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Discussion Thread -> "The Chucky Challenge!" 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...

"The Chucky Challenge!"


As chosen by Al Czervik for winning the "And Now For Something Completely Different" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Al Czervik said:
Here's a visual hint for what I'd like to call for the next TD:

Chucky-the-doll.jpg


We'll call it "The Chucky Challenge"... :shocked:

To clarify, all entries must feature a chuck cut or chuck cuts of beef. Some examples are noted below.

chuck.png


Hopefully everyone's imaginations will go wild... :thumb:

Thanks, Mongo

Sounds like a great category to me! Can we leave the possessed kid out, though? :biggrin1:

You may submit entries that are cooked from Friday 1/24 through Sunday 2/2.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 2/3

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!
 
Last edited:
Sammy, great entry! I did move your post here from the off topic discussion thread as entries always go here, in the entry thread. :thumb:
 
Dang great first entry, now to get to work thinking, it hurts ya know, about an entry in this one
 
I was thinking about entering this throwdown, but I think I may just want chuckie burnt ends more...
 
Chile Rojo

This will be our first time entering a brethren throwdown. Here's what we did.

Seasoned the chuck roast with lawrys seasoned salt and a little garlic salt.

764F9D71-189B-424E-A05A-DC29FC3D06D5.jpg


Smoked with hickory for 6 hours or so

4E986799-47B2-40D5-B7F8-E80E5EF0D851.jpg


Almost done. Flipped after a few hours

E632AD02-A5CD-4428-BFE3-9D74EF404BD4.jpg


All done.

1122B52D-E51F-42EA-B7D7-039D062A2A7D.jpg


Got the cast iron ready with a little oil and some onions. Lightly cooked.

164EED44-515F-4F9F-A057-AB529458F1E9.jpg


Then added my chopped-cubed meat

EBB6075E-4AEF-41DB-82BB-D98E6EE3B2AE.jpg


Then added my sauce which a friend of mine gave me the recipe. ( you know who you are ) This stuff is spicy.

Here's the recipe


a small handful of de arbols
a small handful of japones
(maybe 20 each)
2 tbsp Chipotle Chili Powder
3 Cloves Garlic
1tsp Knorr
3 tbsp White Vinegar
3-4 Cloves
1 tsp Salt and cracked Black Pepper
I didn't toast or do much d-seeding.
Boiled Water. added de-stemmed de arbol and japones as is. Let them soak for 20 minutes or so.
Added the chilis and garlic to the blender with the Vinegar, Knorr, Chipotle Powder, Cloves, Salt, Pepper and enough Chili water to cover. Blended it really good - a good minute or longer.
I didn't strain or anything... that's the sauce. Add more chili water if it's too thick. Keep adding until you get the right consistency.


74D317F9-C4C0-499F-AA33-9F2B5A3E7A18.jpg


This the final result. Left it on low for 40 min.

74D317F9-C4C0-499F-AA33-9F2B5A3E7A18.jpg


Here's our entry.

DF7FFBDF-4F2F-40E0-88EB-AEEFD34C9054.jpg


This was fork tender and very delicious.

Thank you for your time in reading this post.

Tony and Maribel
 
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