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-   -   Discussion Thread -> Let's Cook Like Julia Child!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only) (http://www.bbq-brethren.com/forum/showthread.php?t=165638)

Moose 07-11-2013 03:09 PM

Discussion Thread -> Let's Cook Like Julia Child!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
 
Our new TD category is...

"Let's Cook Like Julia Child!"

http://i980.photobucket.com/albums/a...ps04a7efad.jpg

If you don't know who Julia Child is, just cook a bunch of beer can chickens! :becky:



As chosen by Hometrackin & Oldyote for their shared win in the "Berry Me!" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:

Originally Posted by Oldyote
Quote:

Originally Posted by Hometruckin
"Lets Cook Like Julia Child!" :drama:

Works for me :thumb:



You may submit entries that are cooked from Friday 7/12 through Sunday 7/21.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 7/22.

Click here to READ THE RULES for the BBQ Brethren Throwdown...especially take note of:

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.


Best of luck and even better eats to all!

deguerre 07-11-2013 03:57 PM

This one will be fun to see what creativity people come up with, or depravity they descend to, in Gore's case.

Moose 07-11-2013 04:16 PM

Quote:

Originally Posted by deguerre (Post 2547975)
This one will be fun to see what creativity people come up with, or depravity they descend to, in Gore's case.

I was kind of thinking the same thing.

Certainly lots of possibilities for ecode's expert baking. :hungry:

DerHusker 07-13-2013 03:09 PM

Please accept this as my entry for this Throwdown.

Julia Child did “The French Chef” series where she made Boeuf Bourguignon. Once, while we stayed at a B&B in Carmel, they had a reception where a local restaurant served some of their specialties, one of which was Boeuf Bourguignon. My wife & I both liked it very much so I tried to recreate it here (with a little more stew thrown in).

Start by assembling the characters:

http://i659.photobucket.com/albums/u...ps139eb28f.jpg

http://i659.photobucket.com/albums/u...psf9b93119.jpg

I diced 5 slices of bacon and fried this up and saved both the crumbles & bacon fat.

http://i659.photobucket.com/albums/u...ps2e00a099.jpg

http://i659.photobucket.com/albums/u...psb7312e97.jpg

http://i659.photobucket.com/albums/u...ps33f665a2.jpg

Cut the Chuck up into approx.. 1 ½” pieces

http://i659.photobucket.com/albums/u...ps43c21d57.jpg

Throw this into a bowl and add 1 tsp. garlic salt, 1 tsp. course ground
black pepper and a 750 ml bottle of Cabernet Sauvignon and let that marinate for 2 hours.

http://i659.photobucket.com/albums/u...psc2a67fb4.jpg

http://i659.photobucket.com/albums/u...ps9db7a1b6.jpg

http://i659.photobucket.com/albums/u...ps31dff241.jpg

While that marinates I wash, skin, slice & dice up my veggies.

http://i659.photobucket.com/albums/u...psbc1639eb.jpg

Remove the beef onto a paper towel mat to dry.

http://i659.photobucket.com/albums/u...psdffe0b0f.jpg

Now I need to brown the beef so I add some bacon fat to my Dutch Oven and let it get nice and hot. I want a nice sear on all the pieces so I did this in two batches.

http://i659.photobucket.com/albums/u...ps60a500a7.jpg

http://i659.photobucket.com/albums/u...psb8a0237b.jpg

http://i659.photobucket.com/albums/u...ps5a387517.jpg

http://i659.photobucket.com/albums/u...ps6b7680c1.jpg

http://i659.photobucket.com/albums/u...pseba19fe5.jpg

http://i659.photobucket.com/albums/u...ps7573b4c8.jpg

http://i659.photobucket.com/albums/u...psb2e7304c.jpg

After removing the 2nd batch of beef I add 2 medium diced onions and let them start to sweat.

http://i659.photobucket.com/albums/u...ps68c286e3.jpg

After they start to sweat I add 1 tsp. of butter and 3 tbsps. of flour and stir.
http://i659.photobucket.com/albums/u...pse5331967.jpg
http://i659.photobucket.com/albums/u...ps98a5580a.jpg

Let that cook for another minute and then add the wine marinate to deglaze the pan. Stir and let that simmer for 10 minutes.

http://i659.photobucket.com/albums/u...psf5c001b2.jpg

After 10 minutes the sauce has thickened nicely so I add some of the others ingredients. Bacon crumbles, carrots, celery and the beef.

http://i659.photobucket.com/albums/u...ps18b11ce0.jpg

http://i659.photobucket.com/albums/u...ps63b21180.jpg

Now 1 32 oz. carton of beef broth, 2 bay leaves, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10
springs of fresh thyme from my garden.

http://i659.photobucket.com/albums/u...ps34805e7c.jpg

Now covered and moved over the indirect side to simmer for 2 hours at 320 degrees.

http://i659.photobucket.com/albums/u...psdfc5ea9b.jpg

http://i659.photobucket.com/albums/u...ps9997d635.jpg

After 90 minutes I add the potatoes.

http://i659.photobucket.com/albums/u...ps72ee4d87.jpg

After 2 hours I brown the shallots.

http://i659.photobucket.com/albums/u...ps6a2167f0.jpg

http://i659.photobucket.com/albums/u...psea905956.jpg

And add them, stir and simmer for another 15 minutes.

http://i659.photobucket.com/albums/u...ps288f653a.jpg

http://i659.photobucket.com/albums/u...ps6127f33d.jpg

And then add the parsley, stir and simmer for another 15 minutes.

http://i659.photobucket.com/albums/u...ps360ff7f2.jpg

And it’s done.

http://i659.photobucket.com/albums/u...psa4b17bee.jpg

http://i659.photobucket.com/albums/u...ps277493e7.jpg

Plated shots.

http://i659.photobucket.com/albums/u...ps11152541.jpg

http://i659.photobucket.com/albums/u...psb628246a.jpg

Use this as my entry picture.

http://i659.photobucket.com/albums/u...ps954871ba.jpg

Superbe, Magnifque! ::mrgreen:

CharredApron 07-13-2013 04:22 PM

beau repas, mon ami, beau travail
Great Job!

chicagokp 07-13-2013 06:45 PM

Magnificent!

Al Czervik 07-13-2013 07:10 PM

Quote:

Originally Posted by DerHusker (Post 2550139)

Farkin' brilliant cook DH! :thumb:

That recipe was my one idea so I'm glad you hit it out of the park and spared me the effort. Bravo! :mrgreen:

tarhog 07-13-2013 07:30 PM

S'il vous plait acceptor cela comme mon entree officielle throwdown
 
May I present filet de porc farci aux tomates provencal et pommes de terre au gratin.

I brined a pork loin overnight.
http://i1069.photobucket.com/albums/...ps2025d75f.jpg

Rinsed, dried and fileted. Added a bit of dizzy dust. My knife skills are lacking but I think improving somewhat,http://i1069.photobucket.com/albums/...ps5be324f9.jpg

Filled with cornbread stuffing and goat cheese.
http://i1069.photobucket.com/albums/...ps54229f38.jpg

All tied up.
http://i1069.photobucket.com/albums/...pscfc469c1.jpg

Some local new potatoes for the gratin.
http://i1069.photobucket.com/albums/...ps14118202.jpg

For the pommes au gratin.
http://i1069.photobucket.com/albums/...psf67ba56d.jpg

Also serving up some tomatoes provencal.
http://i1069.photobucket.com/albums/...ps0cc9d518.jpg

All well underway.

http://i1069.photobucket.com/albums/...ps21465e8d.jpg

Suck me blue. It started raining!
http://i1069.photobucket.com/albums/...ps53131db4.jpg

Please accept my entry pic. Thanks for looking.
http://i1069.photobucket.com/albums/...ps82d3be05.jpg

I love calling North Carolina home.
http://i1069.photobucket.com/albums/...ps5fc89872.jpg

Al Czervik 07-13-2013 07:42 PM

Quote:

Originally Posted by tarhog (Post 2550406)

Another brilliant cook... Great job tarhog! :mrgreen:

DerHusker 07-13-2013 07:56 PM

Quote:

Originally Posted by Al Czervik (Post 2550389)
Farkin' brilliant cook DH! :thumb:

That recipe was my one idea so I'm glad you hit it out of the park and spared me the effort. Bravo! :mrgreen:

Thanks Al. I took some of my inspiration for this from your One Dish Meal entry which looked delicious.

DerHusker 07-13-2013 08:00 PM

Quote:

Originally Posted by tarhog (Post 2550406)
May I present filet de porc farci aux tomates provencal et pommes de terre au gratin.

Please accept my entry pic. Thanks for looking.
http://i1069.photobucket.com/albums/...ps82d3be05.jpg

Great looking meal.

CharredApron 07-13-2013 08:02 PM

Suck me blue? I am still laughing! Great job seriously! This it the kind of entry I was hoping for! Thanks for the effort and the laugh!
Jed

tarhog 07-13-2013 08:13 PM

Quote:

Originally Posted by Hometruckin (Post 2550446)
Suck me blue? I am still laughing! Great job seriously! This it the kind of entry I was hoping for! Thanks for the effort and the laugh!
Jed

Well, I didn't exactly excel in French 35 years ago either.

CharredApron 07-13-2013 08:47 PM

Quote:

Originally Posted by tarhog (Post 2550458)
Well, I didn't exactly excel in French 35 years ago either.

it's Sacrebleu But I like your's better!:clap2: still laughing

Moose 07-14-2013 12:26 PM

Guys, this TD is off to a great start! :clap2: Looking forward to seeing more great entries a la Julia Child. :thumb:


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