Discussion Thread -> "Spirited Cookin'!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
Our new TD category is...
This was caseydog's winning entry in the 2012 "Cooked with Booze" TD.
Will the special rules madness ever end? http://www.freesmileys.org/smileys/smiley-scared002.gif
You may submit entries that are cooked from Friday 4/4 through Sunday 4/13.
Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 4/14
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.
Best of luck and even better eats to all!
My entry photo:
Used Red Wine & White wine:
White wine was used in a marinade for swordfish. Red Wine was used in marinade for turkey leg and then reduced for a sauce.
Full cook thread here:
Cooking with various alcohol is one of my favorite ways to cook, and Since I have been hungry for Maple Bourbon Pork Tenderloin and this throwdown happen to come along... Well, I had to enter...
The required Entry photos..
The Bourbon and the pure Maple Syrup for the Maple Bourbon Sauce..
Offical Entry Photo
Maple Bourbon Pork Tenderloin, with oven roasted New potatoes and bobby carrots
The Cook thread can be found at http://www.bbq-brethren.com/forum/sh...d.php?t=185554
I see there is no lack of 'er Spirit around here. Great entries already!
I made a orange and whisky flambé for the Spirited Cookin TD, this is my official entry.
Started with some orange slices and thinly sliced shallot.
Sauteed on the OTG in butter
Warmed up my whisky
Then set fire to it flambé style to caramelize the sugars in the whisky.
Readied the steak for the grill
Got my bread ready too!
Grilled up some red peppers and egg plant and a chicken breast for Mrs CA
Got my steak on!
Voila Steak L'orange and my entry pic for polling
Spirited cooking entry....I'm back!
Please accept this as my official entry in the "Spirited Cookin!" Throwdown
The full cook can be found at:
A very nice Beer was used to marinade the Boneless Rib Eye
Pease use this as the entry shot
It was very good and I got to drink half the Beer!
Thanks for lookin!
Chicken thighs: brined in water with 2 parts salt, 1 part Tony Chachere's and 3 parts brown sugar for ~ 4hours
Dusted with Plowboys Yardbird prior to smoke.
Threw them on Major along with some corn and what turned out to be 3/4 of a load of wet charcoal. I was wanting to cook this at about 350F but the best I could get Major up to was 225F or so with the bottom vent fully open and all 4 of my 3/4" intakes in the side of the bowl. I started it with a half lit small Weber chimney and after only getting up to about 150F in the first 45 minutes, I started up another full small Weber chimney and that still wasn't enough.
After dicking with the coals for what seemed like forever, they were done after about 1.5 hours.
At that point, I dipped them in this mix of Austin's Own BBQ Sauce: Border Edition, mixed with ~20-30% Woodford Reserve Bourbon that I mixed up a bit earlier. I lit the bourbon on fire for a bit because fire is cool....and it burns off some of the alcohol. Then poured in the sauce and simmered for a bit.
After dipping them, I threw them in the oven under the broiler for a bit to set the sauce and hopefully get the skin to be crispy enough...it wasn't.
Here it is all plated up withe the corn on the cob I had on the smoker as well. Flavor was awesome but I was disappointed in the skin...please use the shot below as my entry pic.
Pass the Woodford...I mean the chicken! I swear I could actually smell you burning off the alcohol in your sauce. Nice, very nice!
Did you capture the vapors?
Nice idea for a throwdown. Here is my entry. I made flank steak with a whisky citrus marinade, along with grilled veggies, rice, and fresh bread.
Cook thread: http://www.bbq-brethren.com/forum/sh...d.php?t=186010
My entry photo:
Thanks for looking.
I love entering the Throwdowns because it forces some variety and creativity to what I’m cooking. Since this throwdown required using some form of alcohol in the dish, I decided to use it in all three of the items on my plate for a Trifecta.
Required photo of Bourbon
Plated shots with a Leinenkugel Vanilla Porter. I still haven't decided which picture will be my entry photo. Any help would be appreciated.
Ooooh Yeeeeah! :becky:
The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/sh...d.php?t=186110
I would say pic 5 Der Husker but they all look Great! Pic 4 not counting the bottle.
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