拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk > BBQ Brethren Throwdowns

Notices

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.


Reply
 
Thread Tools
Old 07-16-2013, 09:32 PM   #31
Kathy's Smokin'
Babbling Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

Tarhog, that's a beautiful entry! Your plated shot made me drool, I love everything about your meal and I think the combination of hearty pork, rich gratin and tangy tomatoes rocks.
__________________
"Dragon-awe" the Vision kamado, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!

Walk in beauty, Dan Chambers.
I am a success in life because I am loved.
We teach others who we are with everything we say and everything we do.
Kathy's Smokin' is offline   Reply With Quote
Thanks from:--->
Old 07-16-2013, 09:43 PM   #32
Kathy's Smokin'
Babbling Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

Caseydog, I love the flavour combination of the marinade -- rosemary, thyme and basil is a new concept for me. I like the idea of it, particularly when combined with lemon zest, garlic and olive oil. I imagine that would taste really good with lamb, I'll try to remember it the next time I smoke a leg. The roast potatoes were gorgeous, love your whole cook.
__________________
"Dragon-awe" the Vision kamado, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!

Walk in beauty, Dan Chambers.
I am a success in life because I am loved.
We teach others who we are with everything we say and everything we do.
Kathy's Smokin' is offline   Reply With Quote
Thanks from:--->
Old 07-16-2013, 09:51 PM   #33
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

Quote:
Originally Posted by Kathy's Smokin' View Post
Caseydog, I love the flavour combination of the marinade -- rosemary, thyme and basil is a new concept for me. I like the idea of it, particularly when combined with lemon zest, garlic and olive oil. I imagine that would taste really good with lamb, I'll try to remember it the next time I smoke a leg. The roast potatoes were gorgeous, love your whole cook.
The Julia Child recipe called for fresh rosemary, thyme and marjoram, but I don't grow marjoram, so I did a Google search and found that basil was a suitable substitute for marjoram. I grow basil in my garden, so I made the substitute. I love cooking with herbs that were alive minutes before using them.

As for the garlic, what meat doesn't taste good with copious amounts of garlic?

CD
caseydog is offline   Reply With Quote
Thanks from:--->
Old 07-16-2013, 09:53 PM   #34
Kathy's Smokin'
Babbling Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

Quote:
Originally Posted by Budman1 View Post
Holy fark! All nice cooks! I might just drink beer and vote after seeing those entries.
to the beer

to not cooking!
__________________
"Dragon-awe" the Vision kamado, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!

Walk in beauty, Dan Chambers.
I am a success in life because I am loved.
We teach others who we are with everything we say and everything we do.
Kathy's Smokin' is offline   Reply With Quote
Thanks from:--->
Old 07-16-2013, 10:19 PM   #35
Kathy's Smokin'
Babbling Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

Hometruckin, another beautiful cook! Interesting to have panko in the crust with mustard and herbs. I imagine the crunch was lovely and I know the flavour was. More beautiful roast potatoes and I love the idea of green beans wrapped in bacon and grilled. Green beans can take more heat than asparagus so the bacon has time to get crispy, nice choice. I had to look up Dame Noir -- English references were spotty at best, good thing I have enough high school French to understand the French description/recipe for it. Melted chocolate combined with creme fraiche on chocolate ice cream. Delicious!
__________________
"Dragon-awe" the Vision kamado, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!

Walk in beauty, Dan Chambers.
I am a success in life because I am loved.
We teach others who we are with everything we say and everything we do.
Kathy's Smokin' is offline   Reply With Quote
Thanks from:--->
Old 07-16-2013, 10:24 PM   #36
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Quote:
Originally Posted by Kathy's Smokin' View Post
Hometruckin, another beautiful cook! Interesting to have panko in the crust with mustard and herbs. I imagine the crunch was lovely and I know the flavour was. More beautiful roast potatoes and I love the idea of green beans wrapped in bacon and grilled. Green beans can take more heat than asparagus so the bacon has time to get crispy, nice choice. I had to look up Dame Noir -- English references were spotty at best, good thing I have enough high school French to understand the French description/recipe for it. Melted chocolate combined with creme fraiche on chocolate ice cream. Delicious!
Try Dame Blanche, that is with vanilla ice creme. Noir is dark.....so chocolate ice creme. Thanks for the kind words. Water Pans are done!
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote
Thanks from:--->
Old 07-17-2013, 12:42 PM   #37
DerHusker
is One Chatty Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Default

Quote:
Originally Posted by Kathy's Smokin' View Post
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.
Thank you Kathy. It was delicious or as my wife said "A+A+A+ The best thing you've made made for us".
__________________
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
DerHusker is offline   Reply With Quote
Thanks from:--->
Old 07-17-2013, 12:48 PM   #38
DerHusker
is One Chatty Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Default

Quote:
Originally Posted by buccaneer View Post
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!
Thanks buc, That's why I started Friday evening and finished it up at midnight. I didn't want to be copying someone else's cook.
__________________
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
DerHusker is offline   Reply With Quote
Old 07-17-2013, 03:45 PM   #39
Kathy's Smokin'
Babbling Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

Hey Buccs, there's always chocolate soufflé.......
__________________
"Dragon-awe" the Vision kamado, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!

Walk in beauty, Dan Chambers.
I am a success in life because I am loved.
We teach others who we are with everything we say and everything we do.
Kathy's Smokin' is offline   Reply With Quote
Old 07-17-2013, 04:06 PM   #40
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Quote:
Originally Posted by Kathy's Smokin' View Post
Hey Buccs, there's always chocolate soufflé.......
And eggplant and/or tofu...
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"Are we having fun yet?" Zippy
deguerre is offline   Reply With Quote
Thanks from:--->
Old 07-17-2013, 07:26 PM   #41
Oldyote
is One Chatty Farker

 
Oldyote's Avatar
 
Join Date: 11-24-10
Location: Duluth MN
Default

Official Entry

OK Jed

Because I feel a little responsible for this throwdown but mostly because I like you I decided to throw in a Sous Vide Pork Loin Chop. I'm trusting you that Julia would approve of Sous vide but I'm guessing she would since it is French for something ( I think).

First I feel I might need all the help I can get in this one so I'm taking advantage of the cute kid crutch.

Someone went strawberry picking today and wanted to share.



Ok on to the meal

First a quick trip to the store



Time to fire up the immersion circulator and seal up the chops.



Into the bath for 90 minutes at 140



While the chops were swimming I cut up some little spuds.



I have some asparagus somewhere. While I'm looking for that I need to get to what is really almost the best part.

The sauce.

You take this stuff (be careful not to use too much platypus)



And if you're cooking like Julia its important you Apricot Preserve comes from the right country.



All joking aside I love this sauce. It is very easy to make and is wonderful.

Ok the chops are done swimming and need about a minute on the grill.

oops found the green stuff



Ok now onto the grill



And onto the plate (use this picture please)



Now for dessert.

I'm not really much of a wine drinker so I did the best I could and finished by ode to Julia with some of Scarlett's strawberries and my favorite kind of wine.



Thanks for looking.
__________________
2 Large Big Green Eggs, 1 restored Weber Performer in Green, 1 S-330, 1 S-420 and 1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. Proud Member of the Zero's Club

CLICK HERE to visit the BBQ Brethren Throwdowns

"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."
Oldyote is offline   Reply With Quote
Old 07-17-2013, 07:35 PM   #42
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Default

Julia is smiling right now. She would be Proud! Great entry Oldyote.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen, Party Q

Toast is offline   Reply With Quote
Thanks from: --->
Old 07-17-2013, 08:03 PM   #43
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Bravo, great job! Sous Vide (Vacuum Sealed) is only half the Job. But you did the full Monte! Congrats on a job well done!

Thanks

Jed
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote
Thanks from:--->
Old 07-17-2013, 08:19 PM   #44
oifmarine2003
Babbling Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Default

That is a great looking entry! That will be tough to beat!
__________________
Chris

Homemade Wood Smokehouse, Stainless UDS, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote
Thanks from:--->
Old 07-17-2013, 08:28 PM   #45
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Nice job, Oldyote!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote
Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:08 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.