SPECIAL -> BBQ Brethren "Happy Holidays 2012" Throwdown!

bigabyte · 12-23-2012, 08:06 PM

Our new category is called...

"Happy Holidays 2012!"

...as chosen by Santa Claus, with a little help from Mrs. Claus!

CATEGORY DESCRIPTION - READ BEFORE ENTERING!

Quote:

Originally Posted by Santa Claus

Dear Throwdown Ho's,

I just checked my list for the second time, and noticed that y'all have been quite naughty. I must admit, I am not at all surprised. I mean, what else could one expect considering the people running this place?

I used to give out coal to the naughty ones, but I can no longer find any. It seems that some group of wackadoodles, on some forum somewhere (I'm not going to name any names) bought out all of the excess stores of charcoal back on Memorial Day at various sales at Wal-Mart, Lowes, HD and other places. So I have absolutely nothing to give, and quite frankly. have little desire to go too far out of my way to find something for people as naughty as you.

However, I am willing to turn a blind eye to your name on the naughty list provided you give me something other than the tired old "milk and cookies" routine that is so overdone I just want to puke at the farking thought of it! Thanks to all of you milk and cookie farkers I've been having to shoot up insulin for the last couple of farking centuries, and I can no longer feel my farking feet!

So, your mission should you choose to accept it, is to convince me that I should give you a present by cooking me something extra special and posting it here. My elves are manning our new "replication machines" and will take the photos you post online, scan them into the "replication machines", and thanks to the brilliance of the technology behind these "replication machines" your dish will be perfectly replicated in my workshop where Mrs. Claus and the Elves are all standing by with plates and forks at the ready to devour the goodies that are coming our way! Please be advised that any and all SPAM dishes will be tossed over the fence to feed the farking reindeer, so don't even try it!

Now I must return to my workshop to pay Gunter, the contractor who designed these lovely "replication machines". He is a really nice guy who says he's from Alsace, but he has an accent that makes me question if that is really the truth.

Ho Ho Ho! (Throwdown Ho's that is)
Merry Farking Christmas and Happy Farking New Year to all, and to all...make me some good farking food OR ELSE!!!

Hmmm...I bet he would like some Ginger Ale!

Click here to READ THE RULES for the BBQ Brethren Throwdown...

You may submit entries that are cooked from Friday 12/21 (retroactive) through Tuesday 1/1.

Entry pictures must be submitted by 6 a.m. Central US Time on Wednesday morning 1/2.

Before submitting an entry to this Throwdown, make sure you have read and understand the Throwdown Rules!

Best of luck and even better eats to all!

Gore · 12-23-2012, 08:29 PM

There was an awful lot of blah, blah, blah in that post. It sounds like we're supposed to smoke a Ho for Christmas.

caseydog · 12-23-2012, 11:00 PM

If we don't believe in Santa, I guess we need to come up with an unbelieveable entry.

CD

Al Czervik · 12-23-2012, 11:02 PM

Quote:

Originally Posted by Gore

There was an awful lot of blah, blah, blah in that post. It sounds like we're supposed to smoke a Ho for Christmas.

What kind of Ho?

Like this...?

Or like this...?

Gore · 12-23-2012, 11:04 PM

It should be listed in the special rules ... if we can find them.

Will work for bbq · 12-24-2012, 12:04 AM

I hear these ho's are quite good on the grill.

Gore · 12-24-2012, 12:10 AM

Two boxes for $50....

http://www.ebay.com/itm/Hostess-Ho-H...item1e75c28c37

Let's see, Ho Hos ... or Rib Roast? Ho Hos ... or Rib Roast....

SmokinAussie · 12-24-2012, 04:29 AM

Hmmm... Bit scarce for me lately on the TD Front.

But man, I have everything lined up for Xmas day tomorrow. 40 People, Ribs with three kinds of rubs. Turkey. Spit roasted lamb. Some Tri Tip.. sauces, condiments, a case of Whiskey, 3 or 4 slabs of beer, saladz..

I'll need to take some pics...

Cheers!

Bill

Al Czervik · 12-24-2012, 08:18 AM

Quote:

Originally Posted by Will work for bbq

Wow... I always knew Ho Hos were loaded with preservatives but I never thought they would be good until the year 71107.

Kathy's Smokin' · 12-24-2012, 08:36 AM

I know what a guy that round and happy loves...... BACON!! With a side of BACON! Washed down with..... Bourbon! Now how the fark do I make bourbon...... graaaaannnnneeyyy.......

Will work for bbq · 12-24-2012, 09:03 AM

Quote:

Originally Posted by Al Czervik

Wow... I always knew Ho Hos were loaded with preservatives but I never thought they would be good until the year 71107.

Those were some of the last ones made where they increased the preservatives because it may take a while for these to sell on eBay. The ones Gore posted are already expired and stale these bad boys haven't even hit their prime.

deguerre · 12-24-2012, 09:24 AM

Bah! HO-bug!!!

Happy Hapgood · 12-24-2012, 10:30 AM

I'll Play. No spam and ho's, Got it!

Kathy's Smokin' · 12-26-2012, 09:33 AM

Have coal, will cook.

Gore · 12-26-2012, 12:59 PM

I'm down to half a bag of lump, so this just might be it Holiday-wise. It's become a tradition to do a rib roast. We started out with a ~8 lb, bone-in, choice (from Costco). Last year, I left a significant fat layer on the cap and the problem was that all the yummy seasoning ended up being trimmed when we ate it. I decided to try something different and completely trimmed off the fat cap. My goal was to get a bit of bark on the outside of the roast. No pics of preparation, but seasoned with Foil Hat, Lawry's, Salt, and Parsley. I was planning for dinner between 5:30 and 6:00. I put the roast on at 2:00, thinking 3 1/2 hours at 225*. At 4:30 I went outside to put in a temperature probe and was shocked to find the IT was already 125* -- our guests weren't arriving for another hour(!)

I pulled it, triple-wrapped in foil and covered with a towel. Then waited until the rest of the dinner was ready -- Yes, that roast cooked a full hour ahead of time, 2.5 hours(!) I hadn't expected that fat cap would affect cooking times so much. I opened the vents and brought the temp up to about 600*. I seared it for a couple minutes per side.

Sliced:

Yes, this was a good experiment. I will definitely remove the fat cap in the future. It not only saved an hour, but I had some bark on the outside, preserved the spices, and it was definitely juicy.

Just for the record, we had a few other goodies for dessert (none of which I can claim credit for):

and this being the season, here's the tree:

... and some ornaments we've collected:

This was my ornament present this year:

Happy Holidays!

12-23-2012, 08:29 PM	#2
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	There was an awful lot of blah, blah, blah in that post. It sounds like we're supposed to smoke a Ho for Christmas. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-23-2012, 11:04 PM	#5
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	It should be listed in the special rules ... if we can find them. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-24-2012, 12:04 AM	#6
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	I hear these ho's are quite good on the grill. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

12-24-2012, 12:10 AM	#7
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Two boxes for $50.... http://www.ebay.com/itm/Hostess-Ho-H...item1e75c28c37 Let's see, Ho Hos ... or Rib Roast? Ho Hos ... or Rib Roast.... __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-24-2012, 04:29 AM	#8
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Hmmm... Bit scarce for me lately on the TD Front. But man, I have everything lined up for Xmas day tomorrow. 40 People, Ribs with three kinds of rubs. Turkey. Spit roasted lamb. Some Tri Tip.. sauces, condiments, a case of Whiskey, 3 or 4 slabs of beer, saladz.. I'll need to take some pics... Cheers! Bill __________________ A butterflies wings. About to bring down everything...

12-23-2012, 11:00 PM	#3
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	If we don't believe in Santa, I guess we need to come up with an unbelieveable entry. CD

12-24-2012, 08:36 AM	#10
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	I know what a guy that round and happy loves...... BACON!! With a side of BACON! Washed down with..... Bourbon! Now how the fark do I make bourbon...... graaaaannnnneeyyy....... __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

12-24-2012, 09:24 AM	#12
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Bah! HO-bug!!! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-24-2012, 10:30 AM	#13
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	I'll Play. No spam and ho's, Got it! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

12-26-2012, 09:33 AM	#14
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Have coal, will cook. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

12-26-2012, 12:59 PM	#15
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I'm down to half a bag of lump, so this just might be it Holiday-wise. It's become a tradition to do a rib roast. We started out with a ~8 lb, bone-in, choice (from Costco). Last year, I left a significant fat layer on the cap and the problem was that all the yummy seasoning ended up being trimmed when we ate it. I decided to try something different and completely trimmed off the fat cap. My goal was to get a bit of bark on the outside of the roast. No pics of preparation, but seasoned with Foil Hat, Lawry's, Salt, and Parsley. I was planning for dinner between 5:30 and 6:00. I put the roast on at 2:00, thinking 3 1/2 hours at 225. At 4:30 I went outside to put in a temperature probe and was shocked to find the IT was already 125 -- our guests weren't arriving for another hour(!) I pulled it, triple-wrapped in foil and covered with a towel. Then waited until the rest of the dinner was ready -- Yes, that roast cooked a full hour ahead of time, 2.5 hours(!) I hadn't expected that fat cap would affect cooking times so much. I opened the vents and brought the temp up to about 600. I seared it for a couple minutes per side. Sliced: Yes, this was a good experiment. I will definitely remove the fat cap in the future. It not only saved an hour, but I had some bark on the outside, preserved the spices, and it was definitely juicy. Just for the record, we had a few other goodies for dessert (none of which I can claim credit for): and this being the season, here's the tree: ... and some ornaments we've collected: This was my ornament present this year: Happy Holidays! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD*? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.