BBQ Brethren "Your Signature Dish" Throwdown! (Entries and Quality *CLEAN* Discussion Only) - Page 3

beercuer · 03-12-2013, 01:50 AM

Hey Friends!

Here is my official entry into the Signature Dish TD, please.

This is my signature carne asada meal. Like my beef jerky, this can be mouthwateringly good. I just do not have the time nor wearwithall for the jerky this week, however.

I begin with flap meat, carne asada rub, and fresh juice from orange. Let marinate for full 24 hours. (Sometimes, I include minced garlic as well).

Prep the pit with 100% hardwood briquets and a hunk o' lump (mesquite) for that traditional delicious smokey flavor.

I like to go slow, indirect (start to finish)

First libation finished, time to plate. Homemade Mexican brown rice, Hass avocado chunks, and refried black beans topped with cheese of the day (Ordinarily, I would go with a queso fresco, but had to use Gouda here), accompany the carne. Oh, and topped with plenty of fresh salsa, of course (mmmmm... with cilantro). Have a margarita!

Please use this specific pic for the official entry

Titch · 03-12-2013, 02:01 AM

Nice looking dish you just did,I would like to taste that.
This is going to be a hard comp I think

beercuer · 03-12-2013, 02:22 AM

As I would like to try your regional recipes. Thanks Titch! And you said it... I expect plenty of terribly teasing eye candy to follow what has already been posted. Tee-he, maybe I'll get a chance to make the zero club this signature week!

jmoney7269 · 03-12-2013, 06:52 AM

Definitely my simple steaks seared around 650 degrees over mesquite coals topped with my home made compound butter. Cut fresh from wet aged roasts

My wife just said I have ruined her as far as steaks go, she can't order them anywhere Becaise she will just be dissappointed. Please allow this as my throw down entry

Bluesman · 03-12-2013, 09:09 AM

I think I'm ruined...........WOW that is one great looking steak

Kathy's Smokin' · 03-12-2013, 10:04 AM

Quote:

Originally Posted by beercuer

Wow, that meat looks delicious. I love the sides that surround it, the black beans, Mexican brown rice, avacado and fresh salsa. It's been too long since I've had a good Mexican meal. Would you share the Mexican brown rice recipe?

Kathy's Smokin' · 03-12-2013, 10:33 AM

Quote:

Originally Posted by jmoney7269

Definitely my simple steaks seared around 650 degrees over mesquite coals topped with my home made compound butter. Cut fresh from wet aged roasts

I'm going to do that this summer. Can you tell us more about wet aged roast for steaks? Are you aging them yourself? How do you do that? The reason I'm asking is I was at a steak theme night at a local restaurant about a month ago and they served 30 day dry aged beef steaks. They were unbelievably good! I'm going to google around to get more info on dry and wet aging -- I would love to know what YOU do. I can't wait to make great steaks this summer. Your entry looks great!

Groundhog66 · 03-12-2013, 10:58 AM

I probably have only 1 dish I'd consider signature, so I suppose I'll need to prepare it this weekend.

deguerre · 03-12-2013, 11:07 AM

Quote:

Originally Posted by Groundhog66

I probably have only 1 dish I'd consider signature, so I suppose I'll need to prepare it this weekend.

Is brisket involved?

Groundhog66 · 03-12-2013, 11:08 AM

Quote:

Originally Posted by deguerre

Is brisket involved?

You know, that's not it...

bigabyte · 03-12-2013, 11:14 AM

I am pretty sure I recall what Tim's signature dish is.

MS2SB · 03-12-2013, 11:26 AM

Quote:

Originally Posted by jmoney7269

Definitely my simple steaks seared around 650 degrees over mesquite coals topped with my home made compound butter. Cut fresh from wet aged roast.

Care to share the recipe for the compound butter? I make one with garlic, shallot and anchovy, but am always looking for other interesting versions.

deguerre · 03-12-2013, 11:44 AM

Quote:

Originally Posted by bigabyte

I am pretty sure I recall what Tim's signature dish is.

Actually, I do too.

bigabyte · 03-12-2013, 11:48 AM

Quote:

Originally Posted by deguerre

Actually, I do too.

Waygu Brisket Burgers.

Groundhog66 · 03-12-2013, 11:57 AM

Quote:

Originally Posted by bigabyte

Waygu Brisket Burgers.

Haha, I hope that is not my signature

03-12-2013, 01:50 AM	#31
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	Hey Friends! *Here is my official entry into the Signature Dish TD, please.* This is my signature carne asada meal. Like my beef jerky, this can be mouthwateringly good. I just do not have the time nor wearwithall for the jerky this week, however. I begin with flap meat, carne asada rub, and fresh juice from orange. Let marinate for full 24 hours. (Sometimes, I include minced garlic as well). Prep the pit with 100% hardwood briquets and a hunk o' lump (mesquite) for that traditional delicious smokey flavor. I like to go slow, indirect (start to finish) First libation finished, time to plate. Homemade Mexican brown rice, Hass avocado chunks, and refried black beans topped with cheese of the day (Ordinarily, I would go with a queso fresco, but had to use Gouda here), accompany the carne. Oh, and topped with plenty of fresh salsa, of course (mmmmm... with cilantro). Have a margarita! *Please use this specific pic for the official entry* __________________ Got beer???

03-12-2013, 02:01 AM	#32
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Nice looking dish you just did,I would like to taste that. This is going to be a hard comp I think __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-12-2013, 02:22 AM	#33
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	As I would like to try your regional recipes. Thanks Titch! And you said it... I expect plenty of terribly teasing eye candy to follow what has already been posted. Tee-he, maybe I'll get a chance to make the zero club this signature week! __________________ Got beer???

03-12-2013, 09:09 AM	#35
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	I think I'm ruined...........WOW that is one great looking steak __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

03-12-2013, 10:58 AM	#38
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	I probably have only 1 dish I'd consider signature, so I suppose I'll need to prepare it this weekend. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

03-12-2013, 06:52 AM	#34
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	Definitely my simple steaks seared around 650 degrees over mesquite coals topped with my home made compound butter. Cut fresh from wet aged roasts My wife just said I have ruined her as far as steaks go, she can't order them anywhere Becaise she will just be dissappointed. Please allow this as my throw down entry

03-12-2013, 11:14 AM	#41
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I am pretty sure I recall what Tim's signature dish is. __________________ 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.