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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns! |
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02-01-2012, 11:31 AM | #31 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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"Don Cornelius, the founder of the "Soul Train" television show, was found dead of an apparent self-inflicted gunshot wound to his head Wednesday, authorities said. He was 75."
CD |
02-01-2012, 03:18 PM | #32 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Don Cornelius will be missed!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
02-01-2012, 08:00 PM | #33 |
Full Fledged Farker
Join Date: 03-01-11
Location: Mcleansboro, IL
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This is my first throwdown. I couldn't pass up the opportunity to fire up the grill today... it was 65 and sunny with no wind, and that never happens in Illinois on the first day of February. The meatball throwdown and upcoming superbowl inspired me for this one. I was gonna make spinach/artichoke dip for the game, but I've been craving meatballs since the meatball throwdown. So I decided to sort of combine the two. I decided to make meatballs stuffed with the spinach/artichoke mixture and make a fondue to dip my balls in.... meatballs that is. Oh, and I had some extra meat and stuffing so I made a mini fattie stuffed with the mixture.
First of all I got the meatballs and fattie going on the 22 OTG set up indirect with a chunk of apple for the smoke. Here is another pic when they were about done These are the players for a white wine cheese sauce, parmesan, jarlsberg, smoked gouda, monterey jack and extra sharp white chedder with some appropriate white wine. Here is the final product, use this photo. Since the game is coming up, I used a football shaped wax warmer with a small stoneware pot in place of a fondue pot to keep the cheese sauce warm.
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02-01-2012, 08:04 PM | #34 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That looks and sounds absolutely incredible!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-01-2012, 09:42 PM | #35 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Some Mighty Fine Balls There!!!
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02-02-2012, 04:33 AM | #36 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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Nicely done jrb!
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02-04-2012, 10:22 PM | #37 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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John |
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02-05-2012, 12:56 AM | #38 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Al's Funky Tenderloin
Trying to come up with a funky combination of flavors proved to be a real challenge. I ran a number of ideas by all the voices in my head and finally settled on this: Eggplant, Mushroom, Craisin, Spinach, Onion, Garlic and Cream Cheese Stuffed Pork Tenderloin with a Sweet Thai Chili "Inspired" Sauce Reduction.
The starting lineup. Eggplant and shrooms drizzled with OO, salt and pepper on the grill. Shortly thereafter. Sweet onion, garlic and OO in the CI skillet. Two butterflied tenderloins lightly dusted with Yardbird Jerk. Add the softened cream cheese with the garlic / onion saute. Add some tasty Craisins. Top with a layer of grilled eggplant. Top with another layer of grilled Portabella shrooms. Finish up with a layer of spinach leaves. Roll it all up like a big fattie. Tied up nice and snug. Generously coated with SM Spicy Apple Rub. Now on to the sauce. Chopped up some jalapenos, red and yellow peppers. All the other goodies for the sauce. On to the stove for a rolling boil to reduce down and blend the flavors. After about 15 minutes, mixed in the cornstarch and some water to thicken things up. While all this was going on, in the background I fired up the Performer with KB for an indirect cook. Moved the baskets to either side, threw on a couple chunks of cherry and on went the tenderloin. Temp was running between 400 and 450 for most of the cook so it browned and smoked up nicely. After the IT got to about 150, I pulled it and rested it for about 20 minutes. As you can see, there is a nice layer of bark as well. Here's the cutaway once I finally split it open. Served up with some fresh asparagus and sliced red and yellow sweet peppers. Drizzled one of the pieces with the sauce and left the other untouched (until after the pic ). Money shot. While the combination of flavors was definitely funky, they also really worked well together. The mix of sweet, salty, hot and sour ingredients were like nothing I had ever tried cooking with before. The sauce was especially tasty. It started out as sweet, then it turned hot and sour, and finished up slightly salty. Hope you liked my Funky Tenderloin. I know my wife and I sure did. Thanks for looking.
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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02-05-2012, 01:09 AM | #39 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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That's definitely funky! Threw the kitchen sink at this one.
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John |
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02-05-2012, 01:10 AM | #40 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Diggin the funky tenderloin! :)
sent from my android device using tapatalk
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02-05-2012, 02:11 PM | #41 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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What, eggplant and no SPAM?
CD |
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02-05-2012, 02:27 PM | #42 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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I considered it, but then this came to mind...
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02-05-2012, 04:34 PM | #43 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Prepare for the funkilicious, most righteous Throwdown entry to grace this groovy site, since the demise of Popdaddy hisself.
I tried to imagine what Popdaddy might would enjoy on a beautiful Sunday morning, and went with.... I started by adding the following to a ziplock bag. 1-1/4 cups of coarse George Clinton 1/4 cup of Little Richard 2 Tbs Tina Turner 3 Heads of Prince - cloves separated 3 Herbs & Spice (Bay leaves) Also known as: One Nation Under a Groove. Now it's Hammertime... Once it is well grooved, all into the tub. Add 6 cups George Benson milk Make it Funky I used thighs & drumsticks. This morning, I grabbed the Funky Stuff Err...I meant this Funky Stuff One of the cast is a flour child, the other is just milking it with egg on it's face, with a little baking powder. This will be a Double Dutch Bus, bur not a dredge, more of a shake. Then into a cast iron skillet on my 18" Weber with peanut oil running at almost a Mother Popcorn (375). Into the hot oil in batches we go. Next time to get waffling.... 2 cups flour girl 1 Tsp George Clinton 4 Tsp Baking Powder 2 Tbs Little Richard 2 Eggs 1 1/2 cups warm milking it. 1/3 cup of George Benson Chicken & Waffles 'cause it just doesn't get no funkier TD Shot Disclaimer:This post is in no way related to Popdaddy, The Funkatorium, or Pitmaster T Productions.
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John Last edited by SirPorkaLot; 02-05-2012 at 05:04 PM.. |
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02-05-2012, 04:42 PM | #44 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Very interesting.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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02-05-2012, 05:00 PM | #45 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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That is one stone groovin' funkilicious feast John. Bravo!
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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jumped the bootsy, you owe me $ |
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