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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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09-08-2012, 01:56 PM | #151 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Fantastic bird and side dish CD!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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09-08-2012, 02:07 PM | #152 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Good lookin bird parts Bandit!
CD, the color on that chicken is incredible! Well done!
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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09-08-2012, 02:12 PM | #153 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Great looking Bird CD!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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09-09-2012, 11:41 AM | #154 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Eleven pages and only five entries, so far.
CD |
09-09-2012, 11:54 AM | #155 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Official Entry.
Chicken thighs with Big Mistas Chicken Scratch.
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. Last edited by silverfinger; 09-09-2012 at 04:30 PM.. |
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09-09-2012, 08:28 PM | #156 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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[QUOTE=caseydog;2205037]
It then sat in the fridge for a couple hours so the skin would dry enough to get nice and crispy when cooked. ***** Thanks for the heads up on how to get crispier skin, I didn't know drying in the fridge for a couple hours would create crispier skin. The finished bird has beautiful colour and with the description of seasoning I'm sure it was delicious. Potatoes look great, too. Very nice entry, CD.
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[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] |
09-09-2012, 08:37 PM | #157 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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official fowl entry form attached
I thought I would submit some angry birds.
started with some fresh ginger I pealed one and chopped it with lime juice and applied on and in the birds and put in the kamado using apple and cherry for smoke. started with the temp at 225. for a side I stuffed some bell peppers with rice and italian sausage. when the sausage was done, I added mozzarella cheese. Waiting for some after the peppers were taken off I raised the temp to about 300 to crisp the skin. the plated pic. Mongo would choose this pic thanks for looking
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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09-09-2012, 09:57 PM | #158 |
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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Great meal CH! 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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