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bigabyte
04-29-2010, 10:33 PM
Posting early because I couldn't wait any longer to announce this one!

Our new category is...

"Fried!"
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0758.jpg
Photo from Smoke In Da Eye's Blog (http://blog.smokeindaeye.com/2009/01/23/tgi-fryday-burger-blowout.aspx).

...as chosen by BobBrisket, the winner of the Burger Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=83488)!

Rule #2 is being SUSPENDED for this Throwdown!
That's right folks, the food you fry does not HAVE to be grilled or smoked. However, I wouldn't be surprised if entries that utilized grilling/smoking in some way got an extra vote or two out there. Then again, I could be wrong and a plate of fried chicken cooked in an electric skillet could win this one!:cool:

Here are the rules for this week...

1. The dish must feature an item that matches the featured category.
2. ***SUSPENDED FOR THIS CATEGORY ONLY***
3. Submitted dishes must be cooked sometime between Friday 4/30 through Sunday 5/9.
4. All pics (any number) must be submitted by Midnight Central Time on Sunday 5/9.
5. 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.
6. You are allowed to touch up your photos for clarity, or to add the dish/item to a more interesting background if you like.
7. By posting your photos, you are granting consent for your photo to be reused for other BBQ Brethren related postings or materials.
8. 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.
9. If you have any problems with any of the entries, believing them not to be qualified for any reason, DO NOT COMPLAIN TO ME! Instead, 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.
10. If I find an entry to have violated these simple rules, I reserve the right to disqualify that entry.
11. As at any neighborhood block party, the kids are present and part of the festivities, so please keep your posts family friendly.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the above Throwdown Rules!

The voting will begin Monday 5/10 after I submit the "Vote" thread and will run through Friday 5/14. All votes will be public.

Don't forget, you can still enter the Mini Fowl (http://www.bbq-brethren.com/forum/showthread.php?t=83303) Throwdown until Sunday night 5/2 by midnight Central time.

Our next category will be decided by the winner of the XL Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=83465)!

Best of luck and even better eats to all!

BobBrisket
04-29-2010, 10:38 PM
Let's git it ONNN!!!!! I can hear ya'lls arteries clogging and screaming for mercy from here!!!:heh:

bigabyte
04-29-2010, 10:42 PM
Bob asked me if I could award extra points for using Lard, but since it's all up to the voters in the end, I had to tell him there is no way I can do that. But the idea is now out there!:heh:

SmokinAussie
04-30-2010, 07:10 AM
Fried? Maybe I'll BBQ the bun....

BigButzBBQ
04-30-2010, 07:42 AM
I think it would be easily possible to include rule 2 with this, I know I plan to. :thumb:
Can't wait to feel the stomach pains from this one.

deguerre
04-30-2010, 07:51 AM
Look out gall bladder!:shock:

deguerre
04-30-2010, 08:58 AM
If my brain is fried, does that count?

BigButzBBQ
04-30-2010, 09:01 AM
If my brain is fried, does that count?

Nope, it's been that way for a long time. Has to be done during the throw down. :pound:

Ron_L
04-30-2010, 09:25 AM
This could be fun! In a way it's a good thing that Rule 2 is being deleted for this one. My first thought when i read the thread title was "I wonder how many grease fire pictures we'll see".

Big_T_BBQ
04-30-2010, 11:05 AM
This could be fun! In a way it's a good thing that Rule 2 is being deleted for this one. My first thought when i read the thread title was "I wonder how many grease fire pictures we'll see".

That's a good point.

This one is on like Donkey Kong :boxing:

bigabyte
04-30-2010, 12:06 PM
I keep coming up with more and more devilish ideas!:heh: Someone call the cardiologist!

landarc
04-30-2010, 02:21 PM
I wonder if I can pull off a smoked and fried tonkatsu.

deguerre
04-30-2010, 02:41 PM
I wonder if I can pull off a smoked and fried tonkatsu.
I did smoked then fried pork chops a few weeks back so I say go for it!

BigButzBBQ
04-30-2010, 02:45 PM
I wonder if I can pull off a smoked and fried tonkatsu.

I say go for it. I bet you could, might have to do a really low temp smoke though. Unless it's after DF then :noidea:

BobBrisket
04-30-2010, 03:44 PM
Tonkatsu is also popular as a sandwich filling (katsu sando) or served on Japanese curry (http://www.bbq-brethren.com/wiki/Japanese_curry) (katsu karē). It is sometimes served with egg on a big bowl of rice as katsudon (http://www.bbq-brethren.com/wiki/Katsudon)—an informal one-bowl lunchtime dish.

I copied this from Wiki. You could make the sammich version, then batter the whole sammich and and then deep fry that and create a Monte Cristo Katsu Sando! Just saying........

Bob

ipls3355
04-30-2010, 03:47 PM
I better see some deep fried chili show up here ;)

Gore
04-30-2010, 03:48 PM
Fried?

What's next Bob ... Boiled?

deguerre
04-30-2010, 03:50 PM
deep fry that and create a Monte Cristo Katsu Sando! Just saying........

Bob
Then he smokes it?

BobBrisket
04-30-2010, 03:50 PM
Fried?

What's next Bob ... Boiled?


Hmmm, maybe!:heh:

deguerre
04-30-2010, 03:51 PM
I better see some deep fried chili show up here ;)
Oooooohhhhhh. Chili stuffed poblanos breaded and deep fried in lard!

BobBrisket
04-30-2010, 04:16 PM
Oooooohhhhhh. Chili stuffed poblanos breaded and deep fried in lard!

With deep fried "feet" on the side...........:twisted:

SmokeInDaEye
04-30-2010, 04:29 PM
That's awesome! I may have to get in on this action. Also, if people are willing to share I'd love to dedicate the next several TGI Fryday (http://blog.smokeindaeye.com/categories/TGI%20Frydays.aspx) entries on my site to Brethren creations!!

Alan in Ga
04-30-2010, 04:33 PM
Fried HMMMMMM.......

landarc
04-30-2010, 05:50 PM
oh man, Chile rellenos, those are tasty.

bigabyte
04-30-2010, 06:00 PM
Onion Rings....mmmmmm

Chef Jim
04-30-2010, 07:10 PM
Hmmm, Fried, this looks like a wide open category. I sure hope ecode doesn't enter cause my guess is she might have something special up her sleeve.:laugh:

I think I know what I'm going to do but ya all will hafta wait just a bit till I know exactly how to do this.:noidea:

Grillman
04-30-2010, 07:52 PM
With deep fried "feet" on the side...........:twisted:

NOT an entry pic.


http://i44.tinypic.com/2ev40n6.jpg

ecode
04-30-2010, 08:28 PM
Hmmm, Fried, this looks like a wide open category. I sure hope ecode doesn't enter cause my guess is she might have something special up her sleeve.:laugh:



Gee, no pressure there. I hate to disappoint you, but I'm still watching youtube videos to see how to debone a quail!

Fried, seriously, fried? I haven't a clue.

Gore
04-30-2010, 08:32 PM
NOT an entry pic.


http://i44.tinypic.com/2ev40n6.jpg

I was just asking Master about creating one of those. Guess you beat me to it.

Desert Dweller
05-01-2010, 07:54 AM
Well, I just tossed the "spare" 1.5 pound hamburger bun in the garbage, so I guess an xl "fried" hamburger is out... What to do, what to do???

Chef Jim
05-01-2010, 06:51 PM
Gee, no pressure there. I hate to disappoint you, but I'm still watching youtube videos to see how to debone a quail!

Fried, seriously, fried? I haven't a clue.

Are you going to fry the quail? As for pressure, you might have just inspired me.:laugh: This is going to be fun.:clap2::clap2:

ecode
05-02-2010, 04:57 PM
OK, I don't know if this disqualifies me, but I used BBQ'ed short ribs in this FRIED throwdown.

http://i770.photobucket.com/albums/xx346/ecodeps/Fried/IMG_5347.jpg

I shredded these ribs and mixed them with the ancho chile sauce.

http://i770.photobucket.com/albums/xx346/ecodeps/Fried/IMG_5413.jpg

I had some home-made puff pastry on hand and cut out some circles to make some empanadas.

http://i770.photobucket.com/albums/xx346/ecodeps/Fried/IMG_5416.jpg

These were then FRIED:

http://i770.photobucket.com/albums/xx346/ecodeps/Fried/IMG_5418.jpg

and they came out beautifully:

http://i770.photobucket.com/albums/xx346/ecodeps/Fried/IMG_5424.jpg

I still had some puff pastry leftover, so decided to make dessert. I froze the bars so they would survive cooking:

http://i770.photobucket.com/albums/xx346/ecodeps/Fried/IMG_5419.jpg

I'm sure my friend Linda in Glasgow would approve (Hi Linda! :wave:):

http://i770.photobucket.com/albums/xx346/ecodeps/Fried/IMG_5423.jpg

I put these together with some stuffed poblanos and a beer for my husband. Wait 'til I take the picture Honey!

http://i770.photobucket.com/albums/xx346/ecodeps/Fried/IMG_5420.jpg

That's better!


http://i770.photobucket.com/albums/xx346/ecodeps/Fried/IMG_5426-1.jpg

BobBrisket
05-02-2010, 05:29 PM
I say Ecode's entry should be BANNED from the TD................................................ ................................until I get a batch overnighted to me in the mail so that I can taste em!!! Those seriously qualify. That batch of hot oil says it all!! Looking good!

Bob

Moose
05-02-2010, 06:07 PM
Wow. I'm speechless. Absolutely amazing, Ecode!

Ron_L
05-02-2010, 06:24 PM
Darn you, ecode! I haven't eaten yet and my stomach is actually grumbling after looking at that! Tell your husband that he's not supposed to eat the dessert first! :-D

bigabyte
05-02-2010, 06:43 PM
Holy Farkamole!:shock: Ecode is REALLY throwin' it down this week!:clap:

landarc
05-02-2010, 06:53 PM
I give up. Too good already.

Big George's BBQ
05-02-2010, 07:14 PM
I am looking forward to this one

Chef Jim
05-02-2010, 08:29 PM
I told you she had something up her sleeve!

BobBrisket
05-02-2010, 08:36 PM
Can ya give this Chile Head a little mo info bout the ancho sauce? Looks purdy!

Chef Jim
05-02-2010, 08:55 PM
Jack Daniels Pineapple Pound Cake:

There are numerous fried items in this desert. First the basic stuff.

http://i978.photobucket.com/albums/ae265/chef-jim/Fried%20Throwdown/Ingrediants.jpg

I started with a home made dough to make sort of a puff pastry. and then I deep fried them.

http://i978.photobucket.com/albums/ae265/chef-jim/Fried%20Throwdown/Dough.jpg

http://i978.photobucket.com/albums/ae265/chef-jim/Fried%20Throwdown/Fried-Puffs.jpg

And out they came.

http://i978.photobucket.com/albums/ae265/chef-jim/Fried%20Throwdown/Fried-Puffs2.jpg

Sharon, BHSLH, wanted to eat them all right there and then, had to stop her so I had some left.

Next I started the Jack Daniels Sauce, Sweetened Condensed Milk, & Jack, heated.

http://i978.photobucket.com/albums/ae265/chef-jim/Fried%20Throwdown/JD-Sauce.jpg

Next, I fried the cake in butter, lots of butter.:clap2:

http://i978.photobucket.com/albums/ae265/chef-jim/Fried%20Throwdown/Fried-Cake.jpg

Set that aside and fried the Pineapple in brown sugar, butter, and of course, more Jack.:clap2:
http://i978.photobucket.com/albums/ae265/chef-jim/Fried%20Throwdown/Pineapple-in-Sauce.jpg

Plated with the puffs, with a garnish of Pineapple Mint. Use this pron for the money shot.

http://i978.photobucket.com/albums/ae265/chef-jim/Fried%20Throwdown/Finished.jpg

No one liked it. :laugh::laugh:

http://i978.photobucket.com/albums/ae265/chef-jim/Fried%20Throwdown/Empty-Plate.jpg

BigButzBBQ
05-02-2010, 08:59 PM
Don't think I'll be able to beat ecode but, you better believe I'm putting on my extra large tin foil thinking hat for this one.

BigButzBBQ
05-02-2010, 09:12 PM
Excellent entry Chef Jim, think that one needs some taste samples sent around for proper evaluation.

Chef Jim
05-02-2010, 09:19 PM
Excellent entry Chef Jim, think that one needs some taste samples sent around for proper evaluation.
Thanks BigButz,

I don't really like Pineapple but that was my plate for the last pic.

This was all my own recipe.

BobBrisket
05-02-2010, 10:26 PM
Ooooo, Jack Daniels...........I likey!

Moose
05-06-2010, 03:41 AM
Holy Farkamole!:shock: Ecode is REALLY throwin' it down this week!:clap:

Yup. Gonna' be hard to beat!

Gore
05-06-2010, 05:54 AM
Holy Farkamole!:shock: Ecode is REALLY throwin' it down this week!:clap:

Yup. Gonna' be hard to beat!

You obviously have not been reading the Tags for this thread. I personally plan on taking full advantage of this development! :becky:

bigabyte
05-06-2010, 07:45 AM
You obviously have not been reading the Tags for this thread. I personally plan on taking full advantage of this development! :becky:
You're going to fry a shark?:shock:

BTW, Chef Jim, that was OUTSTANDING!

Derek
05-06-2010, 07:47 AM
Funny tags....


Nice a fried throw down :)

southernsmoker
05-06-2010, 08:06 AM
Well here's my first attempt at a Throwdown. Plated last nite.

Its a Cast Iron Fried Striploin with Mushrooms, Onions, Shallots, Sweet Potato, Corn and Brocolli featuring a Baked Potato and local Snow Crab.

I'll put in two pics, please pick which one you like best, can't make up my mind..LOL

http://i904.photobucket.com/albums/ac249/Southernbbq/P1010007.jpg

http://i904.photobucket.com/albums/ac249/Southernbbq/s.jpg

SmokeInDaEye
05-06-2010, 09:57 AM
I was too swamped last weekend and didn't get a chance to make something so here's something from my archive. In honor of the launch of Burnt Finger BBQ's new cookbook this week, here's the XXXplosion, a beer battered and deep fried bacon explosion.

http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG1328.jpg
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG1334.jpg
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG1341.jpg

deguerre
05-06-2010, 10:00 AM
It looks like a "Fattie Wellington"!

SmokeInDaEye
05-06-2010, 10:22 AM
How about bacon crusted bacon with bacon dipping sauce (also disqualified because it's from my archive)?

http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG1101.jpg

landarc
05-06-2010, 02:24 PM
The bacon crusted bacon kills me, amazing concept.

bigabyte
05-06-2010, 03:00 PM
Love the XXXplosion and the bacon crusted bacon! Awesome! You can still enter this weekend if you like SIDE.

BigButzBBQ
05-06-2010, 03:15 PM
For my entry in the throwdown, I came up with The Gravy-Filled-Fatty Fried-Biscuit-Ball. I'll skip the full explanation since it's in Q-Talk and just hit the high lites.
First, one gravy filled Fatty went onto the UDS.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/050.jpg
Some biscuit dough with black pepper was mixed up and a pot full of pure bacon grease was prepared. Out came the fatty and it was time to put it all together.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/057.jpg
The Fatty was cut into 1 inch sections, I would take biscuit dough in one hand and make a small bowl, place the fatty inside and then immediately place more dough on top to cover up the gravy center of the fatty, and from there worked the dough around from both sides until it joined and formed into a nice ball shape.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/058.jpg
From there, off into the hot bacon grease they went to fry up!
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/059.jpg
Here they are, all fried up and golden brown.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/060.jpg
There was a required stay in the oven to make sure that they were cooked all the way through and the center was nice a gooey. (I leave it to the moderators discretion to pick between the next to pics for my throwdown pic. :becky:)
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/067.jpg
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/066.jpg
OMG! These things are crispy and buttery on the outside with a nice black pepper taste the further in you go followed by an explosion of gooey gravy with salty sausage goodness. :hungry::thumb::becky:
In the end, these were quite a bit of work but, everything was from scratch and they tasted truly awesome.:thumb::cool:

Gore
05-06-2010, 04:48 PM
You're going to fry a shark?:shock:


I was thinking of fried moderator :shocked:

Gore
05-06-2010, 04:54 PM
Chef Jim, I love cooked pineapple. That looks like a great dessert!

Southern Smoker, great first entry. Great looking meal! Ironically, I think that might be the low-fat option this week!

BigButz, way to go with those inverted biscuits and gravy. You can take them in the car for breakfast on your way to work. Seems like you should market those. If you could get them to fit in a toaster you'll make a fortune!

BigButzBBQ
05-06-2010, 04:59 PM
BigButz, way to go with those inverted biscuits and gravy. You can take them in the car for breakfast on your way to work. Seems like you should market those. If you could get them to fit in a toaster you'll make a fortune!

Actually did eat one on my way to work this morning, man what, a great way to start the day.:thumb:
Toaster..... hmmmm, that gives me another idea.

Grillman
05-06-2010, 05:28 PM
Just some basic fried food.
First I fried up some bacon...but I only cooked it to about 3/4 done.
Then I drained it and used a paper towel to soak up any extra grease.

Then I dusted the bacon with some flour then coated it with some Onion
ring batter; then pan fried it again, so...Double Fried Bacon.

http://img8.imageshack.us/img8/4752/doublefriedbacon1.jpg

If anybody tries this...I think it will turn out better if it is Deep fried,
instead of being pan fried...as the batter will likely not drain off while cooking.

Then I just cut some Chicken breasts into strips; then dusted them
with flour, then coated them with the onion ring batter...then pan fried
them.
I also sliced some firm tomatoes, dusted them with flour, then into an
egg wash, then coated with some seasoned bread crumbs...then pan fried.
I made them into little snackwiches with some double fried bacon and a
slice of Munster cheese; between two fried tomatoes.

Lastly I sliced a potato very thin and Pan fried the slices for Homemade
Potato Chips.
It probably took 10 years off my life...but; it all tasted good.

http://img291.imageshack.us/img291/8897/2copydm.jpg

.
Please use this last pic for my entry...\/\/\/\/
http://img263.imageshack.us/img263/5750/62953453.jpg
.
.

southernsmoker
05-06-2010, 05:35 PM
Love that fatty fried biscuit...

bigabyte
05-06-2010, 06:23 PM
KFC's Double Down doesn't have anything on that fried sandwich creation!

Gore
05-06-2010, 06:29 PM
Wow, another low-fat entry, this time from Grillman. Looks great!

Moose
05-06-2010, 09:29 PM
http://img263.imageshack.us/img263/5750/62953453.jpg
.
.

That's a serious plate of fried you got there! Yours is one VERY creative entry! :clap2:

schellter
05-06-2010, 10:47 PM
For my entry in the throwdown, I came up with The Gravy-Filled-Fatty Fried-Biscuit-Ball. I'll skip the full explanation since it's in Q-Talk and just hit the high lites.
First, one gravy filled Fatty went onto the UDS.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/050.jpg
Some biscuit dough with black pepper was mixed up and a pot full of pure bacon grease was prepared. Out came the fatty and it was time to put it all together.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/057.jpg
The Fatty was cut into 1 inch sections, I would take biscuit dough in one hand and make a small bowl, place the fatty inside and then immediately place more dough on top to cover up the gravy center of the fatty, and from there worked the dough around from both sides until it joined and formed into a nice ball shape.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/058.jpg
From there, off into the hot bacon grease they went to fry up!
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/059.jpg
Here they are, all fried up and golden brown.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/060.jpg
There was a required stay in the oven to make sure that they were cooked all the way through and the center was nice a gooey. (I leave it to the moderators discretion to pick between the next to pics for my throwdown pic. :becky:)
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/067.jpg
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Fried%20biscuit%20ball/066.jpg
OMG! These things are crispy and buttery on the outside with a nice black pepper taste the further in you go followed by an explosion of gooey gravy with salty sausage goodness. :hungry::thumb::becky:
In the end, these were quite a bit of work but, everything was from scratch and they tasted truly awesome.:thumb::cool:

Just lookin at that makes my arteries hard

Garyclaw
05-07-2010, 06:30 AM
Started prep for some blackened burgers last night and thought to myself, "Self, your going to fry these on the outdoor kitchen on a CI skillet. Why not enter them?"

Started with some Old Bay Blackened Seasoning, 2 - 1/2 lb. burgers, bacon, blue cheese and a matter.

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0579.jpg

Fried the bacon first for some nice pork fat:

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0581.jpg

Then added a little canola oil to the fat and on with the burgers:

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0582.jpg

Flipped and added the bacon and blue cheese:

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0583.jpg

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0584.jpg

http://i1022.photobucket.com/albums/af345/Garyclaw/102_0586.jpg

I guess you can use the last shot for my entry. If you see one better, go ahead. Guess I need to hone my photo skills. It's fun though!

Thanks, Gary

Gore
05-07-2010, 07:01 AM
Bacon and bleu cheese is my favorite burger. I'd love one of those for breakfast right now!

bigabyte
05-07-2010, 07:05 AM
Thats a good looking burger!:cool:

BigButzBBQ
05-07-2010, 08:05 AM
Bacon + Bleu cheese = great combo.
Classic and delicious! :thumb:

SmokinAussie
05-07-2010, 11:08 PM
G'Day Bruces... Here's my Entry...

Aussie Fried Chicken... I've put all the rest of the stuff in this thread (http://www.bbq-brethren.com/forum/showthread.php?t=84224).

The wings were brined and then coated in my home made seasoning... I'll be doing this again... they tasted awesome and were SO crunchy!

Just 2 pics here...
http://i959.photobucket.com/albums/ae78/SmokinAussie/FRIED/DSC_0008_240.jpg?t=1273291170

http://i959.photobucket.com/albums/ae78/SmokinAussie/FRIED/DSC_0014_246.jpg?t=1273291656

Chris, please use the first pic for the vote thread..

Thanks for looking!

Cheers!

Bill

Gore
05-07-2010, 11:13 PM
Wow Bill, those look great!

BigButzBBQ
05-08-2010, 07:18 AM
Bill - Great looking wings, but, did you make some for everyone else? :laugh:

High Q
05-08-2010, 07:58 AM
Great looking chicken Bill. Congrats.

High Q
05-08-2010, 09:18 PM
Paw Paw Cormier has a restaurant in Lake Charles, La. and his fish courtbouillon is known far and wide. I borrowed his recipe and used shrimp. The courtbouillon is white onion, celery, bell pepper, green onion, parsley, tomatoes, garlic and seasoning. It simmers on the stove for about 20 minutes to reduce.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0270.jpg

While the courtbouillon was doing its thing, I fried up some gulf shrimp. I messed around with several different batter concoctions so some are darker, mealier and/or crunchier than others. I got the real dark ones from Transocean.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0272.jpg

Once the courtbouillon has reduced, you lay the fried shrimp on top, lower the heat, cover and simmer for about 25 minutes.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0276.jpg

After it all simmers together, the shrimp soaks up the rich flavor of the courtbouillon. Almost ready to serve.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0279.jpg

You spoon the courtbouillon and shrimp over steamed rice. I used a basmati mix. I laid on some fresh fried shrimp for some added goodness and served along with a Shiner 101. [please use the following photo as my entry]

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0302-1.jpg

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0281-1.jpg

bigabyte
05-08-2010, 09:23 PM
That looks downright divine!:cool:

Gore
05-08-2010, 09:33 PM
Wow, what a nice treat! I'd really like a taste of that.

SmokinAussie
05-09-2010, 04:57 AM
Nope it's crap... don't vote for that last one, even though I'd snaffle that in a microsecond!!!!

Garyclaw
05-09-2010, 05:46 AM
Beautiful looking wings Bill. I want to eat those NOW!

Awesome looking dish HighQ. I can almost taste those shrimp now.

Chef Jim
05-09-2010, 10:59 AM
Nope it's crap... don't vote for that last one, even though I'd snaffle that in a microsecond!!!!

What Bill said!:clap2:

Big_T_BBQ
05-09-2010, 02:44 PM
As soon as I saw fried come up I knew that it had to be Chicken Fried Steak and Eggs with Rule #2 intact.

Got a really hot bed of coals going in the Weber while Little H (Mrs. Big T) got going on the biscuits

http://farm5.static.flickr.com/4005/4592982552_63f84cce12_b.jpg

Then I got the sausage cooking (for flavoring the oil and for the gravy)

http://farm5.static.flickr.com/4040/4592368913_b6452f781a_b.jpg

Once the sausage was done I added more canola oil and let it get up to temp

http://farm2.static.flickr.com/1317/4592374545_f55095aac3_b.jpg

Steaks coated up and ready to go into their bath

http://farm2.static.flickr.com/1083/4592379923_4664f1a636_b.jpg

They were kinda big so I had to do them one at a time (I used the Gas Grill as a warmer for the finished steak and the sausage)

http://farm2.static.flickr.com/1141/4593010754_733fd46009_b.jpg

Then I put the used oil into a pan on the gas grill side burner so I could fry some eggs while Little H made the gravy

http://farm4.static.flickr.com/3330/4593014994_8c83478049_b.jpg
http://farm4.static.flickr.com/3314/4592400159_6ed101ff67_b.jpg
http://farm4.static.flickr.com/3549/4592404345_633f6849b8_b.jpg

The little pouch on the side is the left over steak cooking up to add to the dogs' breakfast


The we have the finished product - Please use this picture

http://farm5.static.flickr.com/4011/4593028692_d6a55669c0_b.jpg


And a complete and balanced breakfast - Hot coffee and Pineapple Orange Banana Juice

http://farm5.static.flickr.com/4053/4592414679_964e6ac176_b.jpg


Thanks for looking - I hope you enjoyed looking at it as much as I enjoyed eating it

Gore
05-09-2010, 04:24 PM
Looks great! I'm jealous of your dog.

Gore
05-09-2010, 04:55 PM
I broke down and posted the description of my entry in Q-Talk here:

http://www.bbq-brethren.com/forum/showthread.php?t=84311

I have two serving pics, one without a bite:

http://i613.photobucket.com/albums/tt211/gvideen/tempura/IMG_5461-1.jpg

and one with a bite taken:

http://i613.photobucket.com/albums/tt211/gvideen/tempura/IMG_5477-1.jpg

The first seems a bit more inviting, especially with the head on that Belgian ale, while the second you can see the meat on those yummy ribs.

I like the first one and my wife likes the second, so you decide :-D

High Q
05-09-2010, 05:21 PM
Great job Gore. Fabulous looking plate.

Alan in Ga
05-09-2010, 05:52 PM
All those look great

Redhot
05-09-2010, 06:59 PM
Well, my hubby's main dish wound up - in his words, one burnt farked up gooey mess - soooooooo...his appetizers were great though so I decided not to be mean and didn't do my main dish idea either since he wanted to just give up but I really wanted to post one of my original ideas, so we combined our sides into an appetizer dish. Mine are smoked and stuffed jalapeno deep fried eggrolls, (cream cheese, green onion and bacon stuffing) battered deep fried baby portabellas, and battered deep fried jalapenos. deguerre's are the garlic/chive/buttermilk panko crusted fried mashed potato balls and jalapeno/onion corn fritters fried in bacon grease. Chris, please use the appetizer pic and not the "disaster"!:becky:

Gore
05-09-2010, 07:12 PM
No, no, no, no, no. You're not following the rules. With couples, you each have to submit your own entry and then whoever of you gets the most votes wins the "prize". If you want to advertise the "prize" that's your business, but Guerry has to make a submission too so they both get voted on. Now Guerry, please submit that masterpiece and let's see what happens. If you don't then you'll have to be punished. :whip:

It actually looks pretty tasty to me -- I can tell Redhot plated it for you. Nice appetizer plate Redhot!

deguerre
05-09-2010, 07:27 PM
OK Gore! It was a good idear after all...:roll:. I'll officially enter the burnt farked up gooey mess in all it's glory! It is a deep fried puff pastry filled with a smoked sausage ring that was filled with an egg and covered with smoked provolone. I had the oil too hot apparently and the pastry started burning before the innards were heated through. The egg did come out "over easy" as I wanted and the cheese melted nicely but the crust...:becky:

Gore
05-09-2010, 07:41 PM
Thanks Guerry, I just love my eggs over easy!

Amber
05-09-2010, 10:58 PM
Trying to get these in at last second. Jalepenos stuffed with pimento cheese, cream cheese, and bacon bits. Then battered, pankoed and fried. Threw in the fried pickles for fun as they are one of my favorites.

Amber
05-09-2010, 11:05 PM
Sorry Chris for last second pics. Been a busy week at work and we had a cook for a fundraiser. Please use last pic for entry.

Alan in Ga
05-09-2010, 11:18 PM
Sorry guys not entering this week but Amber got in at last minute. Looks great baby sorry I wasnt there to help.

deguerre
05-09-2010, 11:26 PM
Both of our wives did fried Jalapenos Alan, it's a conspiracy I tell ya.:shock:

bingo1912
05-10-2010, 01:43 AM
I don't even know what to say about your gravy filled fattie/biscuit ball I'm just,,,,,,,,, speechless. How in the heck did you DO that?

Gore
05-10-2010, 05:22 AM
Thanks Amber, those look Yummy! Glad you made the party :-D

Guess Alan will have to be punished. :whip:

deguerre
05-10-2010, 06:56 AM
Indeed, nicely done Amber. Is Alan in for a spanking?

bigabyte
05-10-2010, 07:16 AM
Those look great Amber!:thumb: There's nothing wrong with a last minute entry, especially when it's good like that!:cool:

thunter
05-10-2010, 03:03 PM
How about bacon crusted bacon with bacon dipping sauce (also disqualified because it's from my archive)?

http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG1101.jpg

This is pure ridiculous... Can I have some please? :) I felt my arteries clog for a second when I first saw the pic and it felt so good! lol!

thunter
05-10-2010, 03:13 PM
G'Day Bruces... Here's my Entry...

Aussie Fried Chicken... I've put all the rest of the stuff in this thread (http://www.bbq-brethren.com/forum/showthread.php?t=84224).

The wings were brined and then coated in my home made seasoning... I'll be doing this again... they tasted awesome and were SO crunchy!

Just 2 pics here...
http://i959.photobucket.com/albums/ae78/SmokinAussie/FRIED/DSC_0008_240.jpg?t=1273291170

http://i959.photobucket.com/albums/ae78/SmokinAussie/FRIED/DSC_0014_246.jpg?t=1273291656

Chris, please use the first pic for the vote thread..

Thanks for looking!

Cheers!

Bill

Bill, those wings look amazing! I would honestly like to know what your homemade seasoning is if you can share without me having to be killed after I find out! :)

Southern Home Boy
05-13-2010, 03:28 PM
Paw Paw Cormier has a restaurant in Lake Charles, La. and his fish courtbouillon is known far and wide. I borrowed his recipe and used shrimp. The courtbouillon is white onion, celery, bell pepper, green onion, parsley, tomatoes, garlic and seasoning. It simmers on the stove for about 20 minutes to reduce.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0270.jpg

While the courtbouillon was doing its thing, I fried up some gulf shrimp. I messed around with several different batter concoctions so some are darker, mealier and/or crunchier than others. I got the real dark ones from Transocean.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0272.jpg

Once the courtbouillon has reduced, you lay the fried shrimp on top, lower the heat, cover and simmer for about 25 minutes.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0276.jpg

After it all simmers together, the shrimp soaks up the rich flavor of the courtbouillon. Almost ready to serve.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0279.jpg

You spoon the courtbouillon and shrimp over steamed rice. I used a basmati mix. I laid on some fresh fried shrimp for some added goodness and served along with a Shiner 101. [please use the following photo as my entry]

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0302-1.jpg

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0281-1.jpg
Oooh, CHER! Dat c'est BON an' look FINE I guarontee! My kin down in Thibodaux be over straight away ta help y'all wi dat. :thumb: