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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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Old 01-07-2014, 04:06 PM   #16
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Quote:
Originally Posted by buccaneer View Post
I want to do a whole roasted Tapir stuffed with lama testicles and dressed with a sauce made from palm nuts excreted by an Asian civet but I'm having trouble sourcing ingredients.
Bloody Australia, so far behind in the future.
Might have to go with something weird like Tamales.
I LITERALLY laughed out loud when I read that!
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Old 01-07-2014, 07:30 PM   #17
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I'm in one of those moods, it appears.






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Old 01-07-2014, 07:54 PM   #18
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Originally Posted by deguerre View Post
OK, who's entry is this anyway?

And how is it completely different? (I know, let the voters decide...)

Still though, I'm stealing the recipe.
Thanks Guerre,
By putting smoked brisket in it instead of hamburger meat.
We've never done that. It was fantastic by the way!

My wife will usually cook a pound of hamburger meat and brown an onion and drop it in the crockpot with all the other ingredients in the morning.
She calls it taco soup.


If you would like a list of ingredients I would be happy to post them.


Btw, we had grandmas redhot peas this weekend and your ham for Christmas! excellent!
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Old 01-07-2014, 08:24 PM   #19
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Awesome Pictures!
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Old 01-07-2014, 09:42 PM   #20
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Quote:
Originally Posted by buccaneer View Post
I want to do a whole roasted Tapir stuffed with lama testicles and dressed with a sauce made from palm nuts excreted by an Asian civet but I'm having trouble sourcing ingredients.
Bloody Australia, so far behind in the future.
Might have to go with something weird like Tamales.
Sending the Lama Testicles soon, have some left from my adventures in Chile.
P.S. Soak them well
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Old 01-08-2014, 01:54 AM   #21
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I thought they were naturally well soaked???
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Old 01-08-2014, 06:24 AM   #22
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Wouldn't it be great if we had a thread for OT discussions so this thread could be used for entries?

Oh wait...

We do...

http://www.bbq-brethren.com/forum/sh...d.php?t=178413

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Old 01-08-2014, 07:11 AM   #23
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Quote:
Originally Posted by silverfinger View Post
Thanks Guerre,
By putting smoked brisket in it instead of hamburger meat.
We've never done that. It was fantastic by the way!

My wife will usually cook a pound of hamburger meat and brown an onion and drop it in the crockpot with all the other ingredients in the morning.
She calls it taco soup.


If you would like a list of ingredients I would be happy to post them.


Btw, we had grandmas redhot peas this weekend and your ham for Christmas! excellent!
Yes please! I love quick and easy and this stuff looks goooood. Glad y'all liked the ham and especially the peas! They are pretty scrumptious.
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Old 01-08-2014, 08:07 PM   #24
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Quote:
Originally Posted by deguerre View Post
Yes please! I love quick and easy and this stuff looks goooood. Glad y'all liked the ham and especially the peas! They are pretty scrumptious.
Here ya go Guerre.
Cooking a great meal don't get much easer then this!
Special thanks goes out to my SIL Robyn for giving us this recipe a few years ago. (Rick Walters Wife) Google His name and you will see who he is.

I added the brisket! It was killer!

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Old 01-10-2014, 08:26 AM   #25
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I'm sensing a flurry of entries for this weekend...
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Old 01-10-2014, 04:06 PM   #26
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Something totally different. Never done this ever. Turned out Great! Grill Roasted Butternut Squash Rigatoni.







Ignore the red peppers, that is for Tomorrow's dinner. Just using the flame when I have it.


Fried sage leaves in browned butter, removed sage for garnish. Pureed flesh only with a garlic clove, touch of chicken stock, the browned sage butter, salt and pepper.


Added finely grated parmesan and heavy cream




Topped with toasted pecans and fried sage leaves. The smoke comes through really nice with the natural sweatness of the squash. The piney peppery sage and rich flavor of the pecans really set this off and add texture to the pasta. This may be my new favorite use for Butternut Squash. Keeping this one in the bag of tricks for future use. Please use this as my entry pic. As advised.... "This is an official Entry".


I had a hard time coming up with something TOTALLY new. It is a vegetarian dish, something I don't make a habit of making but perhaps should more often. Tough catagory for sure, it really made me think outside the box. That was a fun one to do.
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Last edited by Haastyle; 01-10-2014 at 04:24 PM..
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Old 01-10-2014, 04:20 PM   #27
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Very nice indeed Haastyle...

Make sure to add the note "this is an official entry" in your post. Would hate to see you DQ'd for the lack of those couple words...
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Old 01-10-2014, 04:22 PM   #28
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Quote:
Originally Posted by Al Czervik View Post
Very nice indeed Haastyle...

Make sure to add the note "this is an official entry" in your post. Would hate to see you DQ'd for the lack of those couple words...
I was just about to ask
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Old 01-11-2014, 09:21 PM   #29
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This is a great topic for a TD
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Old 01-11-2014, 10:00 PM   #30
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Quote:
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As advised.... "This is an official Entry".
This should be at the top of your entry post, although you did edit it into your entry post, and Ronelle is a nice farker. Just a hint for future entries -- Make "This is an official Entry." the first thing you write. The TD mods have day jobs -- and they drink.
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