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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 01-10-2012, 05:55 PM   #16
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Quote:
Originally Posted by deepsouth View Post
awesome. i'm doing tri-tip!
How original.
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Old 01-11-2012, 12:03 AM   #17
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I may just enter this as my first TD. I'm thinking pork chops-that way I can get a ZERO here and in the never ending pork chop TD
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Old 01-11-2012, 02:03 AM   #18
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Can't I just enter my Tri-tip that I cooked like a brisket on Sunday....There is quite the "battle" going on about it on the "What happens if you cook a tri tip like a brisket? Ever tried? thread...

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Old 01-11-2012, 02:24 AM   #19
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Get with it, Chris. Cooking like a brisket was sooooo last month. The up-and-coming BBQ experience is cooking brisket like a tri-tip. That's where all the action's going to be.
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Old 01-11-2012, 06:57 AM   #20
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Quote:
Originally Posted by SteveT View Post
Can't I just enter my Tri-tip that I cooked like a brisket on Sunday....There is quite the "battle" going on about it on the "What happens if you cook a tri tip like a brisket? Ever tried? thread...

SteveT
Absolutely! I definitely think it should be entered.
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Old 01-11-2012, 07:34 AM   #21
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Actually, I went to sleep while smoking a roasting hen a few weeks ago. When I woke up it had climbed to 205 IT in the breast. Funny thing is, it was still moist, had a great smokey flavor. The skin had pulled back everywhere and had a little crunch to it, and overall it didn't suck. Made some GREAT smoked chicken salad.
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Old 01-11-2012, 07:40 AM   #22
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I think I'll hold out for the Transglutaminase Enzyme Throwdown.
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Old 01-11-2012, 07:41 AM   #23
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Quote:
Originally Posted by Gore View Post
I think I'll hold out for the Transglutaminase Enzyme Throwdown.
Better talk to my cat first...
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Old 01-11-2012, 07:51 AM   #24
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Quote:
Originally Posted by deguerre View Post
Actually, I went to sleep while smoking a roasting hen a few weeks ago. When I woke up it had climbed to 205 IT in the breast. Funny thing is, it was still moist, had a great smokey flavor. The skin had pulled back everywhere and had a little crunch to it, and overall it didn't suck. Made some GREAT smoked chicken salad.

You sure you werent making Chicken Burnt Ends?
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Old 01-11-2012, 08:21 AM   #25
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Allright, i'll go first.

Here is a pork shoulder i cooked like a brisket.
Used Bubba's Best Beef Rub, smoked at 250 for about 10 hrs till probe tender, no foil, no spritzing or mopping.

Amazingly enough tastes just like farken brisket!












































































By imn88fan at 2009-07-07
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Old 01-11-2012, 08:29 AM   #26
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Quote:
Originally Posted by Bbq Bubba View Post
Allright, i'll go first.

Here is a pork shoulder i cooked like a brisket.
Used Bubba's Best Beef Rub, smoked at 250 for about 10 hrs till probe tender, no foil, no spritzing or mopping.

Amazingly enough tastes just like farken brisket!












































































By imn88fan at 2009-07-07
But did it taste like Chicken?
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Old 01-11-2012, 08:31 AM   #27
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Quote:
Originally Posted by Bbq Bubba View Post
You sure you werent making Chicken Burnt Ends?
Well, if by end you mean the Pope's nose, it was a wee bit charred...
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Old 01-11-2012, 08:39 AM   #28
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Quote:
Originally Posted by Bbq Bubba View Post
Amazingly enough tastes just like farken brisket!
That's all fine and stuff, but was the mouthfeel anything like brisket?
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Old 01-11-2012, 01:07 PM   #29
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Just bought my first brisket a couple days ago hoping to cook it this weekend. Guess thats not going to happen. I guess its time to pull out the nachos.
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Old 01-11-2012, 01:34 PM   #30
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Oooh, nachos cooked like a brisket sounds delicious!
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