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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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Old 07-14-2013, 12:52 PM   #16
deguerre
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Originally Posted by Hometruckin View Post
Suck me blue?
Yah!
I didn't know I already spoke French...
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Old 07-14-2013, 01:09 PM   #17
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Yah!
I didn't know I already spoke French...
Oui Oui!
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Old 07-14-2013, 07:48 PM   #18
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Default Official entry...

It rained most of the day, which made me very happy. I cooked outdoors under my EZ-up. I was planning to do the entire cook on my Webers, but with the rain, I decided to do one of the sides in the kitchen.

I started off with a really ridiculously expensive chunk of meat.



Then, I made a marinade of EVOO, lemon zest and juice, garlic, and fresh rosemary, basil and thyme from my garden. I used a small knife to cut slits into the meat, so I could shove some of that marinade into the meat with my fingers.





I wrapped it up and let it sit in the fridge for 24 hours.

I cooked the meat on my 22.5 kettle with the Cajun Bandit rotisserie.



For a side, I oven roasted some red potatoes in a coating of OO, fresh rosemary, salt and pepper.



For my second side, I quickly grilled some thin asparagus, lightly oiled and seasoned with salt and pepper.



Here is how it all plated up.



It is my understanding that Julia Child actually cooked a leg of lamb on a grill, pretty much the way I cooked it. I have read it is in one of her books, but I have not been able to verify it, for sure. One week is not enough time to find and buy that book. I hope that I, at the least, cooked my lamb in a way she would find acceptable.

It tasted very good to me.

CD
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Old 07-14-2013, 07:56 PM   #19
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Default Nice post Caseydog

That looks fantastic. Thanks for sharing.
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Old 07-14-2013, 09:30 PM   #20
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Default Carré d'agneau, pommes de terre rôties et haricots verts enrob'es de bacon

Julia would be so proud of the Brethren for choosing to cook like her!

I chose to cook a Frenched rack of lamb. I am constantly amazed, that here in America, we are inundated with products from other countries, while we subsidize our farmers, Not to produce locally raised meat products. But this is not the time or place for rhetoric. Thanks to my fellow Brethren down under I picked up this little beauty yesterday!





Scored up the top so that the rub would penetrate





Rubbed it down with the mustard and dredged it in panko, fresh rosemary, garlic and Herb de Provence.





Put it on the Kamado at 225 degrees with a piece of Salmon for Thalia.



Uncorked a fine French Malbec



Wrapped up some Haricot vert with bacon



Things are gettin hot now!





My polling pic if you please!



And por le desert!

Dame Noir the French classic



Bon Appetite

Stay Hungry my friends!
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Old 07-14-2013, 09:34 PM   #21
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Wow! CD and HT... Great job each of you!
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Old 07-15-2013, 09:22 AM   #22
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Vuja De!!!
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Old 07-15-2013, 11:43 AM   #23
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Quote:
Originally Posted by caseydog View Post
It is my understanding that Julia Child actually cooked a leg of lamb on a grill, pretty much the way I cooked it. I have read it is in one of her books, but I have not been able to verify it, for sure. One week is not enough time to find and buy that book. I hope that I, at the least, cooked my lamb in a way she would find acceptable.

It tasted very good to me.

CD
I don't know about lamb, but in the book I ordered "From Julia Child's Kitchen", she does have recipes for spit roast chicken and Turkey (I haven't gotten to the meat course section yet) so I would say you absolutely got the spirit of the Category!

BTW, that looks fantastic!
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Old 07-15-2013, 04:36 PM   #24
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Looks like we have a throwdown within a throwdown, between Aussi lamb and Kiwi lamb.

CD
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Old 07-15-2013, 07:41 PM   #25
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Vuja De!!!
Actually, I did a Google search on "Julia Child Grill," and found a few hits on this dish. I found several recipes, all a little different. I read them all, and came up with my own recipe based on that reading.

CD
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Old 07-16-2013, 11:37 AM   #26
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Very nice deguerre
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Old 07-16-2013, 05:22 PM   #27
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Holy fark! All nice cooks! I might just drink beer and vote after seeing those entries.
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Old 07-16-2013, 06:09 PM   #28
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Would you believe it, had the first entry as my choice, saw it and next idea was the second entry, so went shopping for the third idea and CD has already done it, complete with the same sides.
I might have to bake a dessert or something!

Sensational food guys!
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Old 07-16-2013, 07:21 PM   #29
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Would you believe it, had the first entry as my choice, saw it and next idea was the second entry, so went shopping for the third idea and CD has already done it, complete with the same sides.
I might have to bake a dessert or something!

Sensational food guys!
HA! That exact same thing happened to me a few throwdowns ago, in the "Bone to pick with you" TD. Somebody beat me to every idea I came up with. That's why I did this one early in the week.

CD
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Old 07-16-2013, 08:57 PM   #30
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DerHusker, that beef bourguignon cook is amazing! Beautiful step by step recording with great photos! I could taste that carmelization and the finished product looks delicious beyond words. I think sounds say it better.
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