SPECIAL -> BBQ Brethren "Happy Holidays 2012" Throwdown!

bigabyte · Dec 23, 2012

Our new category is called...

[size=+2]"Happy Holidays 2012!"[/size]

...as chosen by Santa Claus, with a little help from Mrs. Claus!

CATEGORY DESCRIPTION - READ BEFORE ENTERING!

Santa Claus said:
Dear Throwdown Ho's,

I just checked my list for the second time, and noticed that y'all have been quite naughty. I must admit, I am not at all surprised. I mean, what else could one expect considering the people running this place?

I used to give out coal to the naughty ones, but I can no longer find any. It seems that some group of wackadoodles, on some forum somewhere (I'm not going to name any names) bought out all of the excess stores of charcoal back on Memorial Day at various sales at Wal-Mart, Lowes, HD and other places. So I have absolutely nothing to give, and quite frankly. have little desire to go too far out of my way to find something for people as naughty as you.

However, I am willing to turn a blind eye to your name on the naughty list provided you give me something other than the tired old "milk and cookies" routine that is so overdone I just want to puke at the farking thought of it! Thanks to all of you milk and cookie farkers I've been having to shoot up insulin for the last couple of farking centuries, and I can no longer feel my farking feet!

So, your mission should you choose to accept it, is to convince me that I should give you a present by cooking me something extra special and posting it here. My elves are manning our new "replication machines" and will take the photos you post online, scan them into the "replication machines", and thanks to the brilliance of the technology behind these "replication machines" your dish will be perfectly replicated in my workshop where Mrs. Claus and the Elves are all standing by with plates and forks at the ready to devour the goodies that are coming our way! Please be advised that any and all SPAM dishes will be tossed over the fence to feed the farking reindeer, so don't even try it!

Now I must return to my workshop to pay Gunter, the contractor who designed these lovely "replication machines". He is a really nice guy who says he's from Alsace, but he has an accent that makes me question if that is really the truth.

Ho Ho Ho! (Throwdown Ho's that is)
Merry Farking Christmas and Happy Farking New Year to all, and to all...make me some good farking food OR ELSE!!!

Hmmm...I bet he would like some Ginger Ale!:heh:

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

You may submit entries that are cooked from Friday 12/21 (retroactive) through Tuesday 1/1.

Entry pictures must be submitted by 6 a.m. Central US Time on Wednesday morning 1/2.

Before submitting an entry to this Throwdown, make sure you have read and understand the Throwdown Rules!

Best of luck and even better eats to all!

Gore · Dec 23, 2012

There was an awful lot of blah, blah, blah in that post. It sounds like we're supposed to smoke a Ho for Christmas. :noidea:

caseydog · Dec 24, 2012

If we don't believe in Santa, I guess we need to come up with an unbelieveable entry.

CD

Al Czervik · Dec 24, 2012

Gore said:
There was an awful lot of blah, blah, blah in that post. It sounds like we're supposed to smoke a Ho for Christmas. :noidea:

What kind of Ho?

Like this...?

Or like this...?

:heh:

Gore · Dec 24, 2012

It should be listed in the special rules ... if we can find them.

Will work for bbq · Dec 24, 2012

I hear these ho's are quite good on the grill.

Gore · Dec 24, 2012

Two boxes for $50....

http://www.ebay.com/itm/Hostess-Ho-...031?pt=LH_DefaultDomain_0&hash=item1e75c28c37

Let's see, Ho Hos ... or Rib Roast? Ho Hos ... or Rib Roast.... :noidea:

SmokinAussie · Dec 24, 2012

Hmmm... Bit scarce for me lately on the TD Front.

But man, I have everything lined up for Xmas day tomorrow. 40 People, Ribs with three kinds of rubs. Turkey. Spit roasted lamb. Some Tri Tip.. sauces, condiments, a case of Whiskey, 3 or 4 slabs of beer, saladz..

I'll need to take some pics...

Cheers!

Bill

Al Czervik · Dec 24, 2012

Will work for bbq said:

Wow... I always knew Ho Hos were loaded with preservatives but I never thought they would be good until the year 71107. :shocked:

Kathy's Smokin' · Dec 24, 2012

I know what a guy that round and happy loves...... BACON!! With a side of BACON! Washed down with..... Bourbon! Now how the fark do I make bourbon...... graaaaannnnneeyyy.......

Will work for bbq · Dec 24, 2012

Al Czervik said:
Wow... I always knew Ho Hos were loaded with preservatives but I never thought they would be good until the year 71107. :shocked:

Those were some of the last ones made where they increased the preservatives because it may take a while for these to sell on eBay. The ones Gore posted are already expired and stale these bad boys haven't even hit their prime. :becky:

deguerre · Dec 24, 2012

Bah! HO-bug!!!

Happy Hapgood · Dec 24, 2012

I'll Play. No spam and ho's, Got it!

Kathy's Smokin' · Dec 26, 2012

Have coal, will cook. :mrgreen:

Gore · Dec 26, 2012

I'm down to half a bag of lump, so this just might be it Holiday-wise. It's become a tradition to do a rib roast. We started out with a ~8 lb, bone-in, choice (from Costco). Last year, I left a significant fat layer on the cap and the problem was that all the yummy seasoning ended up being trimmed when we ate it. I decided to try something different and completely trimmed off the fat cap. My goal was to get a bit of bark on the outside of the roast. No pics of preparation, but seasoned with Foil Hat, Lawry's, Salt, and Parsley. I was planning for dinner between 5:30 and 6:00. I put the roast on at 2:00, thinking 3 1/2 hours at 225*. At 4:30 I went outside to put in a temperature probe and was shocked to find the IT was already 125* -- our guests weren't arriving for another hour(!)

I pulled it, triple-wrapped in foil and covered with a towel. Then waited until the rest of the dinner was ready -- Yes, that roast cooked a full hour ahead of time, 2.5 hours(!) I hadn't expected that fat cap would affect cooking times so much. I opened the vents and brought the temp up to about 600*. I seared it for a couple minutes per side.

Sliced:

Yes, this was a good experiment. I will definitely remove the fat cap in the future. It not only saved an hour, but I had some bark on the outside, preserved the spices, and it was definitely juicy.

Just for the record, we had a few other goodies for dessert (none of which I can claim credit for):

and this being the season, here's the tree:

... and some ornaments we've collected:

This was my ornament present this year:

Happy Holidays!

colonel00 · Dec 26, 2012

Fantastic popcorn Gore :thumb:

Gore · Dec 26, 2012

colonel00 said:
Fantastic popcorn Gore :thumb:

Thanks Brad! This is popcorn TD.

op2:

Will work for bbq · Dec 26, 2012

Fark the popcorn, I want to hit that giant Ho Ho next to the mushrooms. :becky:

Gore · Dec 26, 2012

Will work for bbq said:
Fark the popcorn, I want to hit that giant Ho Ho next to the mushrooms. :becky:

That would've been perfect, but unfortunately, it wasn't smoked or grilled. :tsk:

Kathy's Smokin' · Dec 26, 2012

Delicious and extra festive looking entry, Gore. I know Santa loved eating the 8# prime rib you set out for him, Holy Smokes! Love the sweet treats, mmmmmm. Thanks for the education with smoking and the fat cap, I like the idea of preserving the bark, too. Since you only had half a bag of lump left and Santa left you that farking squirrel ornament instead of more coal you obviously didn't manage to be a bad enough boy this past week. Keep practising, maybe next year..... Oh, and I can help you with ideas to better your game next year.

SPECIAL -> BBQ Brethren "Happy Holidays 2012" Throwdown!

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Phizzy

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Phizzy

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Phizzy

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Babbling Farker

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Babbling Farker

Phizzy

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