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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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06-30-2013, 05:57 PM | #46 |
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
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Shhhh... I know that, and you know that but if you REALLY are bucking for Dilly King we don't want Moose to know that.
__________________
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 (")_(")
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06-30-2013, 06:35 PM | #47 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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He's Baaaaaaaaaack... Noobians should be shaking in their boots! Great food and Pic's Al !
__________________
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 |
Thanks from: ---> |
06-30-2013, 06:43 PM | #48 | |
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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Quote:
Well, I'll just take all my Dilly Bars and eat them myself.... Fark, I'm lactose intolerant.
__________________
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. |
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06-30-2013, 07:39 PM | #49 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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My official entry...
My entry also has a back-story originating in Europe. I spent the summer of 1978 traveling around Europe with some friends. We were always on the lookout for good local food, that was cheap.
In Paris, we found this hole-in-the-wall place that had no formal menu. They had a chalkboard by the door that told you what they were cooking today. The price was excellent, and on that day, the meal was coq au vin. The meal was served family style. They put a big pot of food in front of us, and gave us all bowls. It was awesome. The first step is to brown some bacon in cast iron. How can it be bad if that is the first step? You are supposed to coat your skinless chicken legs and thighs in flour, and brown them in the bacon fat. But, I chose to coat the chicken in flour, and spray it with canola oil, and brown it on the Smokey Joe over hot coals. Once the bacon is done, and the chicken is browned, I put them both aside. I used the bacon fat to sauté my diced onions, sliced mushrooms, and minced garlic. When they were nicely browned, I added half a bottle of dry red wine, and deglazed the pot. Then I put the bacon back in, and added the browned chicken, and some chicken stock. I cut some fresh thyme from the garden, and tossed that on top. I let that braise for about forty minutes. Towards the end of the braise, I browned some pearl onions in butter on the coals left on the Smokey Joe. I took a picture of the butter melting in the pan, but forgot to take a farking picture of the golden brown pearl onions. Oh, well. The final step was to add a Beurre Manie as a thickener. It is just a 50/50 mix of room temperature butter and flour. This is how it looks on a plate. Nothing fancy, just good food. CD Last edited by caseydog; 06-30-2013 at 09:29 PM.. |
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06-30-2013, 07:45 PM | #50 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Fancy schmancy. I don't care. That looks awesome! Love the thyme.
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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 |
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06-30-2013, 08:28 PM | #51 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Things are going exactly as I feared. See you all on Tuesday!
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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06-30-2013, 08:48 PM | #52 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
I also enjoyed reading all of your quality, on-topic description as well.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from: ---> |
06-30-2013, 08:49 PM | #53 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Thanks for telling me what that is. Thyme. I think HT had it too.
__________________
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 |
06-30-2013, 09:11 PM | #54 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Fresh thyme, if you have not used it, has a similar flavor to fresh oregano. Italians favor oregano, and the French seem to favor thyme. Both are really easy to grow where you and I live.
The French leave the thyme on the stems, because there is a lot of flavor in the stems. I never tried that until today, and they are right. I was amazed at the amount of good, mellow flavor came out of those fresh cut sprigs of thyme. When the cook is done, you just pull the stems out, as you would with bay leaf. The stuff you don't want to eat is gone, but the flavor they created remains. This is a big reason why I do throwdowns. I learn so much chit. CD |
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07-01-2013, 07:09 AM | #55 |
is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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Great job.
__________________
Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon |
07-02-2013, 02:30 PM | #56 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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My entry: Cheeseburger Pie
The cook thread can be found here: http://www.bbq-brethren.com/forum/sh...d.php?t=164836 Please accept this as my official entry photo:
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Chris- Midwest BBQ Outreach |
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07-02-2013, 02:35 PM | #57 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Ooooh now that looks good...........Mmmmm cheeseburger pie........I will have two slices to travel please.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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07-02-2013, 02:37 PM | #58 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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__________________
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 |
Thanks from: ---> |
07-02-2013, 05:48 PM | #59 |
is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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Moose, it looks like you and I are the only ones with a palate here. I'll have to lower my standards to get in the running here. ........
__________________
Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon |
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07-02-2013, 10:30 PM | #60 | |
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
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Quote:
__________________
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 (")_(")
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