oink
The BBQ BRETHREN FORUMS.  


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

Notices

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.


Reply
 
Thread Tools
Old 04-09-2013, 06:38 PM   #16
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Okay, who has a recipe?

__________________
It seems you never really leave high school....
buccaneer is offline   Reply With Quote
Old 04-09-2013, 06:42 PM   #17
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Great entry and you take fab photo's!!
__________________
It seems you never really leave high school....
buccaneer is offline   Reply With Quote
Old 04-09-2013, 06:49 PM   #18
superlazy
is One Chatty Farker
 
Join Date: 04-16-12
Location: Trevor,wi
Default

Ummm I really don't care much for Indian cooking but I may have to try that!
Going to be hard to top
__________________
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro

Last edited by superlazy; 04-09-2013 at 08:33 PM..
superlazy is offline   Reply With Quote
Old 04-10-2013, 02:02 AM   #19
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

To make a rub that is Indian, I used spices recommended for Kashmiri cooking.
Spices ground and mixed with yogurt to form a paste first.
I used natural yogurt and cardamon, three types of dried chilies, cumin, tumeric, cinnamon, cloves, salt and black pepper.



I slit the lamb leg lengthways to get more surface area and deeper rub penetration.





Since the idea is to cook usual foods but with different seasoning, I chose potatoes and squash and onions.
I spiced some oil with chilies, bay leaves, and panch poran and added a small portion of water and cooked them
in a tray separate



Made a crust of pistachio and almonds and added that with some honey.
Lamb is looking great




Plated with the vegetables



Fantastic food, so glad I chose this or I may never have tried it!
Thanks!



Internal shot, cooked for over 2 hours with Apple wood

__________________
It seems you never really leave high school....

Last edited by buccaneer; 04-10-2013 at 02:20 AM..
buccaneer is offline   Reply With Quote
Old 04-10-2013, 08:43 AM   #20
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Default

Man, that looks goooood!
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote
Thanks from:--->
Old 04-10-2013, 08:50 AM   #21
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Well crap. NOW what am I gonna do with this leg I bought...
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote
Old 04-10-2013, 09:08 AM   #22
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by deguerre View Post
Well crap. NOW what am I gonna do with this leg I bought...
Vogue it baby!
__________________
It seems you never really leave high school....
buccaneer is offline   Reply With Quote
Old 04-11-2013, 09:09 AM   #23
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

WOW, 2 fantastic entrees so far! those look absolutely awsome!

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote
Thanks from:--->
Old 04-12-2013, 04:07 PM   #24
caliking
is One Chatty Farker
 
caliking's Avatar
 
Join Date: 01-13-10
Location: Houston, TX
Default

Quote:
Originally Posted by Gnaws on Pigs View Post


Finished plate. This method makes chicken with a great flavor, and it's the absolute tenderest chicken I've ever eaten. It will almost melt in your mouth like cotton candy (USE THIS PIC:)

Attachment 78229
That's a killer entry! Those naans look awesome.


Quote:
Originally Posted by buccaneer View Post
Since the idea is to cook usual foods but with different seasoning, I chose potatoes and squash and onions.
I spiced some oil with chilies, bay leaves, and panch poran and added a small portion of water and cooked them
in a tray separate


Buc - that pic is just beyond beautiful. I might make it the new wallpaper on my computer.
__________________
[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]
caliking is offline   Reply With Quote
Old 04-12-2013, 04:41 PM   #25
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Honoured Caliking, and really looking forward to your entry!
__________________
It seems you never really leave high school....
buccaneer is offline   Reply With Quote
Old 04-12-2013, 04:46 PM   #26
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

OK, I've got this leg of lamb. Making a little marinade for it tonight...
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote
Old 04-13-2013, 06:51 PM   #27
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

Nice Goat Buccs!

I think you're gonna win your own TD!

Cheers!

Bill
SmokinAussie is offline   Reply With Quote
Thanks from:--->
Old 04-13-2013, 09:06 PM   #28
chicagokp
Babbling Farker

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default Curry Wings

Official Entry Thread!

I had wings on the brain....

Ground up black and yellow mustard seeds, added in turmeric, curry powder, ground coriander, kosher salt....



Added some oil so it would stick to the chicken....



Then added garlic and ginger and coated up the wings for a 2 hour rest. My curry wings are on the right....my kids weren't interested, so they had SM Pecan wings and legs...



Plated up with garnish of cilantro, fresno and jalapeno pepper...





Enjoy!
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote
Old 04-13-2013, 10:02 PM   #29
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default Indian Beer Can Chicken ala Budweiser!

Please accept this post as my official entry thread to the " Indian Style" Throw down!

I started out thinking that I really had no idea about, or inspiration, for Indian style cooking. I honestly considered sitting this one out. However, it haunted me and Buccs posts kept taunting me, as I contemplated the rules. They were simple...and I found myself complicating them, as I tend to do with everything.

Bucc said "" do a regular BBQ meat and meal but instead of usual rubs, use Indian spices and herbs and Indianize your plate!"
You don't have to use Indian recipes, just keep it familiar but branch out a little on seasonings!"

After Googling everything relative to Indian food on the World Wide Web. BORING....BTW

Here is what I finally decided to cook!

First, I gathered some core spices to blend into a brine.



Then I gathered the team on the field.....had a little pep talk and they all acted like they were deaf, but I shall overcome this too!



4 LB Chicken Breast at the Organic Market, guess the price.........$7.00 per pound. Now you know why I am asking about urban farming. Looks really good though.



The brine included the following ingredients
Adrak- Ginger
Badi Elaichi- Black Cardamon
Chakra Phool- Star Anise
Shorabe Ka Masala- Curry Powder
Pisa Dhania- Ground Corriander
Lahsun-Garlic
Lauang- Cloves
Namak- Salt
Safed Mirchi- White pepper
Niibuu Kaa Raas- Lemon Juice
And a few other of Jed's secret potion ingredients



Brine over 8 hours and pump up the volume!



Hook-up the miniature volcanic reactor, aka the beer can cooker, filled with garlic cloves, fresh rosemary, and vermouth.



Add a little more spice.....



In the Kamado she goes! @ 350degrees with indirect heat.


1 Hour in!



Fully rested and ready to slice...



Final Plate. Please use this as my official entry shot.



Curry is a browner color due to smoke in the chamber while cooking. The juices were retained during the cooking process and added to the final sauce preparation.
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote
Old 04-13-2013, 11:44 PM   #30
Al Czervik
Quintessential Chatty Farker

 
Al Czervik's Avatar
 
Join Date: 05-17-11
Location: Ulaanbaatar, MO
Default Mongo's official Indian Red Curry Beef Short Ribs...

Let's start off saying that I do realize that the dominant religion in India is Hinduism, so beef ribs would go over like a turd in a punchbowl. Since I'm not Indian, and not Hindu, I'm going to ask for a hall pass on this cook. With that in mind, I present Mongo's Indian Red Curry Beef Short Ribs...


First off, start with about four pounds of beef shorties...

Seasoned up with a little S&P and onto the Traeger for 3-4 hours of smoke...

In the meantime, assemble the ingredients for the red curry sauce...

Saute the shallots...

Add the ginger and garlic...

Add the red curry paste, fish sauce and water...

And finish it off with the coconut milk...

In the meantime, the shorties have been smoking along nicely...

After a good dose of smoke, some shrinkage from the bone and about 160 internal, I pull them off...

Then add them to the red curry sauce and put them back on the Traeger to braise for a couple more hours...

After a couple more hours they are probing like buttah...

Once the ribs were done, I wrapped them in foil and set them aside to hold. I then strained the sauce, skimmed the fat, added lime zest and juice and then reduced it down to thicken. Keeping with the theme, the ribs are served up with Indian style carrot and spice infused basmati rice, as well as Gufarti (Indian style green beans)...

Please use the pic below for the money shot...


I know this is not authentic Indian cuisine, and Buccs is probably chitting a brick with me calling it curry. But the truth is we totally enjoyed it which is all that really matters.

Thanks in advance for the zero...
__________________
Ögedei

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Merry Christmas... Chitter was full!
(")_(")
Al Czervik is offline   Reply With Quote
Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:11 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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.