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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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01-29-2011, 10:50 AM | #151 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Is anyone going to step up to the Tofu or Eggplant challenge? Or is everyone going to wuss out and use peanuts?
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
Thanks from:---> |
01-29-2011, 11:47 AM | #152 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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I have insider information that leads me to believe there will be eggplant. Stay tuned...
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
01-29-2011, 11:55 AM | #153 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Wuss Out!!
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
01-29-2011, 12:05 PM | #154 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I'll go back and look again because I must have missed your entry...
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
01-29-2011, 01:51 PM | #155 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
Honestly, the entries so far are pretty much as I originally expected. Of Thai or other Asian influence mostly, using peanut. The flavors naturally work together that way. Again, my opinion only, which is only worth what others perceive it to be.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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Thanks from: ---> |
01-29-2011, 02:57 PM | #156 |
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN
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I ain't no wuss! I am using eggplant and dough in a tube (not a box). I'm working on the dough in a tube as we speak and hoping no one else will do what I'm going to do. I don't think I can complete it until tomorrow though but I do know without a doubt that this dish will be sure to please! I'm going "from scratch" all the way...except for the tube dough. Oh, and it's not Thai or Asian.
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[FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B] |
01-29-2011, 04:17 PM | #157 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I deserved that.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
01-29-2011, 04:23 PM | #158 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Redhot aims to please, somehow, I don't think that is a secret. Whereas, Guerry is just trying no to miss too bad
Oh, I am using tofu and maybe peanuts.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
01-29-2011, 05:04 PM | #159 |
On the road to being a farker
Join Date: 08-10-10
Location: So Cal
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Thanks from:---> |
01-29-2011, 09:18 PM | #160 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Great entry Jim. I didn't think of a pie. Looks like you made good use of your iron.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. Last edited by Gore; 01-29-2011 at 09:41 PM.. |
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01-29-2011, 09:30 PM | #161 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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And that is the point of the whole Throw Down, I am glad it worked out for you Jim. I was a little concerned that you ate nuts when you said you can't.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
01-30-2011, 04:18 AM | #162 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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How did you guess that.....
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A butterflies wings. About to bring down everything... |
01-30-2011, 08:39 AM | #163 | |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Quote:
Thanks for your concern.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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01-30-2011, 11:07 AM | #164 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
And I'm using dough in a tube, AND eggplant and peanuts. Heavily Indian influenced.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-30-2011, 02:15 PM | #165 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Chicken And Eggplant Fajitas In A Blanket
For my fourth ingredient I went with eggplant. I decided to make a chicken fajita sausage and add chopped eggplant to the mixture for moisture more than anything else. This idea I got from Ron L's eggplant parm burger, and it does work!
I chopped up 4 chicken thighs, added the juice from 2 key limes, chili powder, salt, black pepper, cumin, white pepper, poultry seasoning,cayenne, paprika, and garlic powder. Chopped up an eggplant and added it to the chicken mixture. I coarse ground and stuffed the mixture into natural casings. I smoked the sausage on the uds, cooled, and wrapped the sausages in the canned dough. The sausages were baked in the WSM. Served up in a cast iron skillet filled with sizzling red and green peppers and sweet onions. Please use this as the entry, and thanks for looking!
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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 Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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PECANS ARE PEANUTS TOO, Pick me! Pick me!, Throwdown, Throwdown Entry Thread |
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