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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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07-14-2013, 12:52 PM | #16 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
07-14-2013, 01:09 PM | #17 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
07-14-2013, 07:48 PM | #18 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Official entry...
It rained most of the day, which made me very happy. I cooked outdoors under my EZ-up. I was planning to do the entire cook on my Webers, but with the rain, I decided to do one of the sides in the kitchen.
I started off with a really ridiculously expensive chunk of meat. Then, I made a marinade of EVOO, lemon zest and juice, garlic, and fresh rosemary, basil and thyme from my garden. I used a small knife to cut slits into the meat, so I could shove some of that marinade into the meat with my fingers. I wrapped it up and let it sit in the fridge for 24 hours. I cooked the meat on my 22.5 kettle with the Cajun Bandit rotisserie. For a side, I oven roasted some red potatoes in a coating of OO, fresh rosemary, salt and pepper. For my second side, I quickly grilled some thin asparagus, lightly oiled and seasoned with salt and pepper. Here is how it all plated up. It is my understanding that Julia Child actually cooked a leg of lamb on a grill, pretty much the way I cooked it. I have read it is in one of her books, but I have not been able to verify it, for sure. One week is not enough time to find and buy that book. I hope that I, at the least, cooked my lamb in a way she would find acceptable. It tasted very good to me. CD |
Thanks from: ---> |
07-14-2013, 07:56 PM | #19 |
On the road to being a farker
Join Date: 01-15-12
Location: St. Thomas, US Virgin Islands
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Nice post Caseydog
That looks fantastic. Thanks for sharing.
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Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife. |
Thanks from:---> |
07-14-2013, 09:30 PM | #20 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Carré d'agneau, pommes de terre rôties et haricots verts enrob'es de bacon
Julia would be so proud of the Brethren for choosing to cook like her!
I chose to cook a Frenched rack of lamb. I am constantly amazed, that here in America, we are inundated with products from other countries, while we subsidize our farmers, Not to produce locally raised meat products. But this is not the time or place for rhetoric. Thanks to my fellow Brethren down under I picked up this little beauty yesterday! Scored up the top so that the rub would penetrate Rubbed it down with the mustard and dredged it in panko, fresh rosemary, garlic and Herb de Provence. Put it on the Kamado at 225 degrees with a piece of Salmon for Thalia. Uncorked a fine French Malbec Wrapped up some Haricot vert with bacon Things are gettin hot now! My polling pic if you please! And por le desert! Dame Noir the French classic Bon Appetite Stay Hungry my friends!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
Thanks from: ---> |
07-14-2013, 09:34 PM | #21 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Wow! CD and HT... Great job each of you!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-15-2013, 09:22 AM | #22 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Vuja De!!!
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
07-15-2013, 11:43 AM | #23 | |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Quote:
BTW, that looks fantastic!
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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07-15-2013, 04:36 PM | #24 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Looks like we have a throwdown within a throwdown, between Aussi lamb and Kiwi lamb.
CD |
07-15-2013, 07:41 PM | #25 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Thanks from:---> |
07-16-2013, 11:37 AM | #26 |
is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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Very nice deguerre
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Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon |
07-16-2013, 05:22 PM | #27 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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Holy fark! All nice cooks! I might just drink beer and vote after seeing those entries.
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
07-16-2013, 06:09 PM | #28 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Would you believe it, had the first entry as my choice, saw it and next idea was the second entry, so went shopping for the third idea and CD has already done it, complete with the same sides.
I might have to bake a dessert or something! Sensational food guys!
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Hold my dang beer... |
07-16-2013, 07:21 PM | #29 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
CD |
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Thanks from:---> |
07-16-2013, 08:57 PM | #30 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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DerHusker, that beef bourguignon cook is amazing! Beautiful step by step recording with great photos! I could taste that carmelization and the finished product looks delicious beyond words. I think sounds say it better.
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[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] |
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