喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk > BBQ Brethren Throwdowns

Notices

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.


Reply
 
Thread Tools
Old 08-26-2012, 11:21 PM   #811
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

^^^^ Not a chance ye Scurvy riddled blighter...

Do your worstest... Arrrrrrhhhhh
SmokinAussie is offline   Reply With Quote
Old 08-27-2012, 01:12 AM   #812
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Hey, grizzle waved the white flag for the noobs!
__________________
I'll judge you by your actions, not what others say about you, I'll judge them by that.
buccaneer is offline   Reply With Quote
Old 08-27-2012, 10:54 AM   #813
Grizzly6
Full Fledged Farker

 
Join Date: 05-31-12
Location: Altoona, IA
Default

Here is and entry for the Noobs:

Beans with about 1.5lbs of bacon, some beer, some whiskey and a lot of love. Cooked on my Gasser for about 5 hours....

__________________
Brinkmann Longhorn stick burner
55gal Black UDS
85gal XL UDS
DUCAN Affinity - gasser
Mini UDS (For the 12 yr old of course)
Extreme amounts of awesome to assist
12 yr old who loves to cook, and an 9 yr old who is
getting interested
Grizzly6 is offline   Reply With Quote
Old 08-27-2012, 12:57 PM   #814
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default Official TD Entry Roast Chicken

I was planning on entering this into the Go-To Meal TD but had some laptop problems this weekend and couldn't get it loaded. So instead I'll be leveling the chicken cannon at the SS Farkanaut and blasting another hole in their defenses.

I don't think there is a meal that I enjoy more than a good roasted chicken so I made my traditional preparation along with a couple of sides.

Started by stuffing some lemon, onion, garlic, rosemary & thyme into the cavity of the bird.


I then tied up the legs and rubbed the bird down with softened butter, Lawry's and pepper.


Onto the grill over the highest heat I can get running indirect


Bought a pressure cooker this weekend so I decided to do some baked beans. Cooked the beans in the pressure cooker then added chopped onion, garlic, hatch chiles, bacon and homemade tasso ham along with the bean liquor, molasses, mustard, soy, wooster & brown sugar. They went onto the Traeger and ran at about 250 for 2-3 hours.


After about 1-hour the chicken came off, the butter and high heat make for incredibly crispy skin.


After a 15 minute rest it was time to carve




Plated up the chicken with the beans and some sauteed swiss chard.


Not sure which shot to use as the voting pic. What say you Noobians?
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space

Last edited by MS2SB; 08-27-2012 at 12:58 PM.. Reason: Bad photo link
MS2SB is offline   Reply With Quote
Old 08-27-2012, 12:58 PM   #815
Kathy's Smokin'
Babbling Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

Grizzly6 -- interesting idea with a bacon weave over the beans, I bet that amps up the flavour!
__________________
"Dragon-awe" the Vision kamado, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!

Walk in beauty, Dan Chambers.
I am a success in life because I am loved.
We teach others who we are with everything we say and everything we do.
Kathy's Smokin' is offline   Reply With Quote
Old 08-27-2012, 01:04 PM   #816
Kathy's Smokin'
Babbling Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

MS2SB -- I love the crispy looking chicken skin, the beans look delicious. I chop and sautee swiss chard too but the red stalk always loses colour. How do you sautee it and keep so much colour in the stem? Am I sauteeing too long?
__________________
"Dragon-awe" the Vision kamado, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!

Walk in beauty, Dan Chambers.
I am a success in life because I am loved.
We teach others who we are with everything we say and everything we do.
Kathy's Smokin' is offline   Reply With Quote
Thanks from:--->
Old 08-27-2012, 01:08 PM   #817
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

Quote:
Originally Posted by Kathy's Smokin' View Post
MS2SB -- I love the crispy looking chicken skin, the beans look delicious. I chop and sautee swiss chard too but the red stalk always loses colour. How do you sautee it and keep so much colour in the stem? Am I sauteeing too long?
I toss the stem in with some chili flake at a really high heat and only cook it for 1-2 minutes. Then I add the leaves, garlic and either lemon juice or red wine vinegar, and toss until wilted. Whole process takes maybe 5 minutes.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote
Thanks from:--->
Old 08-27-2012, 07:53 PM   #818
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

MS2SB congratulations on that meal.
Excellent work, the chicken is just done and moist as can be, the skin nicely crispy and the sides are perfect.
I would really love to eat that, well done.
__________________
I'll judge you by your actions, not what others say about you, I'll judge them by that.
buccaneer is offline   Reply With Quote
Thanks from:--->
Old 08-27-2012, 10:17 PM   #819
PYGBOYZ
On the road to being a farker
 
PYGBOYZ's Avatar
 
Join Date: 01-19-12
Location: Havelock, NC
Default That should sink them for sure

MS2SB, Awesome shot at the SS. Farkanaut, Bucc should be really bathing well in the salt water with his "KIMCHI" (Spelling correc this time).
__________________
3 Favorite Beers-Free, Cold, and Another!!
PYGBOYZ is offline   Reply With Quote
Thanks from:--->
Old 08-27-2012, 10:24 PM   #820
PYGBOYZ
On the road to being a farker
 
PYGBOYZ's Avatar
 
Join Date: 01-19-12
Location: Havelock, NC
Default List of teams

Who is on who teams. There are a lot of Farkers out there and not all are on the SS Farkanaut. As I know what team I am on. Do we have a Master Roster? And when is this over? Is there a drop dead date?

I am sure the Vets are getting tired of the constant bombings, hit and runs and everthing else the Noobs have thrown at them.
__________________
3 Favorite Beers-Free, Cold, and Another!!
PYGBOYZ is offline   Reply With Quote
Old 08-27-2012, 10:28 PM   #821
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by PYGBOYZ View Post
MS2SB, Awesome shot at the SS. Farkanaut, Bucc should be really bathing well in the salt water with his "KIMCHI" (Spelling correc this time).
Kimchi will be the last thing you smell as I run you through, swabbie!

Arrrrrgh.
now spell "correct" correct!
__________________
I'll judge you by your actions, not what others say about you, I'll judge them by that.
buccaneer is offline   Reply With Quote
Thanks from:--->
Old 08-27-2012, 10:33 PM   #822
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Default TD Entry

Please accept this as a TD entry.

I've been layin' low, but now it's time for my contribution to the Farkanauts.

The ever popular and delicious, TRI-TIP!




Reverse Seared (a bit too long though)



Sliced



Dinner Time. TD Money Shot.



Yes it was overcooked (my first TT), but it's still a solid entry for the Farkanauts!

Thanks for looking.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote
Old 08-27-2012, 10:33 PM   #823
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Nothing special here, just a brisket sandwich...


Made from a choice Angus packer, that was smoked over apple and pecan, K-Blue briqs, for 2 hours at 225F to 250F, then 5 hours at 275F until probe tender, this was done just after this TD started. But, tonight, it was removed from the freezer and braised in water, Big Butz Hot, onions and spinach, then served on a roll, with pickles. A great way to use up some leftover point meat.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote
Old 08-27-2012, 10:36 PM   #824
PYGBOYZ
On the road to being a farker
 
PYGBOYZ's Avatar
 
Join Date: 01-19-12
Location: Havelock, NC
Default

Quote:
Originally Posted by buccaneer View Post
Kimchi will be the last thing you smell as I run you through, swabbie!

Arrrrrgh.
now spell "correct" correct!
Touche!!!

__________________
3 Favorite Beers-Free, Cold, and Another!!
PYGBOYZ is offline   Reply With Quote
Old 08-27-2012, 10:41 PM   #825
PYGBOYZ
On the road to being a farker
 
PYGBOYZ's Avatar
 
Join Date: 01-19-12
Location: Havelock, NC
Default

Quote:
Originally Posted by landarc View Post
Nothing special here, just a brisket sandwich...


Made from a choice Angus packer, that was smoked over apple and pecan, K-Blue briqs, for 2 hours at 225F to 250F, then 5 hours at 275F until probe tender, this was done just after this TD started. But, tonight, it was removed from the freezer and braised in water, Big Butz Hot, onions and spinach, then served on a roll, with pickles. A great way to use up some leftover point meat.
Nice Sammie, but just mere splash in the water next to the Noobian Vessel.
__________________
3 Favorite Beers-Free, Cold, and Another!!
PYGBOYZ is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:56 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts