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bigabyte
05-20-2010, 10:43 PM
Our new category is...

"Food from a place you'd like to visit!"
http://www.altairmodels.com/pictures/products/22954/suitcase-front-10.jpg
Anonymous photo.

...as chosen by Gore, the winner of the Fried Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=84669)!

Food from a place you'd like to visit (or revisit). Explanations and/or vacation photos are optional but not required -- or if you wish you can make it a photo essay!

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 5/21 through Sunday 5/30.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 5/30.

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 5/31 after I submit the "Vote" thread and will run through Friday 6/4. All votes will be public.

Don't forget, you can still enter the Roots (http://www.bbq-brethren.com/forum/showthread.php?t=84618) Throwdown until Sunday night 5/23 by midnight Central time.

Our next category will be decided by the winner of the Something Stuffed Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=84821)!

Best of luck and even better eats to all!

Alan in Ga
05-21-2010, 10:36 AM
This one should open the flood gates my wheels are turning.

Derek
05-21-2010, 10:39 AM
Oh nice, One question?

Can we use a camel on the grill and still be eligible to enter the throw down?

bigabyte
05-21-2010, 11:14 AM
Anything grilled or smoked that matches the category and is cooked between today and next Sunday is eligible.

deguerre
05-21-2010, 11:32 AM
I've always wanted to visit Wisconsin and Minesota. I wonder if my casserole dish will explode on the Weber?

landarc
05-21-2010, 11:55 AM
I have always wanted to visit Rocklin, maybe I can make MOINK balls, then again, L.A. calls to me so maybe some bacon candy with butter on the side.

BigButzBBQ
05-21-2010, 12:21 PM
I've always wanted to visit Wisconsin and Minesota. I wonder if my casserole dish will explode on the Weber?

Darn, and here I thought you were going to be asking for my Northwoods Stirfry recipe.

Smokey Al Gold
05-21-2010, 12:46 PM
Hmm this one is really interesting this could be absolutely anything. What if I want to visit Mars or say Jupiter? Can I submit alien rack of ribs from all the aliens I kill along the way? I've seen all the alien movies so I'm pretty sure I know everything there is on how to exterminate them. I sure hope I can get back to earth to submit my photos by next sunday.

BigButzBBQ
05-21-2010, 01:37 PM
I have to say that I actually don't think I'll be able to make my mind up on this one. Too many choices, although, What if someone made a basketball sized sausage ball and use a different blend of sausage to put the shape of the continents into is, someone could say they cooked the world! :becky:

deguerre
05-21-2010, 02:21 PM
I have to say that I actually don't think I'll be able to make my mind up on this one. Too many choices, although, What if someone made a basketball sized sausage ball and use a different blend of sausage to put the shape of the continents into is, someone could say they cooked the world! :becky:
Nah, just do a big circle and save money on meat. Call yourself a "Flat Worlder".:heh:

I swear, if I ever win a throwdown it's gonna be "Anything goes...as long as the cook is in drag. Pics of the cook required."

Alan in Ga
05-21-2010, 03:38 PM
I had a guy at work bring me alien ribs once. GREEN RIBS darnest thing I've ever seen.:crazy:

Chef Jim
05-21-2010, 04:26 PM
Hmm this one is really interesting this could be absolutely anything. What if I want to visit Mars or say Jupiter? Can I submit alien rack of ribs from all the aliens I kill along the way? I've seen all the alien movies so I'm pretty sure I know everything there is on how to exterminate them. I sure hope I can get back to earth to submit my photos by next sunday.

Al, No problem getting to Jupiter or back. It's only a mile or so from where I live. They even have street names like Venus & Mars. :clap2::clap2:

If you get lost, just PM me.:laugh:

Derek
05-22-2010, 07:11 PM
Here's my entry...

Yeah yeah I know I forgot the garnish... Could have made it look pretty...

http://www.bbq-brethren.com/forum/showthread.php?p=1289508#post1289508

http://drp-photography.smugmug.com/Food/Food-from-a-place-youd-like-to/IMG6419/875402109_ZcmF2-L.jpg

The rest of the images can be found here.
http://www.bbq-brethren.com/forum/showthread.php?p=1289508#post1289508

Dylan's Dad
05-24-2010, 01:47 PM
One of my first jobs in my 20's was driving for an express delivery company. They had a very liberal motel and food allowance so that you wouldn't have to dead-head home. I took full advantage of it, staying out weeks at a time just taking deliveries farther and farther from home to see everything I could. I wish now that I had my new found addiction to all things BBQ back then. :doh:

Inspired by an old post from barbefunkoramaque, I would love to have visited these Texas Brisket Meccas.

http://i881.photobucket.com/albums/ac19/Dylans_Dad/PlacesIdliketovisit.jpg

While I was on the road I used to love the 'steak and eggs' at the big truck stops. Sometimes I would eat steak and eggs at all three meals! :icon_bugeyed

With that in mind, I enter my very 1st Throwdown with my 1st Brisket.

details here if interested: http://www.bbq-brethren.com/forum/showthread.php?t=85267

Brisket and Eggs with a small spinach and aged balsamic vinegar salad.


http://i881.photobucket.com/albums/ac19/Dylans_Dad/Brisket/1stBrisket017.jpg

Chef Jim
05-24-2010, 02:44 PM
Brisket & Eggs Yummy

bigabyte
05-24-2010, 03:21 PM
I would be all over that plate. Looks fantastic!

Smokey Al Gold
05-24-2010, 03:49 PM
Awesome! I've had brisket and eggs before and it is some great stuff good job!

BlkJeep
05-26-2010, 08:57 AM
Nice plate DD!!

deguerre
05-26-2010, 09:11 AM
Brisket and eggs. Y...U...M. I just made some brisket chili last night and tonight I'm gonna poach a couple eggs for on top!

Gore
05-26-2010, 04:36 PM
Nice little story DD. Just the sort of thing I was hoping to see. Brisket looks great too!

bigabyte
05-26-2010, 04:42 PM
Well, my story is not as interesting as Dylan's Dads, but here it is. I wanted to visit Burger King to try fast food ribs. So here is my take on fast food ribs (thread here (http://www.bbq-brethren.com/forum/showthread.php?t=85413)).
http://i219.photobucket.com/albums/cc150/bigabyte/Ribs/2010_05_26/Presentation.jpg

Dylan's Dad
05-26-2010, 04:49 PM
Nice! Original as well. :thumb:

Gore
05-26-2010, 05:39 PM
Great job Chris! Did you take the membrane off those?

Alan in Ga
05-26-2010, 05:49 PM
I just read the thread and got a great laugh but I will say one of the more creative things I have seen.

landarc
05-26-2010, 07:11 PM
I was all over those ribs until I saw the cut through the bone, so sloppy.

barbefunkoramaque
05-26-2010, 07:14 PM
Steak Dianne!

bigabyte
05-26-2010, 08:56 PM
Great job Chris! Did you take the membrane off those?
I forgot to put a membrane on!:doh:

Smokey Al Gold
05-27-2010, 07:37 AM
My take on BK ribs. Here's the thread
http://www.bbq-brethren.com/forum/showthread.php?t=85448

http://i178.photobucket.com/albums/w278/alramirez_82/entry.jpg

bigabyte
05-27-2010, 07:47 AM
Wow! A BK wrapper! Did you actually go to Burger King to get those? I've always wanted to go to Burger King. Maybe since you actually went there is the reason your ribs look so much more authentic.

Smokey Al Gold
05-27-2010, 09:13 AM
I figured I'd get questioned on actually going to burger king to get "props" for my throwdown entry. Do you think I'd actually go there just so my pictures would look authentic for a bbq throwdown entry? Only a crazy person would actually do that.... I actually made the cup, bag and little bag from galvanized metal, fuzz and old foil hats I had laying around.

deguerre
05-27-2010, 09:15 AM
I figured I'd get questioned on actually going to burger king to get "props" for my throwdown entry. Do you think I'd actually go there just so my pictures would look authentic for a bbq throwdown entry? Only a crazy person would actually do that.... I actually made the cup, bag and little bag from galvanized metal, fuzz and old foil hats I had laying around.
The grease spots on the bag was an authentic touch.:-D

southernsmoker
05-27-2010, 03:22 PM
Well, my story is not as interesting as Dylan's Dads, but here it is. I wanted to visit Burger King to try fast food ribs. So here is my take on fast food ribs (thread here (http://www.bbq-brethren.com/forum/showthread.php?t=85413)).



Not sure thats where I'd like go,,,to the inner workings of a foiled mind..But your invention looks dang good!!:thumb:

SirPorkaLot
05-27-2010, 06:49 PM
A some know, I spend a good bit of time in Alaska for work, Since the description of this throwdown is place you would like to visit (or revisit), I decided Alaska should be the showcase.

There was also something about a photo essay............??.........

http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/15b13712e1024ed79f6f31f7cc400f92.Large.jpg
http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/b7adf9a199fe407ba207211da9452b3f.Large.jpg
http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/e73dc93e1718445da8db5952c3d3381a.Large.jpg
http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/24d78f069e5941229924002149d1aa05.Large.jpg
http://app.onlinephotofiler.com/images/A_4/0/5/1/131504/91397c59c66646cab64c9ac2a8cc0f8f.Large.jpghttp://app.onlinephotofiler.com/images/A_4/0/5/1/131504/a831a1f0c9444f52bf5e0e16db32a583.Large.jpghttp://app.onlinephotofiler.com/images/A_4/0/5/1/131504/643c48f07fa7445ea0813858fe91fd70.Large.jpg

The entry
http://img97.imageshack.us/img97/3981/p52701221442035.jpg

Thread is here: http://www.bbq-brethren.com/forum/showthread.php?t=85481

BigButzBBQ
05-27-2010, 06:52 PM
Sirporkalot- YOU JUST GOT BACK! :shock: You already that excited to return? :confused: :laugh: Great looking dish though, now hand it over and no one gets hurt. :thumb: :heh:

Gore
05-27-2010, 07:19 PM
I was getting worried there with half the entrants dreaming of a visit to Burger King! Got me thinking there'd be some McRib entries and then who know what. :shocked: Certainly wasn't what I was expecting.

Love the Alaska pics and beautiful salmon!

BigButzBBQ
05-27-2010, 07:26 PM
I'm still stuck for figuring this one out. Unless I get some bison but, that isn't happening anytime soon. I really need to travel more. :laugh:

Chef Jim
05-27-2010, 08:28 PM
I have always wanted to travel to Australia or New Zealand. When I was growing up we always associated Lamb with New Zealand. I guess because there was not much American Lamb available.

Think that had to do with range wars over grazing rights, but I digress.

I remembered reading a thread awhile back where someone was having trouble with Lamb and its been stuck in my head ever since.

Well I have to tell you that I love Lamb, but Sharon (BHSLH), doesn't. Then just last week she relented and said if it was cooked outside she would eat it.:clap2:

So here is my entry.

First the basic stuff. There are a few things that aren't in the Pron but you will see them.

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Ingerdients.jpg

First I cut slits and put in fresh garlic, then seasoned the Lamb with my very special blend. Salt, Pepper, and then I remembered that I had fresh Rosemary in the garden. Gotta have that on Lamb!

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Seasoned.jpg

Then on to the Offset. I've been having some fire control problems with this one and wanted to work on it before I have 40 people over in just over a week. Also added a Red Pepper and a wrapped Sweet Potato. I used Cowboy lump, Hickory, and Australian Pine to finish it,

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Just-On.jpg

Temps were no problem today, it held a steady 227 on the Maverick. The only problem was that it was only a 3 lb. leg and it cooked in 2.75 hours. Now what do I do? :pray::pray:

I took it off and double wrapped it with HD foil and then into a very big towel, and into the oven to rest. It was easier to use the oven than a cooler. Potato, and pepper were done too. Here is the Lamb when I unwrapped it.

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Just-Off.jpg

Great color and seemed tender.:clap2::clap2: Then for the big moment, what did it look like inside?

I was thinking Med Rare.:pray:

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Sliced.jpg

Yes Yes, Its perfect:clap2::clap2:

So the next thing is to plate it. Added the baked Sweet Potato, some Green Beans with some of the roasted red pepper. Chris, please use this next photo.

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/MoneyShot.jpg

What a meal!! The Lamb had a nice smoke ring and an awesome flavor. Sharon (BHSLH) said it was the best she had ever had. And we can have it again.:clap2: The sweet potato was also perfect. Soft and well done with no extras like marshmallows of sugar. Just a touch of butter.

Hope you all like it cause we sure did. :thumb::thumb::thumb:

SirPorkaLot
05-27-2010, 08:44 PM
Great looking lamb Jim!

Smokey Al Gold
05-27-2010, 08:49 PM
Fish and lamb looks delicious!!!! Maybe I need to set my traveling standards up just a little higher.....

Gore
05-27-2010, 09:19 PM
Beautiful Jim!

bigabyte
05-27-2010, 11:06 PM
Wow, some great entries coming in!

SmokinAussie
05-28-2010, 02:53 AM
I have always wanted to travel to Australia or New Zealand. When I was growing up we always associated Lamb with New Zealand. I guess because there was not much American Lamb available.

Think that had to do with range wars over grazing rights, but I digress.

I remembered reading a thread awhile back where someone was having trouble with Lamb and its been stuck in my head ever since.

Well I have to tell you that I love Lamb, but Sharon (BHSLH), doesn't. Then just last week she relented and said if it was cooked outside she would eat it.:clap2:

So here is my entry.

First the basic stuff. There are a few things that aren't in the Pron but you will see them.

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Ingerdients.jpg

First I cut slits and put in fresh garlic, then seasoned the Lamb with my very special blend. Salt, Pepper, and then I remembered that I had fresh Rosemary in the garden. Gotta have that on Lamb!

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Seasoned.jpg

Then on to the Offset. I've been having some fire control problems with this one and wanted to work on it before I have 40 people over in just over a week. Also added a Red Pepper and a wrapped Sweet Potato. I used Cowboy lump, Hickory, and Australian Pine to finish it,

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Just-On.jpg

Temps were no problem today, it held a steady 227 on the Maverick. The only problem was that it was only a 3 lb. leg and it cooked in 2.75 hours. Now what do I do? :pray::pray:

I took it off and double wrapped it with HD foil and then into a very big towel, and into the oven to rest. It was easier to use the oven than a cooler. Potato, and pepper were done too. Here is the Lamb when I unwrapped it.

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Just-Off.jpg

Great color and seemed tender.:clap2::clap2: Then for the big moment, what did it look like inside?

I was thinking Med Rare.:pray:

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/Sliced.jpg

Yes Yes, Its perfect:clap2::clap2:

So the next thing is to plate it. Added the baked Sweet Potato, some Green Beans with some of the roasted red pepper. Chris, please use this next photo.

http://i978.photobucket.com/albums/ae265/chef-jim/Lamb/MoneyShot.jpg

What a meal!! The Lamb had a nice smoke ring and an awesome flavor. Sharon (BHSLH) said it was the best she had ever had. And we can have it again.:clap2: The sweet potato was also perfect. Soft and well done with no extras like marshmallows of sugar. Just a touch of butter.

Hope you all like it cause we sure did. :thumb::thumb::thumb:

Chef Jim,

CONGRATULATIONS!

I have been waiting some time to announce and bestow this award.

You are the first recipient. I apologise for doing this in the middle of a Throwdown... But WHY NOT!

Here it is JIM...

http://i959.photobucket.com/albums/ae78/SmokinAussie/Misc/ALFTickofApproval.gif?t=1275032757


As SELF APPOINTED AUSSIE LAMB EXPERT, I award you the inaugural "ALF" SEAL OF APPROVAL.

This award in future will not be handed out lightly, but will only be given to people who present dishes showing fine appreciation of lamb. I don't care where the lamb is from, being an international forum, but it MUST BE BBQ'd or Grilled using wood or charcoal. I Offer this award to promote the appreciation and consumption of lamb in The US and other countries.

Well done Jim!

Cheers!

Bill

Desert Dweller
05-28-2010, 07:35 AM
I remembered reading a thread awhile back where someone was having trouble with Lamb and its been stuck in my head ever since.



I think I remember that thread too Jim, but I think it was Billy having trouble with a Lamb..., in a barn!

Chef Jim
05-28-2010, 08:22 AM
I think I remember that thread too Jim, but I think it was Billy having trouble with a Lamb..., in a barn!

:laugh::laugh::laugh: :clap2::clap2::clap2:

nzrebel
05-28-2010, 08:54 AM
[/QUOTE] CONGRATULATIONS!

I have been waiting some time to announce and bestow this award.

You are the first recipient. I apologise for doing this in the middle of a Throwdown... But WHY NOT!

Here it is JIM...




As SELF APPOINTED AUSSIE LAMB EXPERT, I award you the inaugural "ALF" SEAL OF APPROVAL.

This award in future will not be handed out lightly, but will only be given to people who present dishes showing fine appreciation of lamb. I don't care where the lamb is from, being an international forum, but it MUST BE BBQ'd or Grilled using wood or charcoal. I Offer this award to promote the appreciation and consumption of lamb in The US and other countries.

Well done Jim!

Cheers!

Bill[/QUOTE]


Point of order, and honour. Chef Jim titled his post "New Zealand", not "Austrarkinfalia" !!!!!!:boxing:

You lot would steal anything from New Zealand, it's in in your blood- Phar Lap, Pavlova, Anzac bikkies, Crowded House, Keith Urban, Russell Crowe, (...well, you can keep Russell Crowe)....the list is endless. Farkers.

Nice award though, next time I do up a leg I'll make sure it's Australian lamb and put in for it :thumb:. It'll look good next to the Rugby League World Cup..

- Dave (stepping down off his inferiority complex soapbox...)

nzrebel
05-28-2010, 09:08 AM
Great looking Lamb Jim.

Dave

Chef Jim
05-28-2010, 03:24 PM
Point of order, and honour. Chef Jim titled his post "New Zealand", not "Austrarkinfalia" !!!!!!:boxing:

You lot would steal anything from New Zealand, it's in in your blood- Phar Lap, Pavlova, Anzac bikkies, Crowded House, Keith Urban, Russell Crowe, (...well, you can keep Russell Crowe)....the list is endless. Farkers.

Nice award though, next time I do up a leg I'll make sure it's Australian lamb and put in for it :thumb:. It'll look good next to the Rugby League World Cup..

- Dave (stepping down off his inferiority complex soapbox...)[/QUOTE]

Dave, Not my fault that when I was a kid everything here was labeled NZ. That was just part of the story. You lot get upset over the smallest things.:laugh::laugh::laugh: :clap2:

And just by chance it happened to be American lamb. I love Lamb no matter where it came from.:thumb:

SmokinAussie
05-28-2010, 08:34 PM
G'day Bruces'

My entry for "Food from a place you'd like to visit" is my Pork and Beans Dish, a well know American comfort food.

I hope I have done it justice... The full thread is here (http://www.bbq-brethren.com/forum/showthread.php?p=1295331#post1295331). PLease come and have a look. This dish took a huge amount of effort, but was well worth it.

Just 2 pics for the entry..

http://i959.photobucket.com/albums/ae78/SmokinAussie/Pork%20and%20Beans/DSC_0064_410.jpg?t=1275096237

http://i959.photobucket.com/albums/ae78/SmokinAussie/Pork%20and%20Beans/DSC_0065_411.jpg?t=1275096237

Please use the last pic for the vote.

Thanks for looking!

Bill

Gore
05-28-2010, 08:44 PM
Bill, I don't know what you've been reading, but I've never seen pork and beans look so good. You've obviously made it all wrong.

landarc
05-28-2010, 08:46 PM
I did not know there was an award for cooking NZ or OZ lamb. Then again, if I get that award, then my stand on not getting a MOINK certificate will look hollow, as will my streak of getting one vote per Throw Down.

That is a good whack of pork and beans.

southernsmoker
05-29-2010, 01:42 PM
Here is my tribute to Louisiana and the Gulf Coast, an area I always wanted to visit.

Creole chicken and sausage with bacon wrapped scallops, salt pork scruncheons and a shrimp cocktail on the side.







http://i904.photobucket.com/albums/ac249/Southernbbq/fixins-1.jpg

http://i904.photobucket.com/albums/ac249/Southernbbq/1-1.jpg



Please use last pic ...

Chef Jim
05-29-2010, 02:13 PM
Creole style, ummmm. Do you have a degree in plating? You make it look so good.

yelonutz
05-29-2010, 04:22 PM
I want to go to Landarc's house. Last year I had the opportunity to meet Bob at the Oinktoberfest in Nor. Cal. I soon thereafter started reading his blog. Let me tell you, unlike some folks that write about BBQ, Bob really knows how to cook also. On his blog I read about Char Sui pork and it got me thinking about my favorite greasy spoon Chinese restaurant growing up. I knew I had to try my hand at homemade Pork Fried Rice. I followed Bobs method for the Char Sui Pork, with a few additions of course. Cooked on the big green egg. The first shot is the Pork diced up and ready for the Wok. Second is the veggies cooking and the last is the final product. Please use the second for the contest.
Thanks again Bob and I will continue following your blog.

NUTZ

ecode
05-29-2010, 05:48 PM
First of all, I'd like you to sit back and relax. I'm going to take you on a little trip. To get the mood right, click on the following link, turn your speaker volume up, then come right back!

http://www.youtube.com/watch?v=YOfZHNHXGIQ

There, that's better now. Many years ago, I spent about six months working in a remote village on the island of Crete. The landscape was amazing and the water was an unbelievable turquoise. I always wanted to go back. Many years later, I took my family to Rhodes. It's not the same as Crete, but it has other charms.

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/img_1025.jpg

I wanted my family to walk through the narrow alleyways

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/img_0984.jpg

discover beautiful Mediterranean houses

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/img_0983.jpg

and come out upon quaint squares

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/img_1029-1.jpg

and find other unexpected pleasures

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/img_0971.jpg

and of course my girls had to have some souvlaki!

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/img_1015.jpg

I thought that would be nice to make for this throwdown. Rather than the traditional lamb, I went with chicken. I wish I had known about the Australian Tick before I went shopping. I marinated some boneless skinless thighs in lemon juice and olive oil and added oregano, parsley, fresh garlic and onions. I grilled these

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/IMG_0094-1.jpg

and also heated up my pita bread

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/IMG_0095.jpg

but also had to make some fresh bread for dipping in the tzatziki.

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/IMG_0086.jpg

I served this with a Greek salad and some Ouzo (for my Husband). Greek souvlaki is served with fries in the sandwich. I fried up some in olive oil for an authentic taste.

http://i770.photobucket.com/albums/xx346/ecodeps/Greece/IMG_0115-1.jpg


Almost as good as being there....

landarc
05-29-2010, 06:15 PM
Wow, this is gonna be another tough one to vote on.

SmokinAussie
05-29-2010, 06:16 PM
Wholy smokes Ecode... you sure know how to set the mood!

Does your husband know how lucky he is????

Gore
05-29-2010, 07:46 PM
I decided to visit Spain, specifically mountainous northern Spain. It's like a second home for us and it has two of my favorite restaurants. El Oso is located in the village of Cosgaya and is in a beautiful stone building

http://i613.photobucket.com/albums/tt211/gvideen/Spain/100_1975.jpg

I always order Cocido Lebaniego.

http://i613.photobucket.com/albums/tt211/gvideen/Spain/100_1970.jpg

It's not much to look at, but it is delicious. It's base is the locally grown garbanzos and there are all kinds of meaty treats mixed in. A trip to Spain is not complete without it. My other favorite restaurant is actually a bar in Santander called Meson Rampalay. I love their tapas. I believe it is as authentic as you can get, nothing fancy, just good food. Spain is quite urbanized and only a small percentage BBQ, so I had to make some modifications to the typical Spanish recipes. Fried chorizo is one of the most common tapas and our fridge is well stocked.

http://i613.photobucket.com/albums/tt211/gvideen/Spain/IMG_0085-1.jpg

Another favorite of mine is ribs cooked in garlic and parsley. These are not usually BBQ'ed, so I had to modify the recipe. These are made with cut spare ribs

http://i613.photobucket.com/albums/tt211/gvideen/Spain/IMG_0084-1.jpg

I seasoned these with salt, pepper and olive oil, then smoked them for two hours. Afterward, garlic, parsley and salt are crushed together

http://i613.photobucket.com/albums/tt211/gvideen/Spain/IMG_0126.jpg

and applied.

http://i613.photobucket.com/albums/tt211/gvideen/Spain/IMG_0127.jpg

[I cannot look at that pic without salivating] I then foiled these for about an hour and finished them on the grill. Another racion is shrimp marinated with garlic and lemon juice. I wrapped these in smoked (then roasted) red pepper:

http://i613.photobucket.com/albums/tt211/gvideen/Spain/IMG_0087.jpg

The grill is not the traditional method for cooking tapas, but it worked great.

http://i613.photobucket.com/albums/tt211/gvideen/Spain/IMG_0131.jpg

While tapas are finger food at the bar, raciones are slightly larger helpings:

http://i613.photobucket.com/albums/tt211/gvideen/Spain/IMG_0135-1.jpg

I served these with olives stuffed with anchovies and some pacharan. [Chris, please use this next pic]

http://i613.photobucket.com/albums/tt211/gvideen/Spain/IMG_0147-1.jpg

I wish I had some Chocolate con Churros, but I'm sure my girls would have eaten them all.

http://i613.photobucket.com/albums/tt211/gvideen/Spain/IMG_3843.jpg

bigabyte
05-29-2010, 11:01 PM
Wow! The guantlet has been thrown down! My poor ribs are aching from the beating they are about to receive!

SmokinAussie
05-30-2010, 01:35 AM
Oh Yeah... gonna be a tough one now!

southernsmoker
05-30-2010, 06:21 AM
Gore,
Excellent representation, nicely done as usual. ole!.:clap2:

Dylan's Dad
05-30-2010, 07:08 AM
I picked a bad time to jump in on my first Throwdown. :doh: Everything looks farkin fantastic! :thumb:

Alan in Ga
05-30-2010, 08:05 AM
Wow Gore make it diffucult for the rest of us....challenge accepted

Shiz-Nit
05-30-2010, 08:12 AM
I was asked to do my Italian style cheesecake by my 10 year old daughter. So I made one for her and one for a baby shower my wife was going to. They were all shocked when they found out it came off of grill.

Mascarpone Cheesecake with an Almond Cram Cracker Crust
Grillin’
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4297.jpg

http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4465.jpg

Served up with a Chocolate Hazelnut Spread
This is my entry Pic
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_4333.jpg

Thanks for looking and have a good weekend

Alan in Ga
05-30-2010, 08:15 AM
Wow shiz that looks incredible

Gore
05-30-2010, 10:52 AM
Wow Gore make it diffucult for the rest of us....challenge accepted

I just hope you and Guerry bring your A-game. I believe Team Wives is undefeated!

Gore
05-30-2010, 10:53 AM
Shiz, that looks absolutely stunning!

southernsmoker
05-30-2010, 01:21 PM
Please use this pic for throwdown, tried to edit previous post but not able to..tks


http://i904.photobucket.com/albums/ac249/Southernbbq/s-1-1.gif

bigabyte
05-30-2010, 01:48 PM
Wow! Framed and sparkled even!:cool:

landarc
05-30-2010, 02:55 PM
Really? Sparkly eyes? Has it come down to that?

Gore is entering churros? He made all that great meat and he is entering churros?

That is a great cheesecake Shiz.

southernsmoker
05-30-2010, 02:58 PM
Wow! Framed and sparkled even!:cool:



Lol..in case anyone wants a snort of Crystal Head Vodka...:clap2::thumb:

Chef Jim
05-30-2010, 04:20 PM
Nice stuff Shiz.

Alan in Ga
05-30-2010, 09:10 PM
This entry may not even count but it was so fun for us to do.

Gore
05-30-2010, 10:37 PM
That looks really good! Always think of the Netherlands when I hear "low country." I was expecting stamppot. This was a pleasant surprise. :-D

Gore
05-30-2010, 10:41 PM
Gore is entering churros? He made all that great meat and he is entering churros?


I don't think the churros qualifies since it wasn't smoked (or cooked in the time frame), but I would if I could!

Jonny Rotisserie
05-30-2010, 10:57 PM
For the entry “Things from somewhere you would like to visit”, like Chef Jim, I was completely overcome with a desire to do up some lamb from New Zealand. I thought I would combine the cooking experience with an actual visit to a place I had wanted to visit. Thus, we jumped in my family’s little houseboat and headed down the Congaree river all the way to where it merges with the Wateree River and then converges into Lake Marion in South Carolina. It is just at this confluence that I fired up my trusty Auspit and went to work in a stunning setting surrounded by marshes, a multitude of birds, cypress trees and jumping fish as the sun began to set.
http://www.auspitbbq.com/forum%20content/IMG_5319.JPG


For lamb fans, you may want to have a go at the following marinade (my mom’s), which I only give out to trusted comrades in cuisine: Lime, lemon, as much garlic as you can find, fresh rosemary, oregano, pepper. Usually 6-12 hours is about what you would want to leave it for, but we had inclimate weather Saturday night, so we ended up leaving it marinade for over 30 hours. Turned out to be an OK thing to do, and then some.

I'll let this next one be my entry photo.
http://www.auspitbbq.com/forum%20content/IMG_5325.JPG
For what it is worth, I believe this is the first-ever marine use of an Auspit world wide. Had to go with a FireTrough and charcoal because it seemed like a bad idea to fire up my fire pit on the deck. As it is Memorial Day Weekend, cherry wood chips seems to be the most appropriate pairing.
http://www.auspitbbq.com/forum%20content/IMG_5335.JPG
Once it was under way, I added some Vidalia onions in the Spitmate Jr. to round out the fare (although I can’t say it was because I have a burning desire to visit the Vidalia Republic.)
http://www.auspitbbq.com/forum%20content/IMG_5338.JPG
The meat came out laughingly flavorful and succulent, leaving my mother asking me once again why it comes out so tender this way.

Happy Memorial Day to all!

Shiz-Nit
05-30-2010, 11:34 PM
Wow what some nice entries!!!!! They look good indeed.

Gore
05-31-2010, 07:35 AM
Gore, our dogs should be hunting soon too.:wink:

Guerry, I think you need some new dogs. Did they get lost in the pet-supplies aisle?

Great job Alan, I was hoping to see a late post from Amber to make this more fun. I guess your post was too intimidating?

Gore
05-31-2010, 08:39 AM
Jonny, you just should not have me craving lamb for breakfast. I don't know why, but it just doesn't seem right. Beautiful pics as always and thanks for sharing.