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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 07-03-2013, 08:29 AM   #61
boogiesnap
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my, my, these are some serious entries!
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
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Unread 07-03-2013, 08:31 AM   #62
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I have to correct my last post...
That was caseydog's cook. Excellent!
I agree with Moose, that it was an excellent cook of higher caliber.
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Unread 07-03-2013, 08:27 PM   #63
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Quote:
Originally Posted by angryfish01 View Post
Moose, it looks like you and I are the only ones with a palate here. I'll have to lower my standards to get in the running here. ........
?????
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Unread 07-04-2013, 08:09 AM   #64
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Dang... Now we gotta pick which one is Mongo's old knee joint!



Whichever one it is... I'm sure it was delicious!

Cheers!

Bill
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Unread 07-04-2013, 08:10 AM   #65
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You've been to New Guinea again haven't you, Bill?
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Unread 07-04-2013, 08:48 AM   #66
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Fark... how'd you figure THAT, you cunning stunt!
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Unread 07-04-2013, 02:38 PM   #67
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Gee, I'm wondering if my "pot roast" counts as a one dish wonder...everything is cooking together in the same roasting dish on the kettle as I type...

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Unread 07-04-2013, 03:32 PM   #68
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Yep!
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Unread 07-04-2013, 03:43 PM   #69
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Um, we're supposed to PM that Deguerre guy for specifics on whether our one pot dish conforms. Good luck, I hear his inbox is usually stuffed or something like that.
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Unread 07-04-2013, 05:02 PM   #70
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Lit chimney just put on Dragona and waiting for her to get up to temp.

Thinking out loud, here: it's a soup and I'm smoking a small beef blade roast to tear apart later. I need 4 litres (one gallon) of stock, only have 3 litres. Since it's a soup a crust on the beef isn't necessary so I put the meat and a litre of water in a roasting pan to catch the drippings/flavour as it cooks. I think it should give me the last litre of "stock" I need with deglazing. I do have no salt bouillon cubes to 'beef' up the flavour if necessary. I'm thinking because I'm using water in the pan that the drippings shouldn't burn to heck (like they do when I smoke meat on the rack with a drip tray below). Makes sense to me but we'll see what happens. First time braising in a smoker. If the pan juices get too dark I can use bouillon cubes and fresh water to make up that last litre of stock.
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I got a ZERO for the best back bacon I've ever tasted!

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Unread 07-04-2013, 05:21 PM   #71
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Quote:
Originally Posted by Kathy's Smokin' View Post
Lit chimney just put on Dragona and waiting for her to get up to temp.

Thinking out loud, here: it's a soup and I'm smoking a small beef blade roast to tear apart later. I need 4 litres (one gallon) of stock, only have 3 litres. Since it's a soup a crust on the beef isn't necessary so I put the meat and a litre of water in a roasting pan to catch the drippings/flavour as it cooks. I think it should give me the last litre of "stock" I need with deglazing. I do have no salt bouillon cubes to 'beef' up the flavour if necessary. I'm thinking because I'm using water in the pan that the drippings shouldn't burn to heck (like they do when I smoke meat on the rack with a drip tray below). Makes sense to me but we'll see what happens. First time braising in a smoker. If the pan juices get too dark I can use bouillon cubes and fresh water to make up that last litre of stock.
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Unread 07-04-2013, 05:33 PM   #72
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Quote:
Originally Posted by Kathy's Smokin' View Post
Um, we're supposed to PM that Deguerre guy for specifics on whether our one pot dish conforms. Good luck, I hear his inbox is usually stuffed or something like that.
Well, I said feel free to PM me. Didn't say anything about the PMs actually getting delivered...
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Unread 07-04-2013, 05:42 PM   #73
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Default 4th of July Pot Roasted Leg Of Lamb

Here 'tis. O'fittal TD entry. American raised 7.4 lb bone in leg of lamb, center cut, with baby Yukon gold taters, carrots, onion and fresh rosemary and thyme. Added a little beef stock during the cook. Started the kettle out at 225 for smoke and let it gradually increase in temp until it reached 300 after 2 1/2 hours with an IT of 135 when it was pulled, foiled and rested. We haven't made plates yet, but I liked the "one dish" shots so much that I've already got my money shot. Used apple wood chunks over Kingsford Comp.






On the kettle





Pulled to rest




I'd like to use the below pic for the TD entry...




I've got four hours to edit in the plated pics so I may change my mind on the Entry shot later...



OK! Plated pics



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Last edited by deguerre; 07-04-2013 at 07:20 PM..
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Unread 07-04-2013, 06:33 PM   #74
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Quote:
Originally Posted by deguerre View Post
Looks heavenly Guerry!
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Unread 07-04-2013, 06:39 PM   #75
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Yum, yum, yum!
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