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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-11-2010, 05:24 PM
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#1 |
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Knows what a fatty is.
Join Date: 06-20-10
Location: Spring Green, WI
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Charcuterie
Has there ever been a Brethren throwdown for Charcuterie?
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11-11-2010, 05:27 PM
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#2 | |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-11-2010, 05:42 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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As Grail alluded to, we have had Throwdowns for Ham, Bacon and Sausage, but never a "Charcuterie Throwdown" specifically. Here is the list of all Throwdowns we have done:
Apples Deep South Delicacies Candy Home Made Bread Something Crispy This Way Comes Fatty Home Cured and Smoked In My Neck of the Woods Breakfast Sandwich Legs Satay Bacon Whole Fish This is Who I Am Cheese Po-Boy With a Surprise Inside Mystery Meat Pulled You know, for Kids! By the Book (Special - Independence Day) Tacos Sausage With a bone Fruits Salad Open (Special - Memorial Day) Food from a place you'd like to visit Roots Something Stuffed Fried Mini Fowl XL Burgers Beef Ribs Cast Iron Appetizers Fowl Shish-Kebabs Curry Pork Chops Surf and Turf Sandwiches Super Bowl Party Food Asian Breakfast I'd never eat that! (Innards) Vegetables Pot Pies Creole/Cajun Bacon Holiday Festive Hot and Fast Beer, Wine & Spirits Cakes and Pies Wild Game Soups, Stews & Chili Shellfish Hot and Spicy Sausage Chicken Breast Wild Game Casseroles BBQ Spaghetti Around the World Tacos Ham Chicken Open (Special - Memorial Day) Corn Meal Anything Goes Peppers wrapped in Bacon Beans Steak Bologna Dry Rubbed _______ Duck Brisket Ribs Lamb Quesadillas Pizza Fish Fatties Sauces, Mops, Glazes Cheese Kabob Tubesteak Potato Burger Appetizer Chicken Wing Turkey Day Leftovers Ultimate Veggies Desserts Breads Seafood Chicken Pork Beef
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-11-2010, 06:07 PM
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#4 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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One of the problems with charcuterie is that there is not enough time in a normal throw down to get a proper cure done. Some quick cures can be done, but, we typically only have a week.
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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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11-11-2010, 10:06 PM
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#5 | |
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is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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11-11-2010, 10:17 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-11-2010, 10:28 PM
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#7 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I've always been very flexible with the Throwdowns. The winner gets to pick the category, and many special exceptions have been made to accommodate them. All the winner has to do is tell me what it is they would like to see done and I try to make it fit however I can.
That said however, sometimes I really don't understand why everyone feels they have to pick an original topic nobody has called before. Just saying. Since the opportunity for me to say it is now here. Don't try and read anything into it. Would there really be a bunch of upset people if we did "Pork" again? Does anyone remember the last time they entered the "Pork Throwdown"?
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-11-2010, 11:20 PM
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#8 | |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
So why are you trying to influence the selection of the Throwdown topics. I sense a conspiracy here...
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-11-2010, 11:38 PM
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#9 |
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is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Pork throwdown didn't know there was such a thing
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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11-12-2010, 06:26 AM
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#10 |
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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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This is the closest we got... http://www.bbq-brethren.com/forum/sh...ad.php?t=93236
Bluey was a very worthy winner. I'll beat his sorry arse next time....NOT!
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A butterflies wings. About to bring down everything... |
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11-12-2010, 07:46 AM
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#11 |
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Full Fledged Farker
Join Date: 03-03-10
Location: lexington ky
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What in the fark is it ?
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11-12-2010, 08:02 AM
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#12 |
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Full Fledged Farker
Join Date: 02-23-09
Location: Shillington, Pa.
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Fresh Sausage would work in a short time period
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11-12-2010, 08:55 AM
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#13 | |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
---------------------------------- In it's strictest interpretation, the term charcuterie refers to items made from the pig. These include sausages, smoked hams, bacon, pates, terrines and head cheeses. Translated from the French, the word literally means "cooked flesh". Garde-manger refers to the kitchens pantry or the larder section, where foods were kept cold. Various preparations completed in this "cold kitchen" came to be known as part of the garde-manger repertoire. Over time, because of the similarities in their products, the seemingly separate areas of charcuterie and garde-manger have become closely joined. In this chapter, the various responsibilities of the garde-manger and charcuterie kitchen areas and the types of items they produce will be covered. Also discussed will be fundamental techniques for preparing a variety of forcemeats and using them for sausages, terrines, pates, and galantines and the proper methods for brining, curing, and smoking meats and fish. -------------------------------------- So, as you can see it is a pretty broad subject. It is not limited to cured meats that take long times to prepare, but that is a part of it. Hope that helped!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-12-2010, 12:32 PM
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#14 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Oh, I thought is was mostly cured meats, so we could totally do fresh sausages and terrines and such. I win and I am gonna call sea vegetable terrines!
I can only imagine what would be produced in a Pork Throw Down.
__________________
[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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11-12-2010, 12:38 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
 Just when you think you know a fella.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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