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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 12-31-2011, 09:09 PM   #61
SirPorkaLot
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This meal just made me really happy, so I thought I should submit it.



Picked up some nice thick chops



Put a wet rub on them consisting of crushed garlic, white pepper & black pepper.


Put the chops aside to soak in the wet rub, and grabbed the nice bell peppers I had picked up.



I quartered these and remove the seeds. Then I tossed with garlic, olive oil and white pepper.

While the peppers are soaking, I lit the grill with lump & 1 small cherry log on indirect mode.

Once I had a good clean fire going, I added the food.

Peppers over the heat


and chops off the heat.


The peppers needed stirring constantly to keep from getting too black as the cook fast.

Bell peppers take on the best colors, taste, smells and flavors when roasted like this.




Sliced & diced



Once the chops were at 145 IT, I reverse seared them, and plated with the salsa. Since it is NYE, I also tossed some black eye peas and sauerkraut on the plate.






It was tasty.
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Old 12-31-2011, 09:20 PM   #62
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I know this right here would make me happy.

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Old 12-31-2011, 09:39 PM   #63
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Game, set, match! Next Throwdown please...
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Old 12-31-2011, 09:40 PM   #64
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Great cook John! That would make me happy too...
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Old 12-31-2011, 09:50 PM   #65
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Does anyone around here even KNOW how to make nachos?
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Old 12-31-2011, 09:51 PM   #66
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Had some earlier. Forgot to take pics
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Old 12-31-2011, 11:20 PM   #67
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Talking Happy to be finally done with this cook...

Hope you have a couple hours to read this long winded post... If not, just look at the pics.

We went on a meat run yesterday and picked up a 15# package of butts and 12# CAB briskie. Haven't done a big smoke for a couple months and it sounded like fun. No big plans for the brisket yet, but the pulled pork stores well and can be used in a ton of cooks. When I put the briskie in the freezer, I found an 3.5# chuckie and a package of chuck "ribs" I had stashed a while back. Since I was planning on doing both butts today, I figured I might as well maximize the smoke so I grabbed and thawed them out. Here's a horrible picture that makes the meat look like I wet cured it in Fukushima beet juice...





Ready to roll...



The smaller one rubbed with the Jerk...



This one with the Yardbird...



Chuckie ribs with the Jerk and the chuckie roast with the 3EYZ...



Stoking up the Traeger to pi$$ off the downwind neighbors...



Loaded up...



Jerk butt...



Yardbird butt...



Chuckie...



"Ribs"...



Chuckie "ribs" coming off at 165 before going into foil.



I put them on for another couple hours and pulled and rested when they were butta tender. Here's a shot after resting in foil for about an hour. The chunk missing was one I pulled off with my fingers.



This isn't a good pic but I was trying to capture the image of the connective tissue that basically melted and turned into a SUPER tasty gelatin. I can honestly say this was the most tasty piece of beef I've had in I ages.



Pulled for later...



Chuckie roast coming off before the rest in foil.




Pulled the chuckie roast after resting for an hour or so



Up close and personal



Skinny ABTs



Pulled the Jerk rubbed butt (didn't get the fresh off the grill shot of this or the Yardbird rubbed butt; like it matters )



Up close and personal



And finally a plate of money shot yummy goodness. I drizzled a combo of Blues Hog Original and Tennessee Red on the sammie, and added a side of Bush's Southern Pit beans and broccoli slaw with extra craisins for Gore's sake. Between the Bush beans and the broccoli I'm hoping this will also be a Happy Night as well. If not, at least I have ammo for a New Year's dutch oven.



Happy New Year to all of you farkers....
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Old 01-01-2012, 12:38 AM   #68
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Happy New Year Mongo

Beautiful

Simply Beautiful.


Hungry now.
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Old 01-01-2012, 02:29 AM   #69
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Silly Mongo No child endorsement pics
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Old 01-01-2012, 10:11 AM   #70
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Quote:
Originally Posted by colonel00 View Post
Silly Mongo No child endorsement pics
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Old 01-01-2012, 10:47 AM   #71
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Delicious looking sammie, ... check.
Broccoli, ... check.
Toy, ... oops.
Nachos, ... double oops
Beans, ... really, beans?
Cute kid, ... C'mon, we know you've got one.

Back to the kitchen with ya!
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Old 01-01-2012, 11:28 AM   #72
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Quote:
Originally Posted by Gore View Post
Delicious looking sammie, ... check.
Broccoli, ... check.
Toy, ... oops.
Nachos, ... double oops
Beans, ... really, beans?
Cute kid, ... C'mon, we know you've got one.

Back to the kitchen with ya!


Truth be told it was glory's last shot at a 2011 zero...
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(='.'=) Merry Christmas... Chitter was full!
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Old 01-01-2012, 11:31 AM   #73
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Quote:
Originally Posted by Al Czervik View Post


Truth be told it was glory's last shot at a 2011 zero...
Good luck with that. I think that's a fail too.
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(")_(") and the help rabbit baby takes over control of the world!
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Old 01-01-2012, 12:25 PM   #74
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Thank goodness you didn't post pics of the method you used to pull the Jerk rubbed pork.

Meet you in the PB!
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Old 01-01-2012, 05:21 PM   #75
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Default My Happy (new years) Meal

Here is my Happy Meal entry. Thanks for looking!
I started by going to the farmers market to see if Big Mista was there so I could buy some of his new pork rub. Sure enough he was there and not at Knotts Berry farm. Thanks Neil!



Then I went to sams club to get some ribs.



Next I stopped at the local Red Car Brewery to get a jug of South Bay IPA.
This is made right down the street from my home.



Came home and started prepping baby back ribs. One rack I rubbed down with Big Mista's pork rub and the other two I made my own rub. (Thats the way the Misses likes it).



This rub has light brown sugar, kosher salt, pepper, chili powder and garlic powder.





Then I heated up the old Imperial Kamado and got the baby backs on the smoker.



While I was doing that the my better half stepped in and made the sides.
First she made cornbread. Yum!





Then she made a cherry cobbler.





Then she made garlic mashed cauliflower. When I told her how much weight Gore had gained over the holidays she thought it would be a good idea to make at least one low calorie dish.









Here is a photo of the ribs I put Big Mista's pork rub on.
These ribs tasted incredible. I really loved the rub Neil made. It is sweet with a little heat and a touch of cinnamon. I will be buying more of this in the future.



And here is my Happy Meal. I was happy with how everything turned out. Thanks to my Wife for making the sides and taking the photos of the progress and Johnny Bravo for standing in as my toy. Happy New Years Brethren.

Money shot!

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