Discussion Thread -> "And Now For Something Completely Different!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only) - Page 3

Shagdog · 01-11-2014, 11:11 PM

Here is my "official entry" to the something different throwdown. Please use this as my entry pic-

Cook thread is here-
http://www.bbq-brethren.com/forum/sh...d.php?t=179195

Al Czervik · 01-12-2014, 07:03 AM

tarhog · 01-12-2014, 01:50 PM

Please accept this entry in the completely different throw down. This is my first attempt at a bacon bowl appetizer. These are a mixture of crabmeat and cream cheese inside of a sautéed mushroom, topped with marinated shrimp. The bacon bowls didn't exactly hold their shape but all in all this is one of the best dishes I have ever created. The main ingredients.

The beginnings of the bowl.

On the Weber. I also softened up the mushrooms in wine and butter.

Coming along nicely.

Completed bowls during construction.

Ready to revisit the Weber.

Almost ready.

Please use this pic. Thanks for looking.

silverfinger · 01-12-2014, 02:43 PM

Shagdog & tarhog,
Amazing entry's!

I know what I want for dinner and dessert now.

Shagdog · 01-12-2014, 03:46 PM

Thanks, brother. Throw in a few ABTs for an appetizer and all your missing is a defibrillator.

Al Czervik · 01-12-2014, 04:54 PM

*** this is an official entry***

I'm not normally much of a dessert type of person but this meal called for one, or at least it called for my version of one (to be explained later). Ingredients as follows...

Dump chocolate in the food processor...

Chop up into fine granules...

Add butter, cream, vanilla, cinnamon, egg yoke and blend...

And pour into plastic wrap lined ramekin to be chilled in fridge overnight. This is now basically a big chocolate truffle.

Fast forward to the next day. Start of with a couple small lobster tails and some shrimp (aka crevettes in French

)...

Coated with oil, sprinkled lightly with various herbs/seasonings and on to the Weber they go...

And a few minutes later they are good to go...

While the lobster and crevettes were resting peacefully in the fridge, it was time to make up some sauce. Start by melting some butter...

Add some flour, whisk for a minute or two to make a roux and forget to focus the farkin' camera...

Add warm half and half and continue to whisk over heat until it begins to thicken...

Add salt, pepper, some grated nutmeg and whisk thoroughly...

Add about 3oz of grated Gruyere...

And once it's all stirred in and melted we have a Mornay sauce...

At this point, I poured off about half of the Mornay sauce (for later use) and added dijon mustard, lemon juice, dry sherry and a few drops of hot sauce...

I gave it a good wisk and I added one egg yoke...

Whisked all together and now we have a Thermidor sauce...

Now back to the lobster and crevettes. Gave them a rough chop...

Added the Thermidor sauce...

Spooned the mixture (plus some grated parmesan and parsley)back into the reserved lobster shells...

And on to the Traeger for about 15 minutes at 375F...

Remember the chocolate truffle I made the day before? Well I spooned it into a little pâté dish and plated it up with a couple graham crakers...

Consequently I'm calling this a truffle pâté...

Wow. This is really taking a long time isn't it?

I'm getting thirsty. Is anyone else getting thirsty? Well, I think it's about time for a little snifter of brandy...

Oops. I almost forgot one of the critical ingredients...

And here we have the finished meal. Lobster Thermidor aux crevettes with a Mornay sauce, garnished with truffle pâté, brandy and a fried egg on top and Spam (which is under the fried egg)...

Please use the picture below as the money shot...

If you made it to the end of this post, thank you for hanging in there. If you are wondering, I did eat it all and it was very tasty...

Not sure I would do it again unless I had nothing better to do, but it was "Something Completely Different" and well worth the effort.

silverfinger · 01-12-2014, 06:51 PM

I'll be over for breakfast this year, I hope!

caseydog · 01-12-2014, 07:58 PM

Dayum, somebody finally actually cooked it.

CD

deguerre · 01-12-2014, 08:33 PM

Dayum. Oh well, still gonna post.

deguerre · 01-12-2014, 08:35 PM

Well now. Cook something you haven't done before. Well, I've never made sweet and sour meatballs, ever, let alone on a 275 degree grill with K-Comp and hickory for smoke.

The meatballs were made with:
1 lb lamb
1 lb bison
2 eggs
1/2 cup bread crumbs
1/2 cup black rice
1/2 cup orange marmalade
4 chopped green onions
4~5 minced garlic cloves
1 TBS freeze dried cilantro
1 tsp Chinese 5 spice
1 tsp cayenne
1/2 tsp ground ginger

I also made a sauce:

1/2 cup Pomegranate wine vinegar
1/2 cup turbinado sugar
1/2 cup teriyaki sauce (Soy Vay)
1/4 cup fish sauce
2 TBS Soy sauce
zest of one lemon and one naval orange
1 crushed orange
1 crushed lemon
1 peeled and crushed tomato
1 tsp powdered garlic
1 tsp ground ginger
1 tsp crushed red pepper flakes
1 tsp Thai garlic chili sauce (Hot!)

Made some Thai black rice to serve on.

The stir fried veggies (Done in a little bit of roasted sesame oil):
1 Yellow bell pepper
1 Red bell pepper
2 large jalapenos, seeded and deveined, cut into matchsticks
1/4 orange peel julienned
1 bunch green onions, divided whites/pale green and dark green
5 cloves garlic sliced thinly
One orange, peeled and separated into sections
2 tbs pure maple syrup (Courtesy Deisel Dave - thanks!)

Here are some pics...

Sauce...

Meatballs...

Meatballs in sauce

Stirfry...

Oranges and dark green onion done last, with 2 tbs maple syrup to finish

Ready to serve...

And plated...

Please use for TD entry

I sort of did both recipes on the fly. They turned out very nicely. This stuff was pretty spicey though...I didn't mind.
Thanks for looking!

Will work for bbq · 01-12-2014, 09:53 PM

My official I don't know what I'm doing TD entry.

I really don't know what the TD is, I thought it was about marshmallows but apparently its not

but I knew the potential for a fun entry was there.
I really wanted to do ribs but been there done that and I'd probably get a Dilly Bar which really isn't a bad thing and could be fun.
Then I saw a thread, several actually titled my ribs taste like Ham. I thought to myself hmmmm, I don't think I've ever made ribs that tasted like ham.
That's when it hit me, "Fark that hurts" I said.
So began my quest to make HammyBack Ribs.

It started with the basic brine from the book Charcuterie by Ruhlman and Polcyn it soaked for just short of 24 hours.

Then I soaked and rinsed them off and put on a rack in the fridge overnight to equalize. Before going on the smoker I studded it with some cloves, it is a ham after all.

I needed a glaze for these farkers so I used Deguerre's Ham glaze sans HDD, glazed and pineappled at 141*

The racks on the sides of the HammyBacks are insurance in case of a total fail so we don't starve.

I've never done any of this before and I was worried if the ribs were brine'd long enough, are they gonna be too salty or just plain nasty. I ended up with HammyBack Ribs!!!!

Total success!! Not too salty tasted like ham and was cured all the way through.

So then I thought "Fark!! now what", so I just sliced some off the bones.

Then it hit me again, this time I was ready for it and it didn't hurt as much as the first time. I thought hmmmm.... I've never poached an egg or made hollandaise sauce, I have however toasted an English muffin before.

Vote pic below please.

I was very pleased how it all turned out thanks for looking and more important thanks for putting up with my senseless dribble.

Shagdog · 01-12-2014, 09:59 PM

Wow! A lot of great last minute entries. This is getting good!

Al Czervik · 01-12-2014, 10:04 PM

HankB · 01-13-2014, 12:18 AM

Please accept this as my entry for this throwdown.

In before the deadline

(though I was sampling at 11:00 PM on Sunday night.

)

This is goat smoked and braised with Adobo sauce. I can't recall having goat since our honeymoon decades ago and I've never cooked it before. I used the goat to make a taco with some shredded cheddar and romaine, cilantro, chopped scallion and tomato slices.

It came out good! Flavor is reminiscent of lamb but stronger and plays off well against the also strong Adobo sauce. I don't know if SWMBO will enjoy it. (I wish I had a video camera on when I told her I was smoking goat. The transition of expressions was priceless.) But I'll have no difficulty finishing it.

Cook thread is at http://www.bbq-brethren.com/forum/sh....php?p=2763345

Al Czervik · 01-13-2014, 10:05 AM

Great work HB...

01-11-2014, 11:11 PM	#31
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	Here is my "official entry" to the something different throwdown. Please use this as my entry pic- Cook thread is here- http://www.bbq-brethren.com/forum/sh...d.php?t=179195 __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

01-12-2014, 07:03 AM	#32
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	__________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

01-12-2014, 01:50 PM	#33
tarhog On the road to being a farker Join Date: 01-15-12 Location: St. Thomas, US Virgin Islands	Please accept this entry in the completely different throw down. This is my first attempt at a bacon bowl appetizer. These are a mixture of crabmeat and cream cheese inside of a sautéed mushroom, topped with marinated shrimp. The bacon bowls didn't exactly hold their shape but all in all this is one of the best dishes I have ever created. The main ingredients. The beginnings of the bowl. On the Weber. I also softened up the mushrooms in wine and butter. Coming along nicely. Completed bowls during construction. Ready to revisit the Weber. Almost ready. Please use this pic. Thanks for looking. __________________ Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.

01-12-2014, 02:43 PM	#34
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Shagdog & tarhog, Amazing entry's! I know what I want for dinner and dessert now. __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

01-12-2014, 03:46 PM	#35
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	Thanks, brother. Throw in a few ABTs for an appetizer and all your missing is a defibrillator. __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

01-12-2014, 04:54 PM	#36
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Mongo's official "And Now for Something Completely Different" entry... * this is an official entry* I'm not normally much of a dessert type of person but this meal called for one, or at least it called for my version of one (to be explained later). Ingredients as follows... Dump chocolate in the food processor... Chop up into fine granules... Add butter, cream, vanilla, cinnamon, egg yoke and blend... And pour into plastic wrap lined ramekin to be chilled in fridge overnight. This is now basically a big chocolate truffle. Fast forward to the next day. Start of with a couple small lobster tails and some shrimp (aka crevettes in French )... Coated with oil, sprinkled lightly with various herbs/seasonings and on to the Weber they go... And a few minutes later they are good to go... While the lobster and crevettes were resting peacefully in the fridge, it was time to make up some sauce. Start by melting some butter... Add some flour, whisk for a minute or two to make a roux and forget to focus the farkin' camera... Add warm half and half and continue to whisk over heat until it begins to thicken... Add salt, pepper, some grated nutmeg and whisk thoroughly... Add about 3oz of grated Gruyere... And once it's all stirred in and melted we have a Mornay sauce... At this point, I poured off about half of the Mornay sauce (for later use) and added dijon mustard, lemon juice, dry sherry and a few drops of hot sauce... I gave it a good wisk and I added one egg yoke... Whisked all together and now we have a Thermidor sauce... Now back to the lobster and crevettes. Gave them a rough chop... Added the Thermidor sauce... Spooned the mixture (plus some grated parmesan and parsley)back into the reserved lobster shells... And on to the Traeger for about 15 minutes at 375F... Remember the chocolate truffle I made the day before? Well I spooned it into a little pâté dish and plated it up with a couple graham crakers... Consequently I'm calling this a truffle pâté... Wow. This is really taking a long time isn't it? I'm getting thirsty. Is anyone else getting thirsty? Well, I think it's about time for a little snifter of brandy... Oops. I almost forgot one of the critical ingredients... And here we have the finished meal. Lobster Thermidor aux crevettes with a Mornay sauce, garnished with truffle pâté, brandy and a fried egg on top and Spam (which is under the fried egg)... Please use the picture below as the money shot... If you made it to the end of this post, thank you for hanging in there. If you are wondering, I did eat it all and it was very tasty... Not sure I would do it again unless I had nothing better to do, but it was "Something Completely Different" and well worth the effort. __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(") Last edited by Al Czervik; 01-12-2014 at 05:36 PM..

01-12-2014, 06:51 PM	#37
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	I'll be over for breakfast this year, I hope! __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

01-12-2014, 07:58 PM	#38
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Dayum, somebody finally actually cooked it. CD

01-12-2014, 08:33 PM	#39
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Dayum. Oh well, still gonna post. __________________ 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

01-12-2014, 08:35 PM	#40
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Official Entry: Redneck Sort Of PolyAsian Spicy Meatball W/ Stirfried Peppers Well now. Cook something you haven't done before. Well, I've never made sweet and sour meatballs, ever, let alone on a 275 degree grill with K-Comp and hickory for smoke. The meatballs were made with: 1 lb lamb 1 lb bison 2 eggs 1/2 cup bread crumbs 1/2 cup black rice 1/2 cup orange marmalade 4 chopped green onions 4~5 minced garlic cloves 1 TBS freeze dried cilantro 1 tsp Chinese 5 spice 1 tsp cayenne 1/2 tsp ground ginger I also made a sauce: 1/2 cup Pomegranate wine vinegar 1/2 cup turbinado sugar 1/2 cup teriyaki sauce (Soy Vay) 1/4 cup fish sauce 2 TBS Soy sauce zest of one lemon and one naval orange 1 crushed orange 1 crushed lemon 1 peeled and crushed tomato 1 tsp powdered garlic 1 tsp ground ginger 1 tsp crushed red pepper flakes 1 tsp Thai garlic chili sauce (Hot!) Made some Thai black rice to serve on. The stir fried veggies (Done in a little bit of roasted sesame oil): 1 Yellow bell pepper 1 Red bell pepper 2 large jalapenos, seeded and deveined, cut into matchsticks 1/4 orange peel julienned 1 bunch green onions, divided whites/pale green and dark green 5 cloves garlic sliced thinly One orange, peeled and separated into sections 2 tbs pure maple syrup (Courtesy Deisel Dave - thanks!) Here are some pics... Sauce... Meatballs... Meatballs in sauce Stirfry... Oranges and dark green onion done last, with 2 tbs maple syrup to finish Ready to serve... And plated... Please use for TD entry I sort of did both recipes on the fly. They turned out very nicely. This stuff was pretty spicey though...I didn't mind. Thanks for looking! __________________ 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

01-12-2014, 09:53 PM	#41
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	My official I don't know what I'm doing TD entry. I really don't know what the TD is, I thought it was about marshmallows but apparently its not but I knew the potential for a fun entry was there. I really wanted to do ribs but been there done that and I'd probably get a Dilly Bar which really isn't a bad thing and could be fun. Then I saw a thread, several actually titled my ribs taste like Ham. I thought to myself hmmmm, I don't think I've ever made ribs that tasted like ham. That's when it hit me, "Fark that hurts" I said. So began my quest to make HammyBack Ribs. It started with the basic brine from the book Charcuterie by Ruhlman and Polcyn it soaked for just short of 24 hours. Then I soaked and rinsed them off and put on a rack in the fridge overnight to equalize. Before going on the smoker I studded it with some cloves, it is a ham after all. I needed a glaze for these farkers so I used Deguerre's Ham glaze sans HDD, glazed and pineappled at 141* The racks on the sides of the HammyBacks are insurance in case of a total fail so we don't starve. I've never done any of this before and I was worried if the ribs were brine'd long enough, are they gonna be too salty or just plain nasty. I ended up with HammyBack Ribs!!!! Total success!! Not too salty tasted like ham and was cured all the way through. So then I thought "Fark!! now what", so I just sliced some off the bones. Then it hit me again, this time I was ready for it and it didn't hurt as much as the first time. I thought hmmmm.... I've never poached an egg or made hollandaise sauce, I have however toasted an English muffin before. Vote pic below please. I was very pleased how it all turned out thanks for looking and more important thanks for putting up with my senseless dribble. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

01-12-2014, 09:59 PM	#42
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	Wow! A lot of great last minute entries. This is getting good! __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

01-12-2014, 10:04 PM	#43
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	__________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

01-13-2014, 12:18 AM	#44
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	Please accept this as my entry for this throwdown. In before the deadline (though I was sampling at 11:00 PM on Sunday night. ) This is goat smoked and braised with Adobo sauce. I can't recall having goat since our honeymoon decades ago and I've never cooked it before. I used the goat to make a taco with some shredded cheddar and romaine, cilantro, chopped scallion and tomato slices. It came out good! Flavor is reminiscent of lamb but stronger and plays off well against the also strong Adobo sauce. I don't know if SWMBO will enjoy it. (I wish I had a video camera on when I told her I was smoking goat. The transition of expressions was priceless.) But I'll have no difficulty finishing it. Cook thread is at http://www.bbq-brethren.com/forum/sh....php?p=2763345 __________________ Weber Crazy

01-13-2014, 10:05 AM	#45
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Great work HB... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")