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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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03-12-2013, 02:11 PM | #46 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Cluck? Cluck. CLUCK!
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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 |
03-12-2013, 02:23 PM | #47 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Did you ever know that you're my hero?
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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. |
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03-12-2013, 05:24 PM | #48 | |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Quote:
The recipe is actually quite versatile or flexible, so you can customize it any way you please. But for a minimum, you'll want the following ingredients: brown rice water tomato sauce garlic bulb onion some kind of chile or bell pepper cilantro a little of your preferred cooking oil Kind of sounds like the makings of some kind of salsa, like a pico de gallo, yes? As a side note, one flat rate way to do it is to add such ready made salsa to the rice and fry it. But here's how I do it from scratch... (I'll base this on one cup dry rice). I am most fond of rice that comes from Thailand or Vietnam-- just seems better quality to me. Cook rice according to package directions, which should be something like 1 cup rice to 2 cups water... but replace one of those water cups with 8 oz can tomato sauce. You can set aside finished rice, or even fridge for a while. (Remember that brown rice takes longer than white rice to cook). For this occasion, my ratios of ingredients were about 1/3 c chopped onion 1/3 cup chopped Anaheim chili 1 large clove garlic, minced 1/4 cup jarred pimientos (or even chopped tomatoes for color). 1/2 cup chopped cilantro Into your skillet or what have you, heat 1 Tbs oil. Add onion and chili and fry till just tender. Add garlic and prepared rice. Stir fry a few more minutes. Finally add the cilantro and pimientos/tomatoes just enough to mix and your done. Now certainly, you could add spices such as chili powder or ground cayenne and that would be marvelous. Even substitute chicken broth for water or squeeze in a few drops of lime juice. Don't be shy about customizing it-- it's a very fun and satisfying recipe pretty much no matter how you do it.
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Got beer??? Last edited by beercuer; 03-12-2013 at 06:10 PM.. |
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03-13-2013, 12:11 PM | #49 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Offical Entry! Fingerlickin' Good White Bean and Chicken Chili
This is my offical entry.
The first step was to pimp the TD's over in Qtalk as the captain instructed. So there's this Signature Dish Throwdown thingy going on right now, and I don't really have what I would call a signature dish, so I figured since every time I make this someone asks me for the recipe, that's probably about as close as I'm gonna get. First you take some leftover smoked chicken that you rubbed with Big Butz Chicken Dust and smoked over some hickory on Sunday. Which by the way is waaaaay easier to get off the bone if you do it while it's still warm instead of passing out Sunday night instead. Then gather up the rest of the ingredients and place them on the stove for a photo shoot. (you can skip this step ) One diced onion and 6 cloves of chopped garlic go into the DO. Fire in the chicken you've painstakingly pulled from the cold bones, and heat that through. Next add: 1 1/2 tsp. Ground Cumin 1/2 tsp. White Pepper (I have black pepper in my photo shoot, but then I remembered I use white for this recipe, I'm just so use to not having any, that I forgot I actually had some this time. I also didn't add any of the salt in the picture, I used SM Season All instead) 1/2 tsp New Mexico HOT chili powder or 1/4 tsp. Cayenne 1 tsp SM Season All or Salt if your fresh out of Season All 1/2 tsp Green Chili Powder or 1 small can of Chopped Green Chiles Throw all that in to toast for a minute or two. Add 1 can of great northern, 1 can of cannellini beans, and enough chicken broth to just cover the beans. Let it simmer on low for about 30-40 minutes then add 3 Tbls Masa Harina and simmer another 5 minutes or so. If you don't have any Masa Harina on hand you can use 2 Tbls. of a cornstarch and water slurry. Without further ado, I present to you my signature dish. Fingerlickin' Good White Bean and Chicken Chili (Bigamoose please use this pic for the TD) Thanks for looking and I hope you try the recipe. Remember to check in over at the Throwdown's once in a while, you don't want to miss out on all the fun!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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03-13-2013, 03:17 PM | #50 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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That looks awesome Jason, I'm gonna be sure to forge that one.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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03-14-2013, 06:06 AM | #51 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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03-14-2013, 10:28 AM | #52 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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That's a top notch entry there Phu. The heavyweights are in........I Like it
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03-14-2013, 04:59 PM | #54 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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that is really, really nice. good pharkin job!
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-14-2013, 05:13 PM | #55 | |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Quote:
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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03-14-2013, 05:28 PM | #56 |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Whoohoo! Thanks a million, Gnaws on Pigs. I'd sure like to make some for everyone, and breakout the Margaritas.
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03-14-2013, 07:26 PM | #57 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Low smoked pork Rendang. Signature Dish Entry.
Please accept this submission as my entry into this weeks " Signature dish" Brethren Throwdown.
My wife has been a major fan of this dish for years. This is my rendition of the Malaysian classic. Between shopping for ingredients, and prep time this is a real time zapper. Started with pork country style ribs. Seasoned with salt and pepper only, for now. Hickory smoked for 1.5 hours at 250 degrees. Removed from the grill and covered in foil to rest. Then I followed the basic recipe from Buccaneers post of 11/11/2011 only substitution was pork rather than beef ( wife's not a beef fan ) Cooked low and slow all day at 225 degrees and served on sticky rice with grilled asparagus. The original Beef rendang recipe is penned by rasamalaysian dot com. However it is not cooked in smoker/grill. Thanks for your constant information and encouragement! Jed
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03-14-2013, 07:30 PM | #58 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Note to self, wrap the Star Anise and Clover in cheese cloth and secure with bread tie.
(bouquet garni) unless you like tooth breakers in your dish!
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03-14-2013, 07:34 PM | #59 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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a)good dish!, b)good note for both self and all. c)post your TD entries in the TD quality thread.
looks like a great meal!
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-14-2013, 07:35 PM | #60 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quite nicely done.
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