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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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04-14-2013, 08:46 AM | #31 |
is one Smokin' Farker
Join Date: 01-28-09
Location: Stacy, MN
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All of you!! It's farkin 8:45 in the morning and I can't stop my mouth from watering... Farkers
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Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns |
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04-14-2013, 09:15 AM | #32 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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My bowl of oatmeal tasted like a big bowl of chit after reading this thread.
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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04-14-2013, 03:38 PM | #33 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Thanks to buccaneer for waking me up and letting me know that the Indian TD was going on! This is my official entry for the Go Indian! Throwdown.
I pondered and thought about what to make, and I must say that I am a little proud of myself. The aim was to cook a regular bbq meat with an Indian twist. I wanted to make raan musallam (leg of lamb/mutton/goat with a wet spice rub), but figured that was entirely Indianish. So pork musallam was a natural extension of that thought... and then it hit me - why not pulled pork musallam! I didn't have much time for marinading, injecting etc. Working this weekend so it had to happen Sat evening/night. Got back home at 6pm on Sat and fired up the tandoor. Started with a small pork butt (3.5 lbs). Cut in 2 pieces to make a boneless piece for the raan musallam roast and one piece (with bone) to pull for the pulled pork musallam. For the marinade: coriander, garam masala, ginger paste, cayenne, turmeric, mint chutney, garlic paste, cumin and yogurt. Mixed it all up and slathered onto my lil mini-butts. Tandoors are designed to burn b@lls to the wall hot, so there isn't scope for trying to regulate the temp. I fired the UDT up with a smaller amount of charcoal than I usually would have. After an hour the temp inside it was ~360°F. I placed a half grate as a shelf inside (leftover from an experiment I had planned for doing steaks in the tandoor) and placed the bone-in piece of butt on the shelf. The boneless piece was skewered and placed in the tandoor. Had to criss-cross the skewers to keep the butt from slipping, because i wanted the meat to cook in the middle of the tandoor. The foil shields were to try and keep the meat from burning. After about 25-30mins the boneless piece was done - about 150ish IT, so it got wrapped and coolered. The bone-in piece (for the pulled pork) got wrapped to cook it faster. It was done (IT 200°F) after another 2 hours. The tandoor was running in the 450°F range when I had taken the first butt piece off. Filled up the tandoor with more lump and let it rip. Needed to get it HOT for the naans. Mrs. caliking handles the naans, so we just needed the tandoor to ramp up. Got my naan tools ready In the meantime, I made a sauce for the pulled pork out of onions, tomato, cumin, and the leftover marinade for the meat. Pulled the pork, added the sauce, and some chopped cilantro. Sliced off a couple of slices from the pork musallam roast. It tasted awesome! Experiment was a success! It was about 10:30pm by then. Tandoor was running at about 650°F up top and the floor temp was 1000°F+ (IR therm maxed out). Mrs. caliking shaped and slapped the naans on. They take maybe 2 or so mins to cook. The pics of the naans coming off the wall of the tandoor are dedicated to chicagokp, because he called me out the last time I posted a tandoor cook, for not including shots of the naans coming off. Once the naans were done, it was time to eat. Eaten as a pulled pork sandwich with red onion slaw (onions, lime, and cayenne). We were starving and I think I was ready to eat my own arm by then. It was well worth the wait though! The pulled pork musallam and the roast both tasted wonderful, so I will be planning on making them again. I ate this for lunch today, and it tasted even better since the flavors had a chance to get friendly overnight. Please consider the next pic as my official TD entry for voting purposes. Thanks for looking!
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[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
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04-14-2013, 08:22 PM | #35 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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Oh, Gnaws, this looks wonderful! I would love to try making that sometime. Inspiring cook thread, thank you.
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[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] |
04-14-2013, 08:26 PM | #36 | |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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Quote:
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[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] |
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04-14-2013, 08:29 PM | #37 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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These look great, I've been wanting wings lately myself, would like to give this a try.
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[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] |
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04-14-2013, 08:47 PM | #38 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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Not a TD entry.
I really tried to get this cook done and posted but time ran away on me. I started off using a mutton curry spice as a rub and smoked the leg of lamb. Didn't get to make a beautiful entry plate, we were eating on the fly this week, but here's a few pics. Was going to make raita and got a nice recipe for making basmatic rice but didn't get either of them done. Sorry Buccs, I really wanted to enter this. The next TD is Caribbean, fark, my dad's from Jamaica! I won't be able to enter that either. Farkin' "to do" list.
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[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] |
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04-14-2013, 10:29 PM | #39 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Is this the entry shot I should use?
You are in time I think Kathy!!
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Hold my dang beer... |
04-14-2013, 10:53 PM | #40 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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No, This is the entry shot you should delete....NOW
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-14-2013, 11:19 PM | #41 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Kathy : I may have a chance of getting a vote or two now, if you didn't enter your full cook. That lamb looks delish! My wife uses MDH meat curry masala sometimes and it comes out tasty. How did you like it smoked on the leg of lamb?
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[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
04-15-2013, 12:35 AM | #42 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Okay.
Wait a minute....
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Hold my dang beer... |
04-15-2013, 06:23 AM | #43 |
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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Man, I cannot believe how GOOD all these entries ARE! I mean, really seriously delish food!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
04-15-2013, 11:42 AM | #44 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
04-15-2013, 01:24 PM | #45 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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I liked the flavour a lot. I wasn't sure how it would turn out, when making a curry with it you add a lot of other tasty things like coconut milk, ginger, garlic, etc.. I read the ingredients and it looked like something I would put together in a rub, and sure enough, it acted just like a rub. Little bit of heat to it, too. I have leftovers in the freezer, I think I may make the curry according to the package, add some carrots and stuff and bake all that in a pie crust. Told my mom about it and she wants to make it with me when she visits later in May. I'll post how that works.
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[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] |
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