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Unread 02-09-2014, 09:07 PM   #99
Toast
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Join Date: 03-17-12
Location: Shreveport, LA
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Default Please accept this as My Entry into The 2013 Grand Master Throwdown.

This has been quite a challenge but we've learned alot with Basket 3:



We started out with Smokey Cheddar Potatoes

In foil pack and ready for the grill:



About 45 mins later:



Then LuzziAnn went to making Chipotle-Maple BBQ Sauce. This stuff is addictive! Never heard of chipotle in adobo sauce before but this will become a regular around here. We used The heavier maple syrup Sister Kathy's Smoking had sent awhile back. (See pic 1 on the left). Recipe to follow:



Next up was Maple Cornflake Chicken Fingers! Recipe to follow. I had no idea cornflakes could make such a good breading. For this one we used the delicious maple syrup Brother Diesel Dave sent. It blended well with the chicken. Here is a pic of the breading and dipping assembly line:



Ready for the oven:



On to Basket 2. Grilled Asparagus wrapped in Prosciutto ham with Parmesan cheese:



Wrapped and on the grill. This ham is paper thin and it was not easy but the taste was worth it.:



Off the grill:



Where's the BEEF??? Right here:



On for a high heat sear:



Please use the photo below for entry. It's Mardi Gras season here so LuzziAnn added king cake. When it all came together it looked like this.:



Y'all have to try these recipes:

Chipotle-Maple Barbecue Sauce
  1. 2 chipotles in adobo, seeded
  2. 1/2 cup ketchup
  3. 1/4 cup pure maple syrup
  4. 3 tablespoons cider vinegar
  5. 1 tablespoon Worcestershire sauce
  6. 2 tablespoons unsalted butter, softened
  1. In a food processor, combine all of the ingredients and puree until smooth. Scrape into a small saucepan and simmer for 2 minutes, until glossy. Use on chicken, pork and beef.
Make Ahead
The sauce can be refrigerated for up to 1 week.


And:




Maple Cornflake Chicken Fingers
serves 4


  • 1/3 cup flour
  • 1/2 tsp cajun seasoning
  • 1 cup crushed cornflakes
  • 1 egg
  • 2 Tbsp maple syrup
  • 1 Tbsp milk
  • 1 lb chicken tenders

Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.

In a shallow dish whisk together egg, maple syrup and milk, set aside. In a second shallow dish, combine flour and cajun seasoning, set aside. Place cornflake crumbs in a third shallow dish, set aside.

Dip chicken tenders into flour, then into egg mixture. Coat chicken tenders in cornflakes.

Place coated chicken tenders on cookie sheet and spray with cooking spray.

Bake 12-14 minutes.



Thanks for Lookin' !
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.

Last edited by Toast; 02-09-2014 at 09:35 PM.. Reason: spelin
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