for smoked japs, then maple sausage, sauted onion, garlic, mushrooms and spinach w/ Todd's Dirt, ricotta, more sausage and japs and top shell put in place then wrapped with 5 slices of wright's bacon and smoked indirect on the weber. The sausage ball is Michele's Idea and creation as to what to do with the leftover sausage and stuffing. Will post the cook thread later in Q Talk.

BigButzBBQ
04-24-2010, 08:08 AM
Guerry- Love that monster ABT I had been thinking about that but couldn't find anything nearly big enough for an XL throwdown. Awesome! Well done sire. :clap: :thumb:

Gore
04-24-2010, 08:44 AM
Well done Guerry! That is one beautiful plate!

deguerre
04-24-2010, 08:46 AM
Well done Guerry! That is one beautiful plate!
My wife's arrangement of course! Thanks!

Gore
04-24-2010, 09:16 AM
My wife's arrangement of course! Thanks!

It does look MUCH better than your other efforts. Were you even in town when she put this together? :wink::boink:

bigabyte
04-24-2010, 09:19 AM
That looks good Guerry! I was expecting a giant chicken salad, and am a little disappointed that we won't be seeing that. After seeing this however, I think I can easily get over it!:thumb:

southernsmoker
04-24-2010, 09:35 AM
And a big ol' stuffed sausage ball...
The ABT is a poblano vehicle for smoked japs, then maple sausage, sauted onion, garlic, mushrooms and spinach w/ Todd's Dirt, ricotta, more sausage and japs and top shell put in place then wrapped with 5 slices of wright's bacon and smoked indirect on the weber. The sausage ball is Michele's Idea and creation as to what to do with the leftover sausage and stuffing. Will post the cook thread later in Q Talk.



WOW...thats extreme :clap2:

Redheart
04-24-2010, 09:47 AM
Wow you guys are amazing! Wish this thing was a few weeks down the road. I am scheduled to do kalua pig on 8 May. Even though it will not be eligible, I promise to post pron.

deguerre
04-24-2010, 11:59 AM
It does look MUCH better than your other efforts. Were you even in town when she put this together? :wink::boink:

Um, I WAS advised to step away from the plate...:rolleyes:

deguerre
04-24-2010, 02:25 PM
Couldn't edit the original post so here 'tis:
http://www.bbq-brethren.com/forum/showthread.php?t=83383

Jonny Rotisserie
04-24-2010, 07:41 PM
As the category for this week is XL, clearly this would be the week to go BIG and try something for the first time that had been lingering in my BBQ imagination for some time: fish. Not just any fish, but a fish that would push the physical limits of my rotisserie.

This was also to be my parting gesture to the West Coast because I leave tomorrow to head East for the summer. The weight I was after was 18 pounds, which is the maximum weight my spit can hold. I went right to the docks where once a week they let mere mortals buy the good stuff coming right off the boats in San Pedro, across from the port of Long Beach. http://www.auspitbbq.com/forum%20content/IMG_4812.JPG



You have to get there early. I had read that the shops open at 4ish (AM) and you donít want to get there after 5 because all the good stuff is gone by then. So I found myself bleary eyed, milling around this pre-dawn fresh fish market amongst a mostly Asian clientele. The place actually closes before 8am, but by then, I already had Charlie in hand, my new blue fin tuna that had a hot date with a spit and fire.

Charlie weighed in at 21.5 pounds loaded and came in at a perfect fighting weight of just under 18 pounds once they gutted him for me. I went for a tuna because the only other big fresh whole fish available today was yellowtail and by the time they get in the 18 pound range, they are way too long for my spit (and the fire required would likely trigger a visit from the fire department).

http://www.auspitbbq.com//forum%20content/IMG_4807.JPG
The next task was finding a place to cook him. It turned out that luck was with me because the first place I tried, Cabrillo Beach, was right around the corner from the fish market and turns out to be only one of two places in all of Los Angeles County that has fire pits and allows open fires. Even better, when I went to set up, there were still some excellent big pieces of wood already smoldering from the previous nightís beach party. I didnít even need a match to get my cooking fire going. I believe the wood in there was red oak and to that I added some avocado and eucalyptus.

So then came the challenge of trying to figure out how to set up Charlie on the spit. It wasnít easy. I ended up re-impaling him several times before I got him nicely balanced on the spit. For preparation, I jabbed some slits up and down the meaty parts and then stuffed them with basil pesto. I gave him a pesto full-body rub down as well. A squeeze of lemon and a dash of salt, pepper & onion powder then off to the fire he went.

http://www.auspitbbq.com/forum%20content/IMG_4837.JPG



Cooking went great.

http://www.auspitbbq.com/forum%20content/IMG_4849.JPG

http://www.auspitbbq.com/forum%20content/IMG_4852.JPG
http://www.auspitbbq.com/forum%20content/IMG_4862.JPG

Pretty much everyone walking down the beach came by to see what the heck was going on. Charlie would just wave nonchalantly to the crowd with his fin spinning through in the air. If you ever wanted to make a bunch of friends at the beach, just throw an 18-lb fish over a fire.

After an hour, I basted him in butter, diced garlic and lemon and then wrapped him in foil to try and get the inside further cooked without charring the outside. About a half hour later, Charlie was making some twisty dance moves that seemed to indicate I better get him off the spit before he fell off on his own.

http://www.auspitbbq.com/forum%20content/IMG_4871.JPG

It turns out that he had not cooked all the way through at that point, but it made for a thick seared ahi kind of feel with the fully cooked portion going in 2-4 inches and then gradually becoming a bright red center. The flesh was all succulent, tender and frankly superb, which was confirmed by the many passersby including someone from the park staff that helped me with the tasting and polished off a few pounds of Charlie in the process.
http://www.auspitbbq.com/forum%20content/IMG_4885-1.JPG
Trust me, there was PLENTY left after gorging ourselves. In fact if anyone reading this is between LA and New Orleans, I can drop by and give you a taste on my way. In any event I think Charlie is going to be with me for some time because much of him will be going in the freezer or otherwise I will overdose and may never be able to look a tuna in the face again.



http://www.auspitbbq.com/forum%20content/IMG_4877.JPG
Chris, Iíll let you pick the picture this time around.

--Jonny Rotisserie

Gore
04-24-2010, 08:08 PM
Ooooo, fish on a stick! Looks yummy!

Alan in Ga
04-24-2010, 08:37 PM
That looks so good ,I miss the beach

bigabyte
04-24-2010, 09:21 PM
Holy Carp (I mean Tuna)!!!:shock:

18 pound fish on a stick? Fantastic!

Grillman
04-24-2010, 11:05 PM
Holy Carp (I mean Tuna)!!!:shock:

18 pound fish on a stick? Fantastic!

You said that on Porpoise; but, that's OK, I'm hard of Herring.
That fish story is quite a Tail, and it's good you shared it and weren't
Shellfish. Because nobody likes a Crab. It must have been legal to cook
there...or somebody would have called the Cods. There could have been
quite a Roe. You were smart to be sure it was properly cooked; otherwise
you may have needed to go to the hospital and see a Sturgeon.

That Tuna was no Shrimp, and I bet it would cook up good on the Krill.
Whale, I have just one question...you really went to the fish market
just for the Halibut...didn't you?

Jonny Rotisserie
04-24-2010, 11:14 PM
Now I see why people usually don't cook fish on here! :becky: I may need to see a sturgeon to stop all those puns from echoing around in my head. I dare not enter a pun war with you Grillman.

BTW I laugh every time I see your Good vs. Evil Squirrel Sorcerer Battle picture.

---Jonny Rotisserie

Desert Dweller
04-25-2010, 12:12 AM
There is a Tuna sandwich calling my name...

thedirtman
04-25-2010, 06:57 AM
I am very impressed and jealous that I could not be there for dinner. That looks great.
Todd

landarc
04-25-2010, 03:22 PM
Impressive, it looks like your rotisserie was just about to flounder, but you did skate by, all I can say is Opah!

cmcadams
04-25-2010, 03:50 PM
Impressive, it looks like your rotisserie was just about to flounder, but you did skate by, all I can say is Opah!


there should be a punishment for that.

Gore
04-25-2010, 05:20 PM
Master has been extremely busy all weekend and I also, so to your relief, this will be an extremely boring entry. I got really lucky on Friday and managed to sneak a package of ribs and chicken thighs into the shopping cart, then there was a request for short ribs and somehow I added those too with hardly a raised eyebrow. Absolutely amazing! I seasoned these straight up with rub.

http://i613.photobucket.com/albums/tt211/gvideen/XL/IMG_5295.jpg

I have no idea what the secret ingredients in Foil Hat are, but would I ever like to find out. Rumor has it they put a squirrel in every jar. The Oval was very happy to be put to work.

http://i613.photobucket.com/albums/tt211/gvideen/XL/IMG_5297.jpg

Yes, we've got a bit of pollen here. I loaded up the short ribs on the top tier and planned on adding the chicken when I used the crutch.

http://i613.photobucket.com/albums/tt211/gvideen/XL/IMG_5298.jpg

Meanwhile, I roasted some peppers on the gasser.

http://i613.photobucket.com/albums/tt211/gvideen/XL/IMG_5309.jpg

It's always nice to have these on hand.

http://i613.photobucket.com/albums/tt211/gvideen/XL/IMG_5319.jpg

When I returned from my errand, the ribs were a little overdone -- not that I'm complaining. They were great.

http://i613.photobucket.com/albums/tt211/gvideen/XL/IMG_5333.jpg

Luckily Master left me a loaf of French bread fresh out of the oven.

http://i613.photobucket.com/albums/tt211/gvideen/XL/IMG_5335.jpg

I de-boned one of those racks,

http://i613.photobucket.com/albums/tt211/gvideen/XL/IMG_5336.jpg

sliced some red pepper and put together a boneless rib sammie.

http://i613.photobucket.com/albums/tt211/gvideen/XL/IMG_5342-1.jpg

It's not original, but I've always wanted to make one.

Alan in Ga
04-25-2010, 06:09 PM
That's making me so hungry right now,and I'm battling a case of Krystal heartburn. Nice job Gore.

rolf
04-25-2010, 07:14 PM
That just looks amazing gore!

Jonny Rotisserie
04-25-2010, 09:52 PM
Gore, that looks amazing. Did someone say there was a drool emoticon?

landarc
04-25-2010, 10:01 PM
Great job Gore, I so want to try one of those, I believe that will have to happen soon.

Desert Dweller
04-25-2010, 10:07 PM
Another quality food post by Gore! Nice job man.

bigabyte
04-25-2010, 11:19 PM
Fantastic Rib Sammich there Gore! That was one happy looking Oval.:cool:

The ingredients to foil hat rub are actually not as secret as many might think. In fact, it is published in code on boxes of Aluminum Foil rolls in a fashion somewhat similar to the methods of communication used on US Currency and the layout of Washington DC that the Illuminati used. So start reading your foil and you should be quickly on your way to discovering the Foil Hat secrets.

BigButzBBQ
04-25-2010, 11:24 PM
Gore- That is one heck of a great looking sandwich, Think I might need two though because they're kinda small :laugh:

deguerre
04-26-2010, 07:44 AM
Gore! Go to your room. That sandwich looks obscene(ly good).:clap2:

Smokey Al Gold
04-26-2010, 07:46 AM
Wow I come back from a weekend away from the site and there's a lot going on! I hate missing out :-P