BBQ Brethren "Saucy" Throwdown! - Page 2

caseydog · 01-09-2012, 11:50 AM

Quote:

Originally Posted by SirPorkaLot

Something I'm not clear on.....Does our entry have to have some sort of sauce in it? Or do we have to be sauced while cooking it?

If it is the latter then I will go ahead and award this one to Caseydog....

Not so fast, SmokinAussie has already won a throwdown for cooking thoroughly sauced. Don't underestimate his sauciness.

CD

caseydog · 01-09-2012, 11:54 AM

Quote:

Originally Posted by colonel00

LOL, waiting for the pic of some charred piece of meat, an empty bottle of vodka and 12 empty beer bottles.

Well, here's the charred meat...

CD

SmokinAussie · 01-10-2012, 01:08 AM

^^^^ Well, that brings an entirely new dimension to this throwdown.

How, bout I get Sh!tfaced (Sauced)

, burn some ribs, and then hose white sauce all over 'em

Sure winner...

Ok... Back to the PB Now....

Cheers!

Bill

Grillman · 01-10-2012, 10:45 AM

Quote:

Originally Posted by deguerre

Saucy Chicken!

Now that's just fowl.

colonel00 · 01-10-2012, 10:54 AM

Garyclaw · 01-13-2012, 12:08 PM

Quote:

Originally Posted by SmokinAussie

^^^^ Well, that brings an entirely new dimension to this throwdown.

How, bout I get Sh!tfaced (Sauced)

, burn some ribs, and then hose white sauce all over 'em

Sure winner...

Ok... Back to the PB Now....

Cheers!

Bill

I think they would call that pron "The Money Shot"

colonel00 · 01-13-2012, 12:26 PM

I think I am going to smoke sauce like a triscuit brisket

caseydog · 01-13-2012, 12:30 PM

Quote:

Originally Posted by colonel00

I think I am going to smoke sauce like a triscuit brisket

Do you ever cook an entry for just ONE throwdown?

CD

colonel00 · 01-13-2012, 12:49 PM

Quote:

Originally Posted by caseydog

Do you ever cook an entry for just ONE throwdown?

CD

Unclear

big brother smoke · 01-13-2012, 04:30 PM

Maybe, I need to come out of retirement for this one.

(Old shot does not count)

deguerre · 01-13-2012, 04:45 PM

Quote:

Originally Posted by big brother smoke

Maybe, I need to come out of retirement for this one.

(Old shot does not count)

No no no no no! You're supposed to sauce those LOins!

caseydog · 01-13-2012, 04:56 PM

Quote:

Originally Posted by deguerre

No no no no no! You're supposed to sauce those LOins!

I wonder how they would be cooked like a brisket AND sauced.

CD

caseydog · 01-14-2012, 07:44 PM

I bought some USDA choice ribeyes, and my plan all week was to grill one this weekend. So, I decided to make one of my favorite sauces, a mushroom pepper corn sauce to go on both my steak, and the nice looking asparagus I saw at the grocery store .

I did my normal 24 hour dry treatment of the ribeye in the fridge, and seasoned it with k-salt and pepper.

The sauce was made earlier in the day. I started by making some clarified butter.

While that was working, I ground some peppercorns in the mortar and pestle.

I reduced some beef stock and the fresh ground pepper. Then, I added a mixture of heavy cream, some of that clarified butter, and a little bit of brandy. And, simmered that down to concentrate flavors and thicken up. Then, I added the mushrooms, and cooked it down a little more.

Then, I tossed the steak on the grill. When it was done, I foil wrapped it and let it rest. Medium rare, of course.

While the steak was resting, I grilled some fresh asparagus.

And, here is how it all turned out. Enjoy the view. I certainly enjoyed the meal.

CD

colonel00 · 01-14-2012, 07:51 PM

Great looking steak CD

I am amazed you got the steak to cook on the stove on just a plate. Very interesting method.

caseydog · 01-14-2012, 08:00 PM

Quote:

Originally Posted by colonel00

Great looking steak CD

I am amazed you got the steak to cook on the stove on just a plate. Very interesting method.

Just to be clear, and abide by the rules, thus avoiding the wrath of bigabyte, the steak and the asparagus were grilled on my 18.5 OTS. I did not photograph that, since the sauce is the star in this throwdown. but I can not imagine anyone not taking my word for the grilled steak and asparagus.

Okay, I can imagine several of you farkers not taking my word for the grilled steak and asparagus. But, get the fark over it, or have your lawyer call my lawyer.

CD

01-10-2012, 01:08 AM	#18
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	^^^^ Well, that brings an entirely new dimension to this throwdown. How, bout I get Sh!tfaced (Sauced), burn some ribs, and then hose white sauce all over 'em Sure winner... Ok... Back to the PB Now.... Cheers! Bill __________________ A butterflies wings. About to bring down everything...

01-10-2012, 10:54 AM	#20
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	^^^ __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

01-13-2012, 12:26 PM	#22
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	I think I am going to smoke sauce like a triscuit brisket __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

01-13-2012, 04:30 PM	#25
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Maybe, I need to come out of retirement for this one. (Old shot does not count) __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

01-14-2012, 07:51 PM	#29
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Great looking steak CD I am amazed you got the steak to cook on the stove on just a plate. Very interesting method. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

01-14-2012, 07:44 PM	#28
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I bought some USDA choice ribeyes, and my plan all week was to grill one this weekend. So, I decided to make one of my favorite sauces, a mushroom pepper corn sauce to go on both my steak, and the nice looking asparagus I saw at the grocery store . I did my normal 24 hour dry treatment of the ribeye in the fridge, and seasoned it with k-salt and pepper. The sauce was made earlier in the day. I started by making some clarified butter. While that was working, I ground some peppercorns in the mortar and pestle. I reduced some beef stock and the fresh ground pepper. Then, I added a mixture of heavy cream, some of that clarified butter, and a little bit of brandy. And, simmered that down to concentrate flavors and thicken up. Then, I added the mushrooms, and cooked it down a little more. Then, I tossed the steak on the grill. When it was done, I foil wrapped it and let it rest. Medium rare, of course. While the steak was resting, I grilled some fresh asparagus. And, here is how it all turned out. Enjoy the view. I certainly enjoyed the meal. CD

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