Discussion Thread -> "Post Holiday Free For All" Throwdown (Entries and Quality ON TOPIC CLEAN Discussion Only)

Moose · Dec 31, 2014

Our new TD category is...

"Post Holiday Free For All"

As chosen by Charred Apron for winning the "Chuck Primal" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

CharredApron said:
The In-laws are gone. The kids are back to school. For many of you it's cold or below freezing outside. I think its time to welocme (sic) in the New Year, Brethren style!

It's a free for all! Cook what ever you want, any way you want, as long as it is Grilled or Smoked during your cooking process. May the best entry win. Show us your idea of what makes you happy that it's a New Year.

You may submit entries that are cooked from Friday 1/2 through the entry submission deadline of 12 p.m. Central US Time on Monday 1/12/15.

Entry pictures must be submitted by 12 p.m. Central US Time on Monday 1/12.

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

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!

16Adams · Jan 2, 2015

Entry

Free for all official entry. Live Fire roasted Hatch Green Chiles peeled and pan fried in cast iron skillet. Chiles layered with meat/el Pato jalapeno sauce/more green chiles seasoned with Chef Merito asada seasoning and Jalapeno Dusting sauce. Topped with tilinook cheddar, sour cream, avocado and black olives.

smoke ninja · Jan 2, 2015

buffalo bird

Please accept this photo as my entry into the "post holiday free for all" throwdown

Link to the cook thread:

http://www.bbq-brethren.com/forum/showthread.php?p=3131455#post3131455

ClintHTX · Jan 4, 2015

FIRST official entry!

Never entered a TD here goes nothing. Hot wings make me happy. Grilled on the weber at 300 degrees until I like it. Open the intake and lid, let the fire rise and let the crispness begin! Tony c's seasoning marinated in franks hot buffalo sauce for half a day. Please accept this photo as my official entry for the "Post Holiday Free For All" throw down!

CharredApron · Jan 5, 2015

Please accept this as my official entry into the Post Holiday TD.

Chicken Stir Fryed Rice on the Weber OTG. "Woking on the wild side"

My Official Entry Polling Pic.

The Complete Cook Thread cane be found here.

http://www.bbq-brethren.com/forum/showpost.php?p=3132430&postcount=1

Thanks for looking! BTW Vote for Moose!

THoey1963 · Jan 7, 2015

Please accept this as my entry into the Post Holiday Free For All TD.

Just a little Tri-Tip. Nothing special, but it was delicious...

Please use second picture for my entry.

Gore · Jan 8, 2015

Dang, something screwy is happening here. Let's try this again.

Please accept this as an official entry in the free-for-all TD. I submit for you a traditional Finnish BBQ, which is a New Year's tradition. There is not a lot of fresh food available this time of year, so the Finns BBQ tin. They begin with horseshoe-shaped ingots and melt them down outside on their BBQ-ing apparatus. Note the flame, and this was cooked outside, so it qualifies as BBQ. :thumb: According to the label, the ingots do contain lead, so probably it is not a good idea to eat a lot of them.

tossing it into ice-water

Use the above picture. It is bright and shiny and looks quite tasty as far as tin goes.

Then illuminating it and reading our fortunes for the New Year:

Mine had a turtle-like shadow, and it was decided that it means I'm a wee bit slow.

Ron_L · Jan 8, 2015

Gore said:
Dang, something screwy is happening here. Let's try this again.

Please accept this as an official entry in the free-for-all TD. I submit for you a traditional Finnish BBQ, which is a New Year's tradition. There is not a lot of fresh food available this time of year, so the Finns BBQ tin. They begin with horseshoe-shaped ingots and melt them down outside on their BBQ-ing apparatus. Note the flame, and this was cooked outside, so it qualifies as BBQ. :thumb: According to the label, the ingots do contain lead, so probably it is not a good idea to eat a lot of them.

Mod Note:

This is the third time you have posted this non-food "entry" into a food throwdown. The TD mods have moved the other two into the off-topic thread because there is no food in your post. While they realize that the category is a "free-for-all", the Throwdowns have always beed a food competition and will continue to be. Please stop wasting their time by repeatedly posting a non-food "entry" in this ON TOPIC thread.

sknabnoj · Jan 9, 2015

Please accept this as my entry into the Post Holiday Free For All TD.

Argentine Chorizo with Chimichurri (Choripan). Cook thread can be found here: http://www.bbq-brethren.com/forum/showthread.php?p=3137193#post3137193

Please use the following picture for my entry:

buzz53 · Jan 10, 2015

Post holiday free for all td

Roasted green chilies made into-- A chili relleno, smoked pork in a green chili verde sauce, with a side of Spanish rice. Please use the plated picture as my TD entry.

supertramp · Jan 11, 2015

smoked some pork belly and then finished it off by braising. then i made some ramen from scratch to have a pork belly ramen with shiitake, broccoli, jalapenos & hard boiled egg

Please submit the following picture of Smoked & Braised Pork Belly Ramen as my entry in the Post Holiday Free For All Throwdown

BigTSmoker · Jan 11, 2015

Post Holiday Throwdown

Here is my entry to the post holiday throw down. First time posting. I cooked a turkey that I had left over from Thanksgiving that I got from work. I cooked at 325* using apple wood in the baby stump using stubs natural briquets. I did not brine and I stuffed the turkey with onion, celery, apple, carrot, and sage. Rubbed with S&P, garlic, poultry seasoning. Cooked on foil pan with rack inside. See pics below. Turned out great and had a decent smoke ring.

Midnight Goat · Jan 11, 2015

First Throwdown Entry!

Please accept this as my entry into this Throwdown. Buffalo Chicken dip stuffed Fatty! Cook Thread

Please use this top picture as my entry photo:

Sorry for the crummy cell phone pics but I forgot the real camera at my parents house over Christmas.

Smokin' Greene · Jan 11, 2015

Please accept this as my entry into the free for all post holiday throw down. Beef baby back ribs and brisket cooked 1/4.
View attachment 106380

Moose · Jan 11, 2015

****Moderator's Note:

Folks, please be sure to read the rules before entering throwdowns if you haven't before, especially as it relates to entry pictures. You MUST clearly specify which picture you want used as your official entry, or we will choose one for you.

Thanks!****

93vpmod · Jan 11, 2015

We entertained a few family friends "post-holiday" as we were unable to get together during the season. As we had a wide range of tastes, I decided to make several different selections so that everyone was happy. I started with some Oakridge Dominator/Crucible Spare Ribs-sauced with Head Country hot, Some Dominator/HDD Ribs, a 6 lb. butt with SM Sweet and Spicy rub-sauced with some Bone Suckin' Sauce, some SPOG chicken legs and a batch of ABTs because I love them!

The butt ended up to about 185* before it was time to eat, so I sliced/chuncked it up. It was very moist, flavorful and had a nice texture...not tough, but not fully ready to pull.

The ribs hit the spot for me!!! Thanks Oakridge for an awesome combination of heat and spice-Love the Dominator/Crucible combination.

The full cook thread can be found here:
http://www.bbq-brethren.com/forum/showthread.php?t=203431

Thanks for looking!

The best part, my plate! Please use as my Official TD Entry Pic.

SmokinAussie · Jan 11, 2015

Official Entry

Hi Bruces' :becky:

Sorry I missed the Ham it up TD, but this was something special for me, so here's the full thread

My first experience with a spiral ham:

Entry shot please!

I LOVE spiral ham!

Thanks for looking!

Cheers!

Bill

robbq · Jan 11, 2015

Today I made pastrami and onion rye bread. I forgot to take cook pictures, so this is all I've got.

I started with a 4 pound corned beef point. I forgot to soak it first so it came out pretty salty. Fortunately it's edible, but I won't make that mistake again.

Here it is after about 8 hours in the smoker.

I made an onion rye bread for it.

Please use this as my official entry photo:

Thanks for looking.

aawa · Jan 11, 2015

I figure sure why not throw this in there as well.

Cook thread.
http://www.bbq-brethren.com/forum/showthread.php?t=203445

Please use this as my polling picture.

Smokinitup · Jan 11, 2015

Please accept this as my official entry picture for the free for all TD:

While the RecTec was coming up to 425F these wings got a good soaking in lemon juice and Greek seasoning. Went for about an hour then rolled in franks redhot buffalo sauce. Nice crispy skin and came clean off of the bone.

Discussion Thread -> "Post Holiday Free For All" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

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