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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 05-08-2013, 05:16 PM   #1
caseydog
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Default BBQ Brethren "National Burger Month" Throwdown! (Entries and Quality *CLEAN* Discussion Only)

"National Burger Month"



as chosen by caseydog, hometruckin and oldyote for sort of co-winning the truncated soul food throwdown.

category description - read before entering

it is national burger month. Let's see if we can get a gazillion entries in this year's Burger Throwdown, like last year -- maybe even more!

C D



You may submit entries that are cooked from friday 5/10 through sunday 5/19.

Entry pictures must be submitted by 6 a.m. Central us time on monday morning 5/20.


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.


best of luck and even better eats to all!

Last edited by Moose; 06-10-2013 at 01:03 PM..
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Unread 05-08-2013, 06:55 PM   #2
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WOW!
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Unread 05-10-2013, 05:39 PM   #3
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Ive been waiting for this
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Unread 05-11-2013, 08:48 PM   #4
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Mods please delete this post.....I doubled up
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Unread 05-11-2013, 08:50 PM   #5
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Here's my entry for Burger Month. Haven't had much time as of late, but wanted to get something in... So my entry starts with the goods. Ground chuck, sirloin, onions, taters, red peppers, onion rolls, cheese, pickles, and seasonings.


Burgers ready. I mixed the ground chuck, sirloin and a package of onion soup mix.


Saute'd up some onion, garlic and red bell peppers to add to the taters. They go in the oven....


Burgers on the grill over some light Mesquite


And my OFFICIAL ENTRY..The Big Boy Burger. Topped with double cheddar, pepper jack, pickles, Vadalia onions, bell peppers and some brown mustard. Taters on the side with sour cream and my own garden fresh chives..

And a bottle of Schlitz...
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Unread 05-11-2013, 11:18 PM   #6
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My goodness!... How lovely! You're going to be a mighty tough act to follow, Bluesman!
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Unread 05-12-2013, 12:17 AM   #7
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Quality! Fine opening gambit
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Unread 05-12-2013, 01:40 AM   #8
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Great effort mate, looks fantastic
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Unread 05-12-2013, 07:41 AM   #9
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With not much time, I am glad to see you used it wisely! Great entry
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Unread 05-12-2013, 03:42 PM   #10
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Now THATS! a Burger! Looks Fantastic!
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Unread 05-12-2013, 10:16 PM   #11
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My entry, I know it's not a burger, but it's close enough in the vicinity to enter.








Sweetening the red onions up a bit.


Time for the sear.


Ready to come off!


Just right!


Tossed the tip, onions, sauce, habanero jack cheese on a ciabatta roll.


Please use this pic.

Thanks for stopping by!
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Unread 05-13-2013, 05:27 AM   #12
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Two Outstanding entries so Far!

Bluesman, that was a homer of a first entry!

But WAIT!... BEFORE Someone enters a CHICKEN SAMMICH! What are the special rules!

Cheers!

Bill
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Unread 05-13-2013, 08:19 AM   #13
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Well, a throwdown finally coincided with something I was going to make anyhow..........and with all the throwdown chatter lately, I actually remembered. I have been on a big blackening kick lately so blackened burgers were on the schedule for Friday night.

Just under 2lbs of 80/20 and half lb of ground short ribs, mixed with some pepper, horseradish, and dried mushrooms which got run through the spice grinder. Damn near forgot the first pic right out of the gate.



Made them into 5 oz patties and hit them fairly heavy with the blackening seasoning. The seasoning is right out of the Prudhomme book "Lousiana Kitchen" - paprika, kosher salt, onion powder, cayenne, white pepper, black pepper, thyme, and oregano.



Put the burgers in the fridge to ponder their fate and went out side and got everything set up, thought for a minute about doing the burgers right on the grate, but you just can't do blackening without cast iron, so got the griddle ready to go.

As things were coming up to temp, I threw some duck bacon and miscellaneous slices and scraps of home cured belly as well.



Once the bacon got done, I threw some onion in the bacon grease to carmelize as the temps kept climbing on the griddle. Pushed all that to the side and poured some melted butter down, and dropped on a couple of patties and poured butter on top of them.



Gave them a flip and put blue cheese on top. Wanted to get a few more blackened shots, but by now that farking griddle was hot and the action was fast and furious...........blackened doesn't mean burnt.



Threw some onions on top and got them off of the griddle and into the house.



On toasted bun with a bit of lettuce so it is good for me.



Got so excited to eat that I damn near forgot the bacon.

Duck and pork bacon added. (Please use this as the "money shot")



Wasn't too impressed with any of the sliced shots, but it seems like it should be added to wrap things up.



Oh man........fantastic flavor. It was so damn rich with the short rib, butter, and duck bacon, that I could only eat one. I wish I would have gotten the blue cheese a little more melted, but the flavor went well with the blackening.

Thanks for looking and good luck to all who enter.
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Unread 05-13-2013, 08:29 AM   #14
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WOW that is unbelievable. You nailed it, great pics also. I love the "money shot".

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Unread 05-13-2013, 09:19 AM   #15
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Yeah, take my entry off man. I thought I was pushing it with a sammich. It's not a true burger, I wave the white flag, towel has been thrown.
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