deguerre
somebody shut me the fark up.
That's got to be the first time the word grace has ever been used in connection with Chris.
BBQ Brethren "Food You Eat With Your Hands" Throwdown
- Thread starter bigabyte
- Start date
bigabyte
somebody shut me the fark up.
Allow me to shower you with my good graces. You could use a good shower. Shower, shower, shower.
Or "good" for that matter...
bigabyte
somebody shut me the fark up.
MOINK Ball Sliders
I put some MOINK in a pan...
and covered them with Marinara.
I took some slider buns...
And toasted the bottom half of each of them with butter and parmesan...
Then I put a MOINK with Marinara on each bottom slider bun piece and topped with some Provolone...
And put a Basil leaf on each one...
Then I assembled and ate them with some Marinara on the side for dipping.
They didn't suck.
I put some MOINK in a pan...
and covered them with Marinara.
I took some slider buns...
And toasted the bottom half of each of them with butter and parmesan...
Then I put a MOINK with Marinara on each bottom slider bun piece and topped with some Provolone...
And put a Basil leaf on each one...
Then I assembled and ate them with some Marinara on the side for dipping.
They didn't suck.
BigButzBBQ
is Blowin Smoke!
Nice first entry! This thing could get interesting.
I Should make another batch of 3BGBs. :heh:
I Should make another batch of 3BGBs. :heh:
zydecopaws
Babbling Farker
As I said once before (and BBQ Grail was a witness to this), an appetizer is any food I can pick up and eat with one hand. This TD ought to be a LOT of fun!
Oh, and nice MOINK sliders Chris! Now I understand why you have a MOINK reserve... :thumb:
Oh, and nice MOINK sliders Chris! Now I understand why you have a MOINK reserve... :thumb:
Great category
h00kemh0rns
Knows what a fatty is.
Sopes filled with hickory smoked pork shoulder with a mole coloradito. Garnished with grilled pineapple salsa, ancho salsa negra and Mexican crema.
Here is one of the Super Bowl antojito's that I made up for the big game...
Sopes filled with hickory smoked pork shoulder with a mole coloradito. Garnished with grilled pineapple salsa, ancho salsa negra and Mexican crema.
Make up a simple batch of Ancho Salsa Negra
Ingredients:
Rehydrate the peppers:
Bring water and piloncillo to a quick boil
Add in peppers and garlic/simmer for 15 minutes
Blend up in a blender until consistency of a paste
Grilled pineapple salsa
Ingredients:
Grill/roast veggies
Pineapple/onion finished
Dice up all veggies, add in cilantro, and splash of OJ/half a lime
Make the Sopes
Potato softened in microwave and riced
Masa, water and potato
Mix up until forms consistency of cookie dough. Rest 15 minutes then roll out to golf ball size
Roll out, or use tortilla press, to about a 3" diameter
Then crimp edges to make that "boat"
Fry up in oil
Finished...they can be made a day ahead and reheated at 300 for 8 min uncovered.
Filling
Hickory smoked pork shoulder/chopped
Add to the mole coloradito and let heat/smoke for about 30 minutes
Plated up
Finish with any combination of pineapple salsa, ancho salsa negra, cotija cheese, or Mexican crema
And now my entry pic:
Here is one of the Super Bowl antojito's that I made up for the big game...
Sopes filled with hickory smoked pork shoulder with a mole coloradito. Garnished with grilled pineapple salsa, ancho salsa negra and Mexican crema.
Make up a simple batch of Ancho Salsa Negra
Ingredients:
Rehydrate the peppers:
Bring water and piloncillo to a quick boil
Add in peppers and garlic/simmer for 15 minutes
Blend up in a blender until consistency of a paste
Grilled pineapple salsa
Ingredients:
Grill/roast veggies
Pineapple/onion finished
Dice up all veggies, add in cilantro, and splash of OJ/half a lime
Make the Sopes
Potato softened in microwave and riced
Masa, water and potato
Mix up until forms consistency of cookie dough. Rest 15 minutes then roll out to golf ball size
Roll out, or use tortilla press, to about a 3" diameter
Then crimp edges to make that "boat"
Fry up in oil
Finished...they can be made a day ahead and reheated at 300 for 8 min uncovered.
Filling
Hickory smoked pork shoulder/chopped
Add to the mole coloradito and let heat/smoke for about 30 minutes
Plated up
Finish with any combination of pineapple salsa, ancho salsa negra, cotija cheese, or Mexican crema
And now my entry pic:
bluetang
somebody shut me the fark up.
Now that looks great!
bigabyte
somebody shut me the fark up.
WOW!:shock::shock::shock: That looks amazing!:clap:
Grabnabber
Babbling Farker
Oh my! :clap2:
h00kemh0rns
Knows what a fatty is.
Thank you for the kudo's gents!
bproffer
Take a breath!
I am going to adhere to the K.I.S.S. approach with this one.
Here are the MOINK Balls I made for appetizers for the big game yesterday. I had no team in the fight, and I didnt win the office pool, so these were the highlight of the day!
Please use the last pic for my entry.
Thanks!
Here are the MOINK Balls I made for appetizers for the big game yesterday. I had no team in the fight, and I didnt win the office pool, so these were the highlight of the day!
Please use the last pic for my entry.
Thanks!
bigabyte
somebody shut me the fark up.
That is a fantastic looking shot of MOINK!
J_Don
is Blowin Smoke!
Looks amazing :thumb:
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