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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 01-24-2014, 07:44 PM   #1
Moose
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Default Discussion Thread -> "The Chucky Challenge!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Our new TD category is...

"The Chucky Challenge!"


As chosen by Al Czervik for winning the "And Now For Something Completely Different" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:
Originally Posted by Al Czervik
Here's a visual hint for what I'd like to call for the next TD:



We'll call it "The Chucky Challenge"...

To clarify, all entries must feature a chuck cut or chuck cuts of beef. Some examples are noted below.



Hopefully everyone's imaginations will go wild...

Thanks, Mongo
Sounds like a great category to me! Can we leave the possessed kid out, though?

You may submit entries that are cooked from Friday 1/24 through Sunday 2/2.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 2/3

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Best of luck and even better eats to all!
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Last edited by Moose; 02-03-2014 at 11:15 AM..
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Unread 01-25-2014, 03:05 AM   #2
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How about the Chuck u Farley roast? Does that meet the requirements?
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Unread 01-25-2014, 05:56 PM   #3
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Hope I do this right as THIS IS MY FIRST ENTRY!

3.5 pound chuck roast



Prepped and on my YS640



I could eat now, but


Chopped and back in the pit!


And this is my humble entry! It was very good!
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Unread 01-25-2014, 06:06 PM   #4
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Sammy, great entry! I did move your post here from the off topic discussion thread as entries always go here, in the entry thread.
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Unread 01-25-2014, 08:24 PM   #5
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Great opening salvo...
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Unread 01-25-2014, 08:29 PM   #6
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This makes me hungry!
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Unread 01-25-2014, 10:14 PM   #7
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This is going to be really good It looks GREAT already
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Unread 01-26-2014, 05:39 AM   #8
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Dang great first entry, now to get to work thinking, it hurts ya know, about an entry in this one
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Unread 01-26-2014, 07:56 AM   #9
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I was thinking about entering this throwdown, but I think I may just want chuckie burnt ends more...
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Unread 01-26-2014, 10:56 AM   #10
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Oh I like that idea!!!
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Unread 01-27-2014, 10:15 PM   #11
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Default Chile Rojo

This will be our first time entering a brethren throwdown. Here's what we did.

Seasoned the chuck roast with lawrys seasoned salt and a little garlic salt.



Smoked with hickory for 6 hours or so



Almost done. Flipped after a few hours



All done.



Got the cast iron ready with a little oil and some onions. Lightly cooked.



Then added my chopped-cubed meat



Then added my sauce which a friend of mine gave me the recipe. ( you know who you are ) This stuff is spicy.

Here's the recipe


a small handful of de arbols
a small handful of japones
(maybe 20 each)
2 tbsp Chipotle Chili Powder
3 Cloves Garlic
1tsp Knorr
3 tbsp White Vinegar
3-4 Cloves
1 tsp Salt and cracked Black Pepper
I didn't toast or do much d-seeding.
Boiled Water. added de-stemmed de arbol and japones as is. Let them soak for 20 minutes or so.
Added the chilis and garlic to the blender with the Vinegar, Knorr, Chipotle Powder, Cloves, Salt, Pepper and enough Chili water to cover. Blended it really good - a good minute or longer.
I didn't strain or anything... that's the sauce. Add more chili water if it's too thick. Keep adding until you get the right consistency.




This the final result. Left it on low for 40 min.



Here's our entry.



This was fork tender and very delicious.

Thank you for your time in reading this post.

Tony and Maribel
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Unread 01-28-2014, 08:23 AM   #12
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First two entries are both First Timers!
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Unread 01-28-2014, 08:29 AM   #13
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Quote:
Originally Posted by Tonybel View Post
Here's our entry.

Looks mighty tasty Tony...
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Unread 01-28-2014, 08:39 AM   #14
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Quote:
Originally Posted by Al Czervik View Post
Looks mighty tasty Tony...
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Unread 01-28-2014, 08:43 AM   #15
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Quote:
Originally Posted by Al Czervik View Post
Looks mighty tasty Tony...
Nice job with the quote
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