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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 03-05-2013, 10:19 AM   #1
Moose
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Arrow BBQ Brethren "Your Signature Dish" Throwdown! (Entries and Quality *CLEAN* Discussion Only)

Our new category is called...

"Your Signature Dish!"



Gore's favorite signature dish, and the first ever bacon stein that went viral over the web!

As chosen by
Bluesman, for his win in the "I'm Absolutely Stuffed" Throwdown!

CATEGORY DESCRIPTION - READ BEFORE ENTERING!

Quote:
Originally Posted by Bluesman
I had this idea a while back when the pickle thread was going. That pickles would make a good TD. But, with the new format of trying to include a wider audience it occurred to me that this could be limiting. You know, some people might not have a pickle or they may not like pickles so then we will only get the pickle lovers and that would limit the exposure.......... So in the true spirit of the new format we need to have a TD which captivates the masses into joining and promotes creativity. So this weeks category shall be...."My Signature Dish" What sets you apart. The dish you, are most known for. What do friends and family ask for over and over again. I think this will attract some additional folks in a more open TD. Now you can include your signature pickle if you'd like that is a TD optional special rule.

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

Please note that THIS is the entry thread.
QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread.

Discussion Thread is HERE.



You may submit entries that are cooked from Friday 3/8 through Sunday 3/17.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 3/18.


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!
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Last edited by Moose; 03-15-2013 at 11:08 AM..
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Unread 03-05-2013, 10:50 AM   #2
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And I have ribs in the freezer! McRibs are my specialty!
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Unread 03-05-2013, 10:58 AM   #3
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I have the crock pot ready for my ribs. (Oops...is this a quality post?)
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Unread 03-05-2013, 11:03 AM   #4
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Watch out for that hijacking, folks! If ribs are your specialty, then it is on topic. Nobody here said that though...but let's get this sucker back on track before I have to go start up the black helicopter again.
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Duh.
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Unread 03-08-2013, 12:22 PM   #5
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OK folks, I hereby declare this category to be...

OPEN!!!

Looking forward to seeing everyone's signature dishes!
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Unread 03-08-2013, 02:02 PM   #6
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Quote:
Originally Posted by bigabyte View Post
Watch out for that hijacking, folks! If ribs are your specialty, then it is on topic. Nobody here said that though...but let's get this sucker back on track before I have to go start up the black helicopter again.
Actually, I guess they are.

http://www.bbq-brethren.com/forum/sh...7&postcount=33

I'd have to cook up some new ones though...
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Unread 03-09-2013, 04:04 AM   #7
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Please accept this picture as my official entry for the Signature Dish Throwdown
beggars Chicken in a Weber kettle.
Titch and the Lovely style



Full display is here.
http://www.bbq-brethren.com/forum/sh...d.php?t=155679
Not sure on this crossposting thingy so playing it safe
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Unread 03-09-2013, 09:22 AM   #8
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That looks really tasty Titch, but you're gonna have to clue me in on where you pour the beer into it. I think I'm more of a traditionalist with these fattie-steins.
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Unread 03-09-2013, 02:01 PM   #9
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Quote:
Originally Posted by Gore View Post
That looks really tasty Titch, but you're gonna have to clue me in on where you pour the beer into it. I think I'm more of a traditionalist with these fattie-steins.
Brother Gore, if you opted for hot dogs instead of bacon, would that make it a frankenstein?


Magnificent chicken signature, Titch!
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Unread 03-09-2013, 09:07 PM   #10
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I'm in for this one! Great entry AT!
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Unread 03-10-2013, 12:05 PM   #11
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Amazing entry, Titch, just amazing!
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Unread 03-10-2013, 08:55 PM   #12
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Default Official entry and such.

Since this is the Signature Throwndown, Why not go with it. My Wife (LuzziAnn) found a Heck of a deal on a Boston Butt:



My Good Friend Larry (Cajokie) was down for a visit from Tulsa. He's the Guy that got me into BBQ. He had a Gift:



Sooooo for this TD:





I put this good cut on at 11 AM CDT. I had to work yesterday and then LuzziAnn told me I had a good time last night.

In the interest of Fair Play and as I look at the temps right now on my Mighty Maverick ET-732, That butt is at 189*F smoking at 265*F. It's not going to be ready before the deadline. SO, I've pulled out my "BACK UP JUSTIN CASE EMERGENCY FOODSAVED PULLED PORK" for this TD.

LuzziAnn added a little homemade chile to the plate.

Please use this pic for the TD and Think Toast!




This just in. Finally got the original Butt off. I did manage to get a pic before she rest though:



Thanks for lookin' !
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Last edited by Toast; 03-10-2013 at 09:40 PM.. Reason: Content
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Unread 03-10-2013, 08:58 PM   #13
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Quote:
....It's not going to be ready before the deadline. SO, I've pulled out my "BACK UP JUSTIN CASE EMERGENCY FOODSAVED PULLED PORK" for this TD.
Wow, now that's slow smoking. It's gonna smoke all week and not be done?

Incidentally, that's a killer sammie!
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Unread 03-10-2013, 09:12 PM   #14
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Quote:
Originally Posted by Gore View Post
Wow, now that's slow smoking. It's gonna smoke all week and not be done?

Incidentally, that's a killer sammie!
Thanks Gore.

It was raining hard this morning and about 54*F. A front blew through after 1 PM and winds really picked up out of the North. Temps did not drop but wind and a WSM don't get along. I normally smoke in 100*F temps or so around here.

As we speak, I'm up to 192*F internal and going to check for probe tender soon. If it's not too late to edit my post by then, I'll add a pic.
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Unread 03-10-2013, 09:14 PM   #15
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Great looking Pork Sandwich mate
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