MMMM.. BRISKET..
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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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Old 08-26-2012, 10:21 PM   #811
SmokinAussie
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^^^^ Not a chance ye Scurvy riddled blighter...

Do your worstest... Arrrrrrhhhhh
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Old 08-27-2012, 12:12 AM   #812
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Hey, grizzle waved the white flag for the noobs!
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Old 08-27-2012, 09:54 AM   #813
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Here is and entry for the Noobs:

Beans with about 1.5lbs of bacon, some beer, some whiskey and a lot of love. Cooked on my Gasser for about 5 hours....

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Old 08-27-2012, 11:57 AM   #814
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Default Official TD Entry Roast Chicken

I was planning on entering this into the Go-To Meal TD but had some laptop problems this weekend and couldn't get it loaded. So instead I'll be leveling the chicken cannon at the SS Farkanaut and blasting another hole in their defenses.

I don't think there is a meal that I enjoy more than a good roasted chicken so I made my traditional preparation along with a couple of sides.

Started by stuffing some lemon, onion, garlic, rosemary & thyme into the cavity of the bird.


I then tied up the legs and rubbed the bird down with softened butter, Lawry's and pepper.


Onto the grill over the highest heat I can get running indirect


Bought a pressure cooker this weekend so I decided to do some baked beans. Cooked the beans in the pressure cooker then added chopped onion, garlic, hatch chiles, bacon and homemade tasso ham along with the bean liquor, molasses, mustard, soy, wooster & brown sugar. They went onto the Traeger and ran at about 250 for 2-3 hours.


After about 1-hour the chicken came off, the butter and high heat make for incredibly crispy skin.


After a 15 minute rest it was time to carve




Plated up the chicken with the beans and some sauteed swiss chard.


Not sure which shot to use as the voting pic. What say you Noobians?
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Last edited by MS2SB; 08-27-2012 at 11:58 AM.. Reason: Bad photo link
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Old 08-27-2012, 11:58 AM   #815
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Grizzly6 -- interesting idea with a bacon weave over the beans, I bet that amps up the flavour!
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Old 08-27-2012, 12:04 PM   #816
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MS2SB -- I love the crispy looking chicken skin, the beans look delicious. I chop and sautee swiss chard too but the red stalk always loses colour. How do you sautee it and keep so much colour in the stem? Am I sauteeing too long?
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Old 08-27-2012, 12:08 PM   #817
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Quote:
Originally Posted by Kathy's Smokin' View Post
MS2SB -- I love the crispy looking chicken skin, the beans look delicious. I chop and sautee swiss chard too but the red stalk always loses colour. How do you sautee it and keep so much colour in the stem? Am I sauteeing too long?
I toss the stem in with some chili flake at a really high heat and only cook it for 1-2 minutes. Then I add the leaves, garlic and either lemon juice or red wine vinegar, and toss until wilted. Whole process takes maybe 5 minutes.
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Old 08-27-2012, 06:53 PM   #818
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MS2SB congratulations on that meal.
Excellent work, the chicken is just done and moist as can be, the skin nicely crispy and the sides are perfect.
I would really love to eat that, well done.
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Old 08-27-2012, 09:17 PM   #819
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Default That should sink them for sure

MS2SB, Awesome shot at the SS. Farkanaut, Bucc should be really bathing well in the salt water with his "KIMCHI" (Spelling correc this time).
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Old 08-27-2012, 09:24 PM   #820
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Default List of teams

Who is on who teams. There are a lot of Farkers out there and not all are on the SS Farkanaut. As I know what team I am on. Do we have a Master Roster? And when is this over? Is there a drop dead date?

I am sure the Vets are getting tired of the constant bombings, hit and runs and everthing else the Noobs have thrown at them.
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Old 08-27-2012, 09:28 PM   #821
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Quote:
Originally Posted by PYGBOYZ View Post
MS2SB, Awesome shot at the SS. Farkanaut, Bucc should be really bathing well in the salt water with his "KIMCHI" (Spelling correc this time).
Kimchi will be the last thing you smell as I run you through, swabbie!

Arrrrrgh.
now spell "correct" correct!
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Old 08-27-2012, 09:33 PM   #822
nucornhusker
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Default TD Entry

Please accept this as a TD entry.

I've been layin' low, but now it's time for my contribution to the Farkanauts.

The ever popular and delicious, TRI-TIP!




Reverse Seared (a bit too long though)



Sliced



Dinner Time. TD Money Shot.



Yes it was overcooked (my first TT), but it's still a solid entry for the Farkanauts!

Thanks for looking.
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Old 08-27-2012, 09:33 PM   #823
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Nothing special here, just a brisket sandwich...


Made from a choice Angus packer, that was smoked over apple and pecan, K-Blue briqs, for 2 hours at 225F to 250F, then 5 hours at 275F until probe tender, this was done just after this TD started. But, tonight, it was removed from the freezer and braised in water, Big Butz Hot, onions and spinach, then served on a roll, with pickles. A great way to use up some leftover point meat.
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Old 08-27-2012, 09:36 PM   #824
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Quote:
Originally Posted by buccaneer View Post
Kimchi will be the last thing you smell as I run you through, swabbie!

Arrrrrgh.
now spell "correct" correct!
Touche!!!

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Old 08-27-2012, 09:41 PM   #825
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Quote:
Originally Posted by landarc View Post
Nothing special here, just a brisket sandwich...


Made from a choice Angus packer, that was smoked over apple and pecan, K-Blue briqs, for 2 hours at 225F to 250F, then 5 hours at 275F until probe tender, this was done just after this TD started. But, tonight, it was removed from the freezer and braised in water, Big Butz Hot, onions and spinach, then served on a roll, with pickles. A great way to use up some leftover point meat.
Nice Sammie, but just mere splash in the water next to the Noobian Vessel.
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