SPECIAL - BBQ Brethren "Noobians vs. Veterans" Throwdown!!!

landarc said:

rgrizzle, those are some fine attachments.

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I call sabotage!

Daaaaaaaaang BrwnSugar. That looks great. Well done!

While I'm hot, I submit my entry to help my Noobian Brethren!
A small Sunday packer ~10lbs
22.5 WSM / 250 deg to 160 internal /pan and wrap till 200 / vent 15 minutes and rest in the cooler for 3 hours.

Glad to part of the rising Empire! :grin:

bigabyte said:

Hmmm....

Errr......

Ummmm....

Nice post!:becky:

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Initially, I thought it was a replay of the Colonel's spectacular Sausage Throwdown entry. But, it appears to just be a poorly considered composition

landarc said:

Initially, I thought it was a replay of the Colonel's spectacular Sausage Throwdown entry. But, it appears to just be a poorly considered composition

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It looks like a painful anatomy lesson to me.

Hey Kathy, great looking Big Mac. Made me think about when I used to eat them. Bigger patties, no third bun, and another piece of cheese on mine, please!

campdude said:

Hey Kathy, great looking Big Mac. Made me think about when I used to eat them. Bigger patties, no third bun, and another piece of cheese on mine, please!

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Yeah, I think Kathy built the perfect Big-Mac!

The Noobs have some nice entries too!

Nice job and welcome to the team of the NOOBIANS......we must Unite.

BrwnSugar said:

Well this is my first attempt at a TD.
My wife was in the moodfor Mexican food. So first we picked fresh veggies from the garden.

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Then we prepped them.

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Add a little olive oil and salt and garlic.
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I also made basmati rice and add some black rice.

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Now to the meat. Marinated in my mom's secret recipe.

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Put on the grill. We were night grilling.
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Now the moment you have all been waiting for. I call it the Grimm reaper cuz it's a old farkanaut destroyer lol.
Captain permission to fire!
Boom.
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Direct hit! Look at them run for cover.

Sent from my HTC VLE_U using Tapatalk 2

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Please accept this as my official entry for now.

Started with a picnic shoulder on sale at Food Lion.


Rubbed down with some Emeril Southwest Essence.


Chugging along at 275`


Coming along nicely. Had to do some burgers as the hog was for the next day.


Took off the Weber at around 185. Rested in cooler for one hour. Chunked, sauced, and in the fridge for the night.


Sunday morning I made some stuffies.



Very slowly brought the pork up to serving temps in a dutch oven, shredded and sauced. Like so.


Plated with a side of potato salad and baked beans.




Glad to be able to help my fellow Farkenaughts put down this little Nubile insurrection.

PYGBOYZ said:

Nice job and welcome to the team of the NOOBIANS......we must Unite.

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I'm seeing total confusion in tha ranks.

Can it really be this easy Vet's?

A massive salvo tarhog!

bigabyte said:

Hey moderator, am I a noob or a vet?

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It all depends on what you plan to cook for an entry. If it sucks, you are a noob, if it rocks, you are a member of SS Farkanaut.

Looking at your history, there is a 50/50 chance, either way.

CD

Noobians Unite

Okay take this tribute to a Veteran of the Brethren as an "Official Entry", I only planned to do this after his urging. The Vets must me running scared.
Here we go started with two London Broils marinated for two days two different sauces, the darker one was Worchestershire, Thomas Marinade and some Teriyaki. The lighter colored is a mystery to me as well.
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The start of a great tribute, Zucchini, Squash, Radishes, Mangos, Broccoli, and Cherry Tomatoes.
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Now add the Chives, Anaheim Peppers, Kiwi's all cut in fancy ways all for the tribute to a seasoned Brethren.
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Cooking of the sides in action. Olive Oil, Cajun Seasoning and Lemon Pepper. Did you know Anaheims loose their heat after a good grilling and have a fantastic flavor remaining?
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The Meat is a burning!
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The tools of the trade.
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To My Brethren "BigBlock"!!!
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Tribute continues
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Went and bought a branding iron and this is "The Final" product and Oh Great ones of the Brethren please use this as my Official Voting Pic.

Enjoy and eat your hearts out....we sure did!!!

Toast said:

Just throwing this out here for THIS particular TD.

What If the vets are only allowed to vote for the Noob entries and vice verse? Then let the rest of the Brethren decide.

Hope I don't have to walk the plank for Mutiny though.

Arrrrrgh!

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I like this idea, but if one side has more entries than the other it could lead to an unfair advantage to the other side. We could equalize it if all participants got 2 votes and one had to be placed for each team. This may be far more complicated than necessary. Thoughts?

Voting Rules

Is there enough Brethren out there that have or will not enter? The most fair way, is to urge the portion of the Brethren that do not submit entries to vote, if that is possible. Admin/Moderators is this possible?? Thoughts.

Heh Heh Heh.... Nope. :heh:

PYGBOYZ said:

Okay take this tribute to a Veteran of the Brethren as an "Official Entry", I only planned to do this after his urging. The Vets must me running scared.
Here we go started with two London Broils marinated for two days two different sauces, the darker one was Worchestershire, Thomas Marinade and some Teriyaki. The lighter colored is a mystery to me as well.
View attachment 69029
The start of a great tribute, Zucchini, Squash, Radishes, Mangos, Broccoli, and Cherry Tomatoes.
View attachment 69030
Now add the Chives, Anaheim Peppers, Kiwi's all cut in fancy ways all for the tribute to a seasoned Brethren.
View attachment 69031
Cooking of the sides in action. Olive Oil, Cajun Seasoning and Lemon Pepper. Did you know Anaheims loose their heat after a good grilling and have a fantastic flavor remaining?
View attachment 69032
The Meat is a burning!
View attachment 69033
The tools of the trade.
View attachment 69034
To My Brethren "BigBlock"!!!
View attachment 69035
Tribute continues
View attachment 69036
Went and bought a branding iron and this is "The Final" product and Oh Great ones of the Brethren please use this as my Official Voting Pic.

Enjoy and eat your hearts out....we sure did!!!

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WOW!

Team NOOB checking in here. This is my first throwdown entry ever, and will be very apparent with the picture quality. That being said, my Mom always told me that I should have been a door gunner on a space ship, so Ive got a job here, me thinks.

As a proper Noob, I started in the proper place. Ribs and Chicken. Started the night prior with 3 racks of Spares dropped in a marinade. Let them soak it up for about 6 hours


Next, ribs were rubbed up, wrapped in aluminum foil, and stuck in the fridge overnight


Next morning, fired up the WSM at 275 with standard Kingsford Blue, and some cherry wood, unwrapped the ribs, and threw them on for 3 hours



Pulled them at 3 hours, wrapped them in foil, little apple juice went in with them.. They looked to be in a sad state. After foiling them, I threw the chicken on the bottom rack.


2 hours later, pulled the foilies off of the smoker, and unwrapped them. Sauced the chicken, glazed the ribs, waited 20 minutes or so, and pulled the chicken. Came out not too bad


Pulled the ribs after a bit letting the glaze set. They came out ok. Need some work, but I'm new. Have less than 15 cooks under my belt.











And out comes my noob. Plating. Just glad it tasted way better than it was presented. You get the jist though. I hope! FARK.





And here is to hoping I dont go goose eggs on the votes!:shock: