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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 02-11-2011, 04:38 PM   #31
SmokinAussie
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Thx for comments... still not sure... But no more talk on that... let get this back to a TD thingy.. Cheers!

B
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Unread 02-11-2011, 08:07 PM   #32
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Quote:
Originally Posted by caseydog View Post
I found a good rack at COSTCO. That's what got me divorced.

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Unread 02-12-2011, 03:14 AM   #33
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I got me a nice dish for tomorrow..... I think....
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Unread 02-13-2011, 06:56 PM   #34
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I submit for your approval, my Smoked Lamb Shanks with Rosemary Red Potatoes and grilled Asparagus.

The shank is probably my favorite cut of lamb. It is peasant food. It is a lot like brisket, because you have to cook it low and slow to make it edible. There is a lot of connective tissue to break down.

I started yesterday by finely chopping some rosemary from my garden, and making a rosemary olive oil, that sat overnight to meld together.

I coated two shanks with this rosemary oil, and let them sit for 2 hours wrapped in foil. Just before they went on the Weber, I sprinkled them with fine sea salt and fresh ground pepper.

I used the leftover rosemary oil to lube up some red potatoes, that got baked at 350 in the oven.

Once I got the Weber up to 250, with Kingsford Blue Bag and some Pecan chunks, I put the shanks on to smoke, along with some MOINKS, just to fill up the empty space -- don't want to waste that smoke.

When the meat and potatoes were nearly done, I fired up the Smokey Joe, and coated some fresh asparagus with olive oil, and sprinkled some jew-salt and fresh ground pepper on them. I then grilled the asparagus over medium heat to get them cooked, but still a bit crunchy. Just the way I like them.

It turned out great. And, the potatoes were quite possibly better than the meat. The rosemary oil worked great on them, as well as on the meat. It goes without saying that the grill asparagus was good, too.

More pr0n can be found here...

http://www.bbq-brethren.com/forum/sh...d.php?t=100685
Attached Images
File Type: jpg LambPr0nEntry.jpg (153.7 KB, 165 views)
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Unread 02-13-2011, 07:00 PM   #35
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That do be looking good!
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Unread 02-13-2011, 08:03 PM   #36
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Do I get any extra points for using two Webers?

CD
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Unread 02-13-2011, 10:43 PM   #37
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Fantastic entry CD
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Unread 02-13-2011, 11:09 PM   #38
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Excellent opening salvo!
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Unread 02-14-2011, 01:57 AM   #39
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OH YEAH, now we're talking! I love lamb!!! Coincidentally I did some double cut chops Saturday! Here's the link to the thread:

http://www.bbq-brethren.com/forum/sh...d.php?t=100718

Since in my house when you have lamb, sides are... lets say "secondary"... I chose an all lamb shot. Here's my entry shot:



Cant wait to see what Bill comes up with here! Can we enter more than once btw?? ...just askin

Cheers
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http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
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Unread 02-14-2011, 02:02 AM   #40
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And just for kicks ;) Think I should use this one??? hmmm. lol



And no, this was NOT all me


Cheers
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Unread 02-14-2011, 03:50 AM   #41
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FARK!
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Unread 02-14-2011, 06:23 AM   #42
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Great entries!

Wow, those secondary sides look great too!
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Unread 02-14-2011, 06:43 AM   #43
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OK, here's my first entry thread..

HERE


and and initial entry photo...



I'm thinking this is gonna be nowhere good enough, so I will have to do better than that and learn that "white balance thingy" that Phrasty does...

Whatever the outcome Brethren... lets BBQ some LAMB!!!!

Cheers!

Bill
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Unread 02-14-2011, 08:09 AM   #44
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I should know better than to look at a Throwdown thread this early before eating. I'm starving now!
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Unread 02-14-2011, 01:02 PM   #45
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Default Grilled Eggplant Moussaka

A couple of weeks ago, I saw the Moussaka episode on “Throwdown with Bobby Flay” and I was inspired to give Moussaka a try. We actually planned the dinner a couple of weeks ago and invited some friends over. It was just a lucky coincident that the Throwdown category this week is Lamb.
So here is the lamb and all the other ingredients for the meat sauce:
Moussaka01.jpg

Here’s the eggplant coming off the slicer:
Moussaka02.jpg

Bobby fried his eggplant, but since I have my kettle just outside the kitchen…
Moussaka03.jpg

Here it is coming together:
Moussaka04.jpg

Hot out of the oven:
Moussaka05.jpg

And the entry photo, Moussaka with Greek Salad and Garlic Rosemary Flatbread
Moussaka06.jpg

Thanks for looking!
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