BBQ Brethren "Summer 2012 Olympics" Throwdown! - Page 5

TheBear · 08-09-2012, 12:59 PM

Quote:

Originally Posted by PYGBOYZ

Thanks for all the farkin' comments. Wasn't sure how it would be received. Took a little while to create and think of.
PYGBOYZ

Your entry is over the top fantastic! Nicely done.

PYGBOYZ · 08-09-2012, 03:28 PM

Quote:

Originally Posted by deguerre

You're kidding, right?

Farkin' eh!!! And I thought this was a serious thread

PYGBOYZ · 08-09-2012, 03:33 PM

Quote:

Originally Posted by TheBear

Your entry is over the top fantastic! Nicely done.

Glad to see you are part of the Noobian Alliance Team. Can't Wait to see what you come up with from your Jerk Chicken

campdude · 08-09-2012, 05:50 PM

Fantastic entry. Well thought out.

TheBear · 08-09-2012, 06:03 PM

Quote:

Originally Posted by PYGBOYZ

Glad to see you are part of the Noobian Alliance Team. Can't Wait to see what you come up with from your Jerk Chicken

I cooked it in the oven today. I'm going to go with Thailand for the throw down.

NCGrimbo · 08-10-2012, 08:48 AM

Quote:

Originally Posted by PYGBOYZ

There was a part of me that was thinking about entering this throwdown until I saw this.

It's a shame there's no cash prize 'cause this on deserves it.

Kathy's Smokin' · 08-10-2012, 09:12 AM

PYGBOYZ, that is an outstanding entry, just outstanding! Exceptional creativity and beautiful food!

porkingINpublic · 08-11-2012, 02:11 PM

Wow... Not sure if I can compete with PYGBOYZ... but I'll throw my hat in the ring.

I did a cookout last weekend for my family. I did some peach bbq baked beans with a little olympic twist...

i also did some nice spares...comp style with a good sweet heat taste. turned out perfect and I figured I'd play on ur patriotic hearts with my entry.

The pic above is my official entry!

thanks

PYGBOYZ · 08-11-2012, 05:57 PM

Quote:

Originally Posted by porkingINpublic

Wow... Not sure if I can compete with PYGBOYZ... but I'll throw my hat in the ring.

I did a cookout last weekend for my family. I did some peach bbq baked beans with a little olympic twist...

i also did some nice spares...comp style with a good sweet heat taste. turned out perfect and I figured I'd play on ur patriotic hearts with my entry.

The pic above is my official entry!

thanks

Great Looking Bones, I bet they tasted great!!!

buccaneer · 08-12-2012, 12:23 AM

^^^ Farkin yum!

SmokinAussie · 08-12-2012, 02:15 AM

Yeah... Farkin YUM! For sure, but he can't spell for sheet...

It's SUPPOSED to be AUS, for Aussies!

Good grief, how hard is that to get right!

porkingINpublic · 08-12-2012, 09:08 AM

It's that dang public school system over here....

buccaneer · 08-12-2012, 01:54 PM

Spell?
I didn't see any letters, I don't see any letters?

tarhog · 08-12-2012, 08:23 PM

This is some tough competition but here goes. Sliced up many vegetables including onions, peppers, carrots, bamboo shoots, pears, mushrooms. and zuccinni. Completed with some nice flat iron steaks and some Korean Terriaki marinade.

Placed steaks in freezer for about 30 minutes and sliced thinly.

Steak strips marinated, stuck, and ready for the grill.

Korean beef steak strips on the grill.

Veggie skillet shot.

Plated.

Please use this as my entry photo.

Korean stir fry. Thanks for looking.

Kathy's Smokin' · 08-12-2012, 09:30 PM

I bought the ingredients for my "Jamaica" Olympic 2012 cook with great expectations and nostalgia. My father emigrated to Canada from Maroon Town, Jamaica, in the 1950s. I was hoping to do a wood fire cook like Grandma and make a special dinner in both Dad's and Grandma's memory. Grandma was well-known as a very good open fire breadfruit roaster. It was tough finding the time to do all that on an open fire so mid-week I thought if I used the kamado instead of a fire I'd be able to pull it off. Had a flaccid start on Wednesday but there were enough initial ingredients to try again. Got partially ready Thursday but that took too long -- actually, taking photos ate up a lot of time. Armed with some prep photos already in the can I tried again Friday but still couldn't get finished. Had to leave the house at 6:30 p.m. so decided to try finishing the cook with the kamado's residual heat. The curry chicken was half cooked when I popped the raw breadfruit whole into Dragona, closed up the vents and left. Got home at 1 am -- much later than I expected to. I discovered the residual heat in a closed up kamado is way too much for a pan of curry chicken pieces and is not enough to roast a whole breadfruit. The chicken is edible enough but the gravy burned to a crisp --luckily the volume of gravy insulated the meat from the pan. I was going to post it as a cook thread anyway, just not as an entry, but just saw the photos now, not many good pictures either. A disaster in many ways but I learned two things: the residual heat of a kamado can be too much or not enough to finish a cook depending on what's inside and if I can't be present for the cook, don't cook. I do still love the idea of doing this again in the future over an open fire when I have the whole day for it. Here's a few pics.....

Below is the pre-soaked, pre-cooked Congo peas (pidgeon peas) ready to go into rice and peas.

Lots of onions on the bottom to melt down into gravy, wasn't sure how it would turn out on a smoker because it needs continuous stirring/folding over to be able to do that. This is what I put into the kamado, closed the vents and left for my group meeting.

This is how it looked when I got home. The onions did not melt into a gravy and luckily kept the chicken off the pan so they burned much worse than the chicken thighs. Everything below the chicken is solidly stuck and charred to the pan. I think an extremely large amount of water could have helped but I didn't imagine that at the time.

Breadfruit not even close to cooked half way.

The second time's a charm! Thanks for watching.

08-09-2012, 05:50 PM	#64
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	Fantastic entry. Well thought out. __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

08-10-2012, 09:12 AM	#67
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	PYGBOYZ, that is an outstanding entry, just outstanding! Exceptional creativity and beautiful food! __________________ [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] Last edited by Kathy's Smokin'; 08-10-2012 at 01:53 PM..

08-11-2012, 02:11 PM	#68
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar	this is my entry Wow... Not sure if I can compete with PYGBOYZ... but I'll throw my hat in the ring. I did a cookout last weekend for my family. I did some peach bbq baked beans with a little olympic twist... i also did some nice spares...comp style with a good sweet heat taste. turned out perfect and I figured I'd play on ur patriotic hearts with my entry. The pic above is my official entry! thanks __________________ Myron Mixon Smoker 60 h2o

08-12-2012, 12:23 AM	#70
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	^^^ Farkin yum! __________________ Hold my dang beer...

08-12-2012, 02:15 AM	#71
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Yeah... Farkin YUM! For sure, but he can't spell for sheet... It's *SUPPOSED* to be AUS, for Aussies! Good grief, how hard is that to get right! __________________ A butterflies wings. About to bring down everything...

08-12-2012, 09:08 AM	#72
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar	It's that dang public school system over here.... __________________ Myron Mixon Smoker 60 h2o

08-12-2012, 01:54 PM	#73
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Spell? I didn't see any letters, I don't see any letters? __________________ Hold my dang beer...

08-12-2012, 08:23 PM	#74
tarhog On the road to being a farker Join Date: 01-15-12 Location: St. Thomas, US Virgin Islands	Please accept this as my official entry in the Summer Olympics Throwdown This is some tough competition but here goes. Sliced up many vegetables including onions, peppers, carrots, bamboo shoots, pears, mushrooms. and zuccinni. Completed with some nice flat iron steaks and some Korean Terriaki marinade. Placed steaks in freezer for about 30 minutes and sliced thinly. Steak strips marinated, stuck, and ready for the grill. Korean beef steak strips on the grill. Veggie skillet shot. Plated. Please use this as my entry photo. Korean stir fry. Thanks for looking. __________________ Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.

08-12-2012, 09:30 PM	#75
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Not a TD entry. I bought the ingredients for my "Jamaica" Olympic 2012 cook with great expectations and nostalgia. My father emigrated to Canada from Maroon Town, Jamaica, in the 1950s. I was hoping to do a wood fire cook like Grandma and make a special dinner in both Dad's and Grandma's memory. Grandma was well-known as a very good open fire breadfruit roaster. It was tough finding the time to do all that on an open fire so mid-week I thought if I used the kamado instead of a fire I'd be able to pull it off. Had a flaccid start on Wednesday but there were enough initial ingredients to try again. Got partially ready Thursday but that took too long -- actually, taking photos ate up a lot of time. Armed with some prep photos already in the can I tried again Friday but still couldn't get finished. Had to leave the house at 6:30 p.m. so decided to try finishing the cook with the kamado's residual heat. The curry chicken was half cooked when I popped the raw breadfruit whole into Dragona, closed up the vents and left. Got home at 1 am -- much later than I expected to. I discovered the residual heat in a closed up kamado is way too much for a pan of curry chicken pieces and is not enough to roast a whole breadfruit. The chicken is edible enough but the gravy burned to a crisp --luckily the volume of gravy insulated the meat from the pan. I was going to post it as a cook thread anyway, just not as an entry, but just saw the photos now, not many good pictures either. A disaster in many ways but I learned two things: the residual heat of a kamado can be too much or not enough to finish a cook depending on what's inside and if I can't be present for the cook, don't cook. I do still love the idea of doing this again in the future over an open fire when I have the whole day for it. Here's a few pics..... Below is the pre-soaked, pre-cooked Congo peas (pidgeon peas) ready to go into rice and peas. Lots of onions on the bottom to melt down into gravy, wasn't sure how it would turn out on a smoker because it needs continuous stirring/folding over to be able to do that. This is what I put into the kamado, closed the vents and left for my group meeting. This is how it looked when I got home. The onions did not melt into a gravy and luckily kept the chicken off the pan so they burned much worse than the chicken thighs. Everything below the chicken is solidly stuck and charred to the pan. I think an extremely large amount of water could have helped but I didn't imagine that at the time. Breadfruit not even close to cooked half way. The second time's a charm! Thanks for watching. __________________ [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]