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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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08-11-2012, 11:31 PM | #661 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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This is my official entry.
Been awhile ladies and gents but I think I'm back. Last week my father-in-law said he really liked Jack Daniels Sauce so I decided I would see if I could find some. Well I couldn't find the sauce but I did find a recipe I really liked so this is how my throwdown entry started. some roasted garlic put it all together add a special label and there you have it So the sauce turned out great but the secret weapon turned out to be Add a corer peeler slicer Some asparagus And Corn (this is really just water but the corn will be added at some point in this story) Grill, Glaze and Serve The glaze was great. My Father In law kept going back to the serving plate and dipping has chop in what glaze was left on the plate. The real star here was the Oakridge BBQ Game Changer. These were the best chops I've ever made and I know it was the Game Changer that made the difference. They were moist, tender and full of flavor. Thank you Oakridge BBQ. Not sure if it is the best shot but it is my favorite one so Mr. Big please use this for the vote thread. Thanks for looking.
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[COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE] |
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08-12-2012, 02:08 AM | #662 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Oldyote, that's some serious eats there. I LOVE those curly wurly fries.. I bet they were a real hit with your daughter!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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08-12-2012, 05:39 AM | #663 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Beautiful shot and great cook Ric!
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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08-12-2012, 09:16 AM | #665 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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OutStanding!!!!
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08-12-2012, 01:20 PM | #666 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Atta boy Ric, way to bring it!
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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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08-12-2012, 05:28 PM | #668 |
Found some matches.
Join Date: 07-14-12
Location: Roy, Utah
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Wow that is an amazing looking dish. Mmmmmmmmmmmmmmmm
Sent from my HTC VLE_U using Tapatalk 2
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On my way to loosing 150lbs. Starting weight 360lbs. of Brwn Sugar Goodness Team: Rotundo Splendiferous Weber One Touch Silver |
08-12-2012, 07:39 PM | #669 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Another farkenaut entry, your biggieness...
I thought I might make me up some good vittles for supper, and teach ole' bucc about a real Texas staple food.
I went and got me some cheap, lean steak, cut thin. It set me back a whole four dollars an thirteen cents. I also picked up some okra, which cost me pert-near another dollar. I already had some potatoes at home, and don't recall what they cost me, but it wasn't a whole lot. All the other ingredients I had in my panty, and I reckon you can add another dollar for what I used of them. All told, I don't think I have more than ten bucks invested in this endeavor. Now for the cookin' stuff. I took my cheap steak, cut off any excess fat, and opened up a can of whoopass on it with a meat mallet. Then I made my dredge and crust -- one bowl of buttermilk and egg, and one bowl of flour, baking powder, and black pepper. I dragged my meat through the dry stuff, and then through the wet stuff, and one more time through the dry stuff. After a little rest, into the the #10 Griswold on the redhead -- about 350 degrees on the canola oil. After the steak was cooked, I poured off most of the oil, but lest a little to mix with flour to make a roux. I added some milk to my roux and cooked it down to a nice cream gravy, with a generous helping of black pepper for flavor. I whipped up some garlic mashed taters, and deep fried some okra -- I always have mashed taters and fried okra with chicken fried steak. One of my favorite meals. And here is how she looked right before I dove in, fork first. So, how did it taste? Well, a picture is worth a thousand words... Thanks for looking. I need a nap, now. CD |
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08-12-2012, 07:59 PM | #670 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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So to make this gravy it is the sediment from the fry up plus flour and milk, CD?
Don't cook the flour too long so it stays light coloured and then seasoned with black pepper?
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Hold my dang beer... |
08-12-2012, 08:08 PM | #671 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
If you have ever had a peppercorn sauce on steak, this is somewhat similar. CD |
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08-12-2012, 08:47 PM | #672 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
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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 |
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08-12-2012, 08:52 PM | #673 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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08-12-2012, 09:18 PM | #674 |
On the road to being a farker
Join Date: 12-25-11
Location: manhattan, ks
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Well trying this a third time maybe I wont accidentally delete it all. UGH!
Here is my entry for the Noobians!!! I dont know if it will be my official entry or not. Because I forgot a few pictures of stuff haha. I started with 2 racks of loin back ribs. Rubbed down with Chris lilleys pork butt rub(which my wife and I enjoy..although this time around we did notice that it had too much salt and needs a little flavor kick so we will be messing around with some other flavors). They are being smoked at about 235-250 ish with apple wood. Here they are in all their glory beforehand: I had planned on getting some during the cook photos but that didnt happen. DOH! *insert mid cook pictures* After they had been on for about 3 hours I tried the bend test and they were almost there to the cracking of skin. So I decided this was the perfect time to glaze one rack with Sticky Fingers Carolina Sweet sauce. And left the other rack plain. Here they are after about 3.5 hours of cooking and passing the bend test. I also forgot to get a smoke ring picture or a plated picture. We had my wifes family over for dinner and they just didnt understand the whole reasoning behind pictures and a bbq forum. So it was hard trying to get pictures before it all got snarfed down. Overall everyone really enjoyed the ribs. Surprisingly everyone loved the dry rubbed ones more than the glazed ones(myself included). I will definitely have to do a better job and documenting my next cook, but remember I am still a Noobian! Ps. Thank you to my brethren for all of your help and advice. Because without it I wouldnt have made such delicious ribs!
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18.5 WSM--18.5 OTS--Performer |
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08-12-2012, 09:24 PM | #675 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Official Entry and Full Volley from the USS Farkanught
The Noobs have been running too many raids on us as of late.
Time to return fire. Obligatory cute Pup pic: Pork O' Rama today. Memphis Dry. The rub ingredients with a Southern twist for St. Louis Spares: Rubbed and ready: Prepping the Bacon wrapped Tater Cups with purple onion and bell pepper: A little butter on top and some Tony's: On the grill: By this time it was getting BUTT HOT here. Here's a pic of the Ribs on the WSM: Now for some Bacon wrapped Figs: If you have not tried this, you should. Bout time for the Ribs to come off: Cheezing up the tater cups: Sure wish I had a Farkanught flag! : We are not one but many: And just when you thought the assault was over, here come the torpedoes! Been soaking these all day: Plated shot. Please use the pic below for the TD. Thanks for Lookin'.
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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 |
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