BBQ Brethren "Is This Nouveau Cuisine, Gore?" Throwdown! - Page 8

chicagokp · 01-13-2013, 11:44 AM

Quote:

Originally Posted by Gore

Plate? I'm wondering how you get all your furniture from sliding to the same wall. Is this how you get around inside?

Doesn't everyone have an artificial gravity machine in their home?

Will work for bbq · 01-13-2013, 12:03 PM

Quote:

Originally Posted by chicagokp

The butcher was fresh out of cats,

No cats my butt, that rice looks an awful lot like fluffy, my pussy and my guess is you kept the claws intact and positioned them on the bottom to grip into the plate.

Does look great.

caseydog · 01-13-2013, 12:59 PM

Quote:

Originally Posted by Gore

CD, if you'd take Bigabyte off your Ignore list, you'd realize that Bluesman is the anti-Moose, having the opposite charge and spin of the real Moose. I don't know if he can simultaneously be the out-Moose as he would be occupying two quantum states simultaneously, and I think that is forbidden everywhere except in the WoodPile.

I've reproduced Biggie's post below for your reference:

I don't have biggie on ignore this week. I read what he posted. But, he's wrong -- as usual. Now, I want to see a fight.

Soon... I can't eat much more popcorn.

CD

Oldyote · 01-13-2013, 02:56 PM

Quote:

Originally Posted by Will work for bbq

that looks an awful lot like my fluffy pussy and my guess is you kept the claws intact and positioned them to better grip my butt

Bluesman · 01-13-2013, 06:36 PM

Well here it is. After a week of trying to figure ALL the SPECIAL rules and finally got something on the plate

So I decided on a NY strip seared in a CI pan of EVOO, smoked seat salt and pepper. After a rest it was seared again at 600* to finish. This was placed on a bed of my cognac and mustard sauce reduction along with fresh chopped sweet peppers and roasted baby reds. I topped the steak with a roasted garlic pate. I really tried to follow all the of the rules.....but hey.............

Here is the goods, I got the multicolored cat...nobody said it had to be a live cat

And even through in a squirrel to watch over the cat

All was going real good until I turned my back and the loyal assistants killed the squirrel and ate the pussy...

Well on with the TD. here we are searing the steak in the CI pan for dem drippings to make sauce....

Next up is to make the Cognac and mustard sauce........I like Cognac

\

Now we finish up the baby reds. These were cooked with EVOO salt and pepper

A peak at the roasted garlic before I beat the snot out of it to make a pate.

And there we have it! May I present My TD entry.....Poosay Nouveau Blue....sman

Gore · 01-13-2013, 06:49 PM

Ooooo, nice! That's a good move getting that squirrel out of the way. They are nothing but trouble in these TDs.

Happy Hapgood · 01-13-2013, 07:15 PM

OK OK, I think I have it now. This here is pure Art!

New and Excitingly different!

I call it... You too can be a BBQ Artist (with gnome):

Thanks for Lookin' !

Q Junkie · 01-13-2013, 08:17 PM

Quote:

Originally Posted by Pugi

So I have not been in a throwdown for awile. I come back to get involved in one.....until I find this is the active throwdown, Wow, I think I'll skip it for the next one. I like my cat. Now if we are cooking squirels I'm in!!!

Hey, did you call me a Pussy eating squirrel ?

Yea, you better be talkin to the squirrel!!

N8man · 01-13-2013, 08:50 PM

nou·veau (n

v

, n

-v

)adj. New and different
cui·sine (kw

-z

n

)noun.1. A characteristic manner or style of preparing food.

2. Food; fare.

uppety eats, I says....

these days cutting edge nouveau cuisine deconstructs the classic
dishes to simpler parts of the whole......

*official entry*
deconstructed Pig Candy, no stinkin' plate, no stinkin' napkin, no stinkin' utensils, nothing simpler...
becoming one with the smoky goodness of the spicy sweet cured pork....

cook thread lives here

oh, almost forgot the gratuitous pic of wet pussy...

Gore · 01-13-2013, 09:17 PM

Well, that is off the charts.

Titch · 01-14-2013, 03:25 AM

My goodness, Furballs all over,love a furry Ball.

cheers,
Titch

Kathy's Smokin' · 01-14-2013, 01:04 PM

Well those are three great cooks to compete with! Beautiful meals to give us paws -- I'm hungry now.

Subzerogriller · 01-15-2013, 09:00 PM

I wanna enter this throwdown, but I don't have a cat. Had a cat, but she passed. Tried to catch the neighbor's cat, but 1) That thing's too wiley for me, and 2) Wife got a little upset when she caught me chasin' the neighbor's pussy. Still, here's my entry. Cook thread is here:
http://www.bbq-brethren.com/forum/sh...38#post2330138

I give you, Pork Tenderloin with Ranch Mashed Potatoes and Sweet Greens. Complete with signature sauce!*

*Signature sauce = my signature written in Blues Hog Honey Mustard...

bigabyte · 01-15-2013, 09:03 PM

How do you make your signature so readable? Mine looks more like something the cat spit out.

Bluesman · 01-15-2013, 09:04 PM

Are you a doctor......part time

01-13-2013, 06:36 PM	#110
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Poosay Nouveau Blue....sman Well here it is. After a week of trying to figure ALL the SPECIAL rules and finally got something on the plate So I decided on a NY strip seared in a CI pan of EVOO, smoked seat salt and pepper. After a rest it was seared again at 600* to finish. This was placed on a bed of my cognac and mustard sauce reduction along with fresh chopped sweet peppers and roasted baby reds. I topped the steak with a roasted garlic pate. I really tried to follow all the of the rules.....but hey............. Here is the goods, I got the multicolored cat...nobody said it had to be a live cat And even through in a squirrel to watch over the cat All was going real good until I turned my back and the loyal assistants killed the squirrel and ate the pussy... Well on with the TD. here we are searing the steak in the CI pan for dem drippings to make sauce.... Next up is to make the Cognac and mustard sauce........I like Cognac \ Now we finish up the baby reds. These were cooked with EVOO salt and pepper A peak at the roasted garlic before I beat the snot out of it to make a pate. And there we have it! May I present My TD entry.....Poosay Nouveau Blue....sman __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove Last edited by Bluesman; 01-13-2013 at 06:52 PM..

01-13-2013, 06:49 PM	#111
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!)	Ooooo, nice! That's a good move getting that squirrel out of the way. They are nothing but trouble in these TDs. __________________ 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.

01-13-2013, 07:15 PM	#112
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Official Gnomeveaux Entry OK OK, I think I have it now. This here is pure Art! New and Excitingly different! I call it... You too can be a BBQ Artist (with gnome): Thanks for Lookin' ! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast Last edited by Happy Hapgood; 01-13-2013 at 08:04 PM..

01-13-2013, 08:50 PM	#114
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	nou·veau (nv, n-v)adj. New and different cui·sine (kw-zn)noun.1. A characteristic manner or style of preparing food. 2. Food; fare. uppety eats, I says.... these days cutting edge nouveau cuisine deconstructs the classic dishes to simpler parts of the whole...... official entry deconstructed Pig Candy, no stinkin' plate, no stinkin' napkin, no stinkin' utensils, nothing simpler... becoming one with the smoky goodness of the spicy sweet cured pork.... cook thread lives here oh, almost forgot the gratuitous pic of wet pussy... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

01-13-2013, 09:17 PM	#115
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!)	Well, that is off the charts. __________________ 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.

01-14-2013, 03:25 AM	#116
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	My goodness, Furballs all over,love a furry Ball. cheers, Titch

01-14-2013, 01:04 PM	#117
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Well those are three great cooks to compete with! Beautiful meals to give us paws -- I'm hungry now. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

01-15-2013, 09:00 PM	#118
Subzerogriller Full Fledged Farker Join Date: 05-10-12 Location: Blaine, MN	I wanna enter this throwdown, but I don't have a cat. Had a cat, but she passed. Tried to catch the neighbor's cat, but 1) That thing's too wiley for me, and 2) Wife got a little upset when she caught me chasin' the neighbor's pussy. Still, here's my entry. Cook thread is here: http://www.bbq-brethren.com/forum/sh...38#post2330138 I give you, Pork Tenderloin with Ranch Mashed Potatoes and Sweet Greens. Complete with signature sauce!* *Signature sauce = my signature written in Blues Hog Honey Mustard... __________________ [FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris [COLOR=Blue]Good Batch BBQ Competition Team[/COLOR] [/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B] [COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR] [FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero's Club.[/URL] [B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B] [/FONT][/SIZE]

01-15-2013, 09:03 PM	#119
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	How do you make your signature so readable? Mine looks more like something the cat spit out. __________________ 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.

01-15-2013, 09:04 PM	#120
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Are you a doctor......part time __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove