Discussion Thread -> "Spirited Cookin'!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

My entry photo:



Used Red Wine & White wine:


White wine was used in a marinade for swordfish. Red Wine was used in marinade for turkey leg and then reduced for a sauce.

Full cook thread here:
http://www.bbq-brethren.com/forum/showthread.php?t=185515

Cooking with various alcohol is one of my favorite ways to cook, and Since I have been hungry for Maple Bourbon Pork Tenderloin and this throwdown happen to come along... Well, I had to enter...

The required Entry photos..




The Bourbon and the pure Maple Syrup for the Maple Bourbon Sauce..


Offical Entry Photo






Maple Bourbon Pork Tenderloin, with oven roasted New potatoes and bobby carrots

The Cook thread can be found at http://www.bbq-brethren.com/forum/showthread.php?t=185554

I see there is no lack of 'er Spirit around here. Great entries already!

Steak L'orange

I made a orange and whisky flambé for the Spirited Cookin TD, this is my official entry.

Started with some orange slices and thinly sliced shallot.



Sauteed on the OTG in butter





Warmed up my whisky



Then set fire to it flambé style to caramelize the sugars in the whisky.



Readied the steak for the grill



Got my bread ready too!



Grilled up some red peppers and egg plant and a chicken breast for Mrs CA



Got my steak on!



Voila Steak L'orange and my entry pic for polling

Spirited cooking entry....I'm back!

This is my official entry for the spirited Cooking Throwdown.

Lamb shanks.

View attachment 93838


The cook thread is here.

Official Entry

Please accept this as my official entry in the "Spirited Cookin!" Throwdown

The full cook can be found at:
http://www.bbq-brethren.com/forum/showthread.php?t=185680

A very nice Beer was used to marinade the Boneless Rib Eye

Pease use this as the entry shot
View attachment 93886

It was very good and I got to drink half the Beer!

Thanks for lookin!
SD

Chicken thighs: brined in water with 2 parts salt, 1 part Tony Chachere's and 3 parts brown sugar for ~ 4hours



Dusted with Plowboys Yardbird prior to smoke.







Threw them on Major along with some corn and what turned out to be 3/4 of a load of wet charcoal. I was wanting to cook this at about 350F but the best I could get Major up to was 225F or so with the bottom vent fully open and all 4 of my 3/4" intakes in the side of the bowl. I started it with a half lit small Weber chimney and after only getting up to about 150F in the first 45 minutes, I started up another full small Weber chimney and that still wasn't enough.





After dicking with the coals for what seemed like forever, they were done after about 1.5 hours.



At that point, I dipped them in this mix of Austin's Own BBQ Sauce: Border Edition, mixed with ~20-30% Woodford Reserve Bourbon that I mixed up a bit earlier. I lit the bourbon on fire for a bit because fire is cool....and it burns off some of the alcohol. Then poured in the sauce and simmered for a bit.





After dipping them, I threw them in the oven under the broiler for a bit to set the sauce and hopefully get the skin to be crispy enough...it wasn't.





Here it is all plated up withe the corn on the cob I had on the smoker as well. Flavor was awesome but I was disappointed in the skin...please use the shot below as my entry pic.

Pass the Woodford...I mean the chicken! I swear I could actually smell you burning off the alcohol in your sauce. Nice, very nice!

Did you capture the vapors?

http://www.vaportini.com/home.html

Smoke Dawg said:

Did you capture the vapors?

http://www.vaportini.com/home.html

Click to expand...

No, but the vapors from previous bottle of Woodford that i bought that spilled in my passenger seat before I even got to consume any made my face numb for about a week during my daily commute :wink: :sad:

peeps said:

No, but the vapors from previous bottle of Woodford that i bought that spilled in my passenger seat before I even got to consume any made my face numb for about a week during my daily commute :wink: :sad:

Click to expand...

The mental picture of your face burried in the passenger seat! :loco::cop::noidea::focus:

Nice idea for a throwdown. Here is my entry. I made flank steak with a whisky citrus marinade, along with grilled veggies, rice, and fresh bread.

Cook thread: http://www.bbq-brethren.com/forum/showthread.php?t=186010

The whisky



My entry photo:



Thanks for looking.

The Trifecta!

I love entering the Throwdowns because it forces some variety and creativity to what I’m cooking. Since this throwdown required using some form of alcohol in the dish, I decided to use it in all three of the items on my plate for a Trifecta.

Required photo of Bourbon

Plated shots with a Leinenkugel Vanilla Porter. I still haven't decided which picture will be my entry photo. Any help would be appreciated.

I would say pic 5 Der Husker but they all look Great! Pic 4 not counting the bottle.

This entry replaces my previous entry in the Spirited Cookin' TD.

So for the North Texas Brethren Bash yesterday, I wanted to cook something different. A while back I posted up a thread asking for suggestions and 16Adams suggested a chocolate bourbon pecan pie. I thought that sounded great but Tasha doesn't eat chocolate, so I decided on a regular ol' bourbon pecan pie.

I prepared the ingredients except the butter and eggs on Thursday night and sealed it up in a vacuum bag.

The lineup w/o the eggs or butter:



Getting mixed up and havin' a drink!



All ready to go in with the camping gear.



That little bag sat restfully until about 4pm yesterday. I rolled out a Pillsbury pie crust into a pie pan. This was a 3 person job in the 25-35 mph winds we were dealing with.

I stirred in a few eggs and a few TBSP of butter and viola!

Pecan pie ready to go on Colt!



We were smoking some briskets with pecan wood and threw the pie on the top shelf. I didn't get any shots of it in the cooker since we were already in and out of the cooker so much the briskets were having trouble finishing. But I got 10 other Brethren and their families to vouch for me :wink:

About 40 minutes later, this beauty came out! Please use the shot below as my entry pic...



Here it is half eaten...



This thing went fast and the pan was scraped clean!

Will do again!

Thanks for looking!

Mods: Please use the picture below as my enter photo. Appreciated,

Hi y'all just joined yesterday and found this throwdown tonight. Sorry but I drank all the spirits :icon_blush: but hope you will let me in the fun. Just a quick pic to try and get in.ray:

Welcome Buzz53. Great looking Feast!

Welocme Buzz, nice entry!