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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 04-09-2013, 05:38 PM   #16
buccaneer
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Okay, who has a recipe?

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Unread 04-09-2013, 05:42 PM   #17
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Great entry and you take fab photo's!!
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Unread 04-09-2013, 05:49 PM   #18
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Ummm I really don't care much for Indian cooking but I may have to try that!
Going to be hard to top
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Unread 04-10-2013, 01:02 AM   #19
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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

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Last edited by buccaneer; 04-10-2013 at 01:20 AM..
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Unread 04-10-2013, 07:43 AM   #20
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Man, that looks goooood!
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Unread 04-10-2013, 07:50 AM   #21
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Well crap. NOW what am I gonna do with this leg I bought...
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Unread 04-10-2013, 08:08 AM   #22
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Quote:
Originally Posted by deguerre View Post
Well crap. NOW what am I gonna do with this leg I bought...
Vogue it baby!
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Unread 04-11-2013, 08:09 AM   #23
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WOW, 2 fantastic entrees so far! those look absolutely awsome!

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Unread 04-12-2013, 03:07 PM   #24
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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.
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Unread 04-12-2013, 03:41 PM   #25
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Honoured Caliking, and really looking forward to your entry!
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Unread 04-12-2013, 03:46 PM   #26
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OK, I've got this leg of lamb. Making a little marinade for it tonight...
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Unread 04-13-2013, 05:51 PM   #27
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Nice Goat Buccs!

I think you're gonna win your own TD!

Cheers!

Bill
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Unread 04-13-2013, 08:06 PM   #28
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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!
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Unread 04-13-2013, 09:02 PM   #29
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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.
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Unread 04-13-2013, 10:44 PM   #30
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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...
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