BBQ Brethren "Your Signature Dish" Throwdown! (Entries and Quality *CLEAN* Discussion Only) - Page 6

chicagokp · 03-17-2013, 06:58 PM

alright, this is my signature dish....Happy St Patricks Day! Enjoy some tamales...whenever I make these, everyone asks for more....

Here's my cook thread...http://www.bbq-brethren.com/forum/sh...d.php?t=156337

Please use this for my entry...

Oldyote · 03-17-2013, 09:34 PM

The closest thing I can come to a signature dish is anything my wife asks me to cook.

This day it was Pastrami - Jack

Will work for bbq · 03-17-2013, 10:08 PM

This is my entry into the signature dish TD. Although I would not really say that I have a signature dish I would say this is my signature style. When I have guest over for dinner they expect Portuguese cuisine as well as BBQ and often times it's a fusion of the two. one of the first dishes I adapted to grilling was a marinated chicken recipe I learned from my mom. Lately I have not been making it and I've heard it (when you going to make your chicken, why haven't you made

). One of the reasons is because it needs to be grilled HnF and not smoked or LnS and I had so much other things going but with all the PBC hype I've been hanging chickens in my WSM with good results and have been wanting to see how this would turn out cooked this way. So without further ado

....

The marinade.

1/4 cup coarse black pepper.
1/4 cup granulated garlic.
1/4 cup paprika.
1/2 cup crushed red pepper (malagueta).
3 tablespoon chopped onion.
1 tablespoon sea salt.
1 tablespoon cumin.
1 tablespoon pickling spice.
6 fresh bay leaves finely chopped
10 cloves fresh garlic smashed and finely chopped.
white wine

I had issues with the camera so I had to keep going between camera and camera phone here is the chicken halves in marinade.

this is after an overnight marinade and just before a light dusting with SM season all.

While the chickens were hanging out I started a side of ervilias gesadas (braised peas) with the following ingredients.

It starts out with a refogado of garlic, onion, EVOO and malagueta (crushed red pepper) then cooked slices of chorico are added.

The pan is deglazed with white wine then dice tomatoes are added and stewed before adding the peas.

I like to finish it off with an egg drop or two.

And served with a nice pasta salad and a cold one.

The chicken was amazing very flavorful, moist and tender the skin was not as good as when it is grilled. It was crispy but kind of tough, no doubt because of the extra moisture from the marinade, next time I'll try a similar wet rub which I've used before on brisket.

Thanks for looking.

treytexag · 03-18-2013, 12:19 AM

The braised peas look wonderful. I've not ever had peas done that way with diced tomatoes and chorizo. I'm going to try it soon, looks simply delicious.

03-17-2013, 06:58 PM	#76
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	alright, this is my signature dish....Happy St Patricks Day! Enjoy some tamales...whenever I make these, everyone asks for more.... Here's my cook thread...http://www.bbq-brethren.com/forum/sh...d.php?t=156337 Please use this for my entry... __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

03-17-2013, 09:34 PM	#77
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	The closest thing I can come to a signature dish is anything my wife asks me to cook. This day it was Pastrami - Jack __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]

03-17-2013, 10:08 PM	#78
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	This is my entry into the signature dish TD. Although I would not really say that I have a signature dish I would say this is my signature style. When I have guest over for dinner they expect Portuguese cuisine as well as BBQ and often times it's a fusion of the two. one of the first dishes I adapted to grilling was a marinated chicken recipe I learned from my mom. Lately I have not been making it and I've heard it (when you going to make your chicken, why haven't you made ). One of the reasons is because it needs to be grilled HnF and not smoked or LnS and I had so much other things going but with all the PBC hype I've been hanging chickens in my WSM with good results and have been wanting to see how this would turn out cooked this way. So without further ado .... The marinade. 1/4 cup coarse black pepper. 1/4 cup granulated garlic. 1/4 cup paprika. 1/2 cup crushed red pepper (malagueta). 3 tablespoon chopped onion. 1 tablespoon sea salt. 1 tablespoon cumin. 1 tablespoon pickling spice. 6 fresh bay leaves finely chopped 10 cloves fresh garlic smashed and finely chopped. white wine I had issues with the camera so I had to keep going between camera and camera phone here is the chicken halves in marinade. this is after an overnight marinade and just before a light dusting with SM season all. While the chickens were hanging out I started a side of ervilias gesadas (braised peas) with the following ingredients. It starts out with a refogado of garlic, onion, EVOO and malagueta (crushed red pepper) then cooked slices of chorico are added. The pan is deglazed with white wine then dice tomatoes are added and stewed before adding the peas. I like to finish it off with an egg drop or two. And served with a nice pasta salad and a cold one. The chicken was amazing very flavorful, moist and tender the skin was not as good as when it is grilled. It was crispy but kind of tough, no doubt because of the extra moisture from the marinade, next time I'll try a similar wet rub which I've used before on brisket. Thanks for looking. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

03-18-2013, 12:19 AM	#79
treytexag On the road to being a farker Join Date: 06-19-12 Location: Houston, Texas	The braised peas look wonderful. I've not ever had peas done that way with diced tomatoes and chorizo. I'm going to try it soon, looks simply delicious.