SPECIAL - BBQ Brethren "Noobians vs. Veterans, Season 2" Throwdown!!! (Entries and Quality ON TOPIC *CLEAN* Discussion Only) - Page 14

MS2SB · 06-13-2013, 01:35 PM

Apparently Pyro has decided to break out the chemical weapons!

Fake Farmer · 06-13-2013, 01:42 PM

This is my submission as a Noob.

Did these short ribs on gasser (still my only way to grill for me unfortunately), 250-275 for 5 hours. Smoker box help hickory chunks. Fat didn't melt out as much as I'd like. Next time I'll go 225 for longer.
Rubbed with salt, garlic powder, GrillMates BBQ rub, and heavy pepper.
Added Rays to 2 ribs at the end. 2 left dry at my wife's request.

Thanks for looking

Happy Hapgood · 06-13-2013, 03:31 PM

Quote:

Originally Posted by deguerre

Henry V had a good one too...

That he which hath no stomach to this cook,
Let him depart; his passport shall be made,
And crowns for convoy put into his purse;
We would not smoke in that man’s company
That fears his fellowship to grill with us.

Larry The Cable Guy had a good one too.

Get 'Er Done!

Budman1 · 06-13-2013, 04:03 PM

Quote:

Originally Posted by deguerre

We are getting some DAMN FINE entries from the noobians y'all. We better get our game on!

Pretty epic battle going on. I like it!

Here's a little inspiration, noobs:
"Come on, you sons of bitches! Do you want to live forever?"
by Daniel Daly, USMC, as they charged the Germans and their machine guns in WWI. --The rest is history.

Pyrotech · 06-13-2013, 07:27 PM

Quote:

Originally Posted by MS2SB

Apparently Pyro has decided to break out the chemical weapons!

And i just ordered some Trinidad Moruga Scorpion powder It clocks in at 2 million scoville units same as low grade pepper spray.

Swine Spectator · 06-13-2013, 10:30 PM

This Noobian Warloard is re-defining "slow and low". How does 10 weeks at 60 degrees sound? This is Bresaola ("brez-ow-la"), which is an Italian-style dry-cured beef eye of round.

Farkers cannot hold their smoke, dat's what it is!

Pyrotech · 06-13-2013, 10:38 PM

Quote:

Originally Posted by Swine Spectator

This Noobian Warloard is re-defining "slow and low". How does 10 weeks at 60 degrees sound? This is Bresaola ("brez-ow-la"), which is an Italian-style dry-cured beef eye of round...

Details... tell us about your curing chamber.

CharredApron · 06-13-2013, 10:38 PM

Sorry for your loss. "How does 10 weeks old" Doesn't qualify for this particular Throwdown. Yer sunk at sea! But thanks for playing the game!

Happy Hapgood · 06-13-2013, 10:55 PM

Quote:

Originally Posted by Swine Spectator

This Noobian Warloard is re-defining "slow and low". How does 10 weeks at 60 degrees sound? This is Bresaola ("brez-ow-la"), which is an Italian-style dry-cured beef eye of round.

Farkers cannot hold their smoke, dat's what it is!

Dude! Mighty Fine!

Swine Spectator · 06-13-2013, 11:00 PM

Quote:

Originally Posted by Pyrotech

Details... tell us about your curing chamber.

It is a re-purposed wine fridge. I chose the wine fridge because it doesn't remove the humidity like a regular fridge. I add a big pan of brine to help keep the humidity up. This set-up works very well for much less than most set-up recommended on the interwebs. I have successfully made bresaola, lonzino, guanciale, and pancetta numerous times in this box. I am currently reading up on fermented sausages... stand by...

Quote:

Originally Posted by Hometruckin

Sorry for your loss. "How does 10 weeks old" Doesn't qualify for this particular Throwdown. Yer sunk at sea! But thanks for playing the game!

It's not 10 weeks old. I put it up tonight. It will be ready in 8-10 weeks, which I believe is well within this throwdown's parameters. I'll be back with pics once it molds over.

Silly Farkers

CharredApron · 06-13-2013, 11:06 PM

Aye stand corrected! "It's not 10 weeks old. I put it up tonight. It will be ready in 8-10 weeks, which I believe is well within this throwdown's parameters. I'll be back with pics once it molds over." What type of covering are you using? Can you hang them without the plastic? Is it like the Dry Age Bags they sell for the Foodsavers?

Silly Farkers got lots of questions. We are dumb like Foxes!
Jed

Swine Spectator · 06-13-2013, 11:13 PM

It's a perforated, non-edible, collagen casing. I will treat it with a mold culture tomorrow morning that will form a layer to help slow the drying process and acidify the meat with lactic acid.

CharredApron · 06-13-2013, 11:19 PM

Nice, I am off to my German Wurst maker tomorrow for some Hog Casing and I will talk with him about this. The picture of the Giant Hotdog for this weeks throwdown he makes. They sell for something like $ 129.00 each. He only makes them for the Distributor.
Thanks for the info. BTW YAMH
Jed

code3rrt · 06-14-2013, 10:51 AM

This oughta help keep those confounded noobies off balance! BOOOOOM!
A shot from another vet........

Delicious too! The build can be seen here.
http://www.bbq-brethren.com/forum/sh...d.php?t=163316

There ya go!

KC

deguerre · 06-14-2013, 10:53 AM

Quote:

Originally Posted by Hometruckin

BTW YAMH
Jed

He'll be my hero too if he makes a hot sopressata...

06-13-2013, 01:35 PM	#196
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	Apparently Pyro has decided to break out the chemical weapons! __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

06-13-2013, 10:30 PM	#201
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	This Noobian Warloard is re-defining "slow and low". How does 10 weeks at 60 degrees sound? This is Bresaola ("brez-ow-la"), which is an Italian-style dry-cured beef eye of round. Farkers cannot hold their smoke, dat's what it is! __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

06-13-2013, 10:38 PM	#203
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Sorry for your loss. "How does 10 weeks old" Doesn't qualify for this particular Throwdown. Yer sunk at sea! But thanks for playing the game! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

06-13-2013, 11:06 PM	#206
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Aye stand corrected! "It's not 10 weeks old. I put it up tonight. It will be ready in 8-10 weeks, which I believe is well within this throwdown's parameters. I'll be back with pics once it molds over." What type of covering are you using? Can you hang them without the plastic? Is it like the Dry Age Bags they sell for the Foodsavers? Silly Farkers got lots of questions. We are dumb like Foxes! Jed __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

06-13-2013, 11:13 PM	#207
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	It's a perforated, non-edible, collagen casing. I will treat it with a mold culture tomorrow morning that will form a layer to help slow the drying process and acidify the meat with lactic acid. __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

06-13-2013, 01:42 PM	#197
Fake Farmer On the road to being a farker Join Date: 04-17-13 Location: Annapolis, MD	This is my submission as a Noob. Did these short ribs on gasser (still my only way to grill for me unfortunately), 250-275 for 5 hours. Smoker box help hickory chunks. Fat didn't melt out as much as I'd like. Next time I'll go 225 for longer. Rubbed with salt, garlic powder, GrillMates BBQ rub, and heavy pepper. Added Rays to 2 ribs at the end. 2 left dry at my wife's request. Thanks for looking

06-13-2013, 11:19 PM	#208
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Nice, I am off to my German Wurst maker tomorrow for some Hog Casing and I will talk with him about this. The picture of the Giant Hotdog for this weeks throwdown he makes. They sell for something like $ 129.00 each. He only makes them for the Distributor. Thanks for the info. BTW YAMH Jed __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

06-14-2013, 10:51 AM	#209
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Grilled Asian Ribs and Fried Rice! This oughta help keep those confounded noobies off balance! BOOOOOM! A shot from another vet........ Delicious too! The build can be seen here. http://www.bbq-brethren.com/forum/sh...d.php?t=163316 There ya go! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: