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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 10-25-2013, 07:58 PM   #61
57borntorun
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Where did you find Chantrels in Lauderdale or did you fly them in?Some impressive food once again JED.Whats next....some fresh porchinis, morrels or white Italian truffles shaved table side, I think foie gras is still legal in FL., yet Beluga caviar is not(I ate so much of that back in the day, man those were the days paired with MOET.We called it on the job training) or maybe fresh Dover Sole and are you certified for Fugu?Perhaps completing the evening with a cup of fresh brewed kopi luwak.

My dinner tonight was a bowl of barely cooked veggies. with some bow ties.(DRs. order)
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Old 10-25-2013, 11:49 PM   #62
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Quote:
Originally Posted by scp View Post
Is that scallions or leaks in those taters?
Scallions. Good eye!
Jed
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Old 10-25-2013, 11:52 PM   #63
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Quote:
Originally Posted by 57borntorun View Post
Where did you find Chantrels in Lauderdale or did you fly them in?Some impressive food once again JED.Whats next....some fresh porchinis, morrels or white Italian truffles shaved table side, I think foie gras is still legal in FL., yet Beluga caviar is not(I ate so much of that back in the day, man those were the days paired with MOET.We called it on the job training) or maybe fresh Dover Sole and are you certified for Fugu?Perhaps completing the evening with a cup of fresh brewed kopi luwak.

My dinner tonight was a bowl of barely cooked veggies. with some bow ties.(DRs. order)
Chantrels were from Costco, believe it or not. Dover Sole is my favorite but I won't ever pay the price for it here again. Last time ended up with frozen mush! Yuck
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Old 10-26-2013, 06:52 AM   #64
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Dang Jed as usual, that looks amazing!

Adding the Chantrel's was the true topper there.
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Old 10-26-2013, 10:01 AM   #65
57borntorun
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Originally Posted by CharredApron View Post
Chantrels were from Costco, believe it or not. Dover Sole is my favorite but I won't ever pay the price for it here again. Last time ended up with frozen mush! Yuck
Would that be the Costco at 595? If so go figure.
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Old 10-26-2013, 10:35 AM   #66
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Guys, please take the discussion of the non-entry to the off topic discussion thread.
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Old 10-27-2013, 09:52 AM   #67
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Once again Jed you scare the pants off of me and keep me from entering.
I may have to try it pant-less though.

Great cook, and looks wonderful.
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Old 10-27-2013, 11:44 AM   #68
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This will be my entry in the throwdown. I did a Swiss steak yesterday.

Trimmed the fat from some beef bottom round steaks.


I cut the steaks into smaller portions and then worked out my frustrations on them. In hindsight, I probably should have cooked this on Friday.


Dredged the steaks in flour.


Gathered up the remaining ingredients to take outside.


Browned both sides of the steaks in the dutch oven. It was very cool and somewhat windy yesterday. I had a horrible time getting things up to temperature even with using my Chargriller as a wind block.


Sauteed the aromatics for a bit and then combined the rest of the ingredients.


After submerging the steaks in the liquid, I closed up the dutch oven to cook for about an hour and half.


Plated up and enjoyed. This will be my entry shot.


Thanks for looking.
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Old 10-27-2013, 05:04 PM   #69
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Default MadCityJim's Sunday Gravy

Here is my take on a traditional Italian Sunday Gravy. We actually make this several times a year, but we don’t always put this many kinds of meat in it. And I don’t always sear off the meats on the kettle. But for special occasions, this is the only way to go:

Here we go:
Beef Brociole: Pounded out round steak stuffed with garlic, parsley, Romano, and Parmesan.
Gravy-01.jpg

Here are the meats ready for the grill. Beef Braciole, Ribs, Meatballs, Italian Sausage and the onions.
Gravy-02.jpg

Here’s a shot of everything on the grill. Well, not everything, there were 3 batches tonight.
Gravy-03.jpg

Here’s the pile of meat off the grill:
Gravy-04.jpg

The caramelized onions are chopped up and added to the tomatoes along with a whole head of garlic. Salt, pepper, and oregano round out the seasoning.
Gravy-05.jpg

The meats in the pool for a 4-5 hour cook.
Gravy-06.jpg

Here it is all plated up and ready to bring to the table.
Gravy-07.jpg

And here is my entry photo:
Gravy-08.jpg

Thanks for looking!
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Old 10-27-2013, 07:46 PM   #70
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I love Braciole. In a Major way! That is why the special rules included gravy the "Italian Way" Thanks for all your efforts, may they not be in vain! Great Job!
Jed
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Old 10-27-2013, 10:03 PM   #71
angryfish01
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Default No Mas Pantalones!

Last minute entry.
Like I said, Jed's cooking scared the pants off of me, but I cooked anyway.
Today I cooked Stuffed leg of lamb with a orange gravy.....
The double entry.

First open the leg up with some cuts into the meat.

Attachment 86836

Lamb, mushrooms, onion, garlic, parsley, spices, oranges and some bread.

Attachment 86834

Chop everything up, sauté the onions and garlic.

Attachment 86835

Toss in the mushrooms and cook until the liquid is gone. Add the bread, parsley, spices and orange zest.


Attachment 86838


Lay it all nice up in the leg.

Attachment 86837

Roll it tight and tie.
I put some of the trimmed fat across the top so it could render for the gravy and flavor the stuffing.

Attachment 86839

Like I said, Jed's cooking skills can sometimes scare the pants off of me, so I kept a good eye out for him.

Attachment 86840

My meat is done and will rest while I make the gravy.

Attachment 86841

Pour the drippings into a pan, make a rue and add some beef stock and reduce.

Attachment 86842
Attachment 86843

Add a chopped up orange and sauté for a Mountie or so.

Attachment 86847

On the platter,

Attachment 86844

And the plate

Attachment 86845

This was delicious!
Thanks for looking.

Please use this as my entry picture

Attachment 86845
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Last edited by angryfish01; 06-23-2015 at 04:22 PM..
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Old 10-27-2013, 10:06 PM   #72
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Here is my official entry.

Cook thread: http://www.bbq-brethren.com/forum/sh....php?p=2672924

I made smoked and braised lamb shanks with root veggies, braised in wine, beef broth and herbs. Then I made a gravy with the liquid.

It was really good!

Here is my entry shot.

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Old 10-27-2013, 10:24 PM   #73
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This is an entry...

Fatty Gravy Pizza with Eggs

Cook Thread

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Old 10-28-2013, 02:48 AM   #74
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Had to get in of this TD also. Made the "poutine burger" here's the cook thread...
http://www.bbq-brethren.com/forum/sh...88#post2673088

Entry pic...


Good stuff!!
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Old 10-28-2013, 09:20 AM   #75
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Wow! some great late entries!!!

Oh and Jed, stop scaring folks. I didn't need to see a fish in underwear....
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