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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 09-15-2012, 09:20 PM   #121
buccaneer
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Not saying that I'm not envious of the sammies you farkers are getting...
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My mother always told me to finish whatever I start, and THAT...is my problem with brisket...
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Unread 09-15-2012, 10:18 PM   #122
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Those sammies are lookin' good so I'm gonna throwdown on this one, I'll show you what I've got tomorrow.
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Unread 09-15-2012, 10:43 PM   #123
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No worries Buccs... Thanks for clarifying!

To be honest, I'm having fun lately calling food tucker now that I know what it means down under. The looks I get are farkin' priceless!
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Unread 09-15-2012, 10:54 PM   #124
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Epic..... Totally stealing that idea!

Sent from my GT-I9100 using Tapatalk 2
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Unread 09-16-2012, 08:49 PM   #125
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add the meat.JPGThis is my official entry into the "Philly Cheesesteak Throwdown"

I got a nice "eye of round" and had to get out my slicer. I put the meat into the freezer for awhile and sliced it paper thin.
eye of round and slicer.JPG
slicing it thin.JPG

I like my cheesesteak with onions, mushrooms, red and yellow peppers and poblanos for a little spice.
peppers, onions and mushrooms.JPG

I fired up my trusty Bandera and prepped the griddle. A little EVOO and on with the onions.
on with the onions.JPG

Then the peppers

vegies are getting close.JPG


then I put on the sliced mushrooms and the steak, I had previously seperated and oiled the steak so that it wouldn't clump together.
add the meat.JPG





Once they were cooked down I made room for the wonderful roll which I got from the "French Riviera Bakery" in Albuquerque. They make absolutely fabulous bread and rolls.
here's the roll.JPG

I formed the steak into a sandwich shape and put on the provolone.
meat with provolone.JPG

Then came the toasted roll


Assemble onto the plate
Cheesesteak!.JPG

and here's the money shot
Fabulous!.JPG

Thanks for looking. It was wonderful!
Attached Images
File Type: jpg here come the peppers.JPG (172.6 KB, 168 views)
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Last edited by pitbossJB; 09-16-2012 at 08:52 PM.. Reason: to add more pictures
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Unread 09-16-2012, 08:55 PM   #126
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Well I got some of the pictures in the wrong order, I cant seem to make the edit feature work. Oh well.
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Unread 09-16-2012, 09:04 PM   #127
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Mighty Fine PB! No doubt a Pro at work!
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Unread 09-16-2012, 09:09 PM   #128
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Quote:
Originally Posted by Al Czervik View Post
No worries Buccs... Thanks for clarifying!

To be honest, I'm having fun lately calling food tucker now that I know what it means down under. The looks I get are farkin' priceless!
To be authentic Aussie, you pronounce it without the "R" at the end...so it's like
"Tuck" + "ah"
and we also say "grub" as in great grub...or want to eat some grub?

We don't even associate it with it's origins, it is so commonplace
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My mother always told me to finish whatever I start, and THAT...is my problem with brisket...
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Unread 09-17-2012, 12:52 AM   #129
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Nice tucka there fella!

Cheerio.

Bill
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Unread 09-18-2012, 08:15 AM   #130
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Default Cheesesteak.... The Billy Way!

G'Day Bruces'

When I originally thought about this TD, I had no intension of entering. I thought this would be a TD where I could watch and learn.

It appeared though, some folks wondered how I could choose this as a theme, because you can't smoke anything here if it's Philly Cheesesteak!

Well, of course you can

Just call it a BILLY CHEESESTEAK!

OK, so I went out and bought some Rib Eye... Umm, bone out. What we call in Australia "Scotch Fillet"


I was a bit short of cash, so the 1/2 Scotch means that I only got 1/2 the whole one, but this was enough to do the job..

Here it is end on... sorry about the focus... I got hit by a Guerry moment... bit it's Rib Eye...



Rubbed in Montreal Seasoning



And placed indirect on the Performer with Lump and Apricot wood at 300F


Some nice shots...





Until it was very rare and ready...


Off it came to foil and cool and then into the fridge to slide later on..

Yes, I know... not the Philly way.. but how else are you gonna get flavour and smoke into a Ribeye...

I'm right brothers, am I not!

Oh, I also made some bread for the Cheesesteak Rolls..






I only posted all that because I heard it was all about the bread!

So... I got the essential ingredients together..


Sliced the beautiful chilled rare beef... (Man this was farking GOOOOD!) real thin on my old beat up slicer!


WAFER thin...


Now that's how you smoke some beef and get it on a Roll.... the Billy Way!


And I chopped up the rest of the ingredients..


Did you notice the Provolone???? Yeah. I did some research and found that the Cheesesteak is way older than the Cheese Whiz... so I stuck with the real thing that I got from an Italian Deli here in Melbourne. It's proper Arruccio Provolone and was so smooth and even in texture... lovely...

OK... got my Mise together..


On with the Veges..


Then on with the Rib eye (vege's went to holding in the other BBQ...)


A quick toss.. not drying out the juices...


Line it up...


And on with the cheese


Melted in no time at all...


Took that off and toasted the rolls..


I then had to get that cheese and steak off the griddle.. I'm not used to placing such a long length on a roll... (other sorts of lengths are not such a problem..)


So I got it on the roll... CD, now here I'm looking for your comment

What have I done with the roll???

Yes.. I farking burnt it...

But please forgive me, because I'm a Farkin' Aussie!

It was only a little bit burned... just crisped around the edges... a bit!

Here it is...with the Cheese and Steak..


But then I added the Onion, Peppers and Mushrooms..


And it was looking not toooo bad at all! (TD PIC Below Chris... if I survive the insults from smoking the steak for a Philly Cheesesteak!)


Looking at the final cut, I needed more Provolone, although that looked like enough when I put it in the plate

I made one half each from my 2 big boys... They asked if there was anything else after this, but when they ate it all they were done



The Last BITE SHOT from son #2...




I'm sure you guys can smoke a Philly Cheesesteak Now.

These were really good! Much more flavour in doing the smoke!

Thanks for watching!

Cheers!

Bill
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Unread 09-18-2012, 09:40 AM   #131
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Great job Bill... I'd eat that all day long.
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Unread 09-18-2012, 09:57 AM   #132
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Bill....I'm from Philly and I approve this message!
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Unread 09-18-2012, 10:03 AM   #133
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Unread 09-18-2012, 10:24 AM   #134
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Bill,

That looks very good.
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Unread 09-18-2012, 11:01 AM   #135
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Fark this Philly stuff, I'll have what Bill's having!
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