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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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08-06-2010, 07:02 PM | #46 | |
On the road to being a farker
Join Date: 06-23-09
Location: My house
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Quote:
I missed you too, Jim, but Gore keeps me posted. |
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08-06-2010, 07:33 PM | #47 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Nice to have you back E-Code Amber and I have missed you both.
__________________
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] |
08-06-2010, 07:50 PM | #48 |
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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Oh Man, I'm sitting here on Saturday morning and looking at these entries for inspiration. I'm putting a plan together and then I'm off to the Chinese / Vietnamese markets near hear to get some fresh seafood. Some great idea's here... hope I do this one justice. At least my family will enjoy... no matter what!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
08-06-2010, 08:00 PM | #49 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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I dare you to do Australian spiny lobster tails "rich-boy".
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Rob - 26-1/2" OTG and A Clutch of BGEs |
Thanks from:---> |
08-06-2010, 08:44 PM | #50 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Smoked Catfish and Bacon Po-Boy
I was going to do a fried catfish with bacon Po-Boy and I was prepping the rig to fry the fish it started to rain. Knowing that oil and water don't mix I opted to put the fish on the UDS and smoke it. Kids had breakfast for supper so I stole some of the bacon to go on the sammie. I used a french roll,remeloude sauce,lettuceand tomato and bacon to make the Po-Boy and it was so good. thanks for looking
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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] Last edited by Alan in Ga; 10-22-2010 at 06:56 PM.. |
Thanks from: ---> |
08-06-2010, 10:07 PM | #51 | |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Quote:
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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08-07-2010, 08:12 AM | #52 | |
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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Quote:
I have a few tricks up my sleeve...
__________________
A butterflies wings. About to bring down everything... |
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08-07-2010, 09:19 AM | #53 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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The Poor Boy's Po' Boy.
View the whole cook: http://www.bbq-brethren.com/forum/sh...ad.php?t=89961
Here's what went into it. Put the surimi on the indirect side (Please use this pic or the very last pic for my entry) After sandwiching the meat between some slices of the cheese and bread with a little BBQ Sauce in the middle. The press went onto the grill. All slice up and ready to eat! These guys were really tasty, next time I'll add more BBQ Sauce though. Thanks for looking!
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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
Thanks from: ---> |
08-07-2010, 09:09 PM | #54 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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It appears that a Po-Boy is made from scraps and leftovers to be sold really cheaply. Other Po-Boys seem to involve shrimp or seafood. While I must say that every single one of the entries so far looks absolutely delicious, none of them seems to be what I picture as a Po-Boy, so figure I'd give it a shot. Well, I had shrimp
and leftover steak from the "cheese" Throwdown. I also had some leftover corn on the cob, some leftover red peppers, a hard-boiled egg, and even some sprouts. I put them all together and ... The only model I had for this was myself, so he's not too pretty. Looking at it now, I should've added a baseball cap to cover up my bald spot.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. Last edited by Gore; 08-07-2010 at 09:56 PM.. |
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08-07-2010, 09:50 PM | #55 |
On the road to being a farker
Join Date: 06-23-09
Location: My house
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OK I figure I've got two strikes against me going into this. First I haven't actually cooked anything for almost 2 months and I must confess that I've never knowingly had a Po' Boy. But going by what's been said, here it goes....It just so happened that I had some leftover strip steak I sliced this thick (don't want anyone to think I made a hoagie now)
And placed this on a just-baked, homemade roll I then grilled some crab legs, high heat for about 7 minutes. They came out delicious. I peeled the shells an broke them in chunks I laid them on top of the steak I made a Mayo, Sriracha, roasted red pepper and ketchup sauce to go on top. Here it is all put together Seeing as it was crab and steak I was thinking of calling it A Wall Street Po' Boy. |
Thanks from: ---> |
08-07-2010, 10:33 PM | #56 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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Gore, a self portrait is the most important work that an artist can create and you sir are an artist. I'm not sure I can "hit" a sandwich in your likeness however...
Ecode, so great to have you back. That looks delicious.
__________________
Rob - 26-1/2" OTG and A Clutch of BGEs |
Thanks from:---> |
08-07-2010, 11:06 PM | #57 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Gore's entry is a tad scary, I might have to hit it in self-defense.
__________________
[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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08-07-2010, 11:11 PM | #58 |
Got Wood.
Join Date: 05-01-10
Location: Macon,Ga
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Beef Po-Boy
I smoked a Tri-tip on the UDS to 145 and wrapped and let rest. Then took the drippings and mixed with an Au-Jus and dipped the sliced beef in the mixture. Made a Cajun mayo and sliced some fresh tomatos and shredded some lettuce,all this went of a french roll and we have a smoked beef Po-Boy.
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Thanks from: ---> |
08-08-2010, 06:04 AM | #59 |
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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Po' Boy fUSION!
G'Day Bruces'
What an amazing thowdown. I've tried very hard. How can something so simple be so damn complicated. Before anything else.. the family loved this! Nothing was left and I've got a housefull of happy kids...and a happy wife, although that took a little more effort Well, I need to post some Pron... and in this case, the thread will come later.. Hi Chris, the last pic is my entry. I'll post the rest later. Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
Thanks from: ---> |
08-08-2010, 06:10 AM | #60 |
is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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Nothing "Poor" about any of these entries!!!
__________________
Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle |
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Thowdown Entry Thread, Throwdown |
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