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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns! |
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04-01-2014, 10:03 PM | #1 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Discussion Thread -> "Spirited Cookin'!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
Our new TD category is...
"Spirited Cookin'!" This was caseydog's winning entry in the 2012 "Cooked with Booze" TD. Quote:
Will the special rules madness ever end? You may submit entries that are cooked from Friday 4/4 through Sunday 4/13. Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 4/14 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!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com Last edited by Moose; 04-14-2014 at 10:56 AM.. |
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Thanks from: ---> |
04-05-2014, 12:34 AM | #2 |
On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA
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My entry photo:
Used Red Wine & White wine: White wine was used in a marinade for swordfish. Red Wine was used in marinade for turkey leg and then reduced for a sauce. Full cook thread here: http://www.bbq-brethren.com/forum/sh...d.php?t=185515 |
Thanks from: ---> |
04-05-2014, 02:46 PM | #3 |
Full Fledged Farker
Join Date: 06-07-12
Location: Austin Texas
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Cooking with various alcohol is one of my favorite ways to cook, and Since I have been hungry for Maple Bourbon Pork Tenderloin and this throwdown happen to come along... Well, I had to enter...
The required Entry photos.. The Bourbon and the pure Maple Syrup for the Maple Bourbon Sauce.. Offical Entry Photo Maple Bourbon Pork Tenderloin, with oven roasted New potatoes and bobby carrots The Cook thread can be found at http://www.bbq-brethren.com/forum/sh...d.php?t=185554 |
Thanks from: ---> |
04-05-2014, 10:50 PM | #4 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I see there is no lack of 'er Spirit around here. Great entries already!
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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 |
04-06-2014, 03:53 AM | #5 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Steak L'orange
I made a orange and whisky flambé for the Spirited Cookin TD, this is my official entry.
Started with some orange slices and thinly sliced shallot. Sauteed on the OTG in butter Warmed up my whisky Then set fire to it flambé style to caramelize the sugars in the whisky. Readied the steak for the grill Got my bread ready too! Grilled up some red peppers and egg plant and a chicken breast for Mrs CA Got my steak on! Voila Steak L'orange and my entry pic for polling
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-06-2014, 03:25 PM | #6 |
is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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Spirited cooking entry....I'm back!
This is my official entry for the spirited Cooking Throwdown.
Lamb shanks. Attachment 93838 The cook thread is here.
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Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon Last edited by angryfish01; 06-23-2015 at 03:04 PM.. |
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04-06-2014, 08:24 PM | #7 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Official Entry
Please accept this as my official entry in the "Spirited Cookin!" Throwdown
The full cook can be found at: http://www.bbq-brethren.com/forum/sh...d.php?t=185680 A very nice Beer was used to marinade the Boneless Rib Eye Pease use this as the entry shot Attachment 93886 It was very good and I got to drink half the Beer! Thanks for lookin! SD
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller Last edited by Smoke Dawg; 01-25-2015 at 04:24 PM.. |
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04-06-2014, 08:28 PM | #8 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Chicken thighs: brined in water with 2 parts salt, 1 part Tony Chachere's and 3 parts brown sugar for ~ 4hours
Dusted with Plowboys Yardbird prior to smoke. Threw them on Major along with some corn and what turned out to be 3/4 of a load of wet charcoal. I was wanting to cook this at about 350F but the best I could get Major up to was 225F or so with the bottom vent fully open and all 4 of my 3/4" intakes in the side of the bowl. I started it with a half lit small Weber chimney and after only getting up to about 150F in the first 45 minutes, I started up another full small Weber chimney and that still wasn't enough. After dicking with the coals for what seemed like forever, they were done after about 1.5 hours. At that point, I dipped them in this mix of Austin's Own BBQ Sauce: Border Edition, mixed with ~20-30% Woodford Reserve Bourbon that I mixed up a bit earlier. I lit the bourbon on fire for a bit because fire is cool....and it burns off some of the alcohol. Then poured in the sauce and simmered for a bit. After dipping them, I threw them in the oven under the broiler for a bit to set the sauce and hopefully get the skin to be crispy enough...it wasn't. Here it is all plated up withe the corn on the cob I had on the smoker as well. Flavor was awesome but I was disappointed in the skin...please use the shot below as my entry pic.
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] Last edited by peeps; 04-06-2014 at 10:08 PM.. |
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04-06-2014, 10:17 PM | #10 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
Thanks from:---> |
04-06-2014, 10:31 PM | #11 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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04-07-2014, 03:58 PM | #12 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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The mental picture of your face burried in the passenger seat!
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
04-10-2014, 09:16 PM | #13 |
is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
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Nice idea for a throwdown. Here is my entry. I made flank steak with a whisky citrus marinade, along with grilled veggies, rice, and fresh bread.
Cook thread: http://www.bbq-brethren.com/forum/sh...d.php?t=186010 The whisky My entry photo: Thanks for looking.
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens |
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04-12-2014, 12:04 PM | #14 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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The Trifecta!
I love entering the Throwdowns because it forces some variety and creativity to what I’m cooking. Since this throwdown required using some form of alcohol in the dish, I decided to use it in all three of the items on my plate for a Trifecta.
Required photo of Bourbon Plated shots with a Leinenkugel Vanilla Porter. I still haven't decided which picture will be my entry photo. Any help would be appreciated. Ooooh Yeeeeah! The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/sh...d.php?t=186110
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. Last edited by DerHusker; 04-12-2014 at 01:18 PM.. |
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04-12-2014, 09:29 PM | #15 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I would say pic 5 Der Husker but they all look Great! Pic 4 not counting the bottle.
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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 |
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