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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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09-13-2013, 11:26 AM
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#1 | |
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somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Discussion Thread -> "Bustin' Out of The Shell!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
Our new TD category is...
"Bustin' Out of The Shell!"  As chosen by Smoke Dawg for his stellar win in the "Japanese!" Throwdown. CATEGORY DESCRIPTION - READ BEFORE ENTERING Quote:
 Any questions? Good. Didn't think so.  You may submit entries that are cooked from Friday 9/13 through Sunday 9/22. Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 9/23. 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. ClickHERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread.  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; 09-27-2013 at 10:05 AM.. |
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09-13-2013, 11:40 AM
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#2 |
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is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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bivalves?
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[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
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09-13-2013, 11:52 AM
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#3 | |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Bivalves are mollusks, and as such, are classified as shellfish, so you're good to go.
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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 |
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09-13-2013, 01:24 PM
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Yes, This one is going to Rock! I am heading out Monday to the South of France. Fresh Mediterranean Seafood. Gonna be a contender!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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09-20-2013, 12:09 PM
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#5 |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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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 |
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09-20-2013, 06:01 PM
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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I busted these out of they're shells
Please accept this as my official entry into the "busting out of the shell" TD
Presente, Escargo, and Onglet. started a nice fire on the barbecue with some lump.  Went to the butchers today and got a fine Hanger Steak and then to the Fish Monger for some Turbot and saw these Escargo.  Added some grape vine wood to the fire and let it settle in.  Things were progressing nicely,  Started the hanger steak.  Then I added the shells  Broke out the French bread and local wine.  Set the table and got ready to plate dinner.  Plated with puréed potato and leek, shallot and red wine reduction, Bon Appetite. My polling pic as well.  Thanks for lookin. Jed 
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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09-20-2013, 06:20 PM
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#7 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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My Man!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-20-2013, 06:48 PM
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#8 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Most Excellent Sir!
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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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09-20-2013, 06:54 PM
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#9 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Its been a long time since I ate snails.
 Those look worthy! GET IN MY BELLY!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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09-20-2013, 07:48 PM
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#10 |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Wow Jed, that's some real fine scrap iron cooking right there!
 I do have a question though: At what point did Escargot become re-classified as shellfish?  I must've missed that one... 
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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 |
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09-20-2013, 07:55 PM
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#11 | |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quote:
"Went to the butchers today and got a fine Hanger Steak and then to the Fish Monger for some Turbot and saw these Escargo". I think He just saw them at the fish market. 
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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09-21-2013, 02:23 AM
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#12 |
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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They come in a shell and they smell like fish. Must be a shell smell fish, or maybe not. Hmmmm maybe time to circle the constables round the camp and prepare a new Fire.
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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09-21-2013, 03:10 AM
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#13 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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ruh roh.
fine looking meal, sir.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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09-21-2013, 06:15 AM
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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09-21-2013, 08:07 AM
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Looks great, Jed! I somehow didn't see this TD category until now. I must be spending too much time in the wood pile lately!
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Chris- Midwest BBQ Outreach |
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