BBQ Brethren "Let's Do it Aussie Style" Throwdown! (Entries and Quality *CLEAN* Discussion Only) - Page 7

caseydog · 03-24-2013, 07:35 PM

Quote:

Originally Posted by code3rrt

My apologies CD, I didn't see that before I posted, certainly if similar entries are not allowed, I am more than happy to step out of the throwdown.

No bad intentions intended.

KC

No, don't step out. You just need to learn to read emoticons, and translate whack-a-doodle. Just a little playful banter. We like to fark with each other in throwdowns.

Farkin' noobs. I'll probably get modded for this.

CD

Gore · 03-24-2013, 07:53 PM

KC, the first rule of Throwdowns is to ignore any and all banter. If you actually take these posts seriously you'd be convinced the only way to win the Aussie TD is by submitting beet salad with Fosters dressing. These guys will mess with your head and if you take their so-called good advice, you'll end up bitter that nobody voted for your eggplant. Bitter? I'm not bitter. It's been two farkin' years and I'm over that one, ... yeah, so over that one. Farkers.

CharredApron · 03-24-2013, 07:57 PM

Please accept this as my official entry to the " Lets do it Aussie Style' Throwdown. after a much failed attempt at making curried lamb snags I have re-evaluated my options and after a few Foster's Premium in a Trappist Monk challice, I have decided to submit my entry in-spite of my failed first attempt. This was another first attempt at Kurobuko Pork ribs. I had to do the hot-n-fast as I was running with scissors. They were cooked at 275 for 1 hour then wrapped for the the last hour, rub is Emeril's Bayou Blast and served with corn on the cob also on the grill, with Jed's potato salad! Thanks for lookin!

bigabyte · 03-24-2013, 07:58 PM

Never mind the dog. He yaps a lot and tries to bite...actually...yeah, maybe you better watch out for that dog, he might even be rabid.

As for similar dishes, there is nothing at ALL wrong with that!

In some categories it's almost required to have similar dishes because there are so many specifics.

bluetang · 03-24-2013, 08:28 PM

Just some smoked rabbit in the nuddy. At one time, rabbits were running amok in Oz. Not too sure on the present day situation. Anyway, Brer Kazion raises meat rabbits and wanted me to smoke a couple off. Well....OK!

I brined them as per his instructions, one tablespoon salt per quart and nothing else.

Slathered big mobs of bacon grease, and hit the same with various ground peppers and garlic powder.

Onto the Pro Q, smoked at 225°F, wood of choice: Australian Pine of course.

Four hours later, pulled at an IT of 160°F

A no frills lunch is served. Not unhappy over here, Def was not dry arse like I thought it would be. Kinda like chicken breast, not a thigh thing tho. I would like to try Patio Daddio's turkey brine next time. All in all it was bewdie. Please use this shot.

Thanks for lookin!
Gratuitous fork shot

bigabyte · 03-24-2013, 08:34 PM

Wow!

Wabbit!

Titch · 03-24-2013, 08:42 PM

Underground Mutton
You are correct about plague proportions,kept people in meat during the Great Depression.
Personally not my cup of tea,but you have done this cook a justice.
Nicely played,I would def try that

buccaneer · 03-24-2013, 08:43 PM

Quote:

Originally Posted by code3rrt

My apologies CD, I didn't see that before I posted, certainly if similar entries are not allowed, I am more than happy to step out of the throwdown.

No bad intentions intended.

KC

Fleck no, don't do that!
These guys are messin widdya!
Look at Gore's entry, it lampooned me so successfully I am fleckin humiliated. Teach me to be so open!

I'm not doing my cook today to enter here, and fer sure I am not showing my face around here, you won't see me opening this thread , not one flecking word will you see from me, that is how embarrassed I am.

Stuff CD, you are allowed to enter surfie turfie, although the Aussie one usually includes a good beer chunder.

caseydog · 03-24-2013, 08:48 PM

Quote:

Originally Posted by bigabyte

Never mind the dog. He yaps a lot and tries to bite...actually...yeah, maybe you better watch out for that dog, he might even be rabid.

As for similar dishes, there is nothing at ALL wrong with that!

In some categories it's almost required to have similar dishes because there are so many specifics.

If that post is allowed, then I should be allowed to say that I am completely up-to-date on all of my shots.

CD

Gore · 03-24-2013, 09:07 PM

Quote:

Originally Posted by buccaneer

Fleck no, don't do that!
These guys are messin widdya!
Look at Gore's entry, it lampooned me so successfully I am fleckin humiliated. Teach me to be so open!

I'm not doing my cook today to enter here, and fer sure I am not showing my face around here, you won't see me opening this thread , not one flecking word will you see from me, that is how embarrassed I am.

Stuff CD, you are allowed to enter surfie turfie, although the Aussie one usually includes a good beer chunder.

Buccs, while I know you're looking at yourself in that thread, I also had another smokin' Aussie in mind, who had an even bigger reputation for drunk postings in the woodpile on weekend nights. If I'd ordered a WSM from Amazon last night with $500 shipping costs it would've made the Aussie experience complete.

Believe it or not, your recent post opening up to us had little influence on my entry except positive reinforcement.

buccaneer · 03-24-2013, 09:23 PM

^^Yeah..well...I'm not coming in here so I won't get to read that anyway..

silverfinger · 03-25-2013, 12:06 AM

My aussie Throwdown entry!!

This was my first cook of a leg of lamb. saw it at Sams Club and could not pass it up.

I received many recommendations from the Brethren here on how to cook this 6 pounder!!!
This is what I did!!

Fresh rosemary and Garlic

Rubbed with EVOO, Kosher Salt,Corse Black Pepper and SM Peppered Cow. Tossed in Potatos and Onions. Rubbed down with Lemon And Honey While i was cooking it!!!

Finished it off by searing it on the Weber kettle!! 135ish with the Thermapen!!

Aint that pretty!!

My wife made some sides!! Excellent!! Money Shot!!

Thanks for looking!! Been along time since i entered a Throwdown!! This was FUN!!!

Titch · 03-25-2013, 12:24 AM

Looks like you nailed it,what did you think of the taste.?

silverfinger · 03-25-2013, 12:40 AM

Quote:

Originally Posted by AussieTitch

Looks like you nailed it,what did you think of the taste.?

Loved it!!
Just dropped a small chunk of pacan wood in the kamado with hardwood briquets. Cooked it at 230 for about 3 hrs. I also tossed some fresh rosemary in the fire. Once it was up to temp I put it on the weber kettle just to get the right sear!!!

The flavor was awesome!!! Not overcooked or oversmoked !!

The garlic and rosemary really is the fine touch to lamb!!

buccaneer · 03-25-2013, 03:58 AM

100% cooked on the bbq!
Snags!
It all starts with the Aussie snag, wild Aussie pepper sausages

Lay a little of the worlds best chili jam on some pastry

and the snag gets rolled up in the pastry

to make an Aussie sausage roll!

Baked!

Starter is served!

Another essential for the Aussie BBQ...'ROO!

Shallots and turnips

a shoulder of lamb

Garlic, rosemary and anchovy filets, rolled up and inserted into cuts in the lamb shoulder

with a smear on the outer

A platter full of lamb and veges- ENTRY SHOT!

Internal shot of juicy lamb with savory herbs and garlic and salty anchovy pockets

Plated with mint peas and all the trimmings, and that is the Kangaroo in the front!

Now I need a nap...big time.
Hope you enjoyed it!

03-24-2013, 07:53 PM	#92
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	KC, the first rule of Throwdowns is to ignore any and all banter. If you actually take these posts seriously you'd be convinced the only way to win the Aussie TD is by submitting beet salad with Fosters dressing. These guys will mess with your head and if you take their so-called good advice, you'll end up bitter that nobody voted for your eggplant. Bitter? I'm not bitter. It's been two farkin' years and I'm over that one, ... yeah, so over that one. Farkers. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

03-24-2013, 07:58 PM	#94
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Never mind the dog. He yaps a lot and tries to bite...actually...yeah, maybe you better watch out for that dog, he might even be rabid. As for similar dishes, there is nothing at ALL wrong with that! In some categories it's almost required to have similar dishes because there are so many specifics. __________________ 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.

03-24-2013, 08:28 PM	#95
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	My Dinky-di Aussie TD entry Just some smoked rabbit in the nuddy. At one time, rabbits were running amok in Oz. Not too sure on the present day situation. Anyway, Brer Kazion raises meat rabbits and wanted me to smoke a couple off. Well....OK! I brined them as per his instructions, one tablespoon salt per quart and nothing else. Slathered big mobs of bacon grease, and hit the same with various ground peppers and garlic powder. Onto the Pro Q, smoked at 225°F, wood of choice: Australian Pine of course. Four hours later, pulled at an IT of 160°F A no frills lunch is served. Not unhappy over here, Def was not dry arse like I thought it would be. Kinda like chicken breast, not a thigh thing tho. I would like to try Patio Daddio's turkey brine next time. All in all it was bewdie. Please use this shot. Thanks for lookin! Gratuitous fork shot __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

03-24-2013, 08:34 PM	#96
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Wow! Wabbit! __________________ 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.

03-24-2013, 08:42 PM	#97
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Underground Mutton You are correct about plague proportions,kept people in meat during the Great Depression. Personally not my cup of tea,but you have done this cook a justice. Nicely played,I would def try that __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-24-2013, 09:23 PM	#101
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	^^Yeah..well...I'm not coming in here so I won't get to read that anyway.. __________________ Hold my dang beer...

03-25-2013, 12:06 AM	#102
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	My aussie Throwdown entry!! This was my first cook of a leg of lamb. saw it at Sams Club and could not pass it up. I received many recommendations from the Brethren here on how to cook this 6 pounder!!! This is what I did!! Fresh rosemary and Garlic Rubbed with EVOO, Kosher Salt,Corse Black Pepper and SM Peppered Cow. Tossed in Potatos and Onions. Rubbed down with Lemon And Honey While i was cooking it!!! Finished it off by searing it on the Weber kettle!! 135ish with the Thermapen!! Aint that pretty!! My wife made some sides!! Excellent!! Money Shot!! Thanks for looking!! Been along time since i entered a Throwdown!! This was FUN!!! __________________ 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.

03-25-2013, 12:24 AM	#103
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks like you nailed it,what did you think of the taste.? __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-25-2013, 03:58 AM	#105
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	100% cooked on the bbq! Snags! It all starts with the Aussie snag, wild Aussie pepper sausages Lay a little of the worlds best chili jam on some pastry and the snag gets rolled up in the pastry to make an Aussie sausage roll! Baked! Starter is served! Another essential for the Aussie BBQ...'ROO! Shallots and turnips a shoulder of lamb Garlic, rosemary and anchovy filets, rolled up and inserted into cuts in the lamb shoulder with a smear on the outer A platter full of lamb and veges- ENTRY SHOT! Internal shot of juicy lamb with savory herbs and garlic and salty anchovy pockets Plated with mint peas and all the trimmings, and that is the Kangaroo in the front! Now I need a nap...big time. Hope you enjoyed it! __________________ Hold my dang beer... Last edited by buccaneer; 03-25-2013 at 04:13 AM..