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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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Unread 08-27-2012, 09:43 PM   #826
nucornhusker
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RAPID FIRE ATTACK!! HERE COMES MORE!!

Please accept this as another TD entry.

I'm using some TD staples for this TD. What could be better than cooking SPAM like a brisket!

Ingredients:



Rubbed, then on the cooker




I'm in the low and slow camp.



Probe tender (wasn't much of a stall...)



Lets separate it, and get it ready for slices and burnt "ends"




I had a hard time finding the grain, so I just made my best guess...



Plated, TD Money shot



Oh yeah, and the cute kit crutch too




Thanks for looking.
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Unread 08-27-2012, 09:44 PM   #827
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Quote:
Originally Posted by nucornhusker View Post
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 and Money Shot!



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

Thanks for looking.
I love Tri-Tip, such an great cut of meat, great job!!! Looks great to me. Congrats on a great plate.
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Unread 08-27-2012, 09:46 PM   #828
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Quote:
Originally Posted by PYGBOYZ View Post
I love Tri-Tip, such an great cut of meat, great job!!! Looks great to me. Congrats on a great plate.
Was it "GREAT" enough for ya?
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Unread 08-27-2012, 10:08 PM   #829
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Default Grrrrrrreeeeeeaaaaatttttt!!!

It sure was great and that Spam and Brisket at the same time looks awesome so shall we call it a "Spamisket"!!!!
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Last edited by PYGBOYZ; 08-27-2012 at 10:09 PM.. Reason: Add text
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Unread 08-27-2012, 10:18 PM   #830
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Originally Posted by PYGBOYZ View Post
It sure was great and that Spam and Brisket at the same time looks awesome so shall we call it a "Spamisket"!!!!
It's SPAM cooked like a brisket.
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Unread 08-27-2012, 10:51 PM   #831
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You send over sandwiches, brisket, spam & tri-tip. I retaliate with BACON!!

I cured some pork belly for a week then smoke over cherry for about 4 hours yesterday.


Rendering out the fatty goodness.
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Unread 08-27-2012, 10:53 PM   #832
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Quote:
Originally Posted by PYGBOYZ View Post
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.
List of the FNA as I last had it. Though I don't believe this is 100% anymore. Battle is ended on the Solstice.
Conlan
MS2SB
Enkidu
Brother Matt
Seadad
Freespool
Arg1129
Fo Sizzle My Nizzle
Cuebacca
rgrizzle
jkristie
PYGBOYZ
lcbateman
theBear
texque
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Unread 08-28-2012, 06:54 PM   #833
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nuhusker. I stand in awe! What a Concept! A True Master at work!
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Unread 08-28-2012, 06:55 PM   #834
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MS2SB, That is some serious fine bacon Sir!
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Unread 08-28-2012, 08:39 PM   #835
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Quote:
Originally Posted by nucornhusker View Post
It's SPAM cooked like a brisket.
OKey dokey!!! Same Name applies. "Spamisket".
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Unread 08-28-2012, 11:34 PM   #836
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OK, Farkanauts, I've sat idly by for far too long....INCOMING!!!

The boy is at Grandma's for the week, so it's just the wife and I. Found some excellent fresh spares at Costco this morning. Local grocer has a special on sweet corn at $0.25 an ear, so I picked up a few ears, along with a couple potatoes....and of course, 2 fatties.

Spares, rinsed and trimmed


Dusted both racks with turbinado sugar, then hit the top one with 3 Little Pigs KC All Purpose and the bottom with 3 Little Pigs Touch of Cherry...


Spares on the smoker at 240* (stabilized shortly after at 270*)


About 2 hours in, added the corn and the potatoes (rubbed one with olive oil and 3LP KC All Purpose)


2 Fatties sliced: one rubbed with 3LP Touch of Cherry, and the other completely nekkid, just the way God intended...


Spares sauced (one rack with 3LP Spicy Chipotle and one with Head Country), and pulled after 3.5 hours...


Plated; unfortunately, not good enough for a money shot, as the flash farked things up on the potato...


Forgive my noobishness if I'm wrong, but I believe this is what's considered a perfect bite through...not a great background for the shot, but please use this for my entry.


Not the best ribs I've made, but farkin' close. I've never used 3LP Spicy Chipotle sauce before; while I love their KC BBQ sauce, this one seemed to have an overabundance of black pepper, which I didn't care for. The texture was perfect, though, and the rack with the cherry rub and Head Country sauce was excellent. I have a newfound love affair with smoked sweet corn; the slow cook really brings out the sweetness in the corn! It was so good tonight that I didn't even bother to add butter or S&P. I've never rubbed a potato before, and really enjoyed the flavor. The fatties...well, nekkid fatties are always the best, but I really loved the flavor of the cherry rub on that Jimmy Dean All Natural! Take that, Farkanauts!! Up next, the onslaught continues with...SPATCHCOCKED CHICKEN!!!
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Unread 08-28-2012, 11:42 PM   #837
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Go man Go!!! Well done sir.

Sent from my SGH-i917 using Board Express
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Unread 08-29-2012, 08:26 AM   #838
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Quote:
Originally Posted by MS2SB View Post
List of the FNA as I last had it. Though I don't believe this is 100% anymore. Battle is ended on the Solstice.
Conlan
MS2SB
Enkidu
Brother Matt
Seadad
Freespool
Arg1129
Fo Sizzle My Nizzle
Cuebacca
rgrizzle
jkristie
PYGBOYZ
lcbateman
theBear
texque
Throw me into the mix please. I put the beans in with more to follow this weekend...
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Unread 08-29-2012, 08:28 AM   #839
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Quote:
Originally Posted by Kathy's Smokin' View Post
Grizzly6 -- interesting idea with a bacon weave over the beans, I bet that amps up the flavour!
It did provide a ton of flavor and the beans disappeared quickly...

I pulled the bacon out at about hour 3 of 5 and then let the beans cook up and flavors to concentrate. Everyone loved em...
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Unread 08-29-2012, 08:30 AM   #840
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Quote:
Originally Posted by Grizzly6 View Post
Throw me into the mix please. I put the beans in with more to follow this weekend...
I posted my first entry early on in the tread.
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