Discussion Thread -> "Bustin' Out of The Shell!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Moose

somebody shut me the fark up.

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Our new TD category is...

"Bustin' Out of The Shell!"





As chosen by Smoke Dawg for his stellar win in the "Japanese!" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING



Smoke Dawg said:
For the next TD I choose "Bustin out of the Shell" as the next catagory.

Any shellfish may be the main dish or a part of of a dish cooked on your grill.

Seems pretty straightforward to me! :thumb: Any questions? Good. Didn't think so. :becky:

You may submit entries that are cooked from Friday 9/13 through Sunday 9/22.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 9/23.

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.

ClickHERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread. :loco:


Best of luck and even better eats to all!
 
Last edited:
I busted these out of they're shells

Please accept this as my official entry into the "busting out of the shell" TD

Presente, Escargo, and Onglet. started a nice fire on the barbecue with some lump.



Went to the butchers today and got a fine Hanger Steak and then to the Fish Monger for some Turbot and saw these Escargo.





Added some grape vine wood to the fire and let it settle in.



Things were progressing nicely,



Started the hanger steak.



Then I added the shells



Broke out the French bread and local wine.



Set the table and got ready to plate dinner.



Plated with puréed potato and leek, shallot and red wine reduction, Bon Appetite. My polling pic as well.




Thanks for lookin.

Jed :tape:
 
Wow Jed, that's some real fine scrap iron cooking right there! :clap2:

I do have a question though: At what point did Escargot become re-classified as shellfish? :confused:

I must've missed that one...

:mrgreen:
 
Wow Jed, that's some real fine scrap iron cooking right there! :clap2:

I do have a question though: At what point did Escargot become re-classified as shellfish? :confused:

I must've missed that one...

:mrgreen:

This is what he said,

"Went to the butchers today and got a fine Hanger Steak and then to the Fish Monger for some Turbot and saw these Escargo".

I think He just saw them at the fish market.:rolleyes:
 
They come in a shell and they smell like fish. Must be a shell smell fish, or maybe not. Hmmmm maybe time to circle the constables round the camp and prepare a new Fire.
 
Looks great, Jed! I somehow didn't see this TD category until now. I must be spending too much time in the wood pile lately!
 
Charred, I have to give you an "A"++ for both you effort and homework on this one. I just wish I could taste your offering.
 
please accept my humble entry.

clams casino with chipotle pepper compound butter.

my mis en place.

clams173_zps21bc28b1.jpg


jalapenos over hickory for 2 hours.

clams172_zps9b9003f5.jpg


clams180_zpsaa81f19f.jpg


sauteed the onion and red pepper in some butter, mixed in some cooked bacon and bread crumbs.

clams176_zps0d11159f.jpg


littlenecks on the joe.

clams181_zpsd8246330.jpg


plated.

clams183_zps556bae83.jpg


and the entry shot...

clams185_zps29e91584.jpg
 
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