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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 07-16-2013, 09:32 PM   #31
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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.
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Unread 07-16-2013, 09:43 PM   #32
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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.
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Unread 07-16-2013, 09:51 PM   #33
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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?

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Unread 07-16-2013, 09:53 PM   #34
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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!
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Unread 07-16-2013, 10:19 PM   #35
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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!
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Unread 07-16-2013, 10:24 PM   #36
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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!
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Unread 07-17-2013, 12:42 PM   #37
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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.
Thank you Kathy. It was delicious or as my wife said "A+A+A+ The best thing you've made made for us".
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Unread 07-17-2013, 12:48 PM   #38
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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.
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Unread 07-17-2013, 03:45 PM   #39
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Hey Buccs, there's always chocolate soufflé.......
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Unread 07-17-2013, 04:06 PM   #40
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Quote:
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Hey Buccs, there's always chocolate soufflé.......
And eggplant and/or tofu...
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Unread 07-17-2013, 07:26 PM   #41
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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.
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Unread 07-17-2013, 07:35 PM   #42
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Julia is smiling right now. She would be Proud! Great entry Oldyote.
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Unread 07-17-2013, 08:03 PM   #43
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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
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Unread 07-17-2013, 08:19 PM   #44
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That is a great looking entry! That will be tough to beat!
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Unread 07-17-2013, 08:28 PM   #45
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Nice job, Oldyote!
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