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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 10-16-2013, 02:08 PM   #1
Moose
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Default Discussion Thread -> "For The Love of Gravy!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Our new TD category is...

"For The Love of Gravy!"




As chosen by Charred Apron for his fabulous win in the "Tri-Tip Feast" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:
Originally Posted by CharredApron

We have had all the muscle meats of late, I think it's time to show off our love for Gravy. Things are cooling off across the Country. So "For The Love Of Gravy" Let's get it on!

Special rules, oh yes they do exist.

1.) Gravy must be prepared from drippings of the main protein. Additional stocks may be added, but it cannot be the soul base of the gravy.
2.) Pasta sauce is gravy (in my world) so it's game on too!
3.) Entries must include a recipe to be shared amongst the Brethren. Measured quantities are not necessary, but listing the ingredients is a must!
It's about time we had some special rules, for a change!

You may submit entries that are cooked from Friday 10/18 through Sunday 10/27.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 10/28

Click here to READ THE RULES for the BBQ Brethren Throwdown...

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; 10-29-2013 at 12:53 PM..
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Old 10-16-2013, 02:24 PM   #2
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This is going to really fun. So many possibilities I'm in.
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Old 10-16-2013, 02:27 PM   #3
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Question for Jed:

Can the main protein be cooked IN the gravy? In other words, the meat drippings will meld with the gravy ingredients as the gravy and meat cook at the same time?
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Old 10-16-2013, 02:32 PM   #4
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Absolutely! My intent was not to create a gravity dripping contest, the rules states it must be made from the "drippings" sausage gravy made from the remnants of drippings in the pan is a good example.
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Old 10-16-2013, 02:41 PM   #5
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Then I very well may be in on this one.

Who woulda thunk?

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Old 10-17-2013, 10:48 PM   #6
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If it were not hunting season and i wasnt spending every waking moment on the weekends chasing black tails around the woods i would be in on this.
Good luck everyone!
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Old 10-19-2013, 11:56 AM   #7
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Quote:
Originally Posted by OS View Post
If it were not hunting season and i wasnt spending every waking moment on the weekends chasing black tails around the woods i would be in on this.
Good luck everyone!
Come on, a guys gotta eat! Campfire gravy, the way it was meant to be.
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Old 10-19-2013, 07:23 PM   #8
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Well since I was doing pork butts today I figured why not make a gravy from the pan juices while wrapping the butts.
So here is my entry for this TD



The preparation for this is at the end of THIS thread
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Old 10-20-2013, 05:32 PM   #9
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Hmmmm... now what to do with that 3 litre's of Demi Glace I made last week......
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Old 10-20-2013, 05:35 PM   #10
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Bring it I just started mine TODAY! Yippe.
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Old 10-20-2013, 07:31 PM   #11
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Default My entry...

I wasn't going to enter this TD, because I was grossed out by the pr0n in the description post, but it occurred to me that I have not made chicken fried steak in quite a while, and that requires gravy. So, I decided to make some CFS, mashed potatoes, and fried okra -- three foods that go well with copious amounts of white gravy.

So, here we go. I made the gravy first. A good CFS gravy must start with butter. Half a stick of butter.



Then you need an equal amount of flour, and some serious stirring.



Then you need milk, salt and fresh ground black pepper.



It starts off watery, but once it hits a boil, it thickens up just right.

Next, I made some garlic mashed potatoes, from scratch, of course.



I took some top sirloin, and beat the crap out of it. I like to make my CFS with better than average steak.



I know this is a gravy throwdown, but I did some experimenting. I used the kettle fried chicken process to make some kettle fried steak.



I deep fried some breaded okra to sop up some more of that gravy, and when it was all plated up, it was a cardiologist's worse nightmare, but I sure did enjoy it. I hope I am still around tomorrow. Money shot.



The gravy was awesome. The rest was awesome, too, but this is a gravy throwdown. The kettle fried steak tasted great, but a lot of the crust fell off during the cook, so I probably won't do that again.

CD

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Old 10-20-2013, 08:25 PM   #12
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Nice Job CD, I hope you're around tomorrow as well. If not I will miss you, as will psycho Poodle.
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Old 10-20-2013, 08:49 PM   #13
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Here's my official entry.....

Cook Thread

http://www.bbq-brethren.com/forum/sh...d.php?t=173617

The gravy had red wine, salt, pepper, carrot, celery, thyme, onion, veal stock, short ribs, butter, and garlic.

Use this as my entry shot...

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Old 10-20-2013, 08:54 PM   #14
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These entries are much better than the gravy covered guy in the OP!
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Old 10-20-2013, 09:39 PM   #15
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Official entry in the "For the Love of Gravy" TD

I doubled down with the Big Boar Country Ribs today and used the drippings and juices I could muster up to make some gravy with mushrooms, onions, and roasted garlic to top them off.

The gravy blended nicely with the Oakridge BBQ Santa Maria rub and tasted wonderfull

Full cook can be found here:
http://www.bbq-brethren.com/forum/sh...d.php?t=173620

Please use this as my entry shot

Attachment 86557

Thanks for lookin! SD
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