SPECIAL - BBQ Brethren "Noobians vs. Veterans" Throwdown!!! - Page 54

bigabyte · 08-23-2012, 10:45 PM

Arrrrr!

A Noobian has defected and seeks asylum with the other wackadoodles!

Arrrrr!

Is there any room left in the asylum?

buccaneer · 08-23-2012, 10:58 PM

I left floor space when I climbed the wall, biggie...

SmokinAussie · 08-24-2012, 03:26 AM

Arrrr.... yes, there sure is... For dirty sneakin' double crossers...

Let him aboard... and then we'll make him walk the plank!

Arrrrrrrrrrrr

Will work for bbq · 08-24-2012, 10:24 AM

Quote:

Originally Posted by PYGBOYZ

Mr. Bigamus bytamus,
If one started this TD as a Noobian and posted three wonderful TD's and has earned himself a place in the "Zero Club" already and not to mention a TD Victory. Does this automatically make that person a Veteran? Because two out of three ain't bad.

Now understand I am not trying to jump ship, just something to ponder and to give some consideration.

Because as I see it the The Vets need the help. ha ha!!!

I smell a Trojan Piggy!!!

Happy Hapgood · 08-24-2012, 04:04 PM

Keep him in chains until Moose can interrogate and ascertain his true intentions! He would be a definite asset if he checks out. He's smart too...knows when to abandon a sinking ship.

buccaneer · 08-24-2012, 05:13 PM

Pffft...check under his trapdoor!!!
Bags it's not MY job!

DUBBAGA · 08-26-2012, 07:21 PM

What better time to enter a throwdown than to assist my fellow Noobians in this culinary battle to the death. Also, since there are likely to be 250+ entries, I might be able to earn the much desired "0" at the same time.

Cook details can be found here

buccaneer · 08-26-2012, 07:26 PM

Quote:

Originally Posted by DUBBAGA

What better time to enter a throwdown than to assist my fellow Noobians in this culinary battle to the death. Also, since there are likely to be 250+ entries, I might be able to earn the much desired "0" at the same time.

Cook details can be found here

No.
No they can't!
Noobs....sigh

Later Edit:
Yaay, he done did it!
Hmmm, I woulda washed the dirt off...

PYGBOYZ · 08-26-2012, 07:29 PM

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.

1. The Ingredients.jpg
The Ingredients
2. The Crust.jpg
The making of the Crust
3. The Crust applied.jpg
Applying the Cruse
4. The Morning Smoke.jpg
Awe, nothing better than Early Morning Smoke
5. Dark n Stormy.jpg
It was Dark n Stormy earlier in the A.M
6. Half way.jpg
Half way done
7. The Sides.jpg
The side prepped
8. The Flip.jpg
Flipped and sides added
9. Coming Off.jpg
Coming off to rest
10. The End.jpg

Actually, the Wasabi Pea and Chili Crust turned out farkin' great, I will definitely do that again.

Here is another major blow to the SS Farkanaut, isn't that ship about to sink or are they just still trying to resurrect a sunken dingy!!!

PYGBOYZ (Noobian Expert Gunner)

buccaneer · 08-26-2012, 07:29 PM

See edit above...

buccaneer · 08-26-2012, 07:34 PM

Piggles I like the creativity with the crust and the finished pork looks really good!
The cannonball hit alongside and we all appreciate the refreshing spray

PYGBOYZ · 08-26-2012, 07:44 PM

Quote:

Originally Posted by buccaneer

Piggles I like the creativity with the crust and the finished pork looks really good!
The cannonball hit alongside and we all appreciate the refreshing spray

Bucc Bucc Bucc, After that refreshing spray, you should be getting your soap for your bath, because by now you must be at least knee deep in Kimchee or salt water.

buccaneer · 08-26-2012, 08:04 PM

We bathe in Kimchi bro, were pirates!

PYGBOYZ · 08-26-2012, 08:10 PM

Quote:

Originally Posted by buccaneer

We bathe in Kimchi bro, were pirates!

I thought that smell seemed familiar.

rgrizzle · 08-26-2012, 09:52 PM

ok Veterns it is only five days until I deploy the A-Bomb and believe me it will put the little shower you guys just had to shame because all will be saying "no more! Please! we give! where are the white flags"!!!! stay tooned or do you wanna give up now!

08-23-2012, 10:45 PM	#796
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Arrrrr! A Noobian has defected and seeks asylum with the other wackadoodles! Arrrrr! Is there any room left in the asylum? __________________ 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.

08-23-2012, 10:58 PM	#797
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	I left floor space when I climbed the wall, biggie... __________________ Hold my dang beer...

08-24-2012, 03:26 AM	#798
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Arrrr.... yes, there sure is... For dirty sneakin' double crossers... Let him aboard... and then we'll make him walk the plank! Arrrrrrrrrrrr __________________ A butterflies wings. About to bring down everything...

08-24-2012, 04:04 PM	#800
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Keep him in chains until Moose can interrogate and ascertain his true intentions! He would be a definite asset if he checks out. He's smart too...knows when to abandon a sinking ship. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

08-24-2012, 05:13 PM	#801
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Pffft...check under his trapdoor!!! Bags it's not MY job! __________________ Hold my dang beer...

08-26-2012, 07:21 PM	#802
DUBBAGA is Blowin Smoke! Join Date: 07-31-11 Location: Beaumont, CA	Official Entry What better time to enter a throwdown than to assist my fellow Noobians in this culinary battle to the death. Also, since there are likely to be 250+ entries, I might be able to earn the much desired "0" at the same time. Cook details can be found here __________________ [I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) Last edited by DUBBAGA; 08-26-2012 at 07:37 PM..

08-26-2012, 07:29 PM	#804
PYGBOYZ On the road to being a farker Join Date: 01-19-12 Location: Havelock, NC	Another official shot to bow of the SS Farkanaut 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. 1. The Ingredients.jpg The Ingredients 2. The Crust.jpg The making of the Crust 3. The Crust applied.jpg Applying the Cruse 4. The Morning Smoke.jpg Awe, nothing better than Early Morning Smoke 5. Dark n Stormy.jpg It was Dark n Stormy earlier in the A.M 6. Half way.jpg Half way done 7. The Sides.jpg The side prepped 8. The Flip.jpg Flipped and sides added 9. Coming Off.jpg Coming off to rest 10. The End.jpg Actually, the Wasabi Pea and Chili Crust turned out farkin' great, I will definitely do that again. Here is another major blow to the SS Farkanaut, isn't that ship about to sink or are they just still trying to resurrect a sunken dingy!!! PYGBOYZ (Noobian Expert Gunner) __________________ 3 Favorite Beers-Free, Cold, and Another!! Last edited by PYGBOYZ; 08-26-2012 at 07:31 PM.. Reason: Grammar

08-26-2012, 07:29 PM	#805
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	See edit above... __________________ Hold my dang beer...

08-26-2012, 07:34 PM	#806
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Piggles I like the creativity with the crust and the finished pork looks really good! The cannonball hit alongside and we all appreciate the refreshing spray __________________ Hold my dang beer...

08-26-2012, 08:04 PM	#808
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	We bathe in Kimchi bro, were pirates! __________________ Hold my dang beer...

08-26-2012, 09:52 PM	#810
rgrizzle Full Fledged Farker Join Date: 12-05-11 Location: Ironton, Ohio	ok Veterns it is only five days until I deploy the A-Bomb and believe me it will put the little shower you guys just had to shame because all will be saying "no more! Please! we give! where are the white flags"!!!! stay tooned or do you wanna give up now! __________________ Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood.