MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk > BBQ Brethren Throwdowns

Notices

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!


Reply
 
Thread Tools
Old 05-12-2014, 04:57 PM   #31
sliding_billy
somebody shut me the fark up.

 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

Please accept this as my official entry. Full cook thread can be found here:

http://www.bbq-brethren.com/forum/sh...38#post2916838

__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS
sliding_billy is offline   Reply With Quote


Old 05-12-2014, 05:15 PM   #32
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

Mmmmmmmmmmm... Steak!
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote
Thanks from: --->
Old 05-13-2014, 03:49 AM   #33
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

Iranian Slow-roasted lamb with jewelled yoghurt


Please accept this as my entry shot.



full cook is here

http://www.bbq-brethren.com/forum/sh...d.php?t=188632
__________________
Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.
Titch is offline   Reply With Quote
Old 05-13-2014, 06:14 PM   #34
cliffcarter
is one Smokin' Farker
 
Join Date: 02-21-11
Location: Old Town, Maine
Default

Please accept this as my throwdown entry, the cook thread can be seen here
http://www.bbq-brethren.com/forum/sh...55#post2918055

cliffcarter is offline   Reply With Quote
Old 05-14-2014, 06:55 PM   #35
Fake Farmer
On the road to being a farker
 
Fake Farmer's Avatar
 
Join Date: 04-17-13
Location: Annapolis, MD
Default

Please accept this as my entry into the kettle throwdown.


White meat

Dark Meat

Full post here... http://www.bbq-brethren.com/forum/sh...d.php?t=188685
Fake Farmer is offline   Reply With Quote
Old 05-14-2014, 07:50 PM   #36
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Default

Here is the build thread to my beef tacos.
http://www.bbq-brethren.com/forum/sh...d.php?t=188772

Please except this as my official entry.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
Garrett is offline   Reply With Quote
Old 05-14-2014, 08:04 PM   #37
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default

Folks, it's great to see all these fine entries!

Click here to READ THE RULES for the BBQ Brethren Throwdown...

******However, PLEASE READ THE RULES BEFORE YOU POST AN ENTRY, ESPECIALLY AS IT RELATES TO YOUR ENTRY PHOTO. If you do not specify an entry photo, it will be chosen by one of us moderators, which means it may not be the one you intended.*******

Click here to READ THE RULES for the BBQ Brethren Throwdown...

Moose is offline   Reply With Quote
Old 05-15-2014, 09:24 AM   #38
Kathy's Smokin'
Babbling Farker

 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

Quote:
Originally Posted by peeps View Post
I was able to find it at my grocery store.

Amazon is selling the bag for $10 and free shipping if you are prime...

House Autry Chicken Breader 2 Lbs: Amazon.com: Grocery & Gourmet Food
I tried to find the ingredients online but they weren't detailed enough. I would be interested in ordering or looking for it if it's not full of chemical additives. Peeps, if you get a chance -- would you check the ingredients for me, please? Is there anything listed that begins with 'hydrolyzed' or 'autolyzed' and ends with yeast extracts, plant proteins or similar? That stuff is hidden MSG. Does the box list many ingredients you can't pronounce or that don't look like food? We have a good fish breader available at stores in my area but the ingredients are atrocious. It tastes great and works great but .
__________________
[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR]
IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself!
[COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR]
[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL]

[B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B]
[B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B]
[COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]
Kathy's Smokin' is offline   Reply With Quote
Thanks from:--->
Old 05-15-2014, 09:42 AM   #39
peeps
somebody shut me the fark up.

 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Quote:
Originally Posted by Kathy's Smokin' View Post
I tried to find the ingredients online but they weren't detailed enough. I would be interested in ordering or looking for it if it's not full of chemical additives. Peeps, if you get a chance -- would you check the ingredients for me, please? Is there anything listed that begins with 'hydrolyzed' or 'autolyzed' and ends with yeast extracts, plant proteins or similar? That stuff is hidden MSG. Does the box list many ingredients you can't pronounce or that don't look like food? We have a good fish breader available at stores in my area but the ingredients are atrocious. It tastes great and works great but .
Here is some online info, but who knows how accurate it is. When Tasha gets home, I'll ask her to snap a pic of the ingredients and nutrition label.

http://www.shopwell.com/house-autry-...s/p/7348413320
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL])
- [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates
- [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS)

[B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]
peeps is offline   Reply With Quote
Thanks from:--->
Old 05-15-2014, 02:18 PM   #40
Kathy's Smokin'
Babbling Farker

 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

^ Wow, thanks Peeps. That's pretty good for ingredients. The colour could be artificial but if that's the only downside, this breader is miles ahead of some other ones I've seen. I like it, I will order some.
__________________
[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR]
IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself!
[COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR]
[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL]

[B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B]
[B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B]
[COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]
Kathy's Smokin' is offline   Reply With Quote
Thanks from:--->
Old 05-15-2014, 10:16 PM   #41
Outnumbered
is Blowin Smoke!
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Default Jamaican Jerk Pork Tenderloin with Mango Chutney.

http://www.bbq-brethren.com/forum/sh...64#post2921064

Please accept this as my entry shot.
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is offline   Reply With Quote
Old 05-16-2014, 01:27 AM   #42
Enrico Brandizzi
Babbling Farker

 
Join Date: 12-16-13
Location: Rome, Italy
Default BBQness @ "Kettle Cook Off" Throwdown

Please accept this as my throwdown entry.

It was some time I haven't used my 26 OTG and some rust was growing...
So I decided to partecipate.
I thawed a 6 lb PANZANESE STEAK from Dario Cecchini, The Tuscan Butcher.
I dry brined it fo some hours

[/url]


I set up the 26 OTG with the snake Minion Method to ensure a steady smoking T round 180 F with water in and hickory chips too. On top a huge pizza pan with some water in.



[/url]


[/url]


I start smoking steadily round 170/180F and 3 hours later when it was 122 IT she was like this


[/url]

Meanwhile, I have lit a full chimney of Weber charcoal and I put it in the Kettle to sear the steak


[/url]

Thus it was ready to be sliced


[/url]

and finally sliced. Please accept this pic as my official entry pic for the present throwdown


[/url]

Thanks for stopping by.
Enrico
__________________
[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B]
[B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ

BBQness is on Youtube, Instagram & Flickr [/B]
Enrico Brandizzi is offline   Reply With Quote
Old 05-16-2014, 01:33 AM   #43
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

Quote:
Originally Posted by Enrico View Post
Please accept this as my throwdown entry.

It was some time I haven't used my 26 OTG and some rust was growing...
So I decided to partecipate.
I thawed a 6 lb PANZANESE STEAK from Dario Cecchini, The Tuscan Butcher.
I dry brined it fo some hours

[/url]


I set up the 26 OTG with the snake Minion Method to ensure a steady smoking T round 180 F with water in and hickory chips too. On top a huge pizza pan with some water in.



[/url]


[/url]


I start smoking steadily round 170/180F and 3 hours later when it was 122 IT she was like this


[/url]

Meanwhile, I have lit a full chimney of Weber charcoal and I put it in the Kettle to sear the steak


[/url]

Thus it was ready to be sliced


[/url]

and finally sliced. Please accept this pic as my official entry pic for the present throwdown


[/url]

Thanks for stopping by.
Enrico
That's a delightful looking steak mate
__________________
Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.
Titch is offline   Reply With Quote
Thanks from: --->
Old 05-16-2014, 06:50 AM   #44
chicagokp
Babbling Farker
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

Official Entry

I wasn't planning on entering this, but I guess I will throw my hat in the ring.

Cook Thread. http://www.bbq-brethren.com/forum/sh...d.php?t=188495

Entry Photo

__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote
Old 05-16-2014, 08:29 AM   #45
Kathy's Smokin'
Babbling Farker

 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

Enrico, that is some steak! 6 lbs, wow! I love the charcoal ring you are using, it gives me an idea of how to deal with my old kettle -- which doesn't lend itself to straight partitions and I've been trying to find a way around that. I could make the right size with expanded steel and bolts. Thanks, brother!
__________________
[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR]
IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself!
[COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR]
[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL]

[B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B]
[B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B]
[COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]
Kathy's Smokin' is offline   Reply With Quote
Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:02 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts