BBQ Brethren "Your Go-To Meal" Throwdown!!!

Flash_333 · Aug 21, 2012

Please accept this as my Official entry into the “Go-to Meal” TD.

I got hit with cooking for the grand kids at the last minute, so this is my Go-to meal. Chicken wings and Mac-n-cheese.

Got the wings started

3 mixes for my special guests. 1- Kens Cesar dressing with garlic and parmesan cheese. 2- KC Master piece BBQ sauce. 3- Walden Farms thick and spicy BBQ sauce with apricot preserves.

Ready to go…

everyone gets their favorite

Grand Pa’s plate.

Works every time

Thanks for the look.

Gore · Aug 21, 2012

Fark, this is looking bad. I might have to pull out my grandfather's special lutefisk recipe.

Al Czervik · Aug 21, 2012

Looks delicious Buccs! :clap:

Cack · Aug 22, 2012

Flash the 3 different sauces look awesome (as do the wings/legs in general). That's my kind of go-to meal.

deguerre · Aug 22, 2012

I'm still trying to figure out how I grill/smoke kippers and cream cheese on Ritz with a slice of pickled jalapeno and sriracha...

Seriously, this IS a go to meal of mine...(King of Lazy mod)

Chef Jim · Aug 23, 2012

My entry

I have quite a few "go to" meals, but they usually involve some kind of a roast. Easier to feed many people that way.

I found 1/2 of a mock chuck roast in the freezer the other day. Small but still a roast. Just the thing I needed.

Sharon was away tonight at a business meeting and is on a diet too, so I had a chance to do this just for me!

Fired up the Performer in offset mode with some hickory for flavor. Here is the little guy on the fire.

Now with a roast this small it is very easy to over cook. So I put him on while still somewhat frozen in the middle. Started out almost over the coals at 150 and just let the temps come up gently, but still running wide open.

When it started to get crispy I turned it over for a few minutes and then moved off the coals but still very close. It was on for about 90 minutes total and I let the temps go all the way up to 400.

Here it is just off the grill.

Then to see what the first slice looks like? Juicy, good smoke ring, a winner.

Then ready to be devoured. Please use this photo as the money shot.

Yea man, That's what I'm talkin about!!:clap2::clap2:

Perfect med rare, almost fork tender, juicy, and all mine!

Gore · Aug 23, 2012

You really had me worried. When I saw your name, I thought for sure you were going to try to steal that fish vote away from me. What a relief!

CrackerJack from KC · Aug 23, 2012

I'll give this challenge a try.

Ok, this will be my 1st throwdown, and I am planning on doing KC proper on this one!

Al Czervik · Aug 23, 2012

Absolutely beautiful CJ! :clap:

Happy Hapgood · Aug 24, 2012

Flash and Chef, Great Entries!

I see Flash has mastered the "Cute Kid Crutch" to perfection! ;D

Chef Jim · Aug 24, 2012

I almost had a heart attack when I saw the temp that Buccaneer had on that thermapen. Then I realized that everything is upside down down there. And everyone knows that Orange is not a accurate as RED.

Happy Hapgood · Aug 24, 2012

Chef Jim said:
I almost had a heart attack when I saw the temp that Buccaneer had on that thermapen. Then I realized that everything is upside down down there. And everyone knows that Orange is not a accurate as RED.

Yep! Toilets even flush counterclockwise and such!

PYGBOYZ · Aug 25, 2012

Go to meal

Don't have a true "Go to Meal", I am too busy "Going To Meals".:blabla::heh:

CrackerJack from KC · Aug 25, 2012

My "Go to meal"

So my go to meal is Burnt Ends, our family eats the Burnt Ends as our main, and then we eat the brisket as leftovers. I separate the point from the flat before cooking the meat and then cook the two parts separately.

buccaneer · Aug 25, 2012

Chef Jim said:
I almost had a heart attack when I saw the temp that Buccaneer had on that thermapen. Then I realized that everything is upside down down there. And everyone knows that Orange is not a accurate as RED.

Hey Jim, I am so sorry if I scared you!:heh:

The Temp was in celsius not Far'en' wide :heh:
and it was a gorgeous free range loin cooked HnF Aussie style so it needed to come off while it was like chicken...the intention is not to break it down but start the pork flavour and texture.

I know it isn't the usual there but it is a sensational way to eat good pork.
Did you know we eat a pork medium rare downunder?
BBQed chops and steaks, even some people like big cuts that way!

tarhog · Aug 25, 2012

Please accept this as my official entry in the "Go To Meal" throwdown

My wife's sister drove down from DC this weekend and this is what I came up with. My go to meal has to be Drunken Chicken with all the fixins.

Animal of choice is a nice roaster.

I brined the bird and while waiting I took care of the side dishes. Jalepeno's prepped for stuffing. I use Philly cream cheese and sharp cheddar for mine.

Stuffed, wrapped with thick sliced bacon and ready for the grill.

Hate to admit it but I used a jar of cheese for the rigatoni. My homemade cheese sauces always suck for some reason. This came out really good.

Picked up some fresh peaches and prepped them with a drizzle of honey and sprinkled with brown sugar. Grilled fruit of any kind is always a hit around here.

Also steamed up some brocolli.

Chicken is brined and ready for injection.

Well under way shot.

Temp is spot on with Thin Blue Smoke.

Peaches gettin done.

Bird finished and resting.

Couldn't resist this shot.

Plated. Please use this pic. Not sure pictures do this meal justice, but it was off the charts delicious.

Happy Hapgood · Aug 26, 2012

^^^ Great Entry!

Gore · Aug 26, 2012

Captain Morgan chicken ... yum! :hungry:

PYGBOYZ · Aug 26, 2012

This as my "Official Entry" to the "Go To Meal" TD

Here is my entry. Pork Shoulder Picnic, bone in.

Started with Injecting/Marinating Overnight with "PYGBOYZ Own" Eastern Carolina sauce. Recipe to follow....uh-oh can't do that, it's a secret!!

Tried something new, the crust, took Wasabi Peas and Freeze Dried Chili's Put them in my coffee grinder, used some mustard based sauce called Wise's. Rubbed the non-skin side with the Wise's BBQ sauce and used the Wasabi and Chili concoction to rubbed down the Pork Shoulder.
-The Corn was partially husked and rubbed down with butter, sprinkled with pepper and garlic, re-husked and grilled.
-Red Potatoes were forked and soaked in water with Garlic Powder, Onion Powder, and Fajita Seasonings.

The Ingredients

The making of the Crust

The Crust is applied

Awe, nothing better than Early Morning Smoke

It was Dark n Stormy earlier in the A.M.

Half way done.

The sides being prepped

Flip the Shoulder and added the sides to the Egg.

Coming off to rest

The End and Finale, please use this as my M.S.

Enjoy!!!

Actually, turned out pretty good especially the Wasabi Pea and Chili Crust, I will definitely do that again.

PYGBOYZ

R2Egg2Q · Aug 27, 2012

Official Entry for "Your Go-To Meal" Throwdown

Please accept this as my official entry in the "Your Go-To Meal" Throwdown.

I had a little trouble deciding on what is my "Go-To Meal" so I asked a couple of co-workers what they thought was my "Go-To Meal" and I got some responses that I didn't expect: "pork butt" and "beef ribs". Now the beef rib answer wasn't that surprising as that co-worker loves my beef ribs so basically his answer was his personal favorite.

The pork butt answer came from a guy that loves baby back ribs so I guess he had some other criteria for his answer. Personally I was thinking possibly brisket as the brisket we served at the local Eggfest this year was clearly the most popular item we served (we served 6 different items).

I asked my wife what she thought and she said "brisket" without hesitation so with that ruling, I'm submitting this brisket as my TD entry:

Full cook thread can be found here.

BBQ Brethren "Your Go-To Meal" Throwdown!!!

Got Wood.

Phizzy

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