Discussion Thread -> "Gettin' Fed in the Med!" Throwdown (Entries and Quality ON TOPIC CLEAN Discussion Only)

Moose · Mar 9, 2014

Our new TD category is...

"Gettin' Fed in the Med!"

As chosen by Shagdog for winning the "Appetizer Three-Way" Throwdown"!

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Mmmm-mmm good! I'd hit that! :thumb:

Shagdog said:

Hey there Mr. Moose

New Category

Gettin' Fed in the Med

Foods of Mediterranean region. Cook anything whose recipe/style/flavor profile comes from a country that borders the Mediterranean Sea.

Those countries are :

Algeria, Egypt, Libya, Morocco, Tunisia, Cyprus, Israel, Lebanon, Syria, Albania, Bosnia and Herzegovina, Croatia, France, Greece, Italy, Malta, Monaco, Montenegro, Slovenia, Spain, Turkey.

Click to expand...

Wow. Not only did Shagdog win two back to back TD's, he's also a Geographer. This could spell trouble for ALL of us in the future...:heh:

You may submit entries that are cooked from Friday 3/7 through Sunday 3/16.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 3/17

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Best of luck and even better eats to all!

Shagdog · Mar 10, 2014

This is my official entry into "Getting Fed in the Med"

Cook thread is here -

http://www.bbq-brethren.com/forum/showthread.php?t=183445

bathmatt · Mar 11, 2014

My official entry

Grilled Gyro and Souvlaki

Diesel Dave · Mar 13, 2014

Here is my pic for the polling in this TD :heh:

Cook thread is HERE

Ron_L · Mar 13, 2014

Diesel Dave said:
Here is my pic for the polling in this TD :heh:

Cook thread is HERE

Is this an entry? :heh:

Ron_L · Mar 13, 2014

bathmatt said:
Grilled Gyro and Souvlaki

Look good! Any details on how you made it? I've tried Alton Brown's gyros recipe and wasn't impressed.

joshcary · Mar 13, 2014

This is my official entry for "Getting Fed in the Med!"

Gyros on the Yoder Smokers YS640

Ron_L · Mar 13, 2014

That looks great, Josh! Any details on the gyros?

peeps · Mar 13, 2014

Ron_L said:
That looks great, Josh! Any details on the gyros?

Agreed since I think I'm gonna to a lamb loaf for gyros for lunch at the North Texas Spring Bash!

joshcary · Mar 13, 2014

Ron_L said:
That looks great, Josh! Any details on the gyros?

I'll have details soon. To get the consistency it takes salting at the right time, letting it chill and then throwing it in the food processor before forming and smoking/baking. I didn't get a bunch of detail shots as we were measuring everything to make sure we had our steps right for our new recipe (which means I couldn't run around with the camera as per usual).

I'll post the recipe on our blog and I'll post it here once I have that up!

Diesel Dave · Mar 13, 2014

Ron_L said:
Is this an entry? :heh:

Yes Ron sorry I didn't mention that :doh:

Happy Hapgood · Mar 13, 2014

I would love to try lamb but cows, pigs, and chickens keep getting in the way. Great entries!

Ron_L · Mar 14, 2014

This is an entry (is that good enough, Ronelle?) :-D

Grilled Chicken Pamigiana with Petite Green Beans, Cheesy Garlic Toast and Marinara

Please use this picture, Ronelle ^^^^^

Boneless, skinless chicken breast brushed with olive oil and dusted with salt, pepper, basil, oregano and parsley then grilled. Topped with smoked provolone cheese and served with steamed petite green beans, cheesy garlic toast and topped with marinara and a little grated parmesan.

fantomlord · Mar 16, 2014

official entry

well, to me nothin' says Mediterranean like lab...ribs

entry pic:

...and full cook thread:

http://www.bbq-brethren.com/forum/showthread.php?t=183945

Ron_L · Mar 16, 2014

Lab ribs! My dog just ran and hid!

:-D

peeps · Mar 16, 2014

Please accept this as my official entry to the "Gettin' Fed in the Med" Throwdown.

For years, it has been in front of me the whole time...waiting for this TD!

9.5 years ago, we were given a Williams Sonoma: Florence cookbook for a wedding present. It has only been used for table decoration since then, never for the recipes contained inside. Until today...

May I present, Smoked and Brasied Beef Short Ribs, Florentine Style.

This was a variation of the ossobuco recipe they had and figured beef short ribs would be a fun substitute since I got this HUGE plate of ribs yesterday.

I smoked the ribs for e few hours then tossed them in the foil pan with 2 onions, 2 carrots, 3 stalks of celery, 4 canned whole roma tomatoes chopped into chunks with 1 about 1-1.5 cups of red wine. Foiled it up and braised it until the ribs were fork tender. then I chunked up the beef and served it with mashed potatoes and a mixed green salad.

This is the fat SOB I put in to braise!!!

My polling pic is below:

This was pretty damn delicious and even Tyler thought so! He cleaned his damn plate...except for the taters!

DerHusker · Mar 16, 2014

Please accept this as my entry into the “Getting Fed in the Med!” Throwdown.

For this throwdown I considered that my wife and I go to a local Palestinian Restaurant plus my neighbor is Lebanese. Because of this I wanted to recreate some of the food I’ve enjoyed from that region. I searched the web for some recipes that sounded and looked close to what I’ve had and came up with the three listed below. (Web link included for more information) The first is a Beef Shawarma flat bread sammy.

Ingredients
Meat
2 lb. Tri-Tip.
Marinade Ingredients
5 cloves of garlic
½ cup of freshly squeezed lemon juice
¼ cup of apple cider vinegar
¼ cup of olive oil
1 teaspoon cloves
1 teaspoon salt
½ teaspoon cumin
½ teaspoon caraway (ground fennel)
½ teaspoon cardamon
½ teaspoon of oregano or thyme
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon crushed peppercorn
¼ teaspoon of cayenne pepper
¼ teaspoon ground ginger
Tahini Sauce Ingredients
2 teaspoons of Tahini paste
1 teaspoon of freshly squeezed Lemon Juice
3 gloves of garlic, crushed
a dash of Salt
Sandwich Ingredients
Pita bread
Grilled tomatoes
Sliced Cucumber
Sliced Red Onion
Sliced Red Bell Pepper
Lebanese Pickles

Most of the ingredients assembled:

Prepped a Tri-Tip.

Cut along where the grain changes direction.

And now sliced length wise for better marinate penetration.

Now in a Ziploc with the marinate and into the fridge overnight.

Instructions

Shawarma Marinade

Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don’t mix in the olive oil yet.
Cut the beef into chunks of 4 inches long by no more than ⅔ inch in thickness.
In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.

Preparing the Tahini Sauce

In a small bowl, whisk the the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.

Serving the Shawarma

Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tazaki sauce or Tahini sauce, add freshly grilled tomatoes, cucumber, onion, bell pepper and pickles.
Roll and enjoy.

Read more: http://www.mamaslebanesekitchen.com/meats/beef-shawarma-recipe/

Next day I prep my kamado , light and let it come to temperature. (600 at the grill)

I put them on for approximately 4 minutes per side.

Next up was the Hummus ingredients.

One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
1/4 cup (59 ml) tahini (we used Krinos)
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving

Read more: http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/#ixzz2w4UBSepX

And finally the Tabouli

Ingredients:

1 cup water
1 cup fine cracked wheat
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
1/2 cup finely chopped yellow onion
3 tomatoes, diced
2 cucumbers, seeded and diced
3 tablespoons olive oil
3 tablespoons lemon juice, or to taste
1 teaspoons sea salt

Directions
In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy

Read more: http://www.foodnetwork.com/recipes/tabouli-recipe.html

And here are the plated shots with a nice Oatmeal Stout. Yum!.

Please use the picture below as my polling pic.

Thanks for looking.

peeps · Mar 16, 2014

pics stopped working about halfway through...looked promising, though! :thumb:

DerHusker · Mar 17, 2014

Well I don't know why I can't get my photos to show up. Well at least the important ones. I've reloaded them 5 times. I've exited out of the programs. Nothing seems to work. Can anyone help?

landarc · Mar 17, 2014

Well, that is odd, can you post the link to the images?

Discussion Thread -> "Gettin' Fed in the Med!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

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