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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 07-11-2013, 04:09 PM   #1
Moose
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Default Discussion Thread -> Let's Cook Like Julia Child!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Our new TD category is...

"Let's Cook Like Julia Child!"



If you don't know who Julia Child is, just cook a bunch of beer can chickens!



As chosen by Hometrackin & Oldyote for their shared win in the "Berry Me!" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:
Originally Posted by Oldyote
Quote:
Originally Posted by Hometruckin
"Lets Cook Like Julia Child!"
Works for me


You may submit entries that are cooked from Friday 7/12 through Sunday 7/21.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 7/22.

Click here to READ THE RULES for the BBQ Brethren Throwdown...especially take note of:

The ENTRY and VOTE threads will follow Q-Talk rules, meaning 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. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.


Click HERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread.


Best of luck and even better eats to all!
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Last edited by Moose; 07-22-2013 at 02:48 PM..
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Unread 07-11-2013, 04:57 PM   #2
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This one will be fun to see what creativity people come up with, or depravity they descend to, in Gore's case.
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Unread 07-11-2013, 05:16 PM   #3
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Quote:
Originally Posted by deguerre View Post
This one will be fun to see what creativity people come up with, or depravity they descend to, in Gore's case.
I was kind of thinking the same thing.

Certainly lots of possibilities for ecode's expert baking.
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Unread 07-13-2013, 04:09 PM   #4
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Talking

Please accept this as my entry for this Throwdown.

Julia Child did “The French Chef” series where she made Boeuf Bourguignon. Once, while we stayed at a B&B in Carmel, they had a reception where a local restaurant served some of their specialties, one of which was Boeuf Bourguignon. My wife & I both liked it very much so I tried to recreate it here (with a little more stew thrown in).

Start by assembling the characters:





I diced 5 slices of bacon and fried this up and saved both the crumbles & bacon fat.







Cut the Chuck up into approx.. 1 ½” pieces



Throw this into a bowl and add 1 tsp. garlic salt, 1 tsp. course ground
black pepper and a 750 ml bottle of Cabernet Sauvignon and let that marinate for 2 hours.







While that marinates I wash, skin, slice & dice up my veggies.



Remove the beef onto a paper towel mat to dry.



Now I need to brown the beef so I add some bacon fat to my Dutch Oven and let it get nice and hot. I want a nice sear on all the pieces so I did this in two batches.















After removing the 2nd batch of beef I add 2 medium diced onions and let them start to sweat.



After they start to sweat I add 1 tsp. of butter and 3 tbsps. of flour and stir.



Let that cook for another minute and then add the wine marinate to deglaze the pan. Stir and let that simmer for 10 minutes.



After 10 minutes the sauce has thickened nicely so I add some of the others ingredients. Bacon crumbles, carrots, celery and the beef.





Now 1 32 oz. carton of beef broth, 2 bay leaves, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10
springs of fresh thyme from my garden.



Now covered and moved over the indirect side to simmer for 2 hours at 320 degrees.





After 90 minutes I add the potatoes.



After 2 hours I brown the shallots.





And add them, stir and simmer for another 15 minutes.





And then add the parsley, stir and simmer for another 15 minutes.



And it’s done.





Plated shots.





Use this as my entry picture.



Superbe, Magnifque! :
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Unread 07-13-2013, 05:22 PM   #5
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beau repas, mon ami, beau travail
Great Job!
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Unread 07-13-2013, 07:45 PM   #6
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Magnificent!
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Unread 07-13-2013, 08:10 PM   #7
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Quote:
Originally Posted by DerHusker View Post
Farkin' brilliant cook DH!

That recipe was my one idea so I'm glad you hit it out of the park and spared me the effort. Bravo!
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Unread 07-13-2013, 08:30 PM   #8
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Default S'il vous plait acceptor cela comme mon entree officielle throwdown

May I present filet de porc farci aux tomates provencal et pommes de terre au gratin.

I brined a pork loin overnight.


Rinsed, dried and fileted. Added a bit of dizzy dust. My knife skills are lacking but I think improving somewhat,

Filled with cornbread stuffing and goat cheese.


All tied up.


Some local new potatoes for the gratin.


For the pommes au gratin.


Also serving up some tomatoes provencal.


All well underway.



Suck me blue. It started raining!


Please accept my entry pic. Thanks for looking.


I love calling North Carolina home.
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Unread 07-13-2013, 08:42 PM   #9
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Quote:
Originally Posted by tarhog View Post
Another brilliant cook... Great job tarhog!
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Unread 07-13-2013, 08:56 PM   #10
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Quote:
Originally Posted by Al Czervik View Post
Farkin' brilliant cook DH!

That recipe was my one idea so I'm glad you hit it out of the park and spared me the effort. Bravo!
Thanks Al. I took some of my inspiration for this from your One Dish Meal entry which looked delicious.
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Unread 07-13-2013, 09:00 PM   #11
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Quote:
Originally Posted by tarhog View Post
May I present filet de porc farci aux tomates provencal et pommes de terre au gratin.

Please accept my entry pic. Thanks for looking.
Great looking meal.
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Unread 07-13-2013, 09:02 PM   #12
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Suck me blue? I am still laughing! Great job seriously! This it the kind of entry I was hoping for! Thanks for the effort and the laugh!
Jed
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Unread 07-13-2013, 09:13 PM   #13
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Originally Posted by Hometruckin View Post
Suck me blue? I am still laughing! Great job seriously! This it the kind of entry I was hoping for! Thanks for the effort and the laugh!
Jed
Well, I didn't exactly excel in French 35 years ago either.
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Unread 07-13-2013, 09:47 PM   #14
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Quote:
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Well, I didn't exactly excel in French 35 years ago either.
it's Sacrebleu But I like your's better! still laughing
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Unread 07-14-2013, 01:26 PM   #15
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Guys, this TD is off to a great start! Looking forward to seeing more great entries a la Julia Child.
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