BBQ Brethren "Rookie, Virgin, Amateur, FNG" Throwdown!

[campdude]

Since we're allowed, I'm going to post a few more pics. Went on a camping trip this past weekend and did a bit of outdoor cooking. The full story is at http://www.bbq-brethren.com/forum/sh...02#post1488902
The first entry is my first ever fatty plated with eggs, salsa, an ABT, and a nice porter. Then there's the hot wings. Use the first shot as my next entry. Just wanted to show the plated wings too.

[Wrench_H]

Both of those look great. Cold beer, eggs, and a fatty...now that's the breakfast of champions.

[---k---]

Great looking fattie Campdude. :

Man, this is going to be tough. I'm looking forward to see what voters go for, since most everything will be apples to oranges. Good fun.



Chris, Is there a limit on how many poll options you can have? I've seen on some forums, they limit normal users to 6 options in polls. Just wondering if we might cause issue if everyone submits multiple entries, just because we can.

[Groundhog66]

Nice entries so far everyone...I need to do some brainstorming, I would love to get a couple entries in before the deadline.

[Wrench_H]

Okay, I promise this is my last entry . This is quite possibly my favorite thing to eat. I've made it 3 times since the announcement of this throwdown, and finally got around to getting some pictures. It took me forever to get over my wife making fun of me taking pictures of food, not ready for my friends to start doing the same thing yet . Here is the whole thread, http://www.bbq-brethren.com/forum/sh...ad.php?t=97444 .

DSC02317.jpg

[---k---]

Anthony,
That looks great. You know, I was hoping that you would have won the ground meat TD so that you would no longer be qualified for this TD.

[Wrench_H]

Originally Posted by ---k---

Anthony,
That looks great. You know, I was hoping that you would have won the ground meat TD so that you would no longer be qualified for this TD.

Ahhhh, the truth behind your vote for me finally comes out . Don't worry, I get zeros like its my job. I'm just hoping to get one vote between all three of my entries .

[Gore]

Originally Posted by Wrench_H

Okay, I promise this is my last entry ....

What? No dessert?

[Wrench_H]

Originally Posted by Gore

What? No dessert?

I've got a great recipe for eggplant cheesecake, but I haven't figured out how to cook it on my grill just yet.

[bigabyte]

Originally Posted by Wrench_H

I've got a great recipe for eggplant cheesecake, but I haven't figured out how to cook it on my grill just yet.

I'm sorry, you can't just tease us like that!

[Gore]

Originally Posted by Wrench_H

I've got a great recipe for eggplant cheesecake, but I haven't figured out how to cook it on my grill just yet.

Cheesecake is easy on the grill. Done it bunches, and many posts here too.

Bring it on!

[lunchman]

Did someone call for eggplant?

Eggplant Parm grilled and baked yesterday out on my Cypress ceramic. Just posting these for the heck of it, not adding them as an entry.







I know you guys love eggplant!

-lunchman

[Wrench_H]

Why not make it an entry? That's a beautiful plate of grub. And btw, thanks for changing the subject, Gore called my bluff

[deguerre]

Originally Posted by Wrench_H

Why not make it an entry? That's a beautiful plate of grub. And btw, thanks for changing the subject, Gore called my bluff

Back on topic, I'm calling your bluff too.

[Grinchjr]

Sally’s Roasted Eggplant Cheesecake
1 10” cheesecake, serves 10

Ingredients:

1 large eggplant
½ cup whole peeled garlic
6 Tbsp of oil
40 ounces of cream cheese ( five 8 ounce blocks)
2 Tbsp pine nuts
1 cup fresh breadcrumbs (garlic bread crumbs suggested)
2 Tbsp of butter
½ tsp of dried thyme
½ cup canned crushed tomatoes (or equivalent fresh)
salt and pepper
pinch of dried parsley
5 eggs
4 Tbsp cornstarch
½ cup heavy cream
2 Tbsp grated parmesan cheese
fresh basil and fresh tomato for garnish

Directions:

Preheat oven to 325 degrees. Rub the whole eggplant with 2 Tbsp of oil and place in a roasting pan. Put the ½ cup of whole peeled garlic in the remaining 4 Tbsp of oil in a small, covered oven proof container. Roast both the garlic and the eggplant together for about 40 minutes or until eggplant collapses when touched. Remove the roasted eggplant and garlic from the oven and bring to room temperature.

While eggplant and garlic are roasting, bring the 5 packages of cream cheese to room temperature.

Lightly toast the pine nuts until lightly brown. Combine with the cup of bread cups and 2 Tbsp of melted butter. Press the crumbs, nuts and butter mixture into the bottom of a 10 inch spring form pan.

In a food processor, puree 1/2 the roasted garlic and the eggplant—skin on, stem end removed—until smooth. With motor on, add the ½ tsp of thyme, a pinch of salt and pepper, and ½ cup of crushed tomatoes.

Whip the cream cheese in a large mixing bowl until smooth. This is easier in a stand mixer. Add four whole eggs and one egg yolk, one at a time, beating each until fully incorporated. Beat in 4 Tbsp of cornstarch until smooth, and then add the eggplant puree mixture.
Pour in to prepared crust and bake at 320 for 45 minutes to 1 hour. It will still be jiggly in the middle. Turn the oven off, but leave the pan in the oven for 30 minutes more. It will still be slightly jiggly. Remove from oven and cool to room temperature.

Run a knife around the spring form pan to loosen.

Sauce: In a blender, puree the set aside garlic, 1/2 cup of heavy cream, and a pinch of parsley, salt and pepper. Heat until bubbly and pour over the slices of room temperature or slightly warm cheesecake. Garnish with diced fresh tomatoes, julienned fresh basil, and a sprinkle of parmesan cheese.

Found on roadfooddotcoms fourms after a google search. Wow it really exists.