Discussion Thread -> "Probe Tender" Throwdown (Entries and Quality ON TOPIC CLEAN Discussion Only)

Moose · Feb 12, 2015

Our new TD category is...

"Probe Tender"

As chosen by Shagdog for winning the "Chili" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Shagdog said:
"Probe Tender"

Cook whatever you like to probe tender - Brisket, ribs, pulled pork, chuckie, triskit, whatever. You may not use a thermometer to determine the temperature of your meat or of your pit. No Maverick, thermopop, thermapen, Thermoworks, thermawand, river country, tel tru, or whatever the hell they use in Australia. Those of you with thermo dials on the exteriors of your pits should cover them with foil or close your eyes as you walk to your pits. You'll know you're there when you burn your belly. Then back up a step. Yes, We're on the honor system here, but lets see you cook some food only by sight, touch, and smell. Pointy objects are welcomed to determine the doneness of your meat by feeling, as long as they are not giving you a Celsius or Fahrenheit reading of the temperature inside the meat.

Long story short - Cook some meat without gadgets.

You may submit entries that are cooked from Friday 2/13 through the entry submission deadline of 12 p.m. Central US Time on Monday 2/23/15.

Entry pictures must be submitted by 12 p.m. Central US Time on Monday 2/23.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

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!

robbq · Feb 12, 2015

Wow, great idea for a throwdown. This will be a challenge for those of us who are addicted to our gadgets. I like it!

Shagdog · Feb 14, 2015

Please accept this as my official probed entry..

Entry pic -

All the details can be found here

http://www.bbq-brethren.com/forum/showthread.php?p=3166622#post3166622

THoey1963 · Feb 14, 2015

Nice Dino Bone Shaggy... That was my first thought, but I wasn't going to enter until next week. Guess I'll think of something else or skip this one...

Smoke Dawg · Feb 14, 2015

First shot is a bulls Eye!

THoey1963 · Feb 15, 2015

:tsk:Yeah, I thought about entering this one today, but there was no way I was going to "guess" on those Kobe steaks...

sliding_billy · Feb 15, 2015

Please accept this as my entry pic.

The full thread can be found here.

http://www.bbq-brethren.com/forum/showthread.php?p=3166950#post3166950

CharredApron · Feb 15, 2015

sliding_billy said:
Please accept this as my entry pic.

The full thread can be found here.

http://www.bbq-brethren.com/forum/showthread.php?p=3166950#post3166950

No fair, pork shoulder has a built in pop up timer. when the bone pulls out clean it's done! Only kidding looks really good.

dadsr4 · Feb 15, 2015

Please accept this as my official "probe tender" entry

I hadn't planed on entering this one, but I was in the mood for ribs.
I started some coals, added some more charcoal to the kettle, and went back inside. I forgot to grab the thermometer when I went out, so I had an entry started.
I took a slab of untrimmed spares and removed the membrane. My wife had just gotten some apple pie spice from Penzeys, so I mixed some of that with some brown sugar, kosher salt, onion powder and garlic powder. I rubbed the ribs

and went to check on the coals. They were lit, so I set the vents where they produce around 250-275 degrees when it's below freezing.
At 1:45 PM, I put the ribs on the grate and put the lid back on.
At 6 PM, I probed with a tooth pick, then pulled them

and sliced.
Please use this picture.

Diesel Dave · Feb 16, 2015

This is starting off as one great TD :thumb:

Too bad my Brisket cook was done before the start date.........

dadsr4 · Feb 16, 2015

Diesel Dave said:
This is starting off as one great TD :thumb:

Too bad my Brisket cook was done before the start date.........

Take care of Little Joe, there will be other throw downs.

bbqwilly · Feb 16, 2015

Shagdog said:
Please accept this as my official probed entry..

Entry pic -

All the details can be found here

http://www.bbq-brethren.com/forum/showthread.php?p=3166622#post3166622

Matt doesnt come out swinging. He comes straight out and kicks you in the face. Awesome entry

fantomlord · Feb 17, 2015

Official entry: Probe Tender

Here's my entry for the Probe Tender TD--Pulled lamb shoulder with white beans and onion jam

entry pic:

Full cook thread:
http://www.bbq-brethren.com/forum/showthread.php?p=3168524#post3168524

USMC · Feb 17, 2015

Please accept this for my entry in the Probe Tender Throwdown.

Ribeyes simply salt and peppered

Cooked on the kettle using my 2x2 method for steaks - 2 minutes per side 2 inches from the coals. No probing no therms. Just time and heat.

Please use the photo below for poling.

peeps · Feb 17, 2015

Moose and I received an inquiry regarding the use of timers/clocks/sundials/mental counting/hourglasses/songs that you have measured time with/other time counting devices for this throwdown.

We discussed it and based on our interpretation of Shagdog's called category, we have ruled to allow the use of time counting devices since the focus of the category description paragraph, in our interpretation, focused on the non-use of temperature devices (pit and/or meat) for the cook.

Enrico Brandizzi · Feb 17, 2015

peeps said:
Moose and I received an inquiry regarding the use of timers/clocks/sundials/mental counting/hourglasses/songs that you have measured time with/other time counting devices for this throwdown.

We discussed it and based on our interpretation of Shagdog's called category, we have ruled to allow the use of time counting devices since the focus of the category description paragraph, in our interpretation, focused on the non-use of temperature devices (pit and/or meat) for the cook.

This will change everything !!

ray: :shocked:

dadsr4 · Feb 17, 2015

Is the use of a probe required?

peeps · Feb 17, 2015

dadsr4 said:
Is the use of a probe required?

Pointy objects are welcomed to determine the doneness of your meat by feeling, as long as they are not giving you a Celsius or Fahrenheit reading of the temperature inside the meat.

Welcomed, not required.

Diesel Dave · Feb 18, 2015

But if it isn't probed how will you know it's probe tender?

:bolt:

dadsr4 · Feb 18, 2015

Diesel Dave said:
But if it isn't probed how will you know it's probe tender?

:bolt:

if it's a steak.

Discussion Thread -> "Probe Tender" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

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Discussion Thread -> "Probe Tender" Throwdown (Entries and Quality ON TOPIC CLEAN Discussion Only)