Discussion Thread -> "2013 Throwdown Grand Master Finale" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only) - Page 7

Bluesman · 02-08-2014, 08:13 PM

Please accept this as My Entry into The 2013 Grand Master Thrwodown

From basket #1 I chose Chicken
From basket #2 I grabbed asparagus and sweet taters
From basket #3 Everything

So here's the basket grab

I made up a stuffing to go inside of hammered chicken breasts. I used canned chilpotle in adobo sauce, corn flakes some egg and sweet taters and goat cheese. I reserved some of the adobo sauce to mix with the maple syrup for a final glaze

Ready to start stuffing

The build with stuffing and some lightly roasted asparagus

Stuffed and ready

More asparagus dipped in eggs, mayo and then rolled in corn flakes and Parmesan cheese

Ingredients for the Parmesan cream sauce

Cheese sauce ready

Chicken on the Performer

Asparagus hot and fast

And the Money Shot
Stuffed chicken breast with sweet tater, corn flakes, asparagus and chilpotle peppers in adobo sauce drizzled with an adobo sauce and maple syrup glaze. Breaded asparagus with Parmesan cheese sauce drizzled over.

Thanks for looking........

Happy Hapgood · 02-08-2014, 08:17 PM

BAM! That is a Fantastic cook Brother!

Al Czervik · 02-08-2014, 08:30 PM

Quote:

Originally Posted by Bluesman

And the Money Shot

deguerre · 02-08-2014, 08:54 PM

OK. Why wait two weeks? I'm ready to vote.

Moose · 02-08-2014, 11:26 PM

Quote:

Originally Posted by deguerre

OK. Why wait two weeks? I'm ready to vote.

Not so fast. We have two other contestants we're waiting on.

If you feel the need to vote for something in the meantime, you can go HERE.

CharredApron · 02-09-2014, 03:18 AM

Great use of ingredients Bluesman! I am ready for some chow now!

Diesel Dave · 02-09-2014, 04:38 AM

That is a fine looking first entry for sure

Ron_L · 02-09-2014, 09:07 AM

Nice opening salvo! That looks great!

Happy Hapgood · 02-09-2014, 09:07 PM

This has been quite a challenge but we've learned alot with Basket 3:

We started out with Smokey Cheddar Potatoes

In foil pack and ready for the grill:

About 45 mins later:

Then LuzziAnn went to making Chipotle-Maple BBQ Sauce. This stuff is addictive! Never heard of chipotle in adobo sauce before but this will become a regular around here. We used The heavier maple syrup Sister Kathy's Smoking had sent awhile back. (See pic 1 on the left). Recipe to follow:

Next up was Maple Cornflake Chicken Fingers! Recipe to follow. I had no idea cornflakes could make such a good breading. For this one we used the delicious maple syrup Brother Diesel Dave sent. It blended well with the chicken. Here is a pic of the breading and dipping assembly line:

Ready for the oven:

On to Basket 2. Grilled Asparagus wrapped in Prosciutto ham with Parmesan cheese:

Wrapped and on the grill. This ham is paper thin and it was not easy but the taste was worth it.:

Off the grill:

Where's the BEEF??? Right here:

On for a high heat sear:

Please use the photo below for entry. It's Mardi Gras season here so LuzziAnn added king cake. When it all came together it looked like this.:

Y'all have to try these recipes:

Chipotle-Maple Barbecue Sauce

2 chipotles in adobo, seeded
1/2 cup ketchup
1/4 cup pure maple syrup
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons unsalted butter, softened

In a food processor, combine all of the ingredients and puree until smooth. Scrape into a small saucepan and simmer for 2 minutes, until glossy. Use on chicken, pork and beef.

Make Ahead
The sauce can be refrigerated for up to 1 week.

And:

Maple Cornflake Chicken Fingers
serves 4

1/3 cup flour
1/2 tsp cajun seasoning
1 cup crushed cornflakes
1 egg
2 Tbsp maple syrup
1 Tbsp milk
1 lb chicken tenders

Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.

In a shallow dish whisk together egg, maple syrup and milk, set aside. In a second shallow dish, combine flour and cajun seasoning, set aside. Place cornflake crumbs in a third shallow dish, set aside.

Dip chicken tenders into flour, then into egg mixture. Coat chicken tenders in cornflakes.

Place coated chicken tenders on cookie sheet and spray with cooking spray.

Bake 12-14 minutes.

Thanks for Lookin' !

peeps · 02-09-2014, 09:10 PM

Nice work on both entries so far!

Mmmm....king cake!

Bluesman · 02-09-2014, 09:31 PM

Oh yeah Toast.....bam bam....

Diesel Dave · 02-10-2014, 05:17 AM

Dang awesome meal there Mike!!!!!

It's nice to see the stuff you got from Kathy and I sent ya

You guys are killin me, this is going to be a tuff one to vote for.

Vote for MOOSE!!!!!

Ron_L · 02-10-2014, 09:42 AM

Another great job!

deguerre · 02-10-2014, 09:49 AM

Damn! Can I vote twice in this one?

fingerlickin' · 02-10-2014, 03:11 PM

Holy cow, nice entries boys!

3 days? This thing is 3 days old and you two are submitting entries already! Dang men, you're all over it.

It's gonna take me a minute, I don't suggest you hold your breath.

02-08-2014, 08:13 PM	#91
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Please accept this as My Entry into The 2013 Grand Master Thrwodown From basket #1 I chose Chicken From basket #2 I grabbed asparagus and sweet taters From basket #3 Everything So here's the basket grab I made up a stuffing to go inside of hammered chicken breasts. I used canned chilpotle in adobo sauce, corn flakes some egg and sweet taters and goat cheese. I reserved some of the adobo sauce to mix with the maple syrup for a final glaze Ready to start stuffing The build with stuffing and some lightly roasted asparagus Stuffed and ready More asparagus dipped in eggs, mayo and then rolled in corn flakes and Parmesan cheese Ingredients for the Parmesan cream sauce Cheese sauce ready Chicken on the Performer Asparagus hot and fast And the Money Shot Stuffed chicken breast with sweet tater, corn flakes, asparagus and chilpotle peppers in adobo sauce drizzled with an adobo sauce and maple syrup glaze. Breaded asparagus with Parmesan cheese sauce drizzled over. Thanks for looking........ __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

02-08-2014, 08:17 PM	#92
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	BAM! That is a Fantastic cook Brother! __________________ 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

02-08-2014, 08:54 PM	#94
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	OK. Why wait two weeks? I'm ready to vote. __________________ 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

02-09-2014, 03:18 AM	#96
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Great use of ingredients Bluesman! I am ready for some chow now! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

02-09-2014, 04:38 AM	#97
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	That is a fine looking first entry for sure __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

02-09-2014, 09:07 AM	#98
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Nice opening salvo! That looks great! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-09-2014, 09:07 PM	#99
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Please accept this as My Entry into The 2013 Grand Master Throwdown. This has been quite a challenge but we've learned alot with Basket 3: We started out with Smokey Cheddar Potatoes In foil pack and ready for the grill: About 45 mins later: Then LuzziAnn went to making Chipotle-Maple BBQ Sauce. This stuff is addictive! Never heard of chipotle in adobo sauce before but this will become a regular around here. We used The heavier maple syrup Sister Kathy's Smoking had sent awhile back. (See pic 1 on the left). Recipe to follow: Next up was Maple Cornflake Chicken Fingers! Recipe to follow. I had no idea cornflakes could make such a good breading. For this one we used the delicious maple syrup Brother Diesel Dave sent. It blended well with the chicken. Here is a pic of the breading and dipping assembly line: Ready for the oven: On to Basket 2. Grilled Asparagus wrapped in Prosciutto ham with Parmesan cheese: Wrapped and on the grill. This ham is paper thin and it was not easy but the taste was worth it.: Off the grill: Where's the BEEF??? Right here: On for a high heat sear: Please use the photo below for entry. It's Mardi Gras season here so LuzziAnn added king cake. When it all came together it looked like this.: Y'all have to try these recipes: Chipotle-Maple Barbecue Sauce 2 chipotles in adobo, seeded 1/2 cup ketchup 1/4 cup pure maple syrup 3 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 2 tablespoons unsalted butter, softened In a food processor, combine all of the ingredients and puree until smooth. Scrape into a small saucepan and simmer for 2 minutes, until glossy. Use on chicken, pork and beef. Make Ahead The sauce can be refrigerated for up to 1 week. And: Maple Cornflake Chicken Fingers serves 4 1/3 cup flour 1/2 tsp cajun seasoning 1 cup crushed cornflakes 1 egg 2 Tbsp maple syrup 1 Tbsp milk 1 lb chicken tenders Heat oven to 450. Line cookie sheet with foil; spray with cooking spray. In a shallow dish whisk together egg, maple syrup and milk, set aside. In a second shallow dish, combine flour and cajun seasoning, set aside. Place cornflake crumbs in a third shallow dish, set aside. Dip chicken tenders into flour, then into egg mixture. Coat chicken tenders in cornflakes. Place coated chicken tenders on cookie sheet and spray with cooking spray. Bake 12-14 minutes. Thanks for Lookin' ! __________________ 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 Last edited by Happy Hapgood; 02-09-2014 at 09:35 PM.. Reason: spelin

02-09-2014, 09:10 PM	#100
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Nice work on both entries so far! Mmmm....king cake! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

02-09-2014, 09:31 PM	#101
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Oh yeah Toast.....bam bam.... __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

02-10-2014, 05:17 AM	#102
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Dang awesome meal there Mike!!!!! It's nice to see the stuff you got from Kathy and I sent ya You guys are killin me, this is going to be a tuff one to vote for. Vote for MOOSE!!!!! __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

02-10-2014, 09:42 AM	#103
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Another great job! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-10-2014, 09:49 AM	#104
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Damn! Can I vote twice in this one? __________________ 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

02-10-2014, 03:11 PM	#105
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Holy cow, nice entries boys! 3 days? This thing is 3 days old and you two are submitting entries already! Dang men, you're all over it. It's gonna take me a minute, I don't suggest you hold your breath. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]