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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2011, 07:45 PM   #1
Pitmaster T
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Exclamation New Pitmaster T's Video Recipe Series - The Laydown

Pitmaster T Presents
base vid raw muffin_0016.jpg
THE LAYDOWN


Its time 4 the Laydown. This recipe is more about structure than what its made of. This literally means that as a BBQ Brethren exclusive release it is up to you to make your own and modify the internals (stuffing). Pitmaster T always thought the Brethren Exclusive Moink Balls were too philistine in their execution.

Video is going to be released 17 Frames from now. Pitmaster T of course has no concept of time so... frames will do. The idea came from the Pillow Chicken Muffin stuff that Myron was doing. You will see this in the video, which as always, will be something special.

FRAME 1 - Video coming in 17 Frames
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Unread 11-22-2011, 07:48 PM   #2
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Pitmaster T thought to myself, Pitmaster T, thats what I call himself, if Mryon can do it with a muffin pan, why not a cast iron bean pot?
Sadly, during the making of this video, both the bean pot cracked and the trusty Flip cam I have used to make all those videos is toast.

16 Frames until Video Release
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Unread 11-22-2011, 07:52 PM   #3
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base vid raw muffin_0002.jpg

Deboning is a byatch but its neccessary. Here is a deboned chix all laid down and ready for spice. I have thought about using some of those boneless thighs all pounded out that Sams Sells.

Its also a good idea to skin it before beboning and set the skin aside. the skin will wrap everything up nicely.

Frame 3 - 15 more Frames til video Release
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Unread 11-22-2011, 07:55 PM   #4
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I like to use hot italian. It made the Laydown juicy as all get out. However, I see the brethren stuffing with my new Spanish Castle Magic, herbs and ground pork... heck anything can go in here! It's limitless!


Frame 4
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Unread 11-22-2011, 08:00 PM   #5
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Here are the shots after being stuffed. As you can see it does not take much to secure this, just a few picks through the skin. Once it firms up in the Parkay, it will set.


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Frame 5

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Frame 6

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Frame 7


10 more frames until Video Release

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Unread 11-22-2011, 08:06 PM   #6
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In a well Oiled Round bottomed Bean Pot, which is crucial I think to use to get the shape right, add parkay... okay... butter is in fact better.

8 more frames until Video Release
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Unread 11-22-2011, 08:09 PM   #7
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base vid raw muffin_0009.jpg

Frame 10


Here is the Laydown stich side up. I like to seat it in the pot then twist it a bit in the parkay. Of course you will see this in the Video Release... which will be in 7 more frames!!!
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Unread 11-22-2011, 08:12 PM   #8
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base vid raw muffin_0010.jpg
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Frames 11 and 12

These frames show the mass in the smoker and simmering in its buttah a bit.

Frame more frames to go until the Video Release
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Unread 11-22-2011, 08:16 PM   #9
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base vid raw muffin_0012.jpg
base vid raw muffin_0013.jpg

Frames 13 and 14

Here we see the Laydown set up nice and cooked to firmness, at least enough to be able to remove the contents of the pot into a colander and then place back on the grill.

Three MORE FRAMES UNTIL VIDEO RELEASE!!!
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Unread 11-22-2011, 08:19 PM   #10
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base vid raw muffin_0014.jpg
Frame 15

Skin Up/Stitch down... ready to smoke then glaze.
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Unread 11-22-2011, 08:21 PM   #11
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base vid raw muffin_0015.jpg
Frame 16

After a piece of time - glaze - then more time. Just about ready to pull.

Video Release in a mere Frame!!!!!
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Unread 11-22-2011, 08:28 PM   #12
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AND NOW
THE LAYDOWN

An EXCLUSIVE
BBQ BRETHREN
FUNKMASTAS OF 'MERICA
VIDEO RELEASE!!!!!!!!!!!



base vid raw muffin_00011s.jpg
So.. we have gone from here...

base vid raw muffin_0016.jpg
To here...

base vid raw muffin_0018.jpg
to Here...

base vid raw muffin_0019.jpg
to the slice!

Pitmaster T's Video Recipes Series - The Laydown - YouTube
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Unread 11-22-2011, 08:28 PM   #13
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Looks great so far. I think its a little too involed with prep and process to make a run at the bacon wrapped meat balls. But I agree, there needs to be another "Moink Ball" type thing out there. Bet that thing tasted awsome.
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Unread 11-22-2011, 08:49 PM   #14
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No what I mean, and the more Official Moinks I make the more I appreciate their simplicity, I think the brethren needs a platform like the fatty to call their own. Armadillo Eggs, Fatties, Bacon Explosions, all not a brethren invention (unlike the Moink) but the Laydown... Uniquily ours... with plenty of room to improvise... I think the Laydown needs to have a few constants, one is, it has to be fowl - hold it.... pounded out and tenderized pork stuff with stuff and covered in Turkey or Chicken skin???HmM) the other it it needs to be bound by skin, and third, it has to be smoked.

What one needs is a good butcher who will debone a chicken for ya, or a source of skin, whole skin.

Do I see a Laydown Throwdown coming????????????????
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Unread 11-22-2011, 09:42 PM   #15
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He's back.
Can you clarify this.... I see the brethren stuffing with my new Spanish Castle Magic, herbs and ground pork... heck anything can go in here! It's limitless!....
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