BBQ Brethren "From the Heart" Throwdown! - Page 4

Ron_L · 07-08-2012, 01:34 PM

Quote:

Originally Posted by SmokinWussie

I want us all to get along, so this TD is all about BBQ coming "From The Heart".

That's the title.

I'd love this TD to be about giving and loving. When you ask your family what they want to have to eat this weekend, and you're gonna fire up the smoker or your griller... "what would you like"!

Your family doesn't have to be just family. It's about what you consider to be family. You might be young and wanting to impress a new lover.

You might be older and (same rules may apply) but wanting to have a big family gathering.

It's just gotta come from your heart, husband to wife, wife to husband, children, grandparents, friends and aquaintences.

Smoke your hearts out for the people that mean so much to you.

I fixed this for you Bill.

Sweet category...

NTTAWWT...

Ron_L · 07-08-2012, 01:37 PM

Quote:

Originally Posted by caseydog

I heard the mods made an offer on it last week. I doubt he'll sell it, but they can rent it for the next mod party.

CD

What makes you think we don't already own it?

We need a fall out shelter in case this place ever goes nuclear!

silverfinger · 07-09-2012, 12:56 PM

Cack · 07-09-2012, 02:55 PM

This song is very fitting for this thread ...

tarhog · 07-10-2012, 07:24 PM

This is tarhogs official entry, so says the evil moderator, who is now planning on what miseries will befall our poor beloved tarhog. I hate that moderator. What a dick tater.

Asked Wifey what she would like for dinner Sunday and she commented on how much she loves my ribs.

Ribs rubbed and ready with Famous Dave's Rib Rub.

I got a slightly negative comment on Q-Talk about my choice of ingredients for my glaze. I used the last jar of plum preserves from last years batch that the Wife and I had a lot of quality time canning. I have never made a glaze before of any kind. So I winged it. It turned out great.

Foiled up some red potatoes with butter and chives from our little garden.

Ribs ready for foil.

Finishing touches.

Looking lovely.

Plated.
The moderator has decided to use this photo instead as payment for having to edit tarhogs post.

Please use this pic for the TD.

I love living here.

Happy Hapgood · 07-10-2012, 07:31 PM

Great Entry tarhog but you should edit it on the TOP line to say that it is your OFFICIAL ENTRY for this TD. Just a heads up.

Al Czervik · 07-10-2012, 08:19 PM

Fantastic plate of food, great pics and killer cook tarhog.

SmokinAussie · 07-11-2012, 12:12 AM

WOW, Tarhog!

Thats a great first entry! PLum preserves... yum!

For any brethren who have not used these before, I recommend you try! They go fantastic with pork!

Cheers!

Bill

BigBlock · 07-11-2012, 07:47 AM

outstanding hog them ribs look off the chart

bigabyte · 07-11-2012, 08:05 AM

Bwah-hah-hah-hah-hahhhhhhh!!!

deguerre · 07-11-2012, 08:11 AM

Nice rack! What the HECK is wrong with those glaze ingredients?

Looks like a good combo to me.

BigBlock · 07-11-2012, 08:33 AM

Quote:

Originally Posted by deguerre

Nice rack! What the HECK is wrong with those glaze ingredients?

Looks like a good combo to me.

Thats what I was thinking that glaze sounds and looks gr8

Kathy's Smokin' · 07-11-2012, 06:12 PM

Yeah, me too, I think the choice of plum preserves is brilliant -- hearty and robust, just like ribs are. Really nice looking ribs, tarhog, and the rest of the plate, too. In fact, I like the plate itself, it's pretty and cradles your entry into "comfort food". What's under the bacon press on the grill?

I wonder, if we wanted to make smoked sea salt like you have a jar of, could we just put a dish of sea salt on the grill? Wouldn't that be a lovely addition to something?

Good show, tarhog!

fingerlickin' · 07-11-2012, 06:34 PM

Great job on the ribs man, I love this shot too. I hate to say it, but I thing the dick tater was right.

caseydog · 07-11-2012, 07:29 PM

Well, my nearest family member is 250 miles away, and all my friends live on the internet.

What to do, what to do?

Oh, wait -- I have an idea. But, I can't do any cooking until Saturday because I'm working too much right now.

This is going to be fun -- and may earn me another zero, unless deguerre sabotages it.

CD

07-09-2012, 12:56 PM	#48
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	http://www.youtube.com/watch?v=wGslvYmEYyA __________________ 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.

07-09-2012, 02:55 PM	#49
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC	This song is very fitting for this thread ... 3-Way (The Golden Rule) (feat. Justin Timberlake & Lady Gaga) - YouTube __________________ Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330

07-10-2012, 07:24 PM	#50
tarhog On the road to being a farker Join Date: 01-15-12 Location: St. Thomas, US Virgin Islands	Okay, I'll bat in the lead-off spot. This is tarhogs official entry, so says the evil moderator, who is now planning on what miseries will befall our poor beloved tarhog. I hate that moderator. What a dick tater. Asked Wifey what she would like for dinner Sunday and she commented on how much she loves my ribs. Ribs rubbed and ready with Famous Dave's Rib Rub. I got a slightly negative comment on Q-Talk about my choice of ingredients for my glaze. I used the last jar of plum preserves from last years batch that the Wife and I had a lot of quality time canning. I have never made a glaze before of any kind. So I winged it. It turned out great. Foiled up some red potatoes with butter and chives from our little garden. Ribs ready for foil. Finishing touches. Looking lovely. Plated. The moderator has decided to use this photo instead as payment for having to edit tarhogs post. Please use this pic for the TD. I love living here. __________________ Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife. Last edited by bigabyte; 07-11-2012 at 08:03 AM..

07-10-2012, 07:31 PM	#51
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Great Entry tarhog but you should edit it on the TOP line to say that it is your OFFICIAL ENTRY for this TD. Just a heads up. __________________ 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

07-10-2012, 08:19 PM	#52
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	Fantastic plate of food, great pics and killer cook tarhog. __________________ 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 (")_(")

07-11-2012, 12:12 AM	#53
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	WOW, Tarhog! Thats a great first entry! PLum preserves... yum! For any brethren who have not used these before, I recommend you try! They go fantastic with pork! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

07-11-2012, 07:47 AM	#54
BigBlock is one Smokin' Farker Join Date: 03-22-11 Location: Cape Carteret NC	outstanding hog them ribs look off the chart

07-11-2012, 08:05 AM	#55
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Bwah-hah-hah-hah-hahhhhhhh!!! __________________ 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.

07-11-2012, 08:11 AM	#56
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Nice rack! What the HECK is wrong with those glaze ingredients? Looks like a good combo to me. __________________ 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

07-11-2012, 06:12 PM	#58
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Yeah, me too, I think the choice of plum preserves is brilliant -- hearty and robust, just like ribs are. Really nice looking ribs, tarhog, and the rest of the plate, too. In fact, I like the plate itself, it's pretty and cradles your entry into "comfort food". What's under the bacon press on the grill? I wonder, if we wanted to make smoked sea salt like you have a jar of, could we just put a dish of sea salt on the grill? Wouldn't that be a lovely addition to something? Good show, tarhog! __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

07-11-2012, 06:34 PM	#59
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Great job on the ribs man, I love this shot too. I hate to say it, but I thing the dick tater was right. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

07-11-2012, 07:29 PM	#60
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Well, my nearest family member is 250 miles away, and all my friends live on the internet. What to do, what to do? Oh, wait -- I have an idea. But, I can't do any cooking until Saturday because I'm working too much right now. This is going to be fun -- and may earn me another zero, unless deguerre sabotages it. CD