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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 01-14-2012, 08:16 PM   #31
landarc
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You use the Texas Crutch even on steaks?

Nice entry CD
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Old 01-14-2012, 08:19 PM   #32
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Quote:
Originally Posted by landarc View Post
You use the Texas Crutch even on steaks?

Nice entry CD
I only used the foil for the rest, so I could grill the asparagus. I don't think that officially qualifies for Texas Crutch status.

I would ask bigabyte for a ruling, but what the fark does he know.

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Old 01-15-2012, 09:08 AM   #33
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Nice shroom sauce CD...
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Old 01-15-2012, 12:29 PM   #34
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Default My "Saucy" Baby Backs.

These BB Ribs turned out Great!! Only thing I think I could have done is take them off about 30 min earlier. I went 2-2-.5 Next time I will try 2-1.5-.5 They were still very flavorful and moist.




Pulled membrane.



One rack got SM Sweet Seduction and one got SM Cherry.



Wrapped and in the fridge overnight.



Coming up to temp. It was 12* outside when I fired up the UDS.



Ribs on at 1240 @225*



2 hours in.



Foiled with AJ and back on at 1440. I could not get the temps to stay down at 225*. Top vent 3/4 closed and guru vent 90% closed. There wasn't much of a wind at all. It cruised around 250* most of the cook. I didn't sweat it. Just should have adjusted my cook times.



Out of foil at 1640.








Off the smoker @ 1700



TD Entry Photo.

All in all a great cook. They tasted Awesome!! Even got the wifes approval.

Thanks for looking.
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Old 01-15-2012, 01:35 PM   #35
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Beautiful ribs. Can you tell us more about your sauce?

CD
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Old 01-15-2012, 02:22 PM   #36
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Beautiful ribs. Can you tell us more about your sauce?

CD
I can but I would have to kill you!!

Just kidding. It's a mixture of Head Country and Blues Hog.
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Old 01-15-2012, 03:20 PM   #37
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Quote:
Originally Posted by BBQ4FUN View Post
I can but I would have to kill you!!

Just kidding. It's a mixture of Head Country and Blues Hog.
I haven't had either one. It looks like a sweet sauce by the thickness and shine. Can you describe it a little to help me imagine eating it?

Thanks!

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Old 01-15-2012, 05:43 PM   #38
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Not sure I can explain really how they taste. The Head Country is a vinegar based sauce and the Blues Hog isn't. The Head Country has just a little kick to to and is thinner. The Blues Hog is VERY thick and quite sweet. Mixing the 2 really gives a good balance. Hope this helps but I'm sure it won't.
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Old 01-17-2012, 10:10 AM   #39
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Those look great!
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Old 01-17-2012, 12:34 PM   #40
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Quote:
Originally Posted by BBQ4FUN View Post
Not sure I can explain really how they taste. The Head Country is a vinegar based sauce and the Blues Hog isn't. The Head Country has just a little kick to to and is thinner. The Blues Hog is VERY thick and quite sweet. Mixing the 2 really gives a good balance. Hope this helps but I'm sure it won't.
Actually, it does.

CD
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Old 01-17-2012, 01:56 PM   #41
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BH is based off of honey or at least honey is a strong flavor in it as far as I can tell.
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Old 01-17-2012, 02:11 PM   #42
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Quote:
Originally Posted by caseydog View Post
I bought some USDA choice ribeyes, and my plan all week was to grill one this weekend. So, I decided to make one of my favorite sauces, a mushroom pepper corn sauce to go on both my steak, and the nice looking asparagus I saw at the grocery store .

I did my normal 24 hour dry treatment of the ribeye in the fridge, and seasoned it with k-salt and pepper.


The sauce was made earlier in the day. I started by making some clarified butter.

While that was working, I ground some peppercorns in the mortar and pestle.

I reduced some beef stock and the fresh ground pepper. Then, I added a mixture of heavy cream, some of that clarified butter, and a little bit of brandy. And, simmered that down to concentrate flavors and thicken up. Then, I added the mushrooms, and cooked it down a little more.

Then, I tossed the steak on the grill. When it was done, I foil wrapped it and let it rest. Medium rare, of course.

While the steak was resting, I grilled some fresh asparagus.

And, here is how it all turned out. Enjoy the view. I certainly enjoyed the meal.

CD
Great cook CD.

Since you didn't show a photo of it being cooked on the grill, can you describe the experience so the rest of us can imagine what it was like to grill that steak?


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Old 01-17-2012, 02:33 PM   #43
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Beautiful plate CD. Love the sauce you made. Of course, I have to go to plan B now...
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Old 01-17-2012, 02:34 PM   #44
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Can I get some ribs with my sauce?
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Old 01-17-2012, 03:07 PM   #45
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For Christmas I was given (not as a X-mas gift, but offloaded onto me) a jar of Dreamland BBQ Sauce. When I posted a question asking about Dreamland, I got some recommendations I wanted to try.

I decided to do up some Chicken with the Dreamland sauce like Phil described, and enter it in the Throwdown.

Here was Phil's suggestion to me on using the sauce...
Quote:
Originally Posted by BBQchef33 View Post
Q up a couple of chickens to about 165. (or jsut roast them)

Pull all the meat off the bones into a big pan or wok, douse with Dreamland BBQ sauce and heat on the stove for 7-8 minutes tossing the meat and getting it well covered(and bring temps up higher). Add more sauce and serve that with garlic bread or toasted rolls....

THEN talk to us.. :)




This is a 'go to' recipe I ALWAYS serve for football games.. or friends just hanging out.. its good stuff. If you dont like it, i'll buy any sauce u dont want. . i always have a few jars in the house.. always include it in orders, etc..
Sunday night I made up some chicken along with an experimental brisket flat for my Brisket Cooked Like Tri-Tip thread. There was a lot more chicken left over than the brisket by the end of dinner, much to my surprise.

So I took some of that leftover chicken today and put it in a pan with some sauce, and put that on the grill over indirect heat. Next to the chicken is some Au Gratin Potatoes I cooked along with it.


Then I went in and prepped some Apple for dessert inside a foil packet and tossed that on after rotating the dishes in the grill.


When things were getting nearly done, I took a piece of bread with some Pepper Jack and put it in the broiler just long enough to melt the cheese over the bread.


Then I took the finished goods off of the grill.


This BBQ Chicken Sammich was farking AWESOME! Thanks for the recommendation Phil! This sauce is REALLY damn good on chicken like this.
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