BBQ Brethren "Your Signature Dish" Throwdown! (Entries and Quality *CLEAN* Discussion Only)

I am pretty sure I recall what Tim's signature dish is.

jmoney7269 said:

Definitely my simple steaks seared around 650 degrees over mesquite coals topped with my home made compound butter. Cut fresh from wet aged roast.

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Care to share the recipe for the compound butter? I make one with garlic, shallot and anchovy, but am always looking for other interesting versions.

bigabyte said:

I am pretty sure I recall what Tim's signature dish is.

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Actually, I do too.

deguerre said:

Actually, I do too.

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Waygu Brisket Burgers.

bigabyte said:

Waygu Brisket Burgers.

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Haha, I hope that is not my signature :wacko:

Cluck? Cluck. CLUCK!

Did you ever know that you're my hero?

Kathy's Smokin' said:

Wow, that meat looks delicious. I love the sides that surround it, the black beans, Mexican brown rice, avacado and fresh salsa. It's been too long since I've had a good Mexican meal. Would you share the Mexican brown rice recipe?

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Certainly, Kathy! And thank you very much.

The recipe is actually quite versatile or flexible, so you can customize it any way you please. But for a minimum, you'll want the following ingredients:

brown rice
water
tomato sauce
garlic
bulb onion
some kind of chile or bell pepper
cilantro
a little of your preferred cooking oil

Kind of sounds like the makings of some kind of salsa, like a pico de gallo, yes? As a side note, one flat rate way to do it is to add such ready made salsa to the rice and fry it.

But here's how I do it from scratch... (I'll base this on one cup dry rice). I am most fond of rice that comes from Thailand or Vietnam-- just seems better quality to me. Cook rice according to package directions, which should be something like 1 cup rice to 2 cups water... but replace one of those water cups with 8 oz can tomato sauce. You can set aside finished rice, or even fridge for a while. (Remember that brown rice takes longer than white rice to cook).

For this occasion, my ratios of ingredients were about

1/3 c chopped onion
1/3 cup chopped Anaheim chili
1 large clove garlic, minced
1/4 cup jarred pimientos (or even chopped tomatoes for color).
1/2 cup chopped cilantro

Into your skillet or what have you, heat 1 Tbs oil. Add onion and chili and fry till just tender. Add garlic and prepared rice. Stir fry a few more minutes. Finally add the cilantro and pimientos/tomatoes just enough to mix and your done.

Now certainly, you could add spices such as chili powder or ground cayenne and that would be marvelous. Even substitute chicken broth for water or squeeze in a few drops of lime juice. Don't be shy about customizing it-- it's a very fun and satisfying recipe pretty much no matter how you do it. :mrgreen:

Offical Entry! Fingerlickin' Good White Bean and Chicken Chili

This is my offical entry.

The first step was to pimp the TD's over in Qtalk as the captain instructed. :thumb:

So there's this Signature Dish Throwdown thingy going on right now, and I don't really have what I would call a signature dish, so I figured since every time I make this someone asks me for the recipe, that's probably about as close as I'm gonna get.

First you take some leftover smoked chicken that you rubbed with Big Butz Chicken Dust and smoked over some hickory on Sunday. Which by the way is waaaaay easier to get off the bone if you do it while it's still warm instead of passing out Sunday night instead. :tsk:



Then gather up the rest of the ingredients and place them on the stove for a photo shoot. (you can skip this step :crazy



One diced onion and 6 cloves of chopped garlic go into the DO.



Fire in the chicken you've painstakingly pulled from the cold bones, and heat that through.



Next add:

1 1/2 tsp. Ground Cumin
1/2 tsp. White Pepper

(I have black pepper in my photo shoot, but then I remembered I use white for this recipe, I'm just so use to not having any, that I forgot I actually had some this time. I also didn't add any of the salt in the picture, I used SM Season All instead)

1/2 tsp New Mexico HOT chili powder or 1/4 tsp. Cayenne
1 tsp SM Season All or Salt if your fresh out of Season All
1/2 tsp Green Chili Powder or 1 small can of Chopped Green Chiles

Throw all that in to toast for a minute or two.



Add 1 can of great northern, 1 can of cannellini beans, and enough chicken broth to just cover the beans. Let it simmer on low for about 30-40 minutes then add 3 Tbls Masa Harina and simmer another 5 minutes or so. If you don't have any Masa Harina on hand you can use 2 Tbls. of a cornstarch and water slurry.



Without further ado, I present to you my signature dish.

Fingerlickin' Good White Bean and Chicken Chili (Bigamoose please use this pic for the TD)




Thanks for looking and I hope you try the recipe.

Remember to check in over at the Throwdown's once in a while, you don't want to miss out on all the fun!

eace:

That looks awesome Jason, I'm gonna be sure to forge that one.

http://www.bbq-brethren.com/forum/showthread.php?t=156128

That's a top notch entry there Phu. The heavyweights are in........I Like it:thumb:

That is one fine looking pork chop!

that is really, really nice. good pharkin job!

beercuer said:

Hey Friends!

Here is my official entry into the Signature Dish TD, please.

This is my signature carne asada meal. Like my beef jerky, this can be mouthwateringly good. I just do not have the time nor wearwithall for the jerky this week, however.

I begin with flap meat, carne asada rub, and fresh juice from orange. Let marinate for full 24 hours. (Sometimes, I include minced garlic as well).

Prep the pit with 100% hardwood briquets and a hunk o' lump (mesquite) for that traditional delicious smokey flavor.

I like to go slow, indirect (start to finish)

First libation finished, time to plate. Homemade Mexican brown rice, Hass avocado chunks, and refried black beans topped with cheese of the day (Ordinarily, I would go with a queso fresco, but had to use Gouda here), accompany the carne. Oh, and topped with plenty of fresh salsa, of course (mmmmm... with cilantro). Have a margarita! :biggrin1:

Please use this specific pic for the official entry

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That is da bomb! I just drooled on my keyboard. That looks delicious. :thumb:

Whoohoo! Thanks a million, Gnaws on Pigs. I'd sure like to make some for everyone, and breakout the Margaritas.

Low smoked pork Rendang. Signature Dish Entry.

Please accept this submission as my entry into this weeks " Signature dish" Brethren Throwdown.

My wife has been a major fan of this dish for years. This is my rendition of the Malaysian classic. Between shopping for ingredients, and prep time this is a real time zapper.
Started with pork country style ribs. Seasoned with salt and pepper only, for now. Hickory smoked for 1.5 hours at 250 degrees. Removed from the grill and covered in foil to rest.
Then I followed the basic recipe from Buccaneers post of 11/11/2011 only substitution was pork rather than beef ( wife's not a beef fan :sad
Cooked low and slow all day at 225 degrees and served on sticky rice with grilled asparagus. The original Beef rendang recipe is penned by rasamalaysian dot com. However it is not cooked in smoker/grill.
Thanks for your constant information and encouragement!
Jed

Note to self, wrap the Star Anise and Clover in cheese cloth and secure with bread tie.
(bouquet garni) unless you like tooth breakers in your dish!

a)good dish!, b)good note for both self and all. c)post your TD entries in the TD quality thread.

looks like a great meal!

Quite nicely done.