Very original... You should copyright this before someone steals your idea! :mrgreen:
BBQ Brethren "Cooked With Booze" Throwdown!
- Thread starter bigabyte
- Start date
Very original... You should copyright this before someone steals your idea! :mrgreen:
ecode
Knows what a fatty is.
This does appear to be the weekend for multiple entries. This is a modification of an old recipe. We rolled up a nice rack of ribs, tied them and seasoned with Foil Hat. The inside was lined with sausage.
It just didn't look like a mug without a handle, so we made one out of a T-bone. I sent someone to the store to pick one up and he came back with three. He claimed that he just couldn't decide which would be best :crazy:. The meat was going to be in the way, so we trimmed that off and disposed of it appropriately, then grilled up what we really wanted.
The ribs were cooked with a nice glaze. Then began the assembly. We finished with a homemade Belgian style ale for this one (we may have meatless bones but the house of e-gore always has homemade beer)
Thanks for looking!
It just didn't look like a mug without a handle, so we made one out of a T-bone. I sent someone to the store to pick one up and he came back with three. He claimed that he just couldn't decide which would be best :crazy:. The meat was going to be in the way, so we trimmed that off and disposed of it appropriately, then grilled up what we really wanted.
The ribs were cooked with a nice glaze. Then began the assembly. We finished with a homemade Belgian style ale for this one (we may have meatless bones but the house of e-gore always has homemade beer)
Thanks for looking!
bluetang
somebody shut me the fark up.
Your making me both thirsty and hungry with that:clap2:
bigabyte
somebody shut me the fark up.
Now that's the way to have booze with your food!:hungry:
pinkelephant
Full Fledged Farker
Bigabyte mentioned this TD after I already posted this so I'm doing a double post. Hope I'm not stepping in it by double posting.
I will just post the pics and leave the rest on the original thread.
I will say these are my first ribs in the UDS. I made Roxy's Rib Glaze and my cider vinager was bad, so I doubled up on the bourbon.
Apple wood. RO Lump, Oakridge competition and HDD. followed up with Roxy's Rib Glaze.
for more details, follow the thread above.
Enjoy, I did :-D
I will just post the pics and leave the rest on the original thread.
I will say these are my first ribs in the UDS. I made Roxy's Rib Glaze and my cider vinager was bad, so I doubled up on the bourbon.
Apple wood. RO Lump, Oakridge competition and HDD. followed up with Roxy's Rib Glaze.
for more details, follow the thread above.
Enjoy, I did :-D
Yum!!!
bigabyte
somebody shut me the fark up.
I'm really glad to see those posted over here.
They look so damn good.:hungry: Don't worry about double posting in here, you can copy the same post if you like.
They look so damn good.:hungry: Don't worry about double posting in here, you can copy the same post if you like.
pinkelephant
Full Fledged Farker
I got spanked for that on another siteI'm really glad to see those posted over here.
There are other sites? :shock:
colonel00
Quintessential Chatty Farker
Ugh, the way I feel this morning (yeah, 12:40 is morning) I would like to enter myself into this TD. I can't say that I am necessarily cooked with booze but fark if I'm not fully marinated. :faint:
bluetang
somebody shut me the fark up.
My home bro kazion raises a few things over at his place, one of which is rabbit. He was kind enough to throw a couple of hind quarters my way. So I figured I'd try my hand at hasenpfeffer in the DO.
Set the DO with all the coals on the bottom for some frying.
Fried up some bacon, and then added some onion and garlic
Once the onion was soft, I removed the bacon, onion and garlic and set aside. Floured up the rabbit and browned it up.
Once browned, the rabbit was pulled out of the DO and 1 1/2 oz cognac was added and reduced by half.
To the cognac I added beef stock, 2 oz red wine, 1 T red wine vinegar, and some thyme, rosemary, juniper berries, cloves, crushed peppercorns, a bay leaf and home made mulberry jelly(didn't have any currant), and the onion mixture. Tossed the rabbit back in and simmered for 1 1/2 hours or so. Set some coals on top
While it was simmering I made up some red cabbage
Gettin close
Plated up with the cabbage and some boiled red skin potatoes, and the gravy, along with some more bacon on top. This was some dang fine stuff! Please use this shot, and thanks for looking.
___
BBQ Bacon
is One Chatty Farker
I assume a flaming Sambuca doesn't count!
deguerre
somebody shut me the fark up.
I was absolutely hammered when I grilled some lamb chops Saturday.
bigabyte
somebody shut me the fark up.
This contest will end on Sunday night 4/15 at Midnight Central US Time. This way anyone who gave up alcohol for Lent has a week after Easter to get their entry fixed up.:thumb:
colonel00
Quintessential Chatty Farker
I cooked something with alcohol but then I got drunk, passed out and forgot where I put it :tsk:
bigabyte
somebody shut me the fark up.
Cooking With the Master: Episode XIV, Spooky Tenderloin at a Distance
I'm guessing that I blacked out from drinking too much of the wine? I don't remember cooking this, but from looking around at the dishes, i have reason to believe it did happen.
What follows is a recording made by the FCC of an unauthorized pirate transmission over United States airwaves, which is currently under investigation
Master: Ladies, Gentlemen, Gooood Eeeeevening! And welcome to "Cooking with the Master," a show about cooking. I ... am the Master! Joined by my temporary technical assistant Gunter and my newly acquired mind-controlled sous chef bigabyte, I will demonstrate revolutionary advances in BBQ Science. The topic of this week’s show is Remote Cooking; specifically making BBQ food in one part of the world, and using my own new technology to instantly transport that delicious food to people in another part of the world, who otherwise would not be able to eat BBQ...or even another part of the universe entirely!
Gunter: Herr Master, bigabyte hass prepared ze fire as eenstrookted.
Master: Exxcccccellent! By now my trusty assistant Gore has properly prepared the remote receiving device, as I so precisely instructed earlier.
Bigabyte: uhhhhhhhhhhhhhh.....
Master: Gunter, are you absolutely sure we have bigabyte completely under our control?
Gunter: Vizzout any doubts vootzoever, zere iss no vay hiss foil kan weeztand our Kool-Aid Jammers....err...oops, I mean, our mental powers are to stronk for heem to rezist! He just seems to make zat sound a lot. Joost eegnore it.
Master: Gunter, that accent...tell me...are you really from Alsace?:twitch: On second thought, never mind, let's get on with the show.
Master: First, before showing off my new device that will revolutionize the food delivery service, let's get bigabyte to make some food. Bigabyte! Please butterfly a beef tenderloin and fill it with a mushroom and blue cheese mixture, using mushrooms sauteed with a merlot and beef broth.
Gunter: Vow, hiss knife skills are very soospeckt.
Master: Indeed.
Gunter: Herr Master, don't forget ze bacon!:hungry:
Master: Don't be foolish, I would never forget the bacon! Bigabyte, the bacon please!
Master: Now bigabyte will cook this on his kettle grill.
Master: While that is cooking, let me begin to describe to you the revolutionary technology I have developed that will allow this food to be instantly transported from this location, directly to Gore at a secret, remote location tucked away somewhere in either Europe or Eastern Tennessee. This technology is designed using...
Gunter: Herr Master, eet eez done!
Master: What? That's impossible! Nothing can go that fast, not even light!
Gunter: Look Herr Master!
Master: Amazing! Gore and Ninja Squirrel never cook that fast!
Gunter: Ja, but Gore never follows your eenstrucktionz perfectly.
Master: This is very true. In that case, turn on the transporter device! By this time, Gore should have turned on the receiver on his end, and is prepared to receive the food.
Gunter: Ze device iz ready Herr Master.
Master: Now, place the food within range of the beam.
Master: And now my mind-controlled servant bigabyte shall pull the lever that will trigger the beam and transport this food to Gore!
ZAP!
Master: FARK!:doh::doh::doh:
Gunter: I don't sink it vorked right.
Master: Well, at least Gore won't go to hell today. Quickly, we better leave, move quietly and act like nothing happened...
Gunter: Zat's a wrap!
I'm guessing that I blacked out from drinking too much of the wine?
I don't remember cooking this, but from looking around at the dishes, i have reason to believe it did happen.What follows is a recording made by the FCC of an unauthorized pirate transmission over United States airwaves, which is currently under investigation
Master: Ladies, Gentlemen, Gooood Eeeeevening! And welcome to "Cooking with the Master," a show about cooking. I ... am the Master! Joined by my temporary technical assistant Gunter and my newly acquired mind-controlled sous chef bigabyte, I will demonstrate revolutionary advances in BBQ Science. The topic of this week’s show is Remote Cooking; specifically making BBQ food in one part of the world, and using my own new technology to instantly transport that delicious food to people in another part of the world, who otherwise would not be able to eat BBQ...or even another part of the universe entirely!
Gunter: Herr Master, bigabyte hass prepared ze fire as eenstrookted.
Master: Exxcccccellent! By now my trusty assistant Gore has properly prepared the remote receiving device, as I so precisely instructed earlier.
Bigabyte: uhhhhhhhhhhhhhh.....
Master: Gunter, are you absolutely sure we have bigabyte completely under our control?
Gunter: Vizzout any doubts vootzoever, zere iss no vay hiss foil kan weeztand our Kool-Aid Jammers....err...oops, I mean, our mental powers are to stronk for heem to rezist! He just seems to make zat sound a lot. Joost eegnore it.
Master: Gunter, that accent...tell me...are you really from Alsace?:twitch: On second thought, never mind, let's get on with the show.
Master: First, before showing off my new device that will revolutionize the food delivery service, let's get bigabyte to make some food. Bigabyte! Please butterfly a beef tenderloin and fill it with a mushroom and blue cheese mixture, using mushrooms sauteed with a merlot and beef broth.
Gunter: Vow, hiss knife skills are very soospeckt.
Master: Indeed.
Gunter: Herr Master, don't forget ze bacon!:hungry:
Master: Don't be foolish, I would never forget the bacon! Bigabyte, the bacon please!
Master: Now bigabyte will cook this on his kettle grill.
Master: While that is cooking, let me begin to describe to you the revolutionary technology I have developed that will allow this food to be instantly transported from this location, directly to Gore at a secret, remote location tucked away somewhere in either Europe or Eastern Tennessee. This technology is designed using...
Gunter: Herr Master, eet eez done!
Master: What?
That's impossible! Nothing can go that fast, not even light!Gunter: Look Herr Master!
Master: Amazing! Gore and Ninja Squirrel never cook that fast!
Gunter: Ja, but Gore never follows your eenstrucktionz perfectly.
Master: This is very true. In that case, turn on the transporter device! By this time, Gore should have turned on the receiver on his end, and is prepared to receive the food.
Gunter: Ze device iz ready Herr Master.
Master: Now, place the food within range of the beam.
Master: And now my mind-controlled servant bigabyte shall pull the lever that will trigger the beam and transport this food to Gore!
ZAP!
Master: FARK!:doh::doh::doh:
Gunter: I don't sink it vorked right.
Master: Well, at least Gore won't go to hell today. Quickly, we better leave, move quietly and act like nothing happened...
Gunter: Zat's a wrap!
Bigabyte, this entry of yours looks oddly familiar...I know I've seen it somewhere...:roll:
DaveMW
is Blowin Smoke!
Here is my Cooked with Booze entry, a Maple-Bourbon Glazed Ham.
I went to the Cincinnati Reds Opening night game so I was starting this at 11:30pm so the bourbon paste that I applied to the ham is not documented but here it is all bagged up as it sat all night in the fridge.
Next up was to put it on my new UDS with some hickory. This was the inaugural cook for my UDS.
Then I mixed up a mop that I hit the ham with every hour.
Next came the glaze which was put on the ham twice in the last hour of cooking.
And last but certainly not least the finished product. I present to you, the judges my Maple-Bourbon Glazed Ham.
Please use the last photo for the TD entry.
Thanks for looking!
I went to the Cincinnati Reds Opening night game so I was starting this at 11:30pm so the bourbon paste that I applied to the ham is not documented but here it is all bagged up as it sat all night in the fridge.
Next up was to put it on my new UDS with some hickory. This was the inaugural cook for my UDS.
Then I mixed up a mop that I hit the ham with every hour.
Next came the glaze which was put on the ham twice in the last hour of cooking.
And last but certainly not least the finished product. I present to you, the judges my Maple-Bourbon Glazed Ham.
Please use the last photo for the TD entry.
Thanks for looking!
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