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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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12-03-2019, 02:32 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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December **SPECIAL** "Rib Roasts and/or Holiday Feasts"(Entry & Discussion Thread) LASTS Through Jan. 6th!
Our December SPECIAL Throwdown Category is..."Rib Roasts and/or Holiday Feasts"
This was Der Husker's superb entry in the 2016 "Treats for Santa/Holiday Feasts" Throwdown CATEGORY DESCRIPTION - READ BEFORE ENTERING 1. Cook a rib roast of any kind, and or a holiday feast! 2. MULTIPLE ENTRIES ARE ALLOWED and encouraged for this TD only! 3. Standard Throwdown rules apply You may submit entries that are cooked from Friday 12/6 through Monday 1/6/20. Entry pictures must be submitted by 12 p.m. Central US Time on Monday 1/6/20. Click here to READ THE RULES for the BBQ Brethren Throwdowns... 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; 01-06-2020 at 01:09 PM.. |
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12-03-2019, 03:15 PM | #2 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Since I did a rib roast for a Thanksgiving entree can I cook a turkey (including the ribs) for this one?
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12-03-2019, 04:18 PM | #3 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Absolutely. While a turkey wouldn't qualify as a rib roast, it most certainly would fall in the "Holiday Feast" category.
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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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12-25-2019, 02:22 PM | #4 |
is Blowin Smoke!
Join Date: 12-12-16
Location: Vicksburg, MS.
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Here is my 1st Throwdown post, and my 1st attempt at smoked prime rib. 3.5 hours on the WSM, pulled at 129 IT. Salted yesterday morning, and hit it with SPOGOS this morning. A little mesquite and pecan.for smoke. Anyhow, I was damned happy with the result!
Last edited by LloydQ; 11-06-2021 at 01:02 PM.. |
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12-25-2019, 05:31 PM | #5 |
Is lookin for wood to cook with.
Join Date: 11-29-19
Location: Chesterfield Twp.
Name/Nickname : Ray
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I would like to make this my entry into the Throwdown. This is a spiral sliced ham that I double smoked in my Pit Barrel Cooker and then applied Chris Lilley's Apricot Glaze. Everyone liked it, so not too shabby for my first attempt at this!
Merry Christmas! Ray [IMG][/IMG] |
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12-25-2019, 06:54 PM | #6 |
On the road to being a farker
Join Date: 12-28-11
Location: Toronto, Ontario
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Plan to do an entry for New Years brunch as well, but first off is my Christmas Feast. Ignored the standard dishes and made some Chinese/Taiwanese faves for dinner with my sister-in-law and her family.
Entry photo Cook thread https://www.bbq-brethren.com/forum/s...d.php?t=277808 Last edited by Elrik; 12-25-2019 at 09:22 PM.. |
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12-25-2019, 09:36 PM | #7 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Not the greatest final pic, but I'll throw my hat into the ring.
Coat of 407BBQ rub out of Argyle TX. Good stuff! Don't take pics with the microwave light on. It really wasn't medium well. Please use this as my entry pic.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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12-25-2019, 11:07 PM | #8 |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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Please take this as my entry. It was a 8 bone rack cut after cutting.
Cook thread here https://www.bbq-brethren.com/forum/s...d.php?t=277792 Last edited by pmad; 02-24-2021 at 06:49 PM.. |
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12-29-2019, 04:20 PM | #9 |
Take a breath!
Join Date: 08-23-14
Location: in the woods
Name/Nickname : Franklin
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Please accept this as my entry:
Cook thread here: http://www.bbq-brethren.com/forum/sh...d.php?t=277897
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Original PK--rectangular PKGO 22.5" Weber Kettle |
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12-29-2019, 06:29 PM | #10 |
is One Chatty Farker
Join Date: 04-17-16
Location: Midlothian, Texas
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This was a 7 bone cut down to 4 bone and served with corn casserole and green beans
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22" Weber Kettle PBC 24x42 Shirley Fabrication Elevated/Straight back patio model with warmer Assassin 36” Pellet Grill LSG Mini on reversed comp cart LSG 20”x36” pellet grill Wes |
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12-29-2019, 08:23 PM | #11 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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***MODERATOR'S NOTE***
Folks, please read AND understand the rules BEFORE entering throwdowns, particularly rule #1 & 6: 1. To enter a Throwdown you MUST clearly state at the BEGINNING of your post that you intend for your post to be an official entry into the Throwdown, and it must be clear that the moderator understands your intention, for example: "Please accept this as my entry into this Throwdown". ANY post that does NOT state this intent at the beginning of their post, or does not say so in a clear enough manner for the moderator to understand WILL NOT be included in the Voting for that Throwdown. You can either post your entire cook in the Throwdown entry thread, or use your entry photo with a link to Qtalk with your full cook thread. 6. Only one picture from your entry can be used for voting, so please specify which one you want used, otherwise the moderator will choose and the moderator’s decision is final.* You are allowed to enter more than once but only one of your entries can be used in the voting thread (for example if you want to enter a second dish that will replace your first one).** You must CLEARLY state which entry is the one you want to go to the vote thread. Otherwise the moderators will choose for you and that decision will be final. Finally, NO collage photos are allowed as entry photos, no exceptions! Here's a link to the complete throwdown rules: https://www.bbq-brethren.com/forum/showthread.php?t=135049
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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 |
12-29-2019, 09:04 PM | #12 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Please accept the below pic as my official entry to the Holiday Feast TD. Homemade tamales
Cook link: https://www.bbq-brethren.com/forum/s...d.php?t=277744
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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12-29-2019, 09:09 PM | #13 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Please accept official entry #2 Rib Roast TD
Standing Rib Roast Cook thread: https://www.bbq-brethren.com/forum/s...d.php?t=277584
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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12-29-2019, 09:13 PM | #14 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Please accept my entry #3 to the Rib Roast/Holiday Feast TD
Double smoke ham and cornish hens Cook thread: https://www.bbq-brethren.com/forum/s...d.php?t=277861
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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12-29-2019, 09:42 PM | #15 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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my official entry
prime rib was dad's favorite meal and Christmas was his favorite holiday. Christmas dinner will always be prime rib at our house.
this year I cooked a lovely black angus choice standing rib roast. the fat was trimmed, the bones were cut, frenched and tied. I salted the previous evening and rubbed with Q-salt and herbs the morning of the cook I cook on the pit boss, average temp was 250 for about 4 hrs. the color looked good so I didn't sear the roast finish at 128° I let it rest 30 minutes and then sliced. action shot here's my plate. I was on a no fat diet restriction last year........ this year I went all out. mushroom gravy, scratch made green bean casserole, creamy horsey sauce......I even had a salad please accept this as my entry pic
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Let's all just calm down and smoke a fatty |
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