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

i'd sure take some of both! great looking meal.

Well there's a unique take on country ribs! I'd sure like to try that, Hometruckin!

Official Entry-Green Chile Bacon Cheeseburger

I don't have a "signature dish" that I can think of, (unless it's maybe western NC-style pulled pork.) I like to cook all kinds of stuff, some simple, some elaborate. This is a meal that my family requests me to make pretty often, though, so I guess it would be one of my signatures. Nothin' fancy, just a good ol' burger with a little southwestern kick added.

Got the barrel grill fired up with Stubb's and a couple chunks of hickory.

Poblano chile peppers roasting and getting charred and blistered before resting and skinning:



Making square burger patties is one of my signatures I guess (my son swears square burgers taste better)-these are ground chuck, a bit over a half-pound each, seasoned with kosher salt, cracked black pepper, and some of my southwestern seasoning rub that I make up:



On the grill with some bacon-I love the flavor of bacon cooked over the coals:



Topped with sliced avocado, then some Monterey Jack cheese, grilled sweet onions are about ready:





Some nice fresh kaiser rolls split, buttered, and toasted on the grill:



Top with the grilled bacon, grilled onions, the roasted poblanos, lettuce and jalapenos, add some hand-cut fries and a cold beer, and it's time to chow down (USE THIS PHOTO.)

Leappin' lizards, one beautiful burger there, Gnaws on Pigs! I have an idea what that tastes like, as I make something similar, though no where near as appetizing. Nuttin' like poblanos on a burger.

*OFFICIAL ENTRY* - Happy St. Patrick's Day! - Irish Dinner

Hope you all have a great one!:thumb:

Did you know about the "Your Signature Dish" Throwdown or the "Let's Do It Aussie Style" Throwdown? You should join them!

Let's get to dinner then...

Corned Beef...


Gettin' smokey...


Some sort of veggies...



Chopped and tossed in a pan...



Guinness and Beef Bouillon (sodium free)...



Smokey Corned Beef...



Wrap and cook...



Getting tender...



Sliced, pulled and back in the pan...



Sauerkraut...



Back in the cooker to make it hot...



Serve with your favorite mustards...



EAT!:hungry:

Happy St. Patrick's Day!

That looks wonderful

Wow, no SPAMfish in sight! Are you sure that's your signature dish?

gonna be hard to top that one, but....here is my official entry. beef ribs would be my fave so i guess they'd be my sig too.

i picked up this short rib at my butchers. notice the marbling. unreal. all organic, humanely raised, local, and grass fed(corn finished).



i seasoned it simply, with kosher, pepper, onion and garlic powder.



it went into a smoky joe with some cherry and pecan at @ 350 for a bit, then i turned it down to @ 275 for the last 2 hours. it was on a little over 3 total. i smashed some fingerlings and added butter, salt, and pepper. poured in some bbq sauce too because i didn't want to sauce the meat. but darn it if i don't like bbq sauce.

here is the plated, and entry shot.



and a little something to go....



tell me ya don't want THAT in your mouth!
thanks for looking.

Great entries and Chris even made something that looks edible :hungry:

Biggie, Excellent entry and proper use of a Thermapen I might add!

Boogie, THAT is BAD TO THE Bone!

mr. baker, may i use this shot instead? i know, i'm neurotuc.

You bet!:thumb:

alright, this is my signature dish....Happy St Patricks Day! Enjoy some tamales...whenever I make these, everyone asks for more....


Here's my cook thread...http://www.bbq-brethren.com/forum/showthread.php?t=156337

Please use this for my entry...

The closest thing I can come to a signature dish is anything my wife asks me to cook.

This day it was Pastrami - Jack

This is my entry into the signature dish TD. Although I would not really say that I have a signature dish I would say this is my signature style. When I have guest over for dinner they expect Portuguese cuisine as well as BBQ and often times it's a fusion of the two. one of the first dishes I adapted to grilling was a marinated chicken recipe I learned from my mom. Lately I have not been making it and I've heard it (when you going to make your chicken, why haven't you made :blah::blah::blah. One of the reasons is because it needs to be grilled HnF and not smoked or LnS and I had so much other things going but with all the PBC hype I've been hanging chickens in my WSM with good results and have been wanting to see how this would turn out cooked this way. So without further ado :blah::blah::blah:....

The marinade.

1/4 cup coarse black pepper.
1/4 cup granulated garlic.
1/4 cup paprika.
1/2 cup crushed red pepper (malagueta).
3 tablespoon chopped onion.
1 tablespoon sea salt.
1 tablespoon cumin.
1 tablespoon pickling spice.
6 fresh bay leaves finely chopped
10 cloves fresh garlic smashed and finely chopped.
white wine

I had issues with the camera so I had to keep going between camera and camera phone here is the chicken halves in marinade.



this is after an overnight marinade and just before a light dusting with SM season all.



While the chickens were hanging out I started a side of ervilias gesadas (braised peas) with the following ingredients.



It starts out with a refogado of garlic, onion, EVOO and malagueta (crushed red pepper) then cooked slices of chorico are added.



The pan is deglazed with white wine then dice tomatoes are added and stewed before adding the peas.



I like to finish it off with an egg drop or two.



And served with a nice pasta salad and a cold one.



The chicken was amazing very flavorful, moist and tender the skin was not as good as when it is grilled. It was crispy but kind of tough, no doubt because of the extra moisture from the marinade, next time I'll try a similar wet rub which I've used before on brisket. :behindsofa:

Thanks for looking. :thumb:

The braised peas look wonderful. I've not ever had peas done that way with diced tomatoes and chorizo. I'm going to try it soon, looks simply delicious.