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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, 09:45 AM
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#1 | |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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BBQ Brethren "Soul Food" Throwdown! (Entries and Quality *CLEAN* Discussion Only)
Our new TD category is...
"Soul Food"  Fro optional... As chosen by Boogiesnap for his winning dish in the "Fusion" Throwdown! CATEGORY DESCRIPTION - READ BEFORE ENTERING Quote:
 No special rules? You may submit entries that are cooked from Friday 4/19 through Sunday 4/28. Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 4/29. Click here to READ THE RULES for the BBQ Brethren Throwdown... Please note that THIS is the entry thread. QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Discussion Thread is HERE. Best of luck and even better eats to all!
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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. |
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04-21-2013, 10:26 AM
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#2 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i don't like rules....they get me in trouble, both the following and questioning.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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04-22-2013, 08:36 AM
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#3 |
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is One Chatty Farker
  Join Date: 11-24-10
Location: Duluth MN
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Heading to the cabin next weekend to look at the ice and wish for warmer weather. If I have time I have a video idea but I'm doubting that will happen either so decided to jump in on this one early. This was a first attempt and making "fried/baked" chicken on the egg. It was not without its problems including starting out with a frozen cooker.
Cook Thread http://www.bbq-brethren.com/forum/sh...d.php?t=159258 Official Entry 
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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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04-22-2013, 09:43 AM
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#4 | |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Quote:
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Chris- Midwest BBQ Outreach |
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04-22-2013, 01:42 PM
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#5 |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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My Entry
"Please accept this as my entry into this Throwdown"
Pulled Pork Shoulder, Ready to Eat 
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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04-22-2013, 05:54 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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It's going to be interesting to see Folk's take on Soul food in this TD. ;D
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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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04-22-2013, 07:56 PM
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#7 |
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Full Fledged Farker
Join Date: 12-29-12
Location: Clear Lake City, TX
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Best soul food I've ever had was deep fried pork ribs...with ox tail gravy for dipping
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Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool: |
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04-22-2013, 08:05 PM
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#8 |
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Babbling Farker
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
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My last post in the Throwdown Forum .....Going to Italy On Wednesday
So as my title says this is "my last Throwdown entry" for now! We are headed for Italy on Wednesday for a Windsurf Cruise. I cannot wait to hit the tarmac and be airborne! This Soul food throwdown is right up my alley though, I make this style of food regularly.
The Pantry Picks  Ribs cut individually  The beginings of Mac-N-Cheese  Ribs rubbed and Chicken on the smoker   Washed Collard Greens  Render some bacon and chopped onion and garlic  Peppered and in the pot!  Everthing cooked ouside on the either the gasser or the kamado  Add the Mac-N-Cheese  Almost ready to pull  Collards ready to go!   Final Plate. Please use this as my official entry shot! 
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-22-2013, 08:23 PM
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#9 |
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somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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^^^ You Nailed it Hometruckin! ^^^
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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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04-26-2013, 01:39 PM
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#10 |
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is one Smokin' Farker
Join Date: 01-28-09
Location: Stacy, MN
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Looks real good Hometruckin; how long does it take to do the ribs that way?
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Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns |
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04-28-2013, 10:02 PM
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#11 |
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Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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Stuffed pepper with wild rice collard greens and country ribs
Entry to throw down
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04-28-2013, 10:03 PM
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#12 |
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Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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Could not figure out how to post rest of pics. My first time.
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04-28-2013, 10:09 PM
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#13 |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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My Entry: Ghoulash
My take on Ghoulash. A very simple and cheap meal to prepare. All you need for this meal is:
- 1 pound of ground beef - 2 cans of Cream of Mushroom soup - 1/2 cup milk - 1 box pasta (Macaroni or Rotini) Bring pot of water to a boil and add pasta. Cook for 10 minutes or until tender. At the same time, grill the ground beef. After the beef is done and pasta are done, drain water from the pan with the pasta and add beef, soup, and milk. Stir all the ingredients together until well mixed. Please accept this picture as my official entry photo.
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Chris- Midwest BBQ Outreach |
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04-28-2013, 10:22 PM
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#14 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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This is my official entry...
I love soul food, but it is not easy to cook, and not all that healthy, but in moderation...
I went with the basics -- the stuff I like to eat at a soul food joint. Fried chicken, mashed potatoes and fried okra with white gravy. I started off making my mashed potatoes and white gravy in advance. I usually make my mashed taters country style, with skins on and roughly mashed, but soul food mashed taters are smoother, so I peeled the skins, and boiled to fork tender. To make good soul food mashed potatoes, you need to do a two step, first you run them through a potato ricer, then you mix them with butter, salt. pepper and some milk until they are smooth and creamy. I also made my white gravy in advance. I made a white roux with butter and flour, then added milk, salt and pepper, brought it to a boil, and it was done. No soul food supper is complete without some cornbread, so I whipped up some of that from scratch, too. Now for the chicken, I got adventurous, and made some Kettle Fried Chicken. I made a batter with milk, eggs, and flour, dipped my chicken in flour, then dipped it in the batter, and then dipped it in melted butter. Yeah, the kitchen is a mess, I am a messy cook. On to the redhead, indirect, for about 40 minutes. While that was cooking, I deep fried some okra. I didn't take pictures of that. Here is the final meal. Kettle Fried Chicken, mashed potatoes, fried okra and some homemade cornbread. Oh, yeah, that is a mason jar full of sweet tea -- as if I really need to tell you. What else would you serve with soul food. CD Last edited by caseydog; 04-28-2013 at 11:02 PM.. |
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04-29-2013, 12:28 PM
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#15 |
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Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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Man that looks good. I didn't know you could use a fryer and oven.
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