拉猪肉
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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
Unread 03-01-2013, 05:28 PM   #91
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Gore View Post
Uhhhh, yeah, I saw that, but apparently my spice collection is lacking as I don't have any jars that just say "spices" -- the closest I have is "five spice powder" but I'm thinking that's probably not what he used.
What, No Allspice?
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen

Toast is online now   Reply With Quote
Unread 03-01-2013, 05:30 PM   #92
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Actually, I'm pretty sure he said he used somespice, not allspice.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote
Unread 03-01-2013, 07:55 PM   #93
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Come on guys, we need more NUTS!
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Big Red UDS/Small BGE/
Blackstone Pizza Oven/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
Check out my blog:
www.mooseonfire.com



Moose is online now   Reply With Quote
Unread 03-01-2013, 09:26 PM   #94
TheJackal
Full Fledged Farker

 
TheJackal's Avatar
 
Join Date: 09-14-09
Location: Flemington, NJ
Downloads: 0
Uploads: 0
Default

Not an entry because I stoved it but I was (kind of) inspired by the category. EDIT: Not to mention I cooked not one, but two pizzas yesterday but used the oven. WTF was I thinking?

Walnut encrusted scallops.





__________________
Greg, Smokopolis BBQ -- http://www.facebook.com/SmokopolisBBQ
Yoder YS640
BBQ Guru Onyx

Last edited by TheJackal; 03-01-2013 at 10:21 PM..
TheJackal is offline   Reply With Quote
Unread 03-02-2013, 06:43 AM   #95
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

Since I've had "The Operation"... I'm considering a fairly unique entry since I don't need them anymore...

Naaaaahhhh. Just Kidding!

Cheers!

Bill
__________________
2014 ALF Awards to come SOON!!!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!
SmokinAussie is online now   Reply With Quote
Thanks from:--->
Unread 03-02-2013, 03:42 PM   #96
bmonkman
Full Fledged Farker
 
Join Date: 08-04-12
Location: Mechanicsburg, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Kathy's Smokin' View Post
Can you tell me more, I'm interested in smoking nuts and cheese myself, love both. Do you have charcoal lit outside of the A-MAZE-N Tube or is it just inside. What temperature is it? Was the lid just open for the pic or do you keep the lid open or cracked to control temperature? I have a kettle and a little smoker box, I wonder if I could do this with what I already have. Thanks. Looks delicious. Homemade smoked nuts without pounds of salt, yahoo!
Hey Kathy, I was away on a business trip this week and only just today got back online. I will post a reply today or tomorrow. Sorry for the delay.

Update: I actually read your post and realized I could reply immediately.

Brian
__________________
Weber Performer w/smokenator
WSM 22.5"
White Thermapen
Ex-pat Canadian

[B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B]

Last edited by bmonkman; 03-02-2013 at 03:58 PM..
bmonkman is offline   Reply With Quote
Unread 03-02-2013, 03:52 PM   #97
bmonkman
Full Fledged Farker
 
Join Date: 08-04-12
Location: Mechanicsburg, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Kathy's Smokin' View Post
Can you tell me more, I'm interested in smoking nuts and cheese myself, love both. Do you have charcoal lit outside of the A-MAZE-N Tube or is it just inside. What temperature is it? Was the lid just open for the pic or do you keep the lid open or cracked to control temperature? I have a kettle and a little smoker box, I wonder if I could do this with what I already have. Thanks. Looks delicious. Homemade smoked nuts without pounds of salt, yahoo!
Kathy, I didn't use charcoal at all. I filled the 18" tube with the Oak pellets, lit it, put it in the Performer and closed the lid. The ambient temperature in the garage was around 45f and the pit temperature was unknown - the Weber thermometer didn't budge.

I had no clue what I was doing so I decided to experiment. The cheeses I used were aged sharp cheddar, mild cheddar and provolone. I smoked the cheeses and almonds in three time incriminates - 1 hour, 2.5 hours and 3 hours. As I pulled them off I vacuum sealed them and let them sit in the refrigerator for a week.

The one hour batch was sampled today and the best cheese was the sharp cheddar. The almonds had a distinct smokey taste/smell to them. I sprayed them with a bit of Pam Olive Oil and the sprinklied a bit of salt on them - they tasted pretty good. Will sample of the 2.5 hour batch tomorrow - with a wee dram of scotch.
__________________
Weber Performer w/smokenator
WSM 22.5"
White Thermapen
Ex-pat Canadian

[B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B]
bmonkman is offline   Reply With Quote
Thanks from:--->
Unread 03-03-2013, 12:36 PM   #98
Kathy's Smokin'
Babbling Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bmonkman View Post
Will sample of the 2.5 hour batch tomorrow - with a wee dram of scotch.
Oh, yeah, I'mm there!

Right now I'm trying to rip myself from the chair in front of the computer so I can smoke my nuts for this TD. And smoke my pizza for the other TD.
__________________
"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
Unread 03-03-2013, 08:25 PM   #99
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

I thought there would be a few more entries by now. Just to have a few names, I'll throw mine in for the obligatory zero. I did a bit of an experiment with pulled pork. I was going for a lot of bark and the results were good overall, but not quite what I was going for.



and pulled:



Yeah, I know, "but where's the nuts?"

Actually the nuts were smoked cashews:



These were ground, mixed with a healthy dose of this:



and blended with salt, sugar, and water to form a spicy-cashew nut sauce:



That's about it here. Move along....
__________________
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.
Gore is offline   Reply With Quote
Unread 03-03-2013, 08:29 PM   #100
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Downloads: 0
Uploads: 0
Default

Oooooh that looks Yummy...........
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is online now   Reply With Quote
Thanks from:--->
Unread 03-04-2013, 01:59 AM   #101
Kathy's Smokin'
Babbling Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Downloads: 0
Uploads: 0
Default This is my official entry into the "Nuts" TD.

Please accept my entry titled "Smoked Baklava".

I spent a few days thinking about nuts and what I could smoke that was different. I finally got an idea from thinking about what I like to eat that has nuts -- baklava, of course! I love smoking the unexpected. Googled around for a recipe and was pleasantly surprised to find many recipes that didn't use corn syrup.

Here's the ingredients -- some didn't make it into the photos. Phyllo pastry, fresh lemon juice, rose water, pistachio nuts, demerara sugar, turbinado sugar, butter, water and I incorporated the leftover syrup from gulab jamun -- East Indian dessert balls. Seems fitting to use syrup from my balls in my nuts entry.



The recipe I was following loosely asked for 4 cups of sugar and 4 cups of water to make the syrup. I've baked with phyllo a few times and looked at the pan the baklava would cook in and I said 'no way'. Got a litre measuring cup, the leftover balls syrup came to 400 mls, added a cup of turbinado sugar and 100 mls of demerara sugar. One comment on a recipe insisted that the authentic way to make baklava is with brown sugar. I made up my own "brown" sugar colour with the combination of demerara and turbinado. Added water to make 900 mls total. Brought it to a boil and let it boil for 10 minutes. Removed the pot from heat and added 1 tsp of lemon juice and 2 tsp of rose water. The balls syrup had the taste of cardamom, a flavour I adore, so I was happy to include that.





The recipe also called for one pound of butter. Again, looking at the pan and looking at a pound of butter I said 'no way'. Decided to go with half a pound/one cup and I could melt more should I need it.



Look at the pretty phyllo! Covered it with a damp towel while I was working, when phyllo dries out all it does is break. My towel was a little too damp at first so I had to flip the sheets over once in a while. I cut the rectangle of phyllo dough in two and the size was perfect for my pan. Brushed the bottom of the pan with melted butter and then added two sheets at a time to the pan, brushed with butter and added two more until the first half of phyllo made a good base for my nuts.





I pulsed the pistachios in the food processor a bit. The recipe called for another half cup of sugar in the nuts but I used about a quarter cup of demerara.



Put the last 8 sheets on in twos with butter brushed in between. Ended up with about 2 tbsp of leftover butter -- knew I didn't need a whole pound! A trick is to put the pan in the fridge for 30 minutes before cutting to make nice clean cuts. My fridge was full so I put the pan on the porch with a piece of plastic film on top. Won't use plastic film again, it stuck to a lot of the top layer and I lost my nice smooth top, some phyllo had to be ripped away in order to get the plastic off.



Baklava on Dragona! It was supposed to cook at 300'F for 60 minutes but was plenty done in 45 minutes. Dragona gave a rock steady 300'F throughout.



Another trick in making baklava is to make sure the pan is completely cool before dousing with syrup. Nice colour!



All dressed up with somewhere to go!



Please use the photo below for voting.



The baklava tasted great! It had a nice subtle smokey flavour that complemented its overall flavour well. I think a heavy smoke flavour could have overpowered the rose water and cardamom so I made a wise choice not adding wood to the charcoal. All in all a great succes but what do two people do with a whole pan of baklava? Piece of baklava, anyone?

Thanks for looking.
__________________
"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
Unread 03-04-2013, 02:14 AM   #102
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Kathy, you knocked it out of the park with this:






__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Big Red UDS/Small BGE/
Blackstone Pizza Oven/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
Check out my blog:
www.mooseonfire.com



Moose is online now   Reply With Quote
Thanks from: --->
Unread 03-04-2013, 06:48 AM   #103
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default Re: IN PROGRESS -> BBQ Brethren "Nuts" Throwdown!

Fan-farking-tastic!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote
Thanks from:--->
Unread 03-04-2013, 07:01 AM   #104
bmonkman
Full Fledged Farker
 
Join Date: 08-04-12
Location: Mechanicsburg, PA
Downloads: 0
Uploads: 0
Default

Kathy....what Moose said!! ^^^^^
__________________
Weber Performer w/smokenator
WSM 22.5"
White Thermapen
Ex-pat Canadian

[B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B]
bmonkman is offline   Reply With Quote
Thanks from:--->
Unread 03-04-2013, 07:54 AM   #105
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Downloads: 0
Uploads: 0
Default

Kathy, you've got me licking the monitor....................Thats looks soooooo Goooood
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is online now   Reply With Quote
Thanks from:--->
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

Loading



All times are GMT -5. The time now is 08:51 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
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.