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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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08-26-2012, 10:21 PM | #811 |
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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^^^^ Not a chance ye Scurvy riddled blighter...
Do your worstest... Arrrrrrhhhhh
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A butterflies wings. About to bring down everything... |
08-27-2012, 12:12 AM | #812 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Hey, grizzle waved the white flag for the noobs!
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Hold my dang beer... |
08-27-2012, 09:54 AM | #813 |
Full Fledged Farker
Join Date: 05-31-12
Location: Altoona, IA
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Here is and entry for the Noobs:
Beans with about 1.5lbs of bacon, some beer, some whiskey and a lot of love. Cooked on my Gasser for about 5 hours....
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Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
Thanks from: ---> |
08-27-2012, 11:57 AM | #814 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Official TD Entry Roast Chicken
I was planning on entering this into the Go-To Meal TD but had some laptop problems this weekend and couldn't get it loaded. So instead I'll be leveling the chicken cannon at the SS Farkanaut and blasting another hole in their defenses.
I don't think there is a meal that I enjoy more than a good roasted chicken so I made my traditional preparation along with a couple of sides. Started by stuffing some lemon, onion, garlic, rosemary & thyme into the cavity of the bird. I then tied up the legs and rubbed the bird down with softened butter, Lawry's and pepper. Onto the grill over the highest heat I can get running indirect Bought a pressure cooker this weekend so I decided to do some baked beans. Cooked the beans in the pressure cooker then added chopped onion, garlic, hatch chiles, bacon and homemade tasso ham along with the bean liquor, molasses, mustard, soy, wooster & brown sugar. They went onto the Traeger and ran at about 250 for 2-3 hours. After about 1-hour the chicken came off, the butter and high heat make for incredibly crispy skin. After a 15 minute rest it was time to carve Plated up the chicken with the beans and some sauteed swiss chard. Not sure which shot to use as the voting pic. What say you Noobians?
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space Last edited by MS2SB; 08-27-2012 at 11:58 AM.. Reason: Bad photo link |
Thanks from: ---> |
08-27-2012, 11:58 AM | #815 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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Grizzly6 -- interesting idea with a bacon weave over the beans, I bet that amps up the flavour!
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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] |
08-27-2012, 12:04 PM | #816 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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MS2SB -- I love the crispy looking chicken skin, the beans look delicious. I chop and sautee swiss chard too but the red stalk always loses colour. How do you sautee it and keep so much colour in the stem? Am I sauteeing too long?
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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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08-27-2012, 12:08 PM | #817 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I toss the stem in with some chili flake at a really high heat and only cook it for 1-2 minutes. Then I add the leaves, garlic and either lemon juice or red wine vinegar, and toss until wilted. Whole process takes maybe 5 minutes.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
Thanks from:---> |
08-27-2012, 06:53 PM | #818 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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MS2SB congratulations on that meal.
Excellent work, the chicken is just done and moist as can be, the skin nicely crispy and the sides are perfect. I would really love to eat that, well done.
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Hold my dang beer... |
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08-27-2012, 09:17 PM | #819 |
On the road to being a farker
Join Date: 01-19-12
Location: Havelock, NC
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That should sink them for sure
MS2SB, Awesome shot at the SS. Farkanaut, Bucc should be really bathing well in the salt water with his "KIMCHI" (Spelling correc this time).
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3 Favorite Beers-Free, Cold, and Another!! |
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08-27-2012, 09:24 PM | #820 |
On the road to being a farker
Join Date: 01-19-12
Location: Havelock, NC
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List of teams
Who is on who teams. There are a lot of Farkers out there and not all are on the SS Farkanaut. As I know what team I am on. Do we have a Master Roster? And when is this over? Is there a drop dead date?
I am sure the Vets are getting tired of the constant bombings, hit and runs and everthing else the Noobs have thrown at them.
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3 Favorite Beers-Free, Cold, and Another!! |
08-27-2012, 09:28 PM | #821 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Arrrrrgh. now spell "correct" correct!
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Hold my dang beer... |
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Thanks from:---> |
08-27-2012, 09:33 PM | #822 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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TD Entry
Please accept this as a TD entry.
I've been layin' low, but now it's time for my contribution to the Farkanauts. The ever popular and delicious, TRI-TIP! Reverse Seared (a bit too long though) Sliced Dinner Time. TD Money Shot. Yes it was overcooked (my first TT), but it's still a solid entry for the Farkanauts! Thanks for looking.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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08-27-2012, 09:33 PM | #823 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nothing special here, just a brisket sandwich...
Made from a choice Angus packer, that was smoked over apple and pecan, K-Blue briqs, for 2 hours at 225F to 250F, then 5 hours at 275F until probe tender, this was done just after this TD started. But, tonight, it was removed from the freezer and braised in water, Big Butz Hot, onions and spinach, then served on a roll, with pickles. A great way to use up some leftover point meat.
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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] |
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08-27-2012, 09:36 PM | #824 | |
On the road to being a farker
Join Date: 01-19-12
Location: Havelock, NC
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Quote:
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3 Favorite Beers-Free, Cold, and Another!! |
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08-27-2012, 09:41 PM | #825 | |
On the road to being a farker
Join Date: 01-19-12
Location: Havelock, NC
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Quote:
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3 Favorite Beers-Free, Cold, and Another!! |
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