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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-22-2013, 08:10 PM   #1
caliking
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Default Curry Goat with Rice and Peas... warning: not as good as Phrasty's

Just barely made it to qualify for the Caribbean TD. Posted there too, but including it in Qtalk for your viewing pleasure. The other superior (to mine) entries can be seen here.

PS - the Indian TD ended in a 3-way tie... who says the TD's aren't exciting???

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Originally Posted by caliking View Post
I almost missed this one - just happened to check the entry thread and noticed that the deadline is tomorrow morning, so time to get my entry thread posted!

Caribbean curries are similar to Indian curries, because laborers from India went to the Caribbean (Jamaica, Trinidad and Tobago that I know of) and took their cuisine with them. So I figured a nice goat curry would be great for a Caribbean TD.

Fired up the LBGE in the morning, and cooked up lunch first. Simple skinless chicken lollipops, rubbed with Plowboys' The Jerk... just to get me in the right frame of mind



As we were eating lunch, I got started on the rice and peas. Sauteed some onions, scallions, thyme, a scotch bonnet, lotsa garlic.


Added the beans (substituted for the "peas"), then rice, followed by coconut milk.



By the time the rice was done, the aroma in the kitchen was driving me crazy!


Time to move outside. Couldn't let such a beautiful day go to waste. Marinated the goat meat the night before, with Jamaican curry powder, pepper, allspice, salt, thyme, ketchup, cumin, and powdered green mango. The square bowls have pureed tomato and pureed red onion. The circular bowls have garlic, a scotch bonnet, and Jamaican curry powder.


Sauteed the onion puree, added the garlic, then threw in the meat.



Browned the meat a bit, then added the tomato puree and curry powder. I cut the scotch bonnet open because I wanted some extra heat.


Once the spices, meat, and tomato were nice and browned, I added some water and covered the DO. Cooked away in the egg at about 325°F dome temp for 1.5hrs. Opened things up and saw that the sauce/gravy was the consistency that I wanted, and the meat was cooked just right - just short of melting in your mouth.


Plated it up as best I could. Please consider this pic as my official entry in this throwdown.



Thanks for looking!
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Old 04-22-2013, 08:16 PM   #2
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Dude, that looks great!
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Old 04-22-2013, 08:17 PM   #3
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That looks really delicious. I gotta say, the chicken pops catch my eye a bit more.
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Old 04-22-2013, 09:17 PM   #4
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I bet it tasted as good as it looks.
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Old 04-22-2013, 09:19 PM   #5
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Very Nice!
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Old 04-22-2013, 10:50 PM   #6
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Quote:
Originally Posted by landarc View Post
That looks really delicious. I gotta say, the chicken pops catch my eye a bit more.
I agree with you. Probably the best pic is of the chicken. I didn't include them in the plated shot, because I didn't feel like enough effort was put into them to make them TD worthy. But they made a darn fine lunch!
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Old 04-23-2013, 12:12 AM   #7
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I'd hit it... all...hard!
Cheers
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Old 04-23-2013, 03:26 AM   #8
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Looks mighty Phine!
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Old 04-23-2013, 08:10 AM   #9
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That looks awesome!
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Old 04-23-2013, 08:31 AM   #10
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Very nicely done sir.
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Old 04-23-2013, 09:18 AM   #11
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Yummmmmmm....good looking dish!
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Old 04-25-2013, 08:22 PM   #12
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That is one fine looking cook and pr0n, nice job!
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