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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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05-01-2016, 12:48 PM
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#16 |
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Quintessential Chatty Farker
  
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Official entry
Please accept this entry for the "I Am the Creator!" TD
I wanted Pork Belly so I got it going and just Created this Sammich with what I had around. Some of the best things are not planned and just happen. The full cook is here http://www.bbq-brethren.com/forum/sh...d.php?t=229453 Attachment 126672 This Sammich makes me smile! Thanks for Lookin SD
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes!  IMBAS Certified Moink Baller 
Last edited by Smoke Dawg; 09-18-2016 at 06:37 PM.. |
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05-01-2016, 04:36 PM
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#17 |
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Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Osso Buco over Risotto alla Milanese
This is my entry into the "I Am The Creator!" Throwdown.
First I made up some baguettes for garlic toast. Link: http://www.bbq-brethren.com/forum/sh...d.php?t=229458 Then I made up some Risotto alla Milanese. Link: http://www.bbq-brethren.com/forum/sh...66#post3540666 Now I went about making the Osso Buco. Here are most the ingredients. (Not shown are the garlic, Rosemary and Thyme)  And the beef shanks.  I tied them up with some butchers twine, seasoned them with salt and then coated with flour. I seared them in my new enameled Dutch oven.  I set them aside and sautéed my veggies. Once they had start to wilt I added some tomato paste and stirred it in and cooked for 1 minute. Now I added 1 cup of white wine and let it cook for 1 minute. Now I added the oregano, thyme, Rosemary, bay leaf, crushed tomatoes, chicken / beef stock and the beef shanks and brought it to a boil.  I then placed it on the kamado at 325 for 2.5 hours.  When it was ready I made up the Gremolata garnish. (Parsley, Garlic & lemon zest finely miced)  Here it is everything plated with a nice red wine.  Please use the picture below as my polling photo.  Fork Shot!  Delizioso! The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/sh...d.php?t=229461
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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05-01-2016, 07:04 PM
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#18 |
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somebody shut me the fark up.
 Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Please accept the following as my entry into the "I am the Creator" TD.
Grilled Chile Rellenos (Cook thread HERE) 
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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05-01-2016, 08:41 PM
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#19 |
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is one Smokin' Farker
Join Date: 03-19-13
Location: Walnut Creek, CA
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My Official Entry for the "I Am The Creator" TD
I had a lot of fun doing what ultimately ended up as this week's TD cook. I'm really happy with the way things turned out, considering that I approached this as an open-ended cook. Saw the beautiful pork chops at the market, bought some chicken leg-quarters on sale, received my new shipment of MooGloo, needed to use up some leftover bacon, and a couple days ago I just happened to read about using bourbon to make shatteringly crunchy fried batter. Everything seemed to fall into place, evolving into one cohesive idea. And as convoluted as this process ended up being, I can honestly say that I will make these chops again. Three different meats (pork chop, chicken, bacon), four different cooking methods (cold-smoke, hot-smoke, sousvide, deep-frying), and a generous sprinkle of meat-glue here and there...the ultimate pork chop!
The entire cook thread is HERE. Please take a look, enjoy the pics, and if you are the least bit inclined to make your own, I can only recommend that you go for it...I kid you not...my best pork chops ever!                         Bacon Fried Chicken Chops bacon-wrapped, chicken-skinned, twice-smoked, battered and fried double-cut pork chops accompanied by braised red cabbage, browned-butter spatzle, and bacon spirals  Please accept the above photo as my entry shot. Thanks for looking!  |
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05-01-2016, 08:51 PM
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#20 |
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Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Wow that looks great and the widest post ever - How'd you do that?
I'm guessing you glued them together! 
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller
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05-01-2016, 08:54 PM
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#21 |
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is one Smokin' Farker
Join Date: 03-19-13
Location: Walnut Creek, CA
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Yes! Meatglue is your friend!
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05-01-2016, 09:56 PM
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#22 |
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is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
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And here is one more entry, a linguine carbonara made with fresh pastrami.
Cook thread: http://www.bbq-brethren.com/forum/sh....php?p=3540991 Pastrami cook thread: http://www.bbq-brethren.com/forum/sh...d.php?t=229398 Please use this as my entry shot. 
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens |
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05-02-2016, 07:54 AM
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#23 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Some really nice creations here
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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05-02-2016, 11:59 AM
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#24 |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Please Accept My Entry in the "I Am The Creator!" Throwdown
Homemade Pistachio Pesto, Fresh Mozzarella and Mortadella Pizza:
 Full cook thread can be found here: http://www.bbq-brethren.com/forum/sh...d.php?t=229436
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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 |
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05-02-2016, 02:09 PM
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#25 |
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Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Now that is a last minute entry!
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller
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