The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-01-2012, 09:31 PM   #1
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default • New Year's Champaign Hotdogs and Wings campaign...

And it was awesome! Didn't get pics of the end though... the Champers kinda got in the way! Was a great kick off to 2012 though. Here's what I do have to show:

Started off by prepping and seasoning some wings:


I did them up in a seasoned yogurt and let them sit overnight (seasoned with some of my rub and maggi seasoning):






Wrapped a couple franks in bacon.


Then I made a little sweet pepper, onion & mushroom topping for the hot dogs.




Then fried up some wings:






then fried up the sausages:


And that there is all I have of that... *hic* Sorry to leave you all high and dry like that but just picture a fresh hot dog bun with a fried bacon wrapped sausage, a slice of colby cheese topped with the pepper "relish" and K&M! It was ridicously awesome! However since I didn't have pics of the end result I will share the sauce recipe with you to make up for it a bit... It's a sauce I've been making for a long time. It's a tamarind sauce. I get fresh tamarind out here but I'm sure you can find "blocks" of it in your Asian store. Ok here goes... (btw I used this on the wings)

Start off with the tamarind:








Then you saute an onion, garlic & a bit of cumin in some butter...


Then you add some hot water and the tamarind with some pepper flakes & Brown sugar to taste and simmer down for about 20 mins til the tamarind starts to break down then salt to taste... (the tamarind is usually pretty tart so you need to balance that with the sugar... I used about 1/2 cup for this batch.)


Once its done run it through a strainer pressing as much of the tamarind through as you can then I usually hit it with an immersion stick blender and you end up with this:




Its awesome stuff! Well I had a great new years, hope you all did as well! I wish peace & love, health and prosperity to each and every one of you for 2012! God Bless!

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

Last edited by Phrasty; 01-01-2012 at 10:30 PM..
Phrasty is offline   Reply With Quote


1 members found this post helpful.
Unread 01-01-2012, 09:39 PM   #2
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

Thanks and have a great year! The sauce looks awesome.
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Unread 01-01-2012, 09:42 PM   #3
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Back to you Bro!
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is online now   Reply With Quote


Thanks from:--->
Unread 01-01-2012, 09:46 PM   #4
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Whiskey Tango Foxtrot, that is amazing, bro!
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids
NorthwestBBQ is offline   Reply With Quote


Thanks from:--->
Unread 01-01-2012, 09:58 PM   #5
chicagokp
is Blowin Smoke!

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Downloads: 0
Uploads: 0
Default

Tamarind just made the list......that looks good...
__________________
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM

White Lightning Thermopen
chicagokp is online now   Reply With Quote


Thanks from:--->
Unread 01-01-2012, 10:14 PM   #6
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Where do you come up with this stuff?

Amazing!
tortaboy is offline   Reply With Quote


Thanks from:--->
Unread 01-01-2012, 10:41 PM   #7
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by martyleach View Post
Thanks and have a great year! The sauce looks awesome.
Thanks Marty! Btw, I totally forgot to respond to you the other day but whenever you wanna come down to this side of the world I'm here brother! I'm down!

Quote:
Originally Posted by NorthwestBBQ View Post
Whiskey Tango Foxtrot, that is amazing, bro!
Thanks Brother! Stealing that BTW...

Quote:
Originally Posted by chicagokp View Post
Tamarind just made the list......that looks good...
It's really good! Its not really a fruit you eat as is. It can be quite tart but it's FULL of flavor! We usually mix it with brown sugar and roll them into little balls out here! A great little treat for the sweet tooth.



Quote:
Originally Posted by tortaboy View Post
Where do you come up with this stuff?

Amazing!
My head's a twisted place brother!!!

Thanks man!
Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Thanks from:--->
Unread 01-02-2012, 01:04 AM   #8
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Looks great, Happy New Year
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Thanks from:--->
Unread 01-02-2012, 01:48 AM   #9
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Thanks for the sauce idea Brother Ph.!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 01-02-2012, 10:55 AM   #10
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

No prob Phu! You get tamarind over there? Thinking you should!
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Unread 01-02-2012, 11:22 AM   #11
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Phrasty View Post
No prob Phu! You get tamarind over there? Thinking you should!

Just got of the hook with Mom.....she said I can get it but it's a bit harder than I suspected.
Normally I go to a Oriental store for "different" kind of Phruits,veggies etc....but Mom said that maybe they don't sell tamarind in these shops.
She said to look out for Surinam shops (which we don't have in Utrecht) but there's a Hindustani guy on saturday standingon the market who sells them.

Mom told that she has some in the Phreezer that she got out of Surinam....while typing she called and asked me:how much do you need?
Walking over to Mom to see what it is.

BTW...I only had tamarind syrup/lemonade I think,it's populair in Surinam.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Unread 01-02-2012, 11:46 AM   #12
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Score!!!
I got a small batch which I can work with.
They were picked in a Surinam garden from a Phriend of a Phriend,transported by plane de-shelled and I just got them out of my Mom's Phreezer.
They look like this but with that net thingy still on there...





Mom said that I should save the seeds...you can make syrup/lemonade out of it and you can reuse the seeds a long time.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Unread 01-02-2012, 08:17 PM   #13
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Awesome Phu!!! It's awesome on chicken! Let me know how it works out... Sent a PM!
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Thanks from:--->
Unread 01-03-2012, 10:54 AM   #14
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Thanks for the PM Brother!
Now that I look at the pics again I see I have somewhat the same amount of tamarind.
Is there a sour Phlavour in there as well?
If not I'm adding some lime juice or something else.....I like sour.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 01-03-2012, 12:17 PM   #15
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Thanks for sharing!
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Keri's Beans and hotdogs! Ashmont Q-talk 4 07-22-2009 08:46 PM
oscarmeyer hotdogs jonboy Q-talk 20 05-20-2009 11:30 PM
Burgers, Hotdogs, Smoked Saugage, & Peach Cobbler(pron) jacob Q-talk 10 09-16-2007 10:50 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:25 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts