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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 07-16-2012, 12:24 AM   #91
campdude
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Another great entry, Kathy.
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Old 07-16-2012, 05:35 AM   #92
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Kathy I'd be all over this like Gore on a plate of grilled onions and peppers!
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Old 07-16-2012, 06:29 AM   #93
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Talking Revised Mongo's Official entry for the "From the Heart" TD

Mr Bigus Bytus,

Here is my "revised" feeble entry into the "From the Heart" Throwdown. My mission tonight is two fold; first to support brother Bill's TD and second to gain entry into CD's exclusive Whiplash Club...

While my wife isn't much of a meat eater, she does love pastrami, sauerkraut, swiss cheese and thousand island dressing on marbled rye. With that in mind, I decided to make and dedicate the following meal to my better half.

Since I've never made pastrami before, I decided to follow Thirdeye's famous recipe. I started with a 4.5# store bought corned beef flat and soaked it in frequently changed water for two days as instructed. Once done desalinating , I rubbed it generously with the recommended spice mix and chilled it for 24 hours. Here it is right before going on for smoke:



Now on to the bread. I wasn't able to find and marbled rye locally so I decided to make my own. After doing a little research on the internets, I found a recipe that looked easy enough. Pretty basic bread recipe, with the addition of rye flour and molasses and cocoa powder for the dark rye.

Here are the two yeasts fermenting for the two different flours.

Adding some molasses to the yeast, plus adding cocoa powder to the flour makes the dark rye.

Dark rye ball getting ready to proof.

Light rye ball getting ready to proof.

Once they doubled in size in about an hour half and a half, they were punched down, divided and rolled into four separate sections.

Those four sections were then layed alternately and rolled up tight. Once rolled, they went into the pan to rise again before baking.

While all the bread making was going on, the flat was close to being done. Once it hit 150, I foiled it with some beer and took it up to about 175. Once done, I doubled wrapped it in more foil and set it aside to cool.


The bread baked for about half an hour at 350 at which time it was pulled and set on a rack to cool.

Cross section showing the dark and light rye.

Now time to slice the pastrami. I think I ate one slice for every two I put on the plate...

And voila... Pastrami, sauerkraut, swiss cheese and thousand island dressing on marbled rye.



Please use this shot to punch my ticket into the Whiplash Club...

(This was a better money shot...)

By the time it was all said and done, I didn't feel like dorking around anymore with the camera and wanted to eat a warm dinner for a change. I was pretty disappointed with the final pictures , but very happy with the yummy results.

My wife was also very pleased which in the end is what this meal was all about. Thanks for looking and withholding your vote...
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Old 07-16-2012, 06:34 AM   #94
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^^^^
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Old 07-16-2012, 10:49 AM   #95
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Here, fixed this for ya'...



CD
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Old 07-16-2012, 11:35 AM   #96
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Quote:
Originally Posted by SmokinAussie View Post
But if it's OK with the TD God, I'd like to nominate this pic for my entry pic... as it was repeated so many times in the original thread..

Yes.

This pleases the TD God greatly.

Please continue.
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Duh.
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Old 07-16-2012, 11:41 AM   #97
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Fark Fark Fark FarkityFark..... You guys all hit it out of the park on this one, you all deserve a group hug.
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Old 07-16-2012, 11:51 AM   #98
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Mongo's such a pawn.
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Old 07-16-2012, 03:08 PM   #99
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Quote:
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Here, fixed this for ya'...



CD
CD, you're a sweetheart, what a nice thing to do for Al and the rest of us!
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Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!

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Old 07-18-2012, 07:35 PM   #100
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Tarhog, awesome awesome, I like your ingredients. Always think a little outside the box. Great Job!!!
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