**SPECIAL** Discussion Thread -> "Holiday Feasts, Brethren Style!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Thanks, Moose!

Saturday was the season finale of the Longhorn's season and gave me a perfect reason to fire up Colt. I bought a Choice chuckie a few weeks ago and thought Pepper Stout Beef sandwiches would make a great gameday meal. With the "It's a Wrap" throwdown going on, I figured I could whip something up from the leftovers for my entry.

Please accept this as my "Holiday Feasts, Brethren Style" Throwdown entry.

I took advantage of Oakridge BBQ's Black Friday Sale and picked up a couple packs of rub. One was Black Ops. I thought that the last time I made PSB, it needed more seasoning, so I figured Black Ops would be a good one to try.

I didn't get any pics of the sandwiches but here we go with the Wraps!



Rubbed!



While the chuckie was smoking away, I prepped the veggies.



I forgot to include the hot peppers in the pics. Did 1 jalapeno and 2 other peppers I got from a neighbor that were a bit sweet and hot. Not sure what they are called though.



After a few hours with Apple and Hickory chunks...



In with the peppers and onions...



I covered it and cooked it for a couple more hours, then pulled the beef and cooked uncovered for a while longer to reduce the juices.

I didn't get a finish shot of the PSB. :sad:

For breakfast, I scrambled up some eggs and rolled the PSB up with the eggs and a slice of provolone in some Pillsbury Crescent Rolls and baked for ~15 minutes.

















Please use the above pic as my entry pic.

They turned out delicious! The Black Ops was a great rub for PSB as it gave it a subtle sweetness and a nice flavor that was lacking with just S&P the last time. Mixed with the eggs and cheese inside the rolls was about a perfect breakfast treat! Thanks for looking!

Very nice peeps.

I might have to get into this one.

Maybe a mod can delete this.
Apparently Dropbox pic links will not work here.
I tried.

Anyone else not able to see Firby's pictures?

CD

Been wanting to try a meatloaf and finally got a chance today.

Please accept this as my entry to the "Holiday Feasts, Brethren Style" throwdown.

Used this recipe:

http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe/index.html

But instead of 3 lbs of beef, I did a pound of ground chuck, a pound of ground sirloin, and a pound of ground pork. Carrotss were replaced with the other half of the orange bell pepper. Also skipped the glaze for this attempt.

Everything ready for mixing...



Dusted it with Oakridge Black Ops after forming it and threw it in the fridge for a while.



Chopped up some taters and misted them with EVOO and dusted with Oakridge Santa Maria.



Threw everything on Colt with some Cherry and Apple wood and a chute of Royal Oak lump. Ran Colt at 250F or so for an hour then ramped up to 300-350F. During that time, I threw some butter in with the taters and covered them in foil.

Pulled everything once the IT of the loaf got to 155F. Heated up some frozen broccoli and baked some Crescent rolls to round out the meal.







Here it is all plated. Please use the below as my official entry pic.




Overall, it was pretty good. Might cut down on the thyme a bit next time and go with some sort of BBQ glaze as it was pretty good dipped in a sweet sauce.

Thanks for looking!

[FONT=&quot]I'll play. Second try at pics.
Please accept this as my Throwdown entry.
I guess this was a good week for Pepper Stout Beef.
We serve it as a pot roast instead of the usual pulled.

Beef on the 18" OTS indirect for 1.5 hrs with Cowboy lump and Oak, then into the stove top slow cooker with the smoked Jalapenos, peppers, onion, garlic, Worcester sauce, Stout, potatoes and carrots for about 2.5 hours more.
Slice and serve with the juice over everything.

Came out great, Thanks Moose for the recipe!

The Temp:


The Tools:





The Players:




The Cook:






Finished Product:




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Please use the plated Shot as my entry.

Thanks for looking.
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Nice Pepper Ale Beef! You mentioned Stout, but I didn't see it in the pics...just Sierra Nevada Pale Ale. :wink: Which was it? Looks good whatever it was :thumb:

Great idea!

Thanks for the ideas and all the great pron.

Super nice!

Nice Pepper Ale Beef! You mentioned Stout, but I didn't see it in the pics...just Sierra Nevada Pale Ale. :wink: Which was it? Looks good whatever it was :thumb:

Click to expand...

Guinness, I just hadn't made it to the store to pick it up yet.
The Sierra Nevada pale was just a stand in for the picture, since it was already being applied to the cook.......

The meatloaf looks great BTW, I like the Carrot idea?

Throwdown Entry-Holiday Feast

Please accept this as my Throwdown entry.

This is my first time posting a Throwdown, and I'm somewhat new to the forum and bbq in general. For this holiday feast, I'm bringing down south where the temps are going to be in the 70's this weekend!
Asian inspired grilled chicken with cheese melted on top, over a bed of grilled pineapple with a siriacha aoili:

I didn't get any good pics the food on the grill as it was dark- but there's a few different angles for the final product

Please use the last pic (close up) of the chicken on the wood cutting board as my entry.

I'll take the chicken, you can snack on the pineapple! :thumb:

Mongo's official Holiday Feasts, Brethren Style entry...

In case the title above is confusing, this is an official entry. :becky:

My latest zero has been getting pretty lonely as of late so I figured this was a good opportunity to get another one before the New Year. :thumb:

Without further ado, I present Mongo's Glazed Char Siu Pork Tenderloin.

First off the following players for the marinade / glaze.

A pinch of this, a dash of that, a tablespoon of various goodies and a full blast of you know what and on to the stove it goes to coalesce into a hot gooey marinade / glaze.

While the marinade / glaze was cooling I trimmed, cleaned and split two pork tenderloins.

Into a bag with about half of the cooled marinade / glaze and off to the fridge to rest for quite a while.

After the stars wheeled overhead and every day was as long as the life age of the earth (LOTR mod), I pulled them from the marinade (focus dammit ).

From there I tossed them on Traeger for a nice dose of smoke.

Once they were about 3/4 done I moved them over to the Performer to apply more glaze and give them a nice char over a bed of Balrog free lump. :loco:

And here we have them resting peacefully once done outside in the 30 degree weather (notice the tiny skiff of snow to the left of the Performer).

When it was all said and done, I sliced a couple up and plated them with some Chinese hot mustard, toasted sesame seeds, extra sauce and a bunch of snap peas.

Please use the pic below for the money shot.

This was my first try at Char Siu pork and overall I was pretty happy with the results. I erred on the side of not overcooking due to the lack of fat in the tenderloin. It certainly was tender and juicy, but not 100% what my taste buds were expecting. Next time I think I'll try a traditional pork butt or sirloin for a little more forgiveness on the cook time as well as a more robust flavor. All that being said, there probably won't be any leftovers by the time the weekend arrives. :hungry:

Thanks in advance for the zero! :becky:

TBE and Al, those are some Fantastic entries!

These are all great lookin entries!!!

Now if I can get all I need done early today I'll have a cook going and it'll be in here too.

Peeps, still man.....Alton Brown??? :tsk:

Here is my entry Beef short Ribs done APL style :heh:




HERE is the cook thread. warning!!!! NOT family friendly

This has the beginnings of a Great Throwdown

C'mon I know there were a lot of cooks going this weekend, let's see some of them here in the Throw Down!!!

I want more entries to whoop my ass! The more entries, the better the chance of me getting that coveted ZERO! :wink:

I made a little Bruschetta for the Family Party last night. Please accept this as my official entry!

Started with a Pork Belly. The cooktop in the back ground is a 36" top so this was a nice sized belly for my madness.



Skinned the belly first.



Season the skin with coarse sea salt, garlic and onion flakes and set the trimmed tenderloin in the middle.



Finished it with thinly sliced Garlic, Oak Ridge BBQ Santa Maria Style rub, Parsley and Rosemary



Trussed her up with butchers twine and laced it with Rosemary fresh from the garden.




Off to Tushka who was waiting with open arms!



Pulled and rested when I felt that she was done,



In the serving dish sliced and ready to rock. Official polling pic if you please!



Merry Christmas To All!
Jed