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View Full Version : BBQ Brethren "In My Neck of the Woods" Throwdown


SmokeJumper
09-23-2010, 08:03 AM
Our new category is...

"In My Neck of the Woods"
http://www.toxel.com/wp-content/uploads/2009/09/steaks01.jpg
Photo from toxel (http://www.toxel.com/inspiration/2009/09/13/united-steaks-of-america/).

...as chosen by SmokeJumper, the winner of the Satay Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=92782)!


The entry should feature a dish that represents your local or regional ingredients and/or cuisine with primary elements cooked over livefire:becky:

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 9/23 through Sunday 10/3.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 10/3.

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 10/4 after I submit the "Vote" thread and will run through Friday 10/8. All votes will be public.

Don't forget, you can still enter the Breakfast Sandwhich (http://www.bbq-brethren.com/forum/showthread.php?t=92389) Throwdown until Sunday night 9/26 by midnight Central time.

Our next category will be decided by the winner of the Legs Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=92679)!

Best of luck and even better eats to all!

deguerre
09-23-2010, 08:22 AM
Hmmmmmmm...how would one smoke chitlins?:becky:

Gore
09-23-2010, 09:23 AM
Glad I read the description. I thought we all had to smoke necks. :crazy: Wouldn't put it past Rob though -- just imagining what some of you are thinking to post to make me turn green (and not with envy).

deguerre
09-23-2010, 09:26 AM
Okra is regional to me...

Gore
09-23-2010, 09:31 AM
Thanks Guerry, I knew that was coming, but at least you can't combine that with fish heads. There's a few other things I hope won't be showing up, but I'll just keep my mouth shut or this one has the potential to get really nasty. I'm sure there is something else regional to Memphis that you can cook instead of okra. :rolleyes:

deguerre
09-23-2010, 09:34 AM
Well, yes. But only in theory.

BlkJeep
09-23-2010, 09:35 AM
ham hocks, turkey fries, head chesse.. Wow tough one here boys???

Lake Dogs
09-23-2010, 09:39 AM
Alabama also some good ole FRIED CORN. That, and the okra. Having *relations* with
your neighbors goat isn't a food, is it?

deguerre
09-23-2010, 09:41 AM
Alabama also some good ole FRIED CORN. That, and the okra. Having *relations* with
your neighbors goat isn't a food, is it?
That would be my neighbor's pig. I ain't from LA.

SmokeJumper
09-23-2010, 09:44 AM
I'm excited to see what people come up with for this one. It's always fun to learn more about where Brethren come from and I'm hoping this will give folks the opportunity to show us their local stuff with pride. For my vote you get extra credit if you foraged it, grew it, raised it, harpooned it, Louisville Sluggered it, caught it or shot it.

Thanks Guerry, I knew that was coming, but at least you can't combine that with fish heads. :rolleyes:

Guerry, we should Super Wonder Twin on this one.
Rob and Guerry: "Wonder Twin powers, activate!"
Guerry: "Form of an Okrraaa!!!!!"
Rob: "Shape of a...

deguerre
09-23-2010, 10:54 AM
Careful Rob. You're gonna get us into a tag team match with Gore and ecode.:shock:

KnucklHed BBQ
09-23-2010, 11:34 AM
Yay!!! Rob is encouraging me to go shoot stuff!! Woo-Hoo! I know I've got a quartered wild turkey in the freezer from last Dec and grouse are now legal to shoot on the kings land... too bad I quartered that 'urkey, could have gone pitmasters style and stuffed the turkey with the grouse... :cry: maybe a gopher inside of that...:puke:

Or I could just drink a bunch of wild turkey and submit pics of those results. :wacko: Hmmmmm....

bigabyte
09-23-2010, 11:38 AM
Hmm...Outside of the typical squirrel, I did see a field mouse run across my deck a couple weeks back.

deguerre
09-23-2010, 12:24 PM
Or I could just drink a bunch of wild turkey and submit pics of those results. :wacko: Hmmmmm....
That would be PICKLEing, Ry, not grilling. Unless you smoke whils't gettin pickled?

Moose
09-23-2010, 12:32 PM
Hmmmm....in my "neck of the woods" folks eat lots of tacos and tri-tip. But since everyone knows I don't like tacos or tri-tip, I'll have to pass on this one....:heh:

Big_T_BBQ
09-23-2010, 12:41 PM
Hopefully this gives me the edge I need this weekend for the end of Deer season.

Sleepy Smoker
09-23-2010, 12:46 PM
Hmm, being from Illinois is working against me on this one.

Smoked Italian beef sandwiches? Chicago style hot dogs? Deep dish pizza?

If I enter this one I am going to have to be very, VERY creative.

southernsmoker
09-23-2010, 01:25 PM
Ah a nice rack a ribs..


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


From a Seal ..:thumb:

SmokeJumper
09-23-2010, 01:33 PM
Ah a nice rack a ribs..

From a Seal ..:thumb:

That is one killer fat cap.

deguerre
09-23-2010, 01:41 PM
That is one killer fat cap.

Yah. My thoughts exactly.
You need to edit this: "For my vote you get extra credit if you foraged it, grew it, raised it, caught it or shot it."

To now include Louisville Sluggered it.:roll:

Or...










harpooned.

southernsmoker
09-23-2010, 01:49 PM
Yep that blubber will keep your quillig lit for days...:thumb:

Bang, Bang... shot..ya only club the baby pups don't ya know..

Lake Dogs
09-23-2010, 01:55 PM
I think it's a cool challenge, however, from this area, native to us is BBQ and Brunswick Stew. I mean, really.... Guys pay folks to kill hogs on their farms, and they just drag
the dead hog into the woods... Ain't very creative; just da truth.

I'd expect someone from up yonder to make a great brat and/or some type of corned beef dish...

Oh, hey, I have an idea. I'm a suburban Atlanta native. I'll claim Atlanta and it's great Chinese and Italian food. That's it!!!

SmokeJumper
09-23-2010, 01:59 PM
I think it's a cool challenge, however, from this area, native to us is BBQ and Brunswick Stew. I

I'd kill for a good bowl of Brunswick Stew full of smoked meat. Sounds like a great entry to me.

Missinglink99
09-23-2010, 06:09 PM
That is a hard throwdown. Louisville is famous for horse racing, Louisville Slugger, and Mint Julieps.
Can we make an exception that if I kill my food with a Louisville Slugger it will count as "My neck of the woods?"

Big_T_BBQ
09-23-2010, 06:15 PM
That is a hard throwdown. Louisville is famous for horse racing, Louisville Slugger, and Mint Julieps.
Can we make an exception that if I kill my food with a Louisville Slugger it will count as "My neck of the woods?"

You just have to kill a horse with a bat and marinate it in bourbon :bow:

MOS95B
09-23-2010, 06:21 PM
Maybe Kevin knows...

Can you smoke Lutefisk???

Missinglink99
09-23-2010, 06:46 PM
You just have to kill a horse with a bat and marinate it in bourbon :bow:

now we are thinking :thumb:

KnucklHed BBQ
09-23-2010, 06:59 PM
Maybe Kevin knows...

Can you smoke Lutefisk???

That depends... Should you eat lutefisk?? :laugh:

bluetang
09-23-2010, 07:41 PM
Dang. Sea critters, land critters, lake critters, reptilian critters, amphibious critters, cooter, oh my:clap2::clap2::clap2::clap2:.

bigabyte
09-23-2010, 08:57 PM
I think I have something!:becky: Hopefully next week.

SmokinAussie
09-23-2010, 09:21 PM
Well if anyone is expecting me to Q Wombat Roadkill, or kangaroo tail,.... you can forget it. I might just go for a nice lamb roast, hot and fast... maybe!

Errr. unless I catch me a big fish this weekend! Watch out Gore!

Cheers!


Bill

SmokeJumper
09-23-2010, 09:41 PM
Well if anyone is expecting me to Q Wombat Roadkill, or kangaroo tail,.... you can forget it.
Bill

Guerry says you will get extra credit on his vote if you harpoon a koala bear.

BigButzBBQ
09-23-2010, 10:14 PM
Alright, time to go out and kill something! Then stuff it with cheese and wild rice. Maybe some cranberries, apples, and pumpkins thrown in.

SmokinAussie
09-24-2010, 01:30 AM
Guerry says you will get extra credit on his vote if you harpoon a koala bear.

Yeah... and 10 years jail... sure, I'll DO IT... NOT!

Hey... CHECK THIS OUT (http://www.thepunch.com.au/articles/for-a-truly-australian-dish-first-insert-tinnie-in-bum/)

deguerre
09-24-2010, 08:24 AM
Dang. Sea critters, land critters, lake critters, reptilian critters, amphibious critters, cooter, oh my:clap2::clap2::clap2::clap2:.


Nnnnnnooooooooooooooooooo!!!!!!
Not Cooter?!?
He's not even sober.

SmokeJumper
09-24-2010, 08:34 AM
Hey... CHECK THIS OUT (http://www.thepunch.com.au/articles/for-a-truly-australian-dish-first-insert-tinnie-in-bum/)

Up the duff chicken? Too common in North America and not enough flair for the "national dish" of such a multi-cultural cuisine. How about cane toad pie?

zydecopaws
09-24-2010, 10:53 AM
Hmm... we got a lot of these guys around these days, wonder if they are edible?

http://oregonstate.edu/dept/nurspest/Images/mollusks/slugs/resize.jpg

And the best part is, you don't need any special equipment or permits to hunt them... :twisted:

SmokeJumper
09-24-2010, 11:03 AM
You could grill those up and pass them off as freshly foraged mushrooms...
:puke:

deguerre
09-24-2010, 11:23 AM
Hmm... we got a lot of these guys around these days, wonder if they are edible?

http://oregonstate.edu/dept/nurspest/Images/mollusks/slugs/resize.jpg

And the best part is, you don't need any special equipment or permits to hunt them... :twisted:

I hear they don't cotton to brining.

zydecopaws
09-24-2010, 11:39 AM
They don't get very crunchy either...

KnucklHed BBQ
09-24-2010, 12:29 PM
Fun to watch writhe around though!

When I was a kid growing up in western washington, the neighbor kid and I would spend long sumer days "hunting" slugs... I used one of those oversized red plastic bats as my tool of choice... By the end of summer that bat had the thickest, nastiest layer of slug guts allover it.
For those of you not lucky enough to live in an area that has slugs, the their slime is on par with super glue...
Incidently, the neighbor kid's little sister popped a freshly salted slug in her mouth one day, she must have gotten 4 or 5 chews in before she spit it out! :puke:

SmokeJumper
09-24-2010, 12:34 PM
^^^tmi:icon_sick:icon_sick

bigabyte
09-24-2010, 12:53 PM
Isn't that just escargot without the shell?

SmokeJumper
09-24-2010, 12:55 PM
Isn't that just escargot without the shell?

And squirrel is "just" armadillo without the shell.

bluetang
09-24-2010, 04:55 PM
Mmmmm armadillo, possum on the half shell.

Grillman
09-24-2010, 07:42 PM
Well.....I think Rocky Mountain Oysters are in season right now.
Those make for a very noble dish.

SmokinAussie
09-24-2010, 08:19 PM
Up the duff chicken? Too common in North America and not enough flair for the "national dish" of such a multi-cultural cuisine. How about cane toad pie?

Just goes to show how much the journalist knows... (Sweet Fark All). I've never cooked it and the only books I've seen on the topic are from the US. What it does highlite is that there's really no Australian cuisine if people write stupid things like that. RoadKill Grill though??? I like the idea, but I'm not making it :hand:

Cheers!
Bill

Alan in Ga
09-25-2010, 12:25 PM
Hance we could go pitmasters and go find us a BIG rattlesnake or go to the lake and get some turtles....:thumb:

thirdeye
09-25-2010, 01:32 PM
http://img.photobucket.com/albums/v377/thirdeye2/Landscapes/cf41af5c.jpg


These guys are regional.... but slightly out of season.

Kevin
09-25-2010, 02:43 PM
Maybe Kevin knows...

Can you smoke Lutefisk???

You have to go with a cool smoke. Cook too fast and it falls through the grate.:becky:

Lake Dogs
09-27-2010, 08:23 AM
Alan, we noticed earlier in the summer that we're seeing significantly fewer snakes and turtles this year. Normally we'd have seen 6 - 20 snakes by now and uncountable
turtle sightings. This year we've seen 1 snake and maybe 10 to 20 turtle sightings;
total. Maybe they've gone farther south...

Have catfish though!!

BBQBeaver
09-27-2010, 12:29 PM
hmmm ...local or regional, I could go to the penatly box for a long time on this one. Just look at my forum name :shocked:

Although, with five strip joints in town, there is lots of local beaver, but it ain't the furry kind ... okay, off I go now. :icon_shy

Alan in Ga
09-28-2010, 11:49 AM
Come to think of it the snake population was down this year and not many turtles here either...WEIRD...ok OPOSSUM it is..

High Q
10-01-2010, 05:50 PM
So far this throwdown is all hat and no cattle.

SmokeJumper
10-01-2010, 06:54 PM
:tumbleweed:

I guess I have a chance of winning with my all local eggplant, okra, and fish head skewers...

Campfire Girl
10-01-2010, 07:30 PM
I declare fellas, you all are doing a lot of talking about this one. Isn't anyone going to cook something? :crazy:

I might just have to enter one of these throwdown thingys one day. You all do look like your havin such fun. :wink:

Gore
10-01-2010, 07:34 PM
Please join in CG. If you read the rules, you'll realize it's all about fun. Just leave the fish heads and okra at home please!

Moose
10-01-2010, 08:41 PM
Tri-Tip is one of the most popular cuts of beef in California. I usually cook mine over oak, with a simple Santa Maria style dry rub. For this entry, I sliced my tri-tip and made a french dip style sandwich, served with au jus and homemade fries.

http://i980.photobucket.com/albums/ae286/Pashn8one/DipNFries.jpg

Original post HERE:

http://www.bbq-brethren.com/forum/showthread.php?t=93214

Gore
10-01-2010, 08:54 PM
Dang Moose, that is beautiful!

Grillman
10-02-2010, 10:00 AM
Nice French Dip, Moose.
I can't recall the last time I had a French Dip...it's been many years at least.
That's odd, because it's one of my favorite.

bluetang
10-02-2010, 10:10 AM
Looks so good there Moose:thumb:

Gore
10-03-2010, 08:27 AM
Hey Moose, what kind of corn tortillas did you use? I never saw them so thick and flaky before.

Gore
10-03-2010, 10:48 AM
Well, our neck of the woods is just outside our nation's capitol and I wanted to do the local specialty. Everyone knows that pork is what politicians love to dish out. It doesn't matter if the pork is even wanted or needed. What really matters is that there be a lot of it. Here are a couple butts I picked up.

http://i613.photobucket.com/albums/tt211/gvideen/Woods/IMG_0736.jpg

I rubbed them down with my favorite Foil Hat

http://i613.photobucket.com/albums/tt211/gvideen/Woods/IMG_0737.jpg

and laid these in the oval with their brothers and sisters on Friday night.

http://i613.photobucket.com/albums/tt211/gvideen/Woods/IMG_0738.jpg

The bean-counters figure that 6 butts should be enough to buy the votes of a family of four. I smoked these at about 225* for some 15 hours with some oak chunks. We were hoping to have these for dinner on Saturday, and I had to crank the temperature a bit and foiled them.

http://i613.photobucket.com/albums/tt211/gvideen/Woods/IMG_0739.jpg

After a few more hours I yanked the last of them, set them in a cooler for a couple hours and then started pulling. I had two nice trays like this. It looks small, but that's a serving tray with three pulled butts:

http://i613.photobucket.com/albums/tt211/gvideen/Woods/IMG_0771.jpg

Of course we had sammies for dinner served with sweet-potato fries and a homemade Belgian-style ale. While I added Sweet Baby Rays to mine, the girls said they liked them without any sauce at all (now that's a compliment).

http://i613.photobucket.com/albums/tt211/gvideen/Woods/IMG_0752.jpg

I should note that these pork sammies are not authentic. The real ones in My Neck of the Woods would've been financed by some foreign country and been paid for by YOUR grandchildren. I paid for this pork myself. I hope that doesn't disqualify me. :becky:

Moose
10-03-2010, 12:33 PM
?????

Hey Moose, what kind of corn tortillas did you use? I never saw them so thick and flaky before.

Missinglink99
10-03-2010, 03:52 PM
My neck of the woods is Louisville, KY. Home of horse racing, Bourbon, mint juleps, and the Hot Brown.

I started the day wit a tad bit if a hangover from yesterdays activities. Me and the family took a lil road trip to "The Jim Beam Classic" in Springfield, KY.

While taking in the sights I enjoyed the following beverage.
http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0482.jpg

It turned out to be a great day, weather was perfect, BBQ was good, music was ok, and the family had fun. Me and Mr. Mark had a great time.

So to say the least I was not up to par this morning for my first td and pron post on The Brethren. But I am gonna try anyway. We learn from our mistakes. Right?

So what I attempted was a Kentucky/Louisville Hot Brown (http://en.wikipedia.org/wiki/Hot_brown). It depends on whether you live in Louisville or somewhere else in Kentucky what the name of it is. Wiki defines the Hot Brown as an open-faced sandwich (http://en.wikipedia.org/wiki/Sandwich) of turkey (http://en.wikipedia.org/wiki/Turkey) and bacon (http://en.wikipedia.org/wiki/Bacon), covered in Mornay sauce (http://en.wikipedia.org/wiki/Mornay_sauce) and baked or broiled until the bread (http://en.wikipedia.org/wiki/Bread) is crisp and the sauce begins to brown.

So lets give it a try:
http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0470.jpg
Or supporting cast sliced turkey breast, Gruyere cheese, Parmesan, bacon, Texas Toast, and the tomatoes are not included in this pic.

http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0472.jpg

This is our broiler for the cook.

http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0473.jpg

Getting the CI ready for the bacon

http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0476.jpg

Assembly

http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0479.jpg


http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0480.jpg



http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0482.jpg

Please use the above pic for the TD challenge.

If you look closely the turkey is missing, I forgot to add it during the assembly. So between the affects of yesterday's fun and this lil man popping out of the door every 10 mins wondering what daddy is doing outside with a cam and food.

http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0484.jpg


Now look at him. This what a hot brown will do to you.
http://i988.photobucket.com/albums/af10/jameslink1/hot%20brown/SANY0486.jpg

It was a very good sandwich without the turkey, tasted like a high class grilled cheese. I have never been to The Brown Hotel to eat the original but it is on my bucket list.

So here goes my first pron post and first TD post.

Thanks for looking.

bluetang
10-03-2010, 05:48 PM
Since our neck of the woods is the ocean, I figured something seafood. The weather didn't cooperate too good as it rained until Thursday. Things looked bleak. My girl saved the day though. She had dives Saturday afternoon and came home last night with lobster.:clap2: Ain't she something:grin: I grilled the tails along with a small steak. All served simply with butter and key limes offen the tree. One heck of a lunch. Thanks for looking.

45831

45832

45833

45834

45835
This is my entry. Thanks for looking

Midnight Smoke
10-03-2010, 05:52 PM
Very nice BT!

Gore
10-03-2010, 06:00 PM
Nice sammie MissingLink! I love bacon on my grilled cheese.

Looks beautiful Tang. You can just bring in some lobsters on a dive in Florida? In Nova Scotia they'd haul you in for that. You go out for a dive and they check you for contraband lobster when you come up.

bluetang
10-03-2010, 06:48 PM
Looks beautiful Tang. You can just bring in some lobsters on a dive in Florida? In Nova Scotia they'd haul you in for that. You go out for a dive and they check you for contraband lobster when you come up.[/QUOTE]


Thanks. Yes, our lobster (spiney, crawfish) season is from August through March. You have to have a salt water fishing license as well as a crawfish stamp, and there are limits and size restrictions of course. Been stopped a bunch of times. We play by the rules, so it was more of a PITA, but what can you do.

SmokeJumper
10-03-2010, 06:52 PM
Fresh and local from Winters California and Monterey Bay.

http://i237.photobucket.com/albums/ff206/posersurfer/Eggplantfarmersmarket.jpg
http://i237.photobucket.com/albums/ff206/posersurfer/SardinesonGrill.jpg
http://i237.photobucket.com/albums/ff206/posersurfer/SardinesonPlateFinal.jpg
http://i237.photobucket.com/albums/ff206/posersurfer/GizmonoSardines.jpg

bluetang
10-03-2010, 07:15 PM
LoL, In any event though. what was that fish, mac, sardine?

Midnight Smoke
10-03-2010, 07:15 PM
Being in Southern Arizona the main cuisine is Mexican food. I had to improvise on the cook. Taco's made with store bought shells, canned re-fried beans and packaged Spanish rice.

Started with a marinaded Top Sirloin, cut into strips for faster cooking. Cubed and added Cabbage, Cheese and Tomatoes. Added a couple Mexican Onions.

http://i85.photobucket.com/albums/k66/photolinks/Misc/Picture010-2.jpg

http://i85.photobucket.com/albums/k66/photolinks/Misc/Picture014-1.jpg

http://i85.photobucket.com/albums/k66/photolinks/Misc/Picture027-2.jpg

http://i85.photobucket.com/albums/k66/photolinks/Misc/Picture031.jpg

http://i85.photobucket.com/albums/k66/photolinks/Misc/Picture046-2.jpg

Entry shot below

http://i85.photobucket.com/albums/k66/photolinks/Misc/Picture057-1.jpg

SmokeJumper
10-03-2010, 07:40 PM
Monterey Bay Sardines fresh off the boat! We had lunch today down in Moss Landing and grabbed a bunch of beautiful seafood.

The cat wouldn't touch it...


LoL, In any event though. what was that fish, mac, sardine?

Gore
10-03-2010, 07:43 PM
So the cat ate the eggplant and okra and turned its nose up on the fish... interesting.

bluetang
10-03-2010, 07:50 PM
Cat: the definition of finicky, our 2 boys too. Nice fish:thumb:

Gore
10-03-2010, 07:51 PM
Thanks. Yes, our lobster (spiney, crawfish) season is from August through March. You have to have a salt water fishing license as well as a crawfish stamp, and there are limits and size restrictions of course. Been stopped a bunch of times. We play by the rules, so it was more of a PITA, but what can you do.

Cool! And you've got stamps and licenses and ... beer? Roadtrip! :becky:


Terry, that plate looks fabulous, but the meat on the grill looks even fabulouser.

High Q
10-03-2010, 08:32 PM
From a food standpoint, Houston is a great place to live. We are 100 miles east of Texas' famed hill country with its german and czech communities and their rich history of meat markets and BBQ. We're 100 miles from Southwest Louisiana and Cajun cuisine. The Texas Gulf Coast is 35 miles from downtown so we have a good deal of seafood too. Our population runs a little over 30% each of African-American, Hispanic and Caucasian. We have a vibrant Asian population that is growing rapidly. Add to that the rich diversity that comes from the people that have moved to Houston for employment in the oil & gas business and you have quite an interesting stew pot in 'my neck of the woods'.

To represent my fair city, I did my best to return to tradition.

First, I visited my local meat market on Friday.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/IMG00007-20101002-1641.jpg

Some of this week's specials

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/IMG00012-20101002-1654.jpg

And a look down the counter.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/IMG00011-20101002-1653.jpg

I picked up a small (7#) packet brisket and two racks of spares (3 1/2 and down). I put a first pass of Lawry's seasoning salt on the brisket last night and put it in the fridge. This morning, I went over it with a good coat of coarse black pepper and kosher salt (1:1).

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0090.jpg

I put the brisket on the WSM and let it run for an hour at 245 before opening up the vents and running it up to 300+. No pan, no foil. I pulled it off somewhere between four and five hours after putting it on the grill and wrapped it in butcher paper to rest.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0093.jpg

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0094.jpg

I sliced it Texas style - 3/4" a slice.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0096.jpg

Since I went with the traditional Central Texas influence on the brisket, I tried to replicate the ribs in the Urban Black tradition of Drexler's or Green's or Dozier's. I rubbed them down the ribs down this morning with Texas BBQ Rub Grand Champion and then put them down on the top grate of my WSM while it was blowing 325. No pan. No foil. I flipped them every 20m and mopped them with a mixture of vegetable oil, vinegar and some other stuff and took them off at 2h when they easily folded in half at the bend test. Sorry I didn't get any photos of this step.

I served the Q in the Texas style - on butcher paper with white bread and some pickles I put up this summer. No sauce, no utensils, no problem.

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0097.jpg

So, welcome to Houston. Come visit us sometime for a good meal and a warm handshake.

Sleepy Smoker
10-03-2010, 08:43 PM
Pulled pork or lobster? :decision:

I love lobster, especially that lobster, but I don't know if I can bring myself to vote against succulent pulled pork. Drool-worthy stuff, gentlemen.

Some awesome entries this week.

SmokinAussie
10-03-2010, 10:05 PM
Hope I'm not too late guys!

This is what we served up last night..http://i959.photobucket.com/albums/ae78/SmokinAussie/My%20woods/DSC_0120.jpg

This Thai Beef Salad was just awesome. These Chuck Steaks were slow BBQ'd it at 220F until an internal of 135, then Reverse Seared for a few minutes. It turned out to be a bit overcooked... I like mine rare...

But anyway, got a very nice smoke ring. It was prepared as a sliced Thai Beef Salad and was just awesome.
http://i959.photobucket.com/albums/ae78/SmokinAussie/My%20woods/DSC_0121.jpg

I'll post more later... just so busy right now...

Please use this pic as the TD entry.

Cheers!

Bill

ecode
10-03-2010, 10:29 PM
Maryland is famous for its crab.
The crab here is the blue crab from the Chesapeake. Other than being blue I find it kinda uninteresting. We don't get those nice BIG crab legs, but crabs with lots of body and little meat.
http://todaysfacilitymanager.com/facilityblog/wp-content/uploads/799px-blue_crab_on_market_in_piraeus_-_callinectes_sapidus_rathbun_20020819-3171-300x225.jpg

Eating them is informal, usually in crab boils, but we also eat a lot of crab cakes. They import most of the crab they use for these (but don't tell anybody). I decided to make a crab cake sandwich. For a twist I decided to throw in some soft-shell crabs. When crabs molt, the shell is extremely soft for a couple hours, soft enough to eat. These are a real delicacy, not to mention fun to shove a whole crab in your mouth, shell and all.

A good sandwich starts with fresh bread, so I like to bake my own, unlike some other members of my household who lack the patience for such endeavors and resort to generic sliced bread :wink:. I topped the rolls with sesame seeds.

http://i770.photobucket.com/albums/xx346/ecodeps/Woods/IMG_0776.jpg

I then grilled some crab cakes, a first, I've only ever fried them,

http://i770.photobucket.com/albums/xx346/ecodeps/Woods/IMG_0779.jpg

and also some soft-shelled crabs, a double first here, I've never cooked these before and I've only had them fried:

http://i770.photobucket.com/albums/xx346/ecodeps/Woods/IMG_0781.jpg

Around these parts, they use Old Bay seasoning, but to tell the truth, I prefer Foil Hat Rub on just about everything. I assembled my sandwich with some lettuce and sauce I made with mayo, lemon juice, and sriracha and a blended, roasted red pepper. I served this up with a home-brew.

http://i770.photobucket.com/albums/xx346/ecodeps/Woods/IMG_0803.jpg


The crab cakes were great on the grill, but I think I still prefer the soft-shell crab fried. Thank you for looking.

SmokeJumper
10-03-2010, 10:42 PM
Holy Cow Ecode, that looks amazing! I love our dungeness out here but I'm also a sucker for soft shell crabs and topped on a crab cake and home baked rolls - Zowie!

Gore
10-04-2010, 05:40 AM
Bill, that looks great, but I'm a bit confused. Thai beef salad? I know I'm American, but my geography is not THAT bad. Please tell!

Q, I love that story of Houston and the pics are great! Nice sale items there.

Rob, perhaps if you took the heads off the fish, the cat would find it more appetizing, just sayin'.

BlkJeep
10-04-2010, 06:06 AM
Great job all. Another TD with lots of last min entries. We got some 50 yard line Rams tickets last min so no time cook this week.

southernsmoker
10-04-2010, 06:10 AM
Monterey Bay Sardines fresh off the boat! We had lunch today down in Moss Landing and grabbed a bunch of beautiful seafood.

The cat wouldn't touch it...

Great looking spread but the cat looks annoyed..lol..

Smokey Al Gold
10-04-2010, 03:42 PM
Everything looks amazing especially the crab cakes! I need to enter a throwdown again soon its been a while for me.

deguerre
10-04-2010, 04:12 PM
Yah, I missed this one. Wanted to do some country ham but couldn't find a thick enough slice and didn't want to get a whole one.

Ron_L
10-05-2010, 11:15 AM
Bill, that looks great, but I'm a bit confused. Thai beef salad? I know I'm American, but my geography is not THAT bad. Please tell!


Yeah, that one threw me as well. It looks great, however!

GammaRei
10-12-2010, 12:51 AM
Sadly these guys

http://i83.photobucket.com/albums/j313/GammaRei/5d6f33af.jpg

Are out of season till next month.. . .

southernsmoker
10-12-2010, 06:35 AM
Cool! And you've got stamps and licenses and ... beer? Roadtrip! :becky:


Terry, that plate looks fabulous, but the meat on the grill looks even fabulouser.


I lobster now I flounder and I don't give a halibut!!:redface: