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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 02-19-2011, 12:53 PM   #1
bigabyte
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Exclamation New Throwdown Concept; Masters - Cut #1 - Porterhouse Steak

This sort of idea has been floating in my head for a while, and I think it is different enough from the regular Throwdowns to be an extra contest that can successfully run separate from the Throwdowns. Hopefully others see this as I envision it, both fun and challenging.

The idea is simple. Each week I will choose a specific cut of meat as the current cut. Contestants can make whatever dish they want so long as it uses that cut of meat in a reasonably prominent manner, and is cooked using a charcoal and/or wood fire.

No sides are allowed to be included with the dish, but you can garnish or dress the item with other things that pull that item together into a singular food item. For example, if the cut is steak and you make a salad topped with strips of steak and dressed with something over the top of that, that is allowed...that is if you believe your dish can beat a simply but perfectly executed steak that someone else may enter. However, a grilled steak with a baked potato and/or salad on the side would not be allowed.

The winner will get exclusive rights to be called "BBQ Brethren Certified Master" for the cut with which you won. So the winner of this weeks cut will earn the name "BBQ Brethren Certified Porterhouse Steak Master", which you can feel free to add to your signature, or to proclaim to the world, or have printed on hats, or whatever the heck strikes your fancy. You may request fealty and obeisance from others for your grand title if you so desire, you have earned it.

Anyone caught trying to use such a term who has not earned the title by actually winning such a certification will be ridiculed and marginalized in such a manner that they will regret it and find it was not worth the "fun" they thought it might be.

There are many different cuts of meat from various animals commonly used in BBQ/Grilling, so we can go a very long time with no repeats. I will repeat cuts eventually however, but will not repeat the same cut in a single year. So with each cut of meat, there can only be one master of that cut for that year.

When a cut repeats, if the previous winner wants to maintain their title, they should participate to maintain their title. If they lose, they can still refer to themselves as a past winner by specifying the year they won, but they can not claim to be the current master for that cut of meat. In other words, you could be the "2010 Steak Master", but not refer to yourself as simply "Steak Master"

To start things off, the first cut of meat is:

Porterhouse Steak


For a definition of this specific cut, see here. A T-Bone does not count for this contest. A Porterhouse is cut from the thicker part of the short loin, and it is truly like having a KC (or NY) Strip steak on one side of the bone, and a big Filet on the other. It is a very large steak. Please ensure you are using a Porterhouse Steak and not a smaller T-Bone Steak for this contest. Don't even bother with a Club Steak or else you will be clubbed.

So you think you have what it takes to be the Porterhouse Steak Master??? Well, PROVE IT!!!

Below are the rules for this contest.

1. This contest is open from Saturday 2/19 until Wednesday 3/2 at midnight Central US time. Dishes must be cooked and photos submitted within this timeframe.
2. You must cook the cut of meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.
3. Only one dish may be submitted per person.
4. You must submit at least one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in whole form while cooking), and at least one photo of your completed dish. You can submit other photos if you wish, but you must include these 3 to showcase the piece of meat, how you're cooking it, and the result.
5. Your dish must consist of Porterhouse Steak as a primary feature.
6. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a steak you could make a bed of salad greens, topped with sliced steak, and dressed with other foods. However, a steak with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on it's own.
7. You are allowed to touch up your photos for clarity, or to add the dish/item to a more interesting background if you like.
8. By posting your photos, you are granting consent for your photo to be reused for other BBQ Brethren related postings or materials.
9. Any joke photos, or photos of past creations you wish to show off must have a disclaimer stating that the photo is not intended to be included in the Vote thread.
10. If you have any problems with any of the entries, believing them not to be qualified for any reason, DO NOT COMPLAIN TO ME! Instead, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.
9. If I find an entry to have violated these simple rules, I reserve the right to disqualify that entry.
10. As at any neighborhood block party, the kids are present and part of the festivities, so please keep your posts family friendly.
12. The only time a team entry will be accepted is when the team entry is made by Brethren at a Brethren Bash, and the team name must also be submitted with the entry. Otherwise only individual entries will be accepted.

OK all you wannabe BBQ'ers, LET'S GET COOKING!!! There can be only one! Do you have what it takes to be a Master?

NEXT CUT: Spareribs (begins Thursday 3/3)
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Duh.

Last edited by bigabyte; 02-19-2011 at 01:20 PM..
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Old 02-19-2011, 01:19 PM   #2
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Chit! Im outta this one... No good beef here to be found! I will be very envious here! Good luck fellas! this one is gonna be GOOD!

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Old 02-19-2011, 01:23 PM   #3
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Me likey! Better actually have a go on this one. After all, it's a name sake sort of thing.
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Old 02-19-2011, 02:56 PM   #4
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Well, two throwdowns running simultaneously seems a bit intense (and three with the specials). I think it might be better to take a break from the regular throwdowns, say the first of every month, to have the Master's series, but it will be fun regardless. This is a great way to get back to the basics. Now, when you mention dressing the dish, are you thinking business attire or casual?
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Old 02-19-2011, 03:03 PM   #5
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Dang.... I'm doing spares TODAY!
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Old 02-19-2011, 04:18 PM   #6
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I like the concept. Great idea.
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Old 02-19-2011, 10:00 PM   #7
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I like the idea. I worry about your work load Chris. Don't let yourself get burned out.
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Old 02-19-2011, 11:29 PM   #8
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Hmmm... I may have to go hunting for Porterhouse steaks.
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Old 02-20-2011, 10:42 AM   #9
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"fealty"?
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Old 02-20-2011, 10:50 AM   #10
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Chris,

As the Master Poobah, you of course reign supreme; however, I tend to side with Gore. It is a nice idea, but attendance has thinned out in the TD area over time and this might spread the participants out too far. It would be a nice way to break things up, though. For example, make the first one of the month a Master's Cut and push back the regular TD by a week.

My two cents. Please don't yell at me.

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Old 02-20-2011, 11:05 AM   #11
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Quote:
Originally Posted by Jonny Rotisserie View Post
Chris,

As the Master Poobah, you of course reign supreme; however, I tend to side with Gore. It is a nice idea, but attendance has thinned out in the TD area over time and this might spread the participants out too far. It would be a nice way to break things up, though. For example, make the first one of the month a Master's Cut and push back the regular TD by a week.

My two cents. Please don't yell at me.

--Jonny Rotisserie
You do have to tread carefully with Chris. Sometimes he does get crabby. I don't think attendance has slipped. Voting has slipped a bit, but that is largely because the TD moved from Q-Talk to a subforum. There also is the seasonal variation. With better weather, I hope to see more involvement.
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Old 02-20-2011, 12:38 PM   #12
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Does a lamb porterhouse count?
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Old 02-20-2011, 01:53 PM   #13
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Quote:
Originally Posted by Jonny Rotisserie View Post
Chris,

As the Master Poobah, you of course reign supreme; however, I tend to side with Gore. It is a nice idea, but attendance has thinned out in the TD area over time and this might spread the participants out too far. It would be a nice way to break things up, though. For example, make the first one of the month a Master's Cut and push back the regular TD by a week.

My two cents. Please don't yell at me.

--Jonny Rotisserie
WHAT???



Just kidding. Thanks for the feedback.

Let's just see how it goes. It might work, might not. That's why I had been mulling it over for a while. There is only one way to find out.
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Duh.
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Old 02-20-2011, 01:59 PM   #14
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Actually...funny enough...that reply with the picture of Thor there made me think of something...

since I am not giving certificates with this one, instead offering only pure bragging rights of your supreme omnipotent dominance over that particular cut of meat over all of the other mere mortals (which is kind of nice already if you think about it), I could perhaps offer (if the winner would like) an image of some sort of champion or otherwise powerful being and photochop it wielding the cut of meat you won for. That way if anyone ever questions your almighty prowess in handling that cut of meat, you can show them.

Just a thought.
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Duh.
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Old 02-20-2011, 02:04 PM   #15
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I'm already the Master of Landarc cuts. Recieving wise, that is.
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