IN PROGRESS: Discussion Thread -> "Legs!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
Our new TD category is...
"Legs!" http://i980.photobucket.com/albums/a...s9966510f.jpeg As chosen by R2Egg2Q for his stellar win in the "A Pork Rib Off!" Throwdown. CATEGORY DESCRIPTION - READ BEFORE ENTERING Quote:
You may submit entries that are cooked from Friday 9/20 through Sunday 9/29. Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 9/30. Click here to READ THE RULES for the BBQ Brethren Throwdown... The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen. Click HERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread. :loco: Best of luck and even better eats to all! |
Is this a poultry only cook?
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There's no restriction on the type of legs. Leg quarters, thighs, drums, leg of lamb, frog legs, turkey legs, etc ...
Basically if it is part of a leg or a whole leg of any kind you're good. |
The whole cook is in this thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=171611 I am entering this throwdown with some mesquite smoke-vide leg of lamb, and a smoked "pumpkin pie" with goat meat sausage & some of the lamb leg. http://i249.photobucket.com/albums/g...ps30625930.png http://i249.photobucket.com/albums/g...ps8289919e.png http://i249.photobucket.com/albums/g...ps3675513f.png http://i249.photobucket.com/albums/g...psfc43f5ee.png I think I want to use this shot as my official entry photo: http://i249.photobucket.com/albums/g...psaf32b5c6.png |
Nice job, Blah! I saw the post in QT and hoped that you would enter it here!
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This is my entry for the throwdown.
I had these on the smoker for the Bears game tonight when I saw this thread, so I ran out and snapped some pics. Dusted yardbird quarters, cooked low and slow with a little hickory, finished with some home made bourbon bbq sauce. |
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Trying to do this from my phone. Hope this is ok
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And the finale.. They were really tasty :D
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Sorry
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Which picture do you want to use for your entry?
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Sorry Ron, total throwdown noob. The last one I guess. Thanks
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OK... Cool!
Thanks for entering! |
This is going to be good
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http://www.bbq-brethren.com/forum/sh...d.php?t=171682
The above link is the whole meal. I am entering this Throwdown with beer brined chicken legs, rolled in a very nice mustard bbq sauce. Thanks for viewing! |
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My apologies, center picture with legs in the bowl with sauce
Official entry picture |
I wanted to do the "shell" TD, but didn't have the time. I bought my meat today for this TD, and plan to cook it tomorrow. That means someone will post the same entry tonight.
CD |
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Now that's funny |
Official Entry
I wonder if CD was planning on Bacon Legs The Players http://i1080.photobucket.com/albums/...psacb0b194.jpg The Grill http://i1080.photobucket.com/albums/...psf12b1457.jpg Cook http://i1080.photobucket.com/albums/...ps08432af7.jpg http://i1080.photobucket.com/albums/...ps3e1c4195.jpg http://i1080.photobucket.com/albums/...psbce15a67.jpg Eat http://i1080.photobucket.com/albums/...psd9d15f5d.jpg I tried them with Ranch. I tried them with Buffalo sauce. I liked them best just as they were and they were stupid good. :grin: Thanks for looking. I think I like this picture best. Please use this one for the TD Entry Pic http://i1080.photobucket.com/albums/...ps3e1c4195.jpg |
^^^^^ I'm not making that. So, someone else will have to steal my thunder.
CD |
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Nice legs, Oldyote!
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Those bacon legs look outstanding Oldyote! :clap:
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With these legs you get the feet too! When you buy a chicken in France, you get the whole thing. NICE
http://i1308.photobucket.com/albums/...psabea34f1.jpg |
Here's my official entry into the Legs TD. Cook thread here
http://www.bbq-brethren.com/forum/sh...48#post2638248 And the official money shot http://i540.photobucket.com/albums/g...t/100_1919.jpg |
I'm in!
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Jamaican jerk chicken!
Cook thread is here: http://www.bbq-brethren.com/forum/sh...=1#post2638459 Totally forgot to get a shot all plated up, please use this photo: Already botched my first throwdown by missing a plate shot...but daaaang it was delicious!! |
My official entry...
It is State Fair time in Texas, so my entry is based on a State Fair classic, the smoked turkey leg.
http://www.bbq-brethren.com/forum/pi...pictureid=7925 I decided to kick the moisture up a notch, as smoked turkey legs can be a bit dry. I did an overnight brine on mine. http://www.bbq-brethren.com/forum/pi...pictureid=7924 After brining, rinsing and resting, I seasoned my legs with some cajun spices, as is pretty traditional. http://www.bbq-brethren.com/forum/pi...pictureid=7923 Then on to the WSM at 250, with pecan and live oak wood chunks. Here they are at one hour into the smoke. http://www.bbq-brethren.com/forum/pi...pictureid=7922 Two hours in, they are done. http://www.bbq-brethren.com/forum/pi...pictureid=7921 And here is the money shot, with traditional foil wrap, served on a traditional paper plate, with a traditional beer in a plastic cup. http://www.bbq-brethren.com/forum/pi...pictureid=7920 Welcome to the State Fair of Texas. http://www.bbq-brethren.com/forum/pi...pictureid=7926 Let's hope the new Big Tex doesn't catch on fire. :shock: CD |
Very traditional.
And delicious looking!! Did the old Big Tex catch on fire? |
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http://www.bbq-brethren.com/forum/pi...pictureid=7928 We are all waiting to see the new Big Tex, which will probably look like the old Big Tex, sponsored by Kroger and other big money people and companies wanting to make a buck off of the fire. CD |
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Turkey Osso Bucco
Please accept this as my official entry into the "Legs" Throwdown.
Legs, so many choices and lots of time to think about what to enter while flying home Wednesday. Here is my spin on an Italian Classic. Turkey Osso Bucco. I began my adventure trying to find fresh turkey legs in my local market to no avail. Most turkey legs around here are already smoked and packaged this time of year. I did manage to find a couple after several failed attempts and they were huge! http://i1308.photobucket.com/albums/...ps6ae0d3bd.jpg I had to work quickly while my wife was out at the dentist, because I didn't want her to see me with a hacksaw cutting up the legs for my Osso Bucco. They were nice and thick! http://i1308.photobucket.com/albums/...psf8a14dc5.jpg I grilled them first over direct heat very hot to sear the outsides and seal in all the juices. http://i1308.photobucket.com/albums/...ps4c76ba1d.jpg http://i1308.photobucket.com/albums/...ps30d939ab.jpg While that was progressing nicely, I rough chopped Yellow Onion, Carrots and Leeks. http://i1308.photobucket.com/albums/...psc3c08720.jpg Pulled the browned turkey off the grill and wrapped it all up in foil, and started to sweat my veggies. http://i1308.photobucket.com/albums/...psebb1bb68.jpg I then fried up the left over portions of the shanks in olive oil and garlic, once I had some nicely browned bits and color, I added some more stock and reduced it to a slow roil. http://i1308.photobucket.com/albums/...ps8fdc68c1.jpg Combined the two too complete the brazing liquid and brought up the temperature a bit. http://i1308.photobucket.com/albums/...ps6bb66262.jpg Then I set up the kamado for indirect with the defuser stone on the lower grate. By utilizing the lower grate rather than the plate setter, it allows me to cook at a higher temp as there is more air circulation. http://i1308.photobucket.com/albums/...psc16c8f1b.jpg Everyone is all nestled in for a 2 hour slow simmer! http://i1308.photobucket.com/albums/...ps7168593f.jpg 1-1/2 hours in I added some fresh cut rosemary to kick up the flavors a notch. http://i1308.photobucket.com/albums/...ps011dbc47.jpg Platted with Garlic and Onion Smashed Spuds, French Epi Bread, and thickened the stock with cornstarch for the gravy. It was really tender and moist. Please use this as my polling pic. http://i1308.photobucket.com/albums/...ps5219b5d6.jpg |
I can not believe you just did turkey leg osso bucco. I swear I just bought the chit to do this tomorrow. I was taking a much different spin on it though. I figured there was no way in hell someone was going to do this. Looks great, but now I have to find something else to make. SOB.
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CD |
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CD |
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Jed |
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Excellent cook Jed! That looks great!
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Fish, I have to say something about your avatar. While I love Full Metal Jacket and Gunny Hartman, he is a Marine not a soldier.:evil::evil::evil:
:razz::razz::razz::razz::razz: |
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Truth be told, I didn't know that myself until I read the War After Armageddon. |
Legs on L Egg
Please accept this as my official entry in the Legs Throwdown.
I started off with prepping a marinade consisting of: EVOO, rosemary, basil, thyme, garlic, lemon zest, salt, and pepper: http://i1005.photobucket.com/albums/...ps241d1bd1.jpg Inserted garlic slivers and rosemary into a semi-boneless leg of lamb: http://i1005.photobucket.com/albums/...psea06e7a7.jpg The leg & marinade were combined and vacuum sealed and allowed to marinate overnight. The next day the lamb went onto the Large Egg at about 350 with some pecan for smoke. About 45 mins later some leg quarters joined the party: http://i1005.photobucket.com/albums/...ps361b2b6f.jpg And then the upper grid went in with some veggies (potatoes, carrots, red onions, garlic, and a couple of yams): http://i1005.photobucket.com/albums/...ps047a529f.jpg http://i1005.photobucket.com/albums/...psbe6c8a9e.jpg Leg quarters were finished & removed: http://i1005.photobucket.com/albums/...psaf6b01db.jpg Removed the PS Woo2 and cooking grids to get to the Small CI grid on the spider underneath for a quick sear to finish the lamb: http://i1005.photobucket.com/albums/...ps4f86da49.jpg http://i1005.photobucket.com/albums/...ps0c3c95ef.jpg Pulled the lamb at 130 and it rose a little while resting: http://i1005.photobucket.com/albums/...psc7944d56.jpg Put the legs together on a platter and thought it looked a little too full: http://i1005.photobucket.com/albums/...psf7143d47.jpg Cut off a section of the lamb and got to see how it looked inside: http://i1005.photobucket.com/albums/...psab614917.jpg Sliced a little leg of lamb and put them on the platter of legs: http://i1005.photobucket.com/albums/...ps0b21d975.jpg Please use this pic for the poll: http://i1005.photobucket.com/albums/...psbaf794d9.jpg Thanks for looking! |
Great lookin meal, John. Quite the feed for a small town. Looks really good, the Lamb is done just the way I like it! Rose'
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Fantastic John!
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beautiful plater!
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Mexican Spaghetti
Some pasta with red chile and chicken leg meatballs! This did not SUCK!!! Will add a link to the cook thread in a bit!
http://www.bbq-brethren.com/forum/sh...d.php?t=172124 http://i249.photobucket.com/albums/g...ps82483a05.jpg Decided to go with this pic instead of the other one! |
Official entry and such.
Smoke thread here: http://www.bbq-brethren.com/forum/sh...02#post2641702 Please use this photo as TD "LEGS" entry pic: http://i39.tinypic.com/2rrut69.jpg |
Takes two to tango, glad you got yours! :-D
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Great Job Toast! Looks fantastic!
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Official entry for the Legs TD
Please accept my official entry in th "Legs" TD
Kermit the Frog Legs with Miss Piggy Diapers and Bacon wrapped Turkey legs! Attachment 85603 Please use this as my entry shot Full cook at http://www.bbq-brethren.com/forum/sh...d.php?t=172146 Thanks for Lookin! SD |
That's all she wrote! Poll soon.
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