BBQ Brethren "Sweet and Spicy" Throwdown! - Page 7

deguerre · 10-18-2012, 04:21 PM

Lies. All lies.

Happy Hapgood · 10-18-2012, 06:20 PM

The duck sure did look erect!

colonel00 · 10-18-2012, 06:22 PM

Quote:

Originally Posted by Toast

The duck sure did look erect!

Good thing it wasn't a male chicken

Happy Hapgood · 10-18-2012, 06:23 PM

Quote:

Originally Posted by Kathy's Smokin'

The duck is pulled off

and we just tasted some of that cracklin' skin

. Fark, that's good chit. Crunchy. Mmmmmmm.

If you pulled your duck you may have a double entry in the pulled TD!

Oldyote · 10-18-2012, 06:33 PM

Quote:

Originally Posted by Toast

If you pulled your duck you may have a double entry in the pulled TD!

Now I'm really happy it wasn't a male chicken.

Al Czervik · 10-19-2012, 07:39 PM

I've been home from work all week recuperating so I figured I should do something productive and get in on this TD... Without further ado, I present Al's Sweet and Spicy Beef Short Ribs.

First off, the sweet and spicy sauce. Here are the ingredients for my habanero pineapple sauce. The habs are from my garden, and all the rest of the goodies came from the store.

I removed the seeds and the spines from the peppers and combined them with the fresh cubed pineapple.

I blended this all up and made the mistake of tasting it before adding anything else...

One word comes to mind... MOMMY!!! After chugging some milk, I added the rest of the ingedients and boiled and reduced for about half an hour. After that it was very tasty.

Now on to the beef short ribs... I picked up these beauties a while back and vacu-sucked and froze them for just such an occasion.

I seasoned them up with some Foil Hat (Biggie) and Parsley (Gore) and onto the Traeger they went with a hopper full of oak...

Here they are after about two hours at 275...

Once I took the pic above, I probed them and they were at about 160. I put a little beef consomme in the bottom of a foil pan, covered them and let them braise for another two hours. Here they are after the braise brushed with the habanero pineapple sauce. I let them go for about half an hour more to set the sauce.

And here (below) we have the finished plate/money shot. I left three of the ribs whole and sliced up the fourth and brushed it with more sauce. I also made up some sides of Asian/Thai inspired slaw, grilled pineapple slices and brown basmati rice. This was my first experience with the basmati rice and I really liked it. In the foregound are a couple habaneros to eat for dessert...

No TD entry is complete without a fork shot...

As usual, I feasted heavily on the meat and wasn't able to finish the sides.

The sauce ended up having a very good balance of sweet and spicy and went very well with the beef. We have a bunch left over and will be trying it on chicken this weekend. This is the second time for me to do beef short ribs and they will definitely be back on the roatation soon.

Thanks for taking the time to look this over.

Happy Hapgood · 10-19-2012, 07:40 PM

^^^ He's Baaaack! Mighty Fine Al !!!

caseydog · 10-19-2012, 07:43 PM

Nice food, Mongo, and I see you have good taste in beer glasses.

CD

Will work for bbq · 10-19-2012, 08:12 PM

Those are some beautiful short ribs Al' but I'm a little bit confused here, this is the "Sweet and Spicy" TD right? Maybe you can help me wrap my head around this and I'll quote you here.

Quote:

Originally Posted by Al Czervik

I seasoned them up with some Foil Hat (Biggie) and Parsley (Gore) and onto the Traeger they went with a hopper full of oak...

Are you implying that Biggie is Sweet and Gore is Spicy???

Al Czervik · 10-19-2012, 08:18 PM

Quote:

Originally Posted by Will work for bbq

Are you implying that Biggie is Sweet and Gore is Spicy???

Dang it Paul... I can't slip anything past you can I?

Oldyote · 10-19-2012, 10:24 PM

Beautiful Mongo

I love habanero I will gladly take the remaining sauce off your hands.

My first attempt for this TD was filed in the fail category. I've been retooling and actually had habaneros on my shopping list.

Hmmm what do

I may have to change it up again.

Great to see you back brother.

fingerlickin' · 10-19-2012, 11:10 PM

Lookin' good Mongo! You gotta get me the recipe for that slaw, my wife's been asking for an Asian inspired slaw for some time now. It might make her think I actually listen to her once in a while. :)

FamilyManBBQ · 10-20-2012, 12:30 AM

Made this a short while back...after this category was announced. Inspired by a couple year old post by bbqgrail...Sweet and Spicy Drumsticks ("chicken legs" in a red hot candy and cinnamon whiskey glaze).

Here's the thread: http://www.bbq-brethren.com/forum/sh...ht=redhot+chix

Assembled our ingredients...

Gave the drumsticks a soak and a buttermilk/SM Sweet & Spicy (hey, what else do you use for a sweet and spicy throwdown) marinade...

Katie helped on this cook quite a bit...

Glaze consisted of red hots candy, apple juice, sugar, pectin and Fireball Cinnamon Whiskey ("tastes like heaven, burns like hell")

Used our fancy rack for the "chicken legs"

Once cooked we dunked them in the glaze, drizzled a bit more over the top and sprinkled on a few more red hots...

Here's our pic for the entry...

Was some good stuff! Kids loved it (big an little ones)!! Ate that stuff up!!

Will do this again, for sure. Was definitely a "sweet" glaze...may try to ramp up the spice just a bit. I'm thinkin' Hot Tamales...

Bonus: used some of the leftover glaze on some vanilla ice cream...

Added a little more of the whiskey and gave 'er a stir. A nice sweet and spicy shake...

Al Czervik · 10-20-2012, 08:02 AM

Great looking chicken FMBBQ! Love the use of the redhots, Fireball and your darling assistant...

Al Czervik · 10-20-2012, 08:11 AM

Quote:

Originally Posted by fingerlickin'

Lookin' good Mongo! You gotta get me the recipe for that slaw, my wife's been asking for an Asian inspired slaw for some time now. It might make her think I actually listen to her once in a while. :)

Here's the recipe Jason...

http://www.food.com/recipe/awesome-asian-slaw-61492

The only thing I changed was subbing two packages of broccoli slaw for the carrots and cabbage. Oh, and I also gave it a couple good squirts of Sriracha sauce for some kick.

Between the all the habanero, garlic, onion powder and Sriracha, my breath is no doubt a lot like my avatar's...

10-18-2012, 04:21 PM	#91
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Lies. All lies. __________________ 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

10-18-2012, 06:20 PM	#92
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	The duck sure did look erect! __________________ 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

10-19-2012, 07:39 PM	#96
Al Czervik 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	Al's official Sweet and Spicy TD entry... I've been home from work all week recuperating so I figured I should do something productive and get in on this TD... Without further ado, I present Al's Sweet and Spicy Beef Short Ribs. First off, the sweet and spicy sauce. Here are the ingredients for my habanero pineapple sauce. The habs are from my garden, and all the rest of the goodies came from the store. I removed the seeds and the spines from the peppers and combined them with the fresh cubed pineapple. I blended this all up and made the mistake of tasting it before adding anything else... One word comes to mind... MOMMY!!! After chugging some milk, I added the rest of the ingedients and boiled and reduced for about half an hour. After that it was very tasty. Now on to the beef short ribs... I picked up these beauties a while back and vacu-sucked and froze them for just such an occasion. I seasoned them up with some Foil Hat (Biggie) and Parsley (Gore) and onto the Traeger they went with a hopper full of oak... Here they are after about two hours at 275... Once I took the pic above, I probed them and they were at about 160. I put a little beef consomme in the bottom of a foil pan, covered them and let them braise for another two hours. Here they are after the braise brushed with the habanero pineapple sauce. I let them go for about half an hour more to set the sauce. And here (below) we have the finished plate/money shot. I left three of the ribs whole and sliced up the fourth and brushed it with more sauce. I also made up some sides of Asian/Thai inspired slaw, grilled pineapple slices and brown basmati rice. This was my first experience with the basmati rice and I really liked it. In the foregound are a couple habaneros to eat for dessert... No TD entry is complete without a fork shot... As usual, I feasted heavily on the meat and wasn't able to finish the sides. The sauce ended up having a very good balance of sweet and spicy and went very well with the beef. We have a bunch left over and will be trying it on chicken this weekend. This is the second time for me to do beef short ribs and they will definitely be back on the roatation soon. Thanks for taking the time to look this over. __________________ 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 (")_(")

10-19-2012, 07:40 PM	#97
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	^^^ He's Baaaack! Mighty Fine Al !!! __________________ 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

10-19-2012, 10:24 PM	#101
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	Beautiful Mongo I love habanero I will gladly take the remaining sauce off your hands. My first attempt for this TD was filed in the fail category. I've been retooling and actually had habaneros on my shopping list. Hmmm what do I may have to change it up again. Great to see you back brother. __________________ [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]

10-19-2012, 07:43 PM	#98
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Nice food, Mongo, and I see you have good taste in beer glasses. CD

10-19-2012, 11:10 PM	#102
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Lookin' good Mongo! You gotta get me the recipe for that slaw, my wife's been asking for an Asian inspired slaw for some time now. It might make her think I actually listen to her once in a while. :) __________________ [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]

10-20-2012, 12:30 AM	#103
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Redmond, WA	Made this a short while back...after this category was announced. Inspired by a couple year old post by bbqgrail...Sweet and Spicy Drumsticks ("chicken legs" in a red hot candy and cinnamon whiskey glaze). Here's the thread: http://www.bbq-brethren.com/forum/sh...ht=redhot+chix Assembled our ingredients... Gave the drumsticks a soak and a buttermilk/SM Sweet & Spicy (hey, what else do you use for a sweet and spicy throwdown) marinade... Katie helped on this cook quite a bit... Glaze consisted of red hots candy, apple juice, sugar, pectin and Fireball Cinnamon Whiskey ("tastes like heaven, burns like hell") Used our fancy rack for the "chicken legs" Once cooked we dunked them in the glaze, drizzled a bit more over the top and sprinkled on a few more red hots... Here's our pic for the entry... Was some good stuff! Kids loved it (big an little ones)!! Ate that stuff up!! Will do this again, for sure. Was definitely a "sweet" glaze...may try to ramp up the spice just a bit. I'm thinkin' Hot Tamales... Bonus: used some of the leftover glaze on some vanilla ice cream... Added a little more of the whiskey and gave 'er a stir. A nice sweet and spicy shake... __________________ [FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]

10-20-2012, 08:02 AM	#104
Al Czervik 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	Great looking chicken FMBBQ! Love the use of the redhots, Fireball and your darling assistant... __________________ 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 (")_(")