BBQ Brethren "Your Go-To Meal" Throwdown!!!

Gore, I really want to try your technique, that salmon always looks so good and now that Al quoted your money shot I really want to try it.

This goes in the fridge and is our breakfast food. It's great on bagels. And you can pick any ol' zero your heart desires for the TD pic. You can even grab the one that Al says looks delicious! That's a novel idea![/QUOTE]

I am not a big smoked salmon fan but this looks as if I may change my mind. Nice Fish!!!:clap:

Gore, that is sensational.
I can't remember what TD this is but I ain't entering :clap:


well....I might...:heh:

offical entry into this TD.

Please accept this entry into this throw down.

I did not have time to do preperation shots for the TD. I lit the Kingsford 30", took some thick cut pork loin chops and seasoned them with seasoned salt, garlic powder, and pepper. For the sides we made some fried green beans with onions and soy sauce, also a few grilled onions seasoned with ovoo and some Emerils original Essence and some scalloped potatoes.

This is one of my go to meals for when people come over or just wanting a good ol country type meal.

that was money lastnight.

Is that custard???:shocked::shocked:

oh gr8 one please accept my humble entry

there 2 things I love to Q whole hog and short ribs aka -dino's - steak on a stick, and seeing I will be cooking whole hog twice in Sept. I went with the ribs
bought two racks for $32.00 and cooked one for this TD
rubbed with 3 beer rub and cooked at 250 degrees 3 hrs indirect then 2 hrs in foil w/ apple juice then one more hr on the indirct heat















hope you enjoy

I"m just glad we finally have something other than fish in here

Cack said:

I"m just glad we finally have something other than fish in here

Click to expand...

Yeah, tell me about it!

bigabyte said:

Great! I guess there's no point in entering this one then.:tsk:

Click to expand...

No way, I've got that fish vote all locked up .... just hope he shows up! :thumb:

I was beginning to think I missed a special rule that said it must be fish :caked:

Will work for bbq said:

Gore, I really want to try your technique, that salmon always looks so good and now that Al quoted your money shot I really want to try it.

Click to expand...

Redhot and I have cooked Gore's technique quite a few times. Trust me. It's good. (King of Understatement Mod)

bigabyte said:

Great! I guess there's no point in entering this one then.:tsk:

Click to expand...

Um, did you, per chance, sell an old camera of yours to BigBlock?

deguerre said:

Redhot and I have cooked Gore's technique quite a few times. Trust me. It's good. (King of Understatement Mod)



Um, did you, per chance, sell an old camera of yours to BigBlock?

Click to expand...

I think I had them sitting to close to my new blue kettle its seems to be some blue reflection in the photos

deguerre said:

Um, did you, per chance, sell an old camera of yours to BigBlock?

Click to expand...

I have soooo wanted to say that the last few weeks, but couldn't seem to type it so that it didn't detract from the otherwise delicious food. I'm thinking if BigBlock pulls out a win, he should call a "blue pizza" TD in Bigabyte's honor.

This is gonna be the easiest vote thread ever, to put it nicely, I'm not a fish lover. :-D

Pork Loin Hotnhotter
Pork loin went on special down here, $8 per kilo so:
Pork Loin Rolled,boneless.
300grams table salt
1 tsp Star Anise
2 tsp ground white pepper
1Tbs allspice
1tsp Five Spice Powder
2 tsp fennel seeds
1 tsp ground cinnamon
1 tsp ground cardamom
Fresh Extra Virgin Olive Oil-best quality
(If only retail commercial brands are accessible, use grapeseed oil instead.)
Vegetables.
Baby onions
Kipfler potatoes
Head of garlic
Cabbage
-----------
Salted Butter
Balsamic vinegar
Sea salt
Pepper
----------------
Score pork skin well with a knife.
Toast whole spices and grind, mix well with salt in a bowl.
Rub over pork and wrap in plastic and refrigerate for at least 6 hours.
Wash salt off pork and dry well with paper towels, then put onto a wire rack over a dish and place in refrigerator for another 6 hours or overnight.

Baby onions topped and tailed and a cross cut in the root end, just 1/4 of an inch deep.
Leave skin on.
Separate a head of garlic into individual cloves, skin on.

Slice cabbage into inch wide slices, core removed.
Method.
Heat BBQ to 160C/320F and place pork onto a trivet in a baking tray and rub skin with EVOO and dust with a sprinkling of the spiced salt.
Place baby onions and garlic into tray and toss in EVOO.

Place tray into BBQ and cook for 45 minutes.
Check garlic and remove if done, turn onions and check internal temperature.
Our target is 50C/120F.
While this step is taking place, parboil potatoes in their skins for 15-20 minutes until just tender.

Cool and remove skins and slice into thick chunks and oil and salt.

Once the pork Internal Temperature of 50c?120F is reached, increase temperature of BBQ to 250C/500F.

(At this point, resuscitation may be necessary for American BBQers, but trust Bucc here and do it.)
The vegetables should be removed at this juncture, they should be done.

Keep warm in warmer.
Place potatoes into oil in the pan under the pork and cook until pork reaches and internal temperature of 72C/160F-75C/167F if you like medium pork.

Pull and rest, the temperature will reach about 80C/175F.

Peel the garlic and the onions and plate , and if you like use one onion and 3 mellow garlic to blend with the pan juices to make your gravy.
Sieve for finest results with gravies.

Cabbage: Place into a saucepan with one centimetre of water, a thumb size piece of butter, a drizzle of EVOO and balsamic vinegar, a pinch of sea salt and white pepper and cook on high heat covered for 3 minutes, or until just tender.
Strain and serve, pouring over a little of the cooking liquid if desired.
Please use this as my money shot

Cack said:

I"m just glad we finally have something other than fish in here

Click to expand...

Not yet, there is still time....Mr. bigabyte (How bout it!!):caked:

It's Over!!

buccaneer said:

Pork Loin Hotnhotter

Put away your Grills, Smokers and other Q'ing apparatus' and head over to Bucc's place or just out for dinner, because this throw down is over!!! Bucc if this is your "Your Go To Meal", Get ready because here I come. I'll bring the yankee beer!!

In the words of Toast.....BAAAAAMMMMMMMM!!!:clap::clap::clap::clap::clap:

PYGBOYZ

Click to expand...

Uh-oh!!!

I went back to look and saw BigBlock's entry.....GAME OOONNNN!!!:doh::doh: