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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 07-17-2013, 10:10 PM   #46
Moose
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Oldyote, this is just fabulous! Bravo!

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Old 07-18-2013, 07:02 AM   #47
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My offical entry is Julia's Lamb Shank Bourguignon on a bed of risotto with Julia's Grated Zucchini sautéed in butter and shallots.

The Lamb shank players
Attachment 82224

Salt and pepper
Attachment 82225

Brown the shanks.
Attachment 82226

We will use a bouquet of rosemary thyme and basil from the herb garden.
Attachment 82227

Once all the shanks are browned add the beef stock. the Burgondy wine and the bouquet
Attachment 82228

Cover and cook @375 or so for 90 min.
Attachment 82229

Mid cook
Attachment 82230

Time to get the risotto going
Attachment 82231

Butter and olive oil
Attachment 82232

Sauté some minced onion
Attachment 82234

Then add the rice and cook for 3 min.
Attachment 82235

When adding chicken stock it's important to warm it first so the rice won't stop cooking. Add 1 cup at a time and let it absorb.
Attachment 82236

On to the zucchini
Attachment 82237

Sauté the shallots and a bit of garlic.
Attachment 82238

Add the grated zucchini and sauté.
Attachment 82239

Looks like it's done!
Attachment 82240

On the platter
Attachment 82241

Zucchini plater
Attachment 82242

The fork shot.
Attachment 82243

Please use this as my entry picture,
Attachment 82241
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Last edited by angryfish01; 03-04-2014 at 02:36 PM..
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Old 07-18-2013, 07:14 AM   #48
deguerre
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You actually live in the Henry County Seat, don'tcha?
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Old 07-18-2013, 07:56 AM   #49
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Bravo Bravo Excellent job Maestro.
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Old 07-18-2013, 08:09 AM   #50
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And The Fish strikes!

Nice job, Mr. Fish
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Old 07-18-2013, 08:20 AM   #51
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Quote:
Originally Posted by deguerre View Post
You actually live in the Henry County Seat, don'tcha?

????????
You're being cryptic again.
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Old 07-18-2013, 08:37 AM   #52
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Quote:
Originally Posted by angryfish01 View Post
????????
You're being cryptic again.
PARIS!


























You KNOW I didn't mean Moscow, TN


Nobody gets me...
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Old 07-18-2013, 10:21 AM   #53
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Old 07-18-2013, 11:34 PM   #54
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I have tried smoking lamb shanks low and slow, and they were good, but IMO, braising is the best way to cook lamb shanks. Nice cook.

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Old 07-18-2013, 11:59 PM   #55
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Default Official TD Entry - Chicken Supremes

For this week's addition of Cooking with Julia Child I read through "From Julia Child's Kitchen" and chicken supremes immediately caught my eye. Chicken breasts pounded thin, filled with a flavorful stuffing, rolled, breaded and fried. How could that not be delicious? I figured I would follow her technique but instead of frying I would cook them indirect on the kettle until golden brown and delicious.

I decided that I would do two fillings, the first was swiss chard from my garden, bacon and cold smoked Beecher's Flagship cheese. The second was asparagus, sun dried tomato and feta. I also created a sauce using some smoke stock I made last week and a quick white wine chicken stock I made in my pressure cooker while I was prepping everything else.

The cast of characters


To start I pulled out my favorite instrument for smashing, an eight inch cast iron griddle and got to pounding.




Once I had pounded all of the breasts to about 1/4" thickness is set them aside and got to the filling. I browned some bacon and then wilted down the chard in the bacon fat.



I cut up the asparagus into smaller pieces and then got to stuffing.

The bacon, chard mixture


The asparagus feta mixture


All rolled up tight


Then breaded in flour then egg then panko


And then tied with butchers twine to prevent them splitting open on the grill


They went onto the kettle over indirect heat four about 30 minutes or so.

While they were cooking up I made a sauce using a quick chicken stock I made in the pressure cooker, about 1/4 cup of smoked stock, rosemary, garlic, schallot, thyme, and lemon zest.


The chicken came off the kettle to rest


I made a beurre manie with clarified butter and flour to thicken the sauce (included the obligatory wine shot to show I was really cooking like Julia)


And then I cooked up some green beans, wax beans and purple beans I had picked from the garden, in the remaining bacon fat.



The cool thing about the purple beans is that they turn dark green when you cook them.

After a 10 minute rest I cut a couple of the supremes


And then plated them up with the beans. Please use this as my entry pic:


These were absolutely delicious. Thanks for looking.
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Last edited by Moose; 07-19-2013 at 11:07 AM.. Reason: Specify entry pic
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Old 07-19-2013, 07:26 AM   #56
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^^^^^ looks and sounds mighty tasty Dave.
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Old 07-19-2013, 07:55 AM   #57
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Ya done her proud Dave!
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Old 07-19-2013, 09:44 AM   #58
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Looks great Dave!
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Old 07-19-2013, 10:01 AM   #59
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Thanks guys! Moose & Ron, I forgot to mention in the original post, can you please use the last photo as the entry pic?
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Old 07-19-2013, 11:08 AM   #60
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Quote:
Originally Posted by MS2SB View Post
Thanks guys! Moose & Ron, I forgot to mention in the original post, can you please use the last photo as the entry pic?
All taken care of for you!
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