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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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11-08-2011, 05:22 AM | #91 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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I can certainly see why it was tasty!
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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11-08-2011, 06:13 AM | #92 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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 |
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11-08-2011, 08:45 AM | #93 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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was it the camera or was that steak DIRECTLY on the coals?
BTW, use the 2nd cut pic for your TD entry.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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11-08-2011, 08:48 AM | #94 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Yep. Directly on the coals. There was an episode of Good Eats too on this.
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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 |
11-08-2011, 09:12 AM | #95 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Outstanding steak Sirporkalot, I'd hit that for sure.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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11-08-2011, 09:15 AM | #96 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Yes it was directly on the coals, and the taste of the char on the natural lump was amazing.
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John |
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11-08-2011, 09:38 AM | #97 |
is one Smokin' Farker
Join Date: 03-22-10
Location: Ukiah, California
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I'll take one of those, I'll be there about quitting time....
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[FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT] |
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11-08-2011, 10:00 AM | #98 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I need a ruling from the judges.
I am looking at doing a meat and a side, but they come from two different shows/videos. Is that okay, or am I flirting with a Dilly Bar? CD |
11-08-2011, 10:42 AM | #99 |
On the road to being a farker
Join Date: 04-19-10
Location: Livonia, MI
Name/Nickname : Tyler
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Hold that thought CD while I upload and I'll stand infront of the firing line for you. I already cooked so if it's a dilly bar...it is.
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--My real name's Ty. |
11-08-2011, 10:50 AM | #100 |
On the road to being a farker
Join Date: 04-19-10
Location: Livonia, MI
Name/Nickname : Tyler
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Well...after a while I finally made a decision. The main dish was the one really from the internet, but the side also came from the net (ANOTHER BRETHREN!) and it was the perfect side for my dish. (Also, I got a new camera, so pr0n might be a little heavy )
http://www.cooks.com/rec/view/0,1635...247194,00.html Main dish http://www.bbq-brethren.com/forum/sh...d.php?t=118973 Side dish You can see in the first pic, I DID make fresh pasta, but I always have trouble with the angel hair coming out right. So I tossed it and had to go with the boxed stuff. I couldnt get it all apart to dry correctly, I should have just made fettuccine as the recipe called for since that always comes out good. So when voting, if you notice the fresh pasta, please disregard that. Testing out the new cameras abilities! (it was farking raining on me!) crostinis on the grill Another up close with the new camera And, the final, pic, TD pic please. Special thanks to GrillinFool for the crostini recipe.
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--My real name's Ty. |
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11-08-2011, 12:10 PM | #101 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Ooooooo! I'd like a plate of that Ty! Since both the entree and side are BOTH "As seen on" I don't see a problem personally.
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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 |
Thanks from:---> |
11-08-2011, 12:34 PM | #102 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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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 |
11-08-2011, 12:35 PM | #103 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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The inspiration for this cook came from the Brethren sales and ventures section. Looking into Fred's music and BBQ supply I found that SmokinGuitarPlayer was giving away Free rub and sauce samples to the brethren. I signed up. Sure enough, in a couple of days I received a bunch of samples in the mail. So I went to his web site and found a recipe he used for rib eyes.
Heres the link. http://www.fredsmusicandbbq.com/category_s/539.htm REDEYE RIBEYE STEAKS ON THE GRILL! Here's a simple way to make some great steaks. We get ribeye cuts from the "wholesale" club store ...they are a ribeye roast ... cut them aprox 1 1/4 " thick ... then we coat them with olive oil and a liberal coating of our Tasty Licks Redeye Ribeye rub... allow to sit for 30 minutes at room temperature. In the meantime, we get our charcoal / ceramic grill up to around 550 degrees and put on a cast iron cooking grate. We then "oil" the cooking grate with more olive oil on a cloth, then drop on your steak and listen to that sizzle! Cover the grill and wait aprox 30 to 45 seconds, then open the grill, grab the steak with your tongs and rotate it 90 degrees and put it back down on a new, hot piece of the cooking grid and close the grill again (this makes those cool crossed sear marks). The after another 30 to 45 seconds, flip the steak and repeat the process ...then .. close your grill completely,, on a ceramic close all the vents / ports etc and let the steak bake in the smoke and heat filled grill a few more minutes until cooked to your preferred done-ness. We like it 130 to 135 internal temp for medium-rare in the center. .. Enjoy the goodness of a coffee infused rub on redmeat! Well, Heres the pron and my entry. Redeye redmeat rub A nice thick rib eye fresh on the grill! Pulled after 10 minuets. Plated with baked potato smothered in butter and corse ground pepper with steamed broccoli on the side. This was A great tasting rib eye and I have to say that Fred's Tasty Licks Redeye Ribeye Redmeat RUB was very tasty. It was not over powering at all allowing you to enjoy the flavor of the rub and the natural flavor of a great tasting Rib eye at the same time. I also used some cherry and pecan wood chips while grilling this steak and that left a real nice mild smoke flavor that was not overpowering either. Thanks for looking Brethren! Money shot!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. Last edited by silverfinger; 11-08-2011 at 04:10 PM.. |
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11-08-2011, 12:40 PM | #104 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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So has this throwdown really changed from "As seen on TV" to "As seen on" anything?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
11-08-2011, 12:46 PM | #105 | |||
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Quote:
Quote:
Quote:
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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