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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 03-12-2013, 01:50 AM   #31
beercuer
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Hey Friends!

Here is my official entry into the Signature Dish TD, please.

This is my signature carne asada meal. Like my beef jerky, this can be mouthwateringly good. I just do not have the time nor wearwithall for the jerky this week, however.

I begin with flap meat, carne asada rub, and fresh juice from orange. Let marinate for full 24 hours. (Sometimes, I include minced garlic as well).



Prep the pit with 100% hardwood briquets and a hunk o' lump (mesquite) for that traditional delicious smokey flavor.



I like to go slow, indirect (start to finish)





First libation finished, time to plate. Homemade Mexican brown rice, Hass avocado chunks, and refried black beans topped with cheese of the day (Ordinarily, I would go with a queso fresco, but had to use Gouda here), accompany the carne. Oh, and topped with plenty of fresh salsa, of course (mmmmm... with cilantro). Have a margarita!

Please use this specific pic for the official entry

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Unread 03-12-2013, 02:01 AM   #32
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Nice looking dish you just did,I would like to taste that.
This is going to be a hard comp I think
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Unread 03-12-2013, 02:22 AM   #33
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As I would like to try your regional recipes. Thanks Titch! And you said it... I expect plenty of terribly teasing eye candy to follow what has already been posted. Tee-he, maybe I'll get a chance to make the zero club this signature week!
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Unread 03-12-2013, 06:52 AM   #34
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Definitely my simple steaks seared around 650 degrees over mesquite coals topped with my home made compound butter. Cut fresh from wet aged roasts

My wife just said I have ruined her as far as steaks go, she can't order them anywhere Becaise she will just be dissappointed. Please allow this as my throw down entry
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Unread 03-12-2013, 09:09 AM   #35
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I think I'm ruined...........WOW that is one great looking steak
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Unread 03-12-2013, 10:04 AM   #36
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Quote:
Originally Posted by beercuer View Post
Wow, that meat looks delicious. I love the sides that surround it, the black beans, Mexican brown rice, avacado and fresh salsa. It's been too long since I've had a good Mexican meal. Would you share the Mexican brown rice recipe?
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Unread 03-12-2013, 10:33 AM   #37
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Quote:
Originally Posted by jmoney7269 View Post
Definitely my simple steaks seared around 650 degrees over mesquite coals topped with my home made compound butter. Cut fresh from wet aged roasts
I'm going to do that this summer. Can you tell us more about wet aged roast for steaks? Are you aging them yourself? How do you do that? The reason I'm asking is I was at a steak theme night at a local restaurant about a month ago and they served 30 day dry aged beef steaks. They were unbelievably good! I'm going to google around to get more info on dry and wet aging -- I would love to know what YOU do. I can't wait to make great steaks this summer. Your entry looks great!
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Unread 03-12-2013, 10:58 AM   #38
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I probably have only 1 dish I'd consider signature, so I suppose I'll need to prepare it this weekend.
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Unread 03-12-2013, 11:07 AM   #39
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Quote:
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I probably have only 1 dish I'd consider signature, so I suppose I'll need to prepare it this weekend.
Is brisket involved?
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Unread 03-12-2013, 11:08 AM   #40
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Is brisket involved?

You know, that's not it...
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Unread 03-12-2013, 11:14 AM   #41
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I am pretty sure I recall what Tim's signature dish is.
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Unread 03-12-2013, 11:26 AM   #42
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Quote:
Originally Posted by jmoney7269 View Post
Definitely my simple steaks seared around 650 degrees over mesquite coals topped with my home made compound butter. Cut fresh from wet aged roast.
Care to share the recipe for the compound butter? I make one with garlic, shallot and anchovy, but am always looking for other interesting versions.
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Unread 03-12-2013, 11:44 AM   #43
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Quote:
Originally Posted by bigabyte View Post
I am pretty sure I recall what Tim's signature dish is.
Actually, I do too.
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Unread 03-12-2013, 11:48 AM   #44
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Quote:
Originally Posted by deguerre View Post
Actually, I do too.
Waygu Brisket Burgers.
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Unread 03-12-2013, 11:57 AM   #45
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Quote:
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Waygu Brisket Burgers.

Haha, I hope that is not my signature
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