-> BBQ Brethren "One Dish Wonders" (Entries and Quality ON TOPIC *CLEAN* Discussion Only) - Page 5

boogiesnap · 07-03-2013, 08:29 AM

my, my, these are some serious entries!

angryfish01 · 07-03-2013, 08:31 AM

I have to correct my last post...
That was caseydog's cook. Excellent!
I agree with Moose, that it was an excellent cook of higher caliber.

oifmarine2003 · 07-03-2013, 08:27 PM

Quote:

Originally Posted by angryfish01

Moose, it looks like you and I are the only ones with a palate here. I'll have to lower my standards to get in the running here. ........

?????

SmokinAussie · 07-04-2013, 08:09 AM

Dang... Now we gotta pick which one is Mongo's old knee joint!

Whichever one it is... I'm sure it was delicious!

Cheers!

Bill

deguerre · 07-04-2013, 08:10 AM

You've been to New Guinea again haven't you, Bill?

SmokinAussie · 07-04-2013, 08:48 AM

Fark... how'd you figure THAT, you cunning stunt!

deguerre · 07-04-2013, 02:38 PM

Gee, I'm wondering if my "pot roast" counts as a one dish wonder...everything is cooking together in the same roasting dish on the kettle as I type...

bluetang · 07-04-2013, 03:32 PM

Kathy's Smokin' · 07-04-2013, 03:43 PM

Um, we're supposed to PM that Deguerre guy for specifics on whether our one pot dish conforms. Good luck, I hear his inbox is usually stuffed or something like that.

Kathy's Smokin' · 07-04-2013, 05:02 PM

Lit chimney just put on Dragona and waiting for her to get up to temp.

Thinking out loud, here: it's a soup and I'm smoking a small beef blade roast to tear apart later. I need 4 litres (one gallon) of stock, only have 3 litres. Since it's a soup a crust on the beef isn't necessary so I put the meat and a litre of water in a roasting pan to catch the drippings/flavour as it cooks. I think it should give me the last litre of "stock" I need with deglazing. I do have no salt bouillon cubes to 'beef' up the flavour if necessary. I'm thinking because I'm using water in the pan that the drippings shouldn't burn to heck (like they do when I smoke meat on the rack with a drip tray below). Makes sense to me but we'll see what happens. First time braising in a smoker. If the pan juices get too dark I can use bouillon cubes and fresh water to make up that last litre of stock.

Al Czervik · 07-04-2013, 05:21 PM

Quote:

Originally Posted by Kathy's Smokin'

Lit chimney just put on Dragona and waiting for her to get up to temp.

Thinking out loud, here: it's a soup and I'm smoking a small beef blade roast to tear apart later. I need 4 litres (one gallon) of stock, only have 3 litres. Since it's a soup a crust on the beef isn't necessary so I put the meat and a litre of water in a roasting pan to catch the drippings/flavour as it cooks. I think it should give me the last litre of "stock" I need with deglazing. I do have no salt bouillon cubes to 'beef' up the flavour if necessary. I'm thinking because I'm using water in the pan that the drippings shouldn't burn to heck (like they do when I smoke meat on the rack with a drip tray below). Makes sense to me but we'll see what happens. First time braising in a smoker. If the pan juices get too dark I can use bouillon cubes and fresh water to make up that last litre of stock.

deguerre · 07-04-2013, 05:33 PM

Quote:

Originally Posted by Kathy's Smokin'

Um, we're supposed to PM that Deguerre guy for specifics on whether our one pot dish conforms. Good luck, I hear his inbox is usually stuffed or something like that.

Well, I said feel free to PM me. Didn't say anything about the PMs actually getting delivered...

deguerre · 07-04-2013, 05:42 PM

Here 'tis. O'fittal TD entry. American raised 7.4 lb bone in leg of lamb, center cut, with baby Yukon gold taters, carrots, onion and fresh rosemary and thyme. Added a little beef stock during the cook. Started the kettle out at 225 for smoke and let it gradually increase in temp until it reached 300 after 2 1/2 hours with an IT of 135 when it was pulled, foiled and rested. We haven't made plates yet, but I liked the "one dish" shots so much that I've already got my money shot. Used apple wood chunks over Kingsford Comp.

On the kettle

Pulled to rest

I'd like to use the below pic for the TD entry...

I've got four hours to edit in the plated pics so I may change my mind on the Entry shot later...

OK! Plated pics

Al Czervik · 07-04-2013, 06:33 PM

Quote:

Originally Posted by deguerre

Looks heavenly Guerry!

angryfish01 · 07-04-2013, 06:39 PM

Yum, yum, yum!

07-03-2013, 08:29 AM	#61
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	my, my, these are some serious entries! __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

07-03-2013, 08:31 AM	#62
angryfish01 is one Smokin' Farker Join Date: 02-20-13 Location: Apopka FL	I have to correct my last post... That was caseydog's cook. Excellent! I agree with Moose, that it was an excellent cook of higher caliber. __________________ Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon

07-04-2013, 08:09 AM	#64
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Dang... Now we gotta pick which one is Mongo's old knee joint! Whichever one it is... I'm sure it was delicious! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

07-04-2013, 08:10 AM	#65
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	You've been to New Guinea again haven't you, Bill? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-04-2013, 08:48 AM	#66
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Fark... how'd you figure THAT, you cunning stunt! __________________ A butterflies wings. About to bring down everything...

07-04-2013, 02:38 PM	#67
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Gee, I'm wondering if my "pot roast" counts as a one dish wonder...everything is cooking together in the same roasting dish on the kettle as I type... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-04-2013, 03:32 PM	#68
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Yep! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

07-04-2013, 03:43 PM	#69
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Um, we're supposed to PM that Deguerre guy for specifics on whether our one pot dish conforms. Good luck, I hear his inbox is usually stuffed or something like that. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

07-04-2013, 05:02 PM	#70
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Lit chimney just put on Dragona and waiting for her to get up to temp. Thinking out loud, here: it's a soup and I'm smoking a small beef blade roast to tear apart later. I need 4 litres (one gallon) of stock, only have 3 litres. Since it's a soup a crust on the beef isn't necessary so I put the meat and a litre of water in a roasting pan to catch the drippings/flavour as it cooks. I think it should give me the last litre of "stock" I need with deglazing. I do have no salt bouillon cubes to 'beef' up the flavour if necessary. I'm thinking because I'm using water in the pan that the drippings shouldn't burn to heck (like they do when I smoke meat on the rack with a drip tray below). Makes sense to me but we'll see what happens. First time braising in a smoker. If the pan juices get too dark I can use bouillon cubes and fresh water to make up that last litre of stock. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

07-04-2013, 05:42 PM	#73
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	4th of July Pot Roasted Leg Of Lamb Here 'tis. O'fittal TD entry. American raised 7.4 lb bone in leg of lamb, center cut, with baby Yukon gold taters, carrots, onion and fresh rosemary and thyme. Added a little beef stock during the cook. Started the kettle out at 225 for smoke and let it gradually increase in temp until it reached 300 after 2 1/2 hours with an IT of 135 when it was pulled, foiled and rested. We haven't made plates yet, but I liked the "one dish" shots so much that I've already got my money shot. Used apple wood chunks over Kingsford Comp. On the kettle Pulled to rest I'd like to use the below pic for the TD entry... I've got four hours to edit in the plated pics so I may change my mind on the Entry shot later... OK! Plated pics __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog Last edited by deguerre; 07-04-2013 at 07:20 PM..

07-04-2013, 06:39 PM	#75
angryfish01 is one Smokin' Farker Join Date: 02-20-13 Location: Apopka FL	Yum, yum, yum! __________________ Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon