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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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05-06-2013, 04:02 PM | #16 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Hold my dang beer... |
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05-06-2013, 04:11 PM | #17 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I've got an entry that I made specifically for this. Just haven't been able to find the time to put it all together for an entry, hopefully this evening if the entry thread can remain open a little longer than normal.
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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 |
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05-06-2013, 05:28 PM | #18 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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I'll leave it open till Wednesday midnight PST.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
05-06-2013, 06:01 PM | #19 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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I knew we'd be throwing our entries away when Bucc's submits.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
05-06-2013, 06:14 PM | #20 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
05-06-2013, 06:16 PM | #21 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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05-07-2013, 06:17 AM | #22 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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All right Moose! Just returned from a cruise in Italy and I'm hankerin for some Tai cookin' I will submit my entry tonight!
Jed
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05-07-2013, 12:23 PM | #23 | |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Replacement Photo
Quote:
I was going to replace my official "Money Shot" with one I took today. I got some great advice yesterday in a thread I made about my crappy pics. Today for lunch my son wanted some of the stuff I made Sunday. I had the idea to plate it up and use some of that great info for a new pic. The problem is you can't edit a sticky post. So I can't replace that photo. If this idea is cool with Big and Moose and the rest of you guys. I would like this to be my new and improved official photo for the "Thai One On" Throwdown. If not well never mind but check out the improvement over the original.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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05-07-2013, 01:08 PM | #24 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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[QUOTE=K-JUN;2473346]The problem is you can't edit a sticky post. So I can't replace that photo.
If this idea is cool with Big and Moose and the rest of you guys. I would like this to be my new and improved official photo for the "Thai One On" Throwdown. [QUOTE] It's the same dish. Nothing changed except it's aged a day. I'll step in and say you're good to go IMHO. Oh, and you can edit posts but you have to do that within 4 hours or so of the original post time.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-07-2013, 08:36 PM | #25 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Just got back yesterday from vacation and had a few moments to monitor the latest TD entries while lurking around Italy in search of free WiFi. Great choice of categories and now that it's done...... "please accept this as my official entry into the "Thai One On" Throwdown.
Got my jet lagged arse out of the sheets this morning and checked out some of my recipes I have collected. Then went to the grocery store as the cupboards were bare. Picked up some of the following ingredients. Marinated some chicken breast in Soy and corn starch. Diced up some Ginger, Garlic, Green onions, Cilantro, and Shallots. Peeled and cleaned some shrimp for a little Shrimp Spring Rolls. Mixed up the spring roll filling Put the wok on the Kamado and things got way too hot for in progress photos, here is the final plating of my Chicken Pad Thai and Shrimp Spring Roll. Please use this as my money shot. Time to wash the Dishes Thanks for lookin at my cookin! Jed
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
05-07-2013, 09:26 PM | #26 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Official TD Entry - Thai Green Chicken
For the Thai TD I cooked up some Thai Green Chicken. A recipe my wife found about two weeks ago. It's so good we've made it 3 times already.
Starts with a marinade of 1 medium onion 1C cilantro 1 1/2 C basil leaves 1/4 C mint leaves 3 serrano peppers seeded 4 TBS Red Boat 40 Fish Sauce ~1/4 C Braggs aminos (you could use soy sauce here instead) zest of 2 limes juice of those same 2 limes A couple of healthy pinches of pepper, probably about 1/2 tsp. 4-5 cloves of garlic. All of that goes into the food processor and it gets pureed until somewhat smooth. For the chicken I used a combination of drumsticks and wings Took my favorite kitchen weapon to the wings And then it all went into a ziploc bag overnight to get happy. I wouldn't marinate this for less than about 8 hours, I let once batch go for 2-full days. After its soak I wipe off the excess marinade. It then went onto the OTS over indirect heat for about 15-20 minutes per side. This time the skin crisped up nicely on its own so there was no need to finish it over direct heat which I did last time. Then I plated it up with some stir-fried vegetables Voting Pic: This chicken is awesome! A little spice, a little salty and a great herbaciousness from the mint, cilantro and basil.
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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 |
05-08-2013, 03:10 AM | #27 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Guay Teow Talay
We are craving rice noodle dishes at the moment, so seems perfect for the Thai TD! Started with squid, scallops and prawns, some sliced pork and seasonings. Also needed Bok Choy, fish sauce, soy, garlic and chilies, and a condiment of hot little Thai chilies sliced into a jar of black vinegar a few days earlier! Squid tubes Sliced the Bok Choy Sliced some pork Oiled and seasoned the scallops , prawns and sqid so it wouldn't stick on the grill. Grilled high heat for just a minute as it gets added to the stock and simmered for another minute later. [/URL] Heated a wok and cooked the fresh rice noodles with garlic and soy sauce and plated it in a platter. Then cooked the stock and vegetables, added the seafood and pork, which was also grilled BTW, added fresh sliced chili, white pepper and fish sauce and poured it into the platter over the noodles and turned it like a salad, so to speak. Entry shot [/URL] Another angle [/URL] And a dish ready to eat! [/URL]
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Hold my dang beer... |
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05-08-2013, 05:21 AM | #28 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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@Hometruckin
I love Pad Thai in fact it is my favorite Thai dish and the spring rolls look perfect . Yours looks fantastic, great job. @MS2SB Your Thai Green Chicken looks awesome I love the color of the grilled chicken. @buccaneer The Guay Teow Talay(easy for you to say :-) really looks good. chicagokp said your dish would be killer he was right.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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05-08-2013, 01:26 PM | #29 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Hey Bucc-
How do you get the squid tubes to come out like that? Keep the tubes intact and score with a REALLY sharp knife?
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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 |
05-08-2013, 02:13 PM | #30 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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By popular demand please substitute this pictures as my official entry shot for polling purposes.
Thanks, Jed
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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