BBQ Brethren "Cast Iron" Throwdown - Page 10

ZILLA · 04-04-2010, 10:09 AM

That looks killer Bob! I'm off to the fridge>......

cameraman · 04-04-2010, 12:05 PM

Too bad Gourmet Magazine went under because that's a cover issue for the July Edition right there. Nice!

Quote:

Originally Posted by BobBrisket

Here's mine:

Some Dutch Oven double beef, double pork Chile Verde stew and skillet bisquits with a little Hatch chile for some heat

Play by Play......
http://www.bbq-brethren.com/forum/sh...82#post1239082

This last one is my entry pic.

bigabyte · 04-04-2010, 02:00 PM

Whoa! This is some major league food pron!

Cracklin Jeorge · 04-04-2010, 04:55 PM

Ok here's my entry...
First I seasoned and smoked some chicken breast and thighs.

Then I started the broth and added some carrots and asparagus and smoked chicken (cut into chunks)

Note the sunlight, grass and the use of real cast iron.
Next I added the dumplings, today I used Asiago & Sweet Basil Focaccia dough

After 20 minutes — Viola!
Chicken and Dumplings

And here's the entry Pic.

ZILLA · 04-04-2010, 05:30 PM

Those dumplings look perfect!

Cracklin Jeorge · 04-04-2010, 06:07 PM

Thanks Zilla! They were mighty tasty.

High Q · 04-04-2010, 06:29 PM

Great job Jeorge, fine looking meal there. Congrats.

The BBQ QB · 04-04-2010, 09:09 PM

Here's my entry for the throwdown

You can find the cook thread here.

This is photo I'd like to use.

Man the competition is strong in this one. Some great looking cooks and setups.

Mike D

tjus77 · 04-04-2010, 09:50 PM

Never submitted for the contest before, so here goes.

First dish is potatoe casserole on cast iron.
Last picture for judging I suppose is pork loin...

Browned in skillet on all sides, seasoned, then the skillet is deglazed with white wine and worcheshire. Skillet is put in the smoker by the fire box for about an hour at 350. Slice up and make some gravy.

thirdeye · 04-04-2010, 10:34 PM

My entry features the debut of my new Lodge shallow roasting pan, quite a switch from my 60, 80 and even 100 year old CI pans and griddles. This baby came pre-seasoned .... and in contrast to the smooth finish of classic cast iron, it has kind of a textured finish. This top shot is my entry photo.

This is a boneless leg of lamb that was marinated in olive oil, lemon juice, rosemary, oregano, garlic, Dijon mustard, and red pepper flakes. Because of the oil, a low grate position sear was out of the question (I dang near lost an eyebrow

doing a raised sear). I didn't want to roast it off indirect using the plate setter because I needed to do a direct cook on some green onion flat bread when it came off and was resting.... that would have been too much juggling of equipment. So it was the Lodge to the rescue.

Sear time was about 5 minutes on each side, and roasting time was around 40 minutes to an internal of 135°.

Here is the flat bread.

The plate shot with some chicken pasta salad and chilled asparagus with orange vinegarette.

LJ5.0 · 04-04-2010, 10:37 PM

The hits just keep on coming. Lotsa nice work up in here.

swibirun · 04-04-2010, 10:57 PM

Here's my last minute entry. Steak fajitas cooked on a Craycourt cast iron grill (fellow Brethren product) with the griddle insert used for the veggies.

Meat Burner · 04-04-2010, 11:10 PM

Had to throw down something so we did some fried taters and wrapped some pork in puff pastry in the CI. Braised some pork chop cubes and then thru some peppers, mushrooms and carrots in the same CI pan and then wrapped in the pastry on the grill. This is real finger food BBQ. The last pic is a pig smile for fun. Any pic is fine as this is just sooooo much fun. Enjoy brethren!

Paulmark · 04-04-2010, 11:56 PM

Huey, Louie, Andouille
Note: My sister once said” puns are the lowest form of humor” guilty as charged

Went out and bought some CI so I could turn something in. I found a recipe that sounded good, Andouille and chicken over grilled grits, served with collard greens and corn bread. I used polenta, added a thing or two, and came out with this. My son even ate it, although I had to deliver this finished plate to him at his friend’s house.
.

roux..

bell pepper,celery, onion

Plus stock, cayenne, cream, herbs, s and p.

Grilled polenta...

A few different shots

Garnished with green onions, bacon, and parsley. Served with collards and corn bread. Use shot one , two , or three. thanks for looking.

04-04-2010, 02:00 PM	#138
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Whoa! This is some major league food pron! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-04-2010, 04:55 PM	#139
Cracklin Jeorge Full Fledged Farker Join Date: 12-07-08 Location: Cincinnati, Ohio	Chicken And Dumplings Ok here's my entry... First I seasoned and smoked some chicken breast and thighs. Then I started the broth and added some carrots and asparagus and smoked chicken (cut into chunks) Note the sunlight, grass and the use of real cast iron. Next I added the dumplings, today I used Asiago & Sweet Basil Focaccia dough After 20 minutes — Viola! Chicken and Dumplings And here's the entry Pic. __________________ Life goes better with cracklin!

04-04-2010, 06:07 PM	#141
Cracklin Jeorge Full Fledged Farker Join Date: 12-07-08 Location: Cincinnati, Ohio	Thanks Zilla! They were mighty tasty. __________________ Life goes better with cracklin!

04-04-2010, 06:29 PM	#142
High Q is one Smokin' Farker Join Date: 12-29-09 Location: Houston, Texas	Great job Jeorge, fine looking meal there. Congrats. __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848

04-04-2010, 09:09 PM	#143
The BBQ QB Full Fledged Farker Join Date: 11-05-09 Location: Snellville, GA	Spicy Cinnamon Apple Shortcake Here's my entry for the throwdown You can find the cook thread here. This is photo I'd like to use. Man the competition is strong in this one. Some great looking cooks and setups. Mike D

04-04-2010, 10:09 AM	#136
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	That looks killer Bob! I'm off to the fridge>......

04-04-2010, 05:30 PM	#140
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	Those dumplings look perfect!

04-04-2010, 10:34 PM	#145
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	My entry features the debut of my new *Lodge* shallow roasting pan, quite a switch from my 60, 80 and even 100 year old CI pans and griddles. This baby came pre-seasoned .... and in contrast to the smooth finish of classic cast iron, it has kind of a textured finish. This top shot is my entry photo. This is a boneless leg of lamb that was marinated in olive oil, lemon juice, rosemary, oregano, garlic, Dijon mustard, and red pepper flakes. Because of the oil, a low grate position sear was out of the question (I dang near lost an eyebrow doing a raised sear). I didn't want to roast it off indirect using the plate setter because I needed to do a direct cook on some green onion flat bread when it came off and was resting.... that would have been too much juggling of equipment. So it was the *Lodge* to the rescue. Sear time was about 5 minutes on each side, and roasting time was around 40 minutes to an internal of 135°. Here is the flat bread. The plate shot with some chicken pasta salad and chilled asparagus with orange vinegarette. __________________ ~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

04-04-2010, 10:37 PM	#146
LJ5.0 Got Wood. Join Date: 08-01-09 Location: IL	The hits just keep on coming. Lotsa nice work up in here.

04-04-2010, 10:57 PM	#147
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN	Here's my last minute entry. Steak fajitas cooked on a Craycourt cast iron grill (fellow Brethren product) with the griddle insert used for the veggies. __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

04-04-2010, 11:56 PM	#149
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	Huey, Louie, Andouille Note: My sister once said” puns are the lowest form of humor” guilty as charged Went out and bought some CI so I could turn something in. I found a recipe that sounded good, Andouille and chicken over grilled grits, served with collard greens and corn bread. I used polenta, added a thing or two, and came out with this. My son even ate it, although I had to deliver this finished plate to him at his friend’s house. . roux.. bell pepper,celery, onion Plus stock, cayenne, cream, herbs, s and p. Grilled polenta... A few different shots Garnished with green onions, bacon, and parsley. Served with collards and corn bread. Use shot one , two , or three. thanks for looking.

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