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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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04-21-2013, 07:32 PM | #46 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Official Entry
I went Puerto Rican with my entry. My parents lived there for several years, and I ate the food there, and loved it.
My protein is shrimps and scallops. I served them with a Puerto Rican staple, Mofongo, and made a Sofrito-based sauce for the dish. Sofrito is another Puerto Rican staple. I started by making my Sofrito a day in advance, so it could sit in the fridge overnight to meld the flavors together. Sofrito is like Puerto Rican salsa, but not hot. Lots of garlic, but not lots of heat. I used tomatoes, yellow and green bell peppers, onions, lots of garlic, oregano and cilantro. There are traditionally other ingredients, but I can't get them here. My sofrito still turned out great. Mofongo is Puerto Rican mashed potatoes, but made with plantains, instead of potatoes. You start with unripe plantains, that you cut into chunks, and fry twice, letting them cool in between fries. Mofongo is not fast food. While the plantains cooled, I fried up some bacon with the stove from my camper. Why grease up the kitchen. I then fried the plantains a second time, combined them with the chopped bacon and bacon fat, and a ton of garlic, and mashed it in a bowl. While all this was happening, I had some jumbo Gulf shrimps and scallops marinading in OO, and fresh oregano and thyme from my garden -- oregano grows wild in Puerto Rico, and thyme is commonly used there, too. I simmered the shrimp shells in water to make a shrimp stock. The shrimps and scallops were grilled on the SJG. I made a sauce from the sofrito, and some shrimp stock. I plated the mofongo, shrimps and scallops, and topped it all with my sofrito and shrimp stock sauce. I personally think it was one of the best meals that I have ever cooked. So, I will probably get one vote -- worse than a zero. CD |
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04-21-2013, 08:48 PM | #48 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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For my official TD entry I made up a Jerk marinade using this stuff.
I did this to it. Then I slathered it all over these. Let it marinade overnight before I did this to them. I basically just basted them every so often with the jerk marinade that was already on them and the honey the ribs wept made for a very nice sheen. While that was going on I decided to make rice and Peas (yes I know those are beans but that is what it is called). I used this stuff. The beans were soaked overnight then simmered until tender in water with garlic and S&P. Once the beans were ready I added 2 pieces of bacon chopped, 2 sprigs of fresh thyme, 2 sissy peppers, rice and 2 cans of coconut milk. It looked like this, oh yeah I also chopped up a couple of scalions. While all that was going on I decided to make some Festival since I made more than one I guess it would be Festivals with this stuff. When all was said and done it all looked like this. And this. The recipe called for store bought BBQ sauce applied at the last 15 minutes to add some char to the ribs I decided to go with a very light coat of Bart's Blazin' Q BBQ sauce and I'm glad I did. It went amazingly well with the Jerk seasoning. The rice and peas were very good the coconut milk added some sweetness to the dish and the Festival, I'll just say that it felt like there was a festival in my mouth. Thanks for lookin' mon.
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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 Last edited by Will work for bbq; 04-22-2013 at 12:36 AM.. |
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04-21-2013, 11:08 PM | #49 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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__________________
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04-21-2013, 11:16 PM | #50 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Curry Goat with Rice and Peas
I almost missed this one - just happened to check the entry thread and noticed that the deadline is tomorrow morning, so time to get my entry thread posted!
Caribbean curries are similar to Indian curries, because laborers from India went to the Caribbean (Jamaica, Trinidad and Tobago that I know of) and took their cuisine with them. So I figured a nice goat curry would be great for a Caribbean TD. Fired up the LBGE in the morning, and cooked up lunch first. Simple skinless chicken lollipops, rubbed with Plowboys' The Jerk... just to get me in the right frame of mind As we were eating lunch, I got started on the rice and peas. Sauteed some onions, scallions, thyme, a scotch bonnet, lotsa garlic. Added the beans (substituted for the "peas"), then rice, followed by coconut milk. By the time the rice was done, the aroma in the kitchen was driving me crazy! Time to move outside. Couldn't let such a beautiful day go to waste. Marinated the goat meat the night before, with Jamaican curry powder, pepper, allspice, salt, thyme, ketchup, cumin, and powdered green mango. The square bowls have pureed tomato and pureed red onion. The circular bowls have garlic, a scotch bonnet, and Jamaican curry powder. Sauteed the onion puree, added the garlic, then threw in the meat. Browned the meat a bit, then added the tomato puree and curry powder. I cut the scotch bonnet open because I wanted some extra heat. Once the spices, meat, and tomato were nice and browned, I added some water and covered the DO. Cooked away in the egg at about 325°F dome temp for 1.5hrs. Opened things up and saw that the sauce/gravy was the consistency that I wanted, and the meat was cooked just right - just short of melting in your mouth. Plated it up as best I could. Please consider this pic as my official entry in this throwdown. Thanks for looking!
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04-22-2013, 09:41 AM | #51 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Those are 2 very different looking goat curry entries! I would have expected more curry in the Indian TD. I do know they eat a lot of goat, goat cheese, etc in Jamaica though. Nice job, both of you on the goat Curry!
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Chris- Midwest BBQ Outreach |
04-22-2013, 07:05 PM | #52 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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of course... I HAD to make exactly what Phrasty was making
oh well, I'll head over to the zero's certificate line now so I can get an early start. Even his scotch bonnet looks better than mine! :)
__________________
[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
04-22-2013, 09:25 PM | #53 | |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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04-22-2013, 09:50 PM | #54 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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So far, only one entry has any carob beans in it. Guess all you other farkers are gettin' DQed.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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04-22-2013, 11:12 PM | #55 | |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Quote:
__________________
[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
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04-22-2013, 11:20 PM | #56 | ||
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
Quote:
Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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04-23-2013, 12:22 AM | #57 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Looking good guys WOW at the entries
__________________
NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
04-23-2013, 05:40 AM | #58 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Quote:
5. Entries must be Grilled or Smoked during the cooking process, or must prominently feature Grilled or Smoked ingredients which you prepared. Photos of your food on the grill or smoker are encouraged but not required (we love action shots). I'm thinking you might be ok on a technicality, but all the other farkers are out.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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04-23-2013, 07:07 AM | #59 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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I need to read more carefully. I can't believe I am getting DQed.
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04-23-2013, 07:16 AM | #60 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Really sorry about that, but it's right there plain as day in the special rules.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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