February ***SPECIAL*** "Foods You Love!" Throwdown (Entry & Discussion Thread) Lasts All Month!

Moose · 01-30-2021, 10:24 AM

Our New February SPECIAL Throwdown Category is...

"Foods You Love!"

This was Smoke Freak's winning entry in the 2020 "Foods You Love" Throwdown

CATEGORY DESCRIPTION - PLEASE READ:

1. Cook a favorite meal or dish that you keep coming back to! We encourage you to provide details as to why it's a favorite dish and what inspired it, if applicable.

2. MULTIPLE ENTRIES ARE ALLOWED and encouraged for this Throwdown only!

3. Standard Throwdown Rules Apply.

You may submit entries that are cooked from Friday 1/29 through Monday 3/1/21.

Entry pictures must be submitted by 12 p.m. Central US Time on Monday 3/1/21.

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

Best of luck and even better eats to all!

thirdeye · 02-03-2021, 11:21 AM

Looking in the pantry, my options look pretty bleak at this point in time...

thirdeye · 02-08-2021, 05:40 PM

I nixed the tunafish game plan....

I do love it, but not as much as anything from the trout/salmon family. Here is one entry for the "Foods You Love!" Throwdown. It's smoked steelhead. HERE is the link to my cooks thread in Q-Talk, which includes the requested details as to why it's a favorite dish and what inspired it, if applicable.

LordRiffenstein · 02-11-2021, 06:59 AM

This cook was not planned as a TD cook but there are many reasons why I think this is appropriate for this TD.

I LOVE chicken, there´re so many things you can do with chicken. Cooking a whole chicken not only gives you the joy of that but the rewards afterwards are endless. Many things to do with the leftovers and use the carcass for stock making.

After doing spatchcock chicken for a long time, I got this French rotisserie 1,5 years ago and that is now my favorite way of doing a whole chicken.

My favorite way of cooking, is using open fire in some way or other. I´m lucky to be able to do that in my fireplace. Run a fire to make coals and shovel them under the whole chicken on the rotisserie. WIN-WIN-WIN.

And finally, inspiration for this cook goes right back to the Brethren. Ever since reading about dry brining on this forum, that's become my go-to for chicken. I salt it, use a saltless rub and let it sit in the fridge for 48 hours. It ALWAYS delivers on taste and juicyness.

Please use this picture as my entry picture.

Maylar · 02-13-2021, 11:36 AM

I'd enter this if I could figure out how to make a tuna melt and chips look appetizing.

bowhnter · 02-14-2021, 07:01 PM

Photo number one is my official entry

It’s extremely rare I cook steaks inside, but weather dictated this Valentines meal.

Reverse seared cast iron filet topped with espresso rub compound butter, with air fryer potato medallions and beer cheese shrimp bread. That’s a nearly 40 year old wedding napkin.

tom b · 02-19-2021, 05:31 PM

we love picanha, here my entry submission

El Fooderino · 02-24-2021, 07:44 PM

Probably my favorite paper plate gourmet meal is chicken wings brined in pickle juice overnight then cooked on the Weber kettle using the BBQ Vortex. Tossed in my Carolina reaper wing sauce & served with homemade blue cheese dressing. I’ve been growing reapers for a couple years. I throw a few in the Vitamix with some Frank’s red hot & Kerry Gold butter. It’s so good but hot!! I have a canister for the blender that can only be used for hot stuff now. My wife was thrilled about it.

Shiz-Nit · 02-25-2021, 11:13 AM

I would like to enter the Foods You Love TD
Cook Thread - https://www.bbq-brethren.com/forum/s...d.php?t=289901

As everyone in my house knows I LOVE me a good sandwich or sub
Please use the below PIC

Moose · 02-25-2021, 12:53 PM

Quote:

Originally Posted by El Fooderino

Probably my favorite paper plate gourmet meal is chicken wings brined in pickle juice overnight then cooked on the Weber kettle using the BBQ Vortex. Tossed in my Carolina reaper wing sauce & served with homemade blue cheese dressing. I’ve been growing reapers for a couple years. I throw a few in the Vitamix with some Frank’s red hot & Kerry Gold butter. It’s so good but hot!! I have a canister for the blender that can only be used for hot stuff now. My wife was thrilled about it.

Is this an entry?

DerHusker · 02-27-2021, 12:01 AM

This is my entry into the "Food You Love!" Throwdown.

The cook thread can be seen here: http://www.bbq-brethren.com/forum/sh...d.php?t=289791

Moose · 02-28-2021, 12:07 PM

Homemade Sausage, Pepperoni, and Basil Pizza:

Cook thread is here:

https://www.bbq-brethren.com/forum/s...d.php?t=290001

SMOKE FREAK · 02-28-2021, 04:43 PM

I'm trying...Life aint being kind to me right now...Still got some hours...And I'm getting hungry..............

LYU370 · 02-28-2021, 07:47 PM

Was in the 50's today and the Big Joe finally thawed out. YAY!

I love me some lamb. This was a leg of lamb steak from Wally World with some garlic pouch taters & mushrooms.

Please use this as my entry pic.

Cook thread here.

SMOKE FREAK · 03-01-2021, 06:55 AM

Please allow this to be my throwdown entry.

The cook thread can be seen here.
https://www.bbq-brethren.com/forum/s...d.php?t=290025

01-30-2021, 10:24 AM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	February SPECIAL "Foods You Love!" Throwdown (Entry & Discussion Thread) Lasts All Month! Our New February SPECIAL Throwdown Category is... "Foods You Love!" This was Smoke Freak's winning entry in the 2020 "Foods You Love" Throwdown CATEGORY DESCRIPTION - PLEASE READ: 1. Cook a favorite meal or dish that you keep coming back to! We encourage you to provide details as to why it's a favorite dish and what inspired it, if applicable. 2. MULTIPLE ENTRIES ARE ALLOWED and encouraged for this Throwdown only! 3. Standard Throwdown Rules Apply. You may submit entries that are cooked from Friday 1/29 through Monday 3/1/21. Entry pictures must be submitted by 12 p.m. Central US Time on Monday 3/1/21. Click here to READ THE RULES for the BBQ Brethren Throwdowns... Best of luck and even better eats to all! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com Last edited by Moose; 03-01-2021 at 12:27 PM..

02-03-2021, 11:21 AM	#2
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Looking in the pantry, my options look pretty bleak at this point in time... __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-08-2021, 05:40 PM	#3
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I nixed the tunafish game plan.... I do love it, but not as much as anything from the trout/salmon family. Here is one entry for the "Foods You Love!" Throwdown. It's smoked steelhead. HERE is the link to my cooks thread in Q-Talk, which includes the requested details as to why it's a favorite dish and what inspired it, if applicable. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln Last edited by thirdeye; 02-08-2021 at 05:49 PM..

02-11-2021, 06:59 AM	#4
LordRiffenstein is Blowin Smoke! Join Date: 06-27-17 Location: Langdorp, Belgium Name/Nickname : Yoeri	This cook was not planned as a TD cook but there are many reasons why I think this is appropriate for this TD. I LOVE chicken, there´re so many things you can do with chicken. Cooking a whole chicken not only gives you the joy of that but the rewards afterwards are endless. Many things to do with the leftovers and use the carcass for stock making. After doing spatchcock chicken for a long time, I got this French rotisserie 1,5 years ago and that is now my favorite way of doing a whole chicken. My favorite way of cooking, is using open fire in some way or other. I´m lucky to be able to do that in my fireplace. Run a fire to make coals and shovel them under the whole chicken on the rotisserie. WIN-WIN-WIN. And finally, inspiration for this cook goes right back to the Brethren. Ever since reading about dry brining on this forum, that's become my go-to for chicken. I salt it, use a saltless rub and let it sit in the fridge for 48 hours. It ALWAYS delivers on taste and juicyness. Please use this picture as my entry picture. __________________ 20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven

02-13-2021, 11:36 AM	#5
Maylar is One Chatty Farker Join Date: 04-21-15 Location: Connecticut Name/Nickname : Dave	I'd enter this if I could figure out how to make a tuna melt and chips look appetizing. __________________ Sunbeam cast aluminum gasser, Masterbuilt/Cabela's smoker/grill/fryer, Ninja Woodfire Pro

02-19-2021, 05:31 PM	#7
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	we love picanha, here my entry submission __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

02-24-2021, 07:44 PM	#8
El Fooderino Got Wood. Join Date: 02-23-21 Location: Brandon, FL Name/Nickname : Todd	Probably my favorite paper plate gourmet meal is chicken wings brined in pickle juice overnight then cooked on the Weber kettle using the BBQ Vortex. Tossed in my Carolina reaper wing sauce & served with homemade blue cheese dressing. I’ve been growing reapers for a couple years. I throw a few in the Vitamix with some Frank’s red hot & Kerry Gold butter. It’s so good but hot!! I have a canister for the blender that can only be used for hot stuff now. My wife was thrilled about it. __________________ The food abides... Last edited by El Fooderino; 03-31-2021 at 02:37 PM..

02-25-2021, 11:13 AM	#9
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	I would like to enter the Foods You Love TD Cook Thread - https://www.bbq-brethren.com/forum/s...d.php?t=289901 As everyone in my house knows I LOVE me a good sandwich or sub Please use the below PIC __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

02-27-2021, 12:01 AM	#11
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	This is my entry into the "Food You Love!" Throwdown. The cook thread can be seen here: http://www.bbq-brethren.com/forum/sh...d.php?t=289791 __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.

02-28-2021, 12:07 PM	#12
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	This is my Entry in the "Foods you Love" Throwdown... Homemade Sausage, Pepperoni, and Basil Pizza: Cook thread is here: https://www.bbq-brethren.com/forum/s...d.php?t=290001 __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

02-28-2021, 04:43 PM	#13
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	I'm trying...Life aint being kind to me right now...Still got some hours...And I'm getting hungry.............. __________________ Craig

02-28-2021, 07:47 PM	#14
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	Was in the 50's today and the Big Joe finally thawed out. YAY! I love me some lamb. This was a leg of lamb steak from Wally World with some garlic pouch taters & mushrooms. Please use this as my entry pic. Cook thread here. __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

03-01-2021, 06:55 AM	#15
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	Pile of pork sandwich Please allow this to be my throwdown entry. The cook thread can be seen here. https://www.bbq-brethren.com/forum/s...d.php?t=290025 __________________ Craig