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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 10-31-2013, 04:34 PM   #1
Moose
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Default Discussion Thread -> "Meat & Potatoes!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Our new TD category is...

"Meat & Potatoes!"




As chosen by FamilyManBBQ for a landslide win in the "The Pig Pig" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:
Originally Posted by FamilyManBBQ

"Meat and Potatoes" Throwdown! Smoked/Grilled meat(s) of cooks choice, served with a side of potatoes cooked anyway you like...baked once, baked twice, creamed, mashed, sculpted to look like Devil's Tower, covered in chocolate and dipped in bacon (the possibilities are endless)!!

How's that?

Hmmm...I better get started on my potato prep right away!

You may submit entries that are cooked from Friday 11/1 through Sunday 11/10.


Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 11/11

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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Unread 10-31-2013, 08:36 PM   #2
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Yum!
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Unread 10-31-2013, 08:40 PM   #3
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Hmmmmm. Might have to enter my 2nd TD.

1st one didn't end well for me.
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Unread 10-31-2013, 08:43 PM   #4
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Quote:
Originally Posted by c farmer View Post
Hmmmmm. Might have to enter my 2nd TD.

1st one didn't end well for me.
It don't get no better than this one! Looking forward to your entry!
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Unread 11-02-2013, 09:47 PM   #5
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Please accept this as my entry shot to this competition..



Full thread is here.
http://www.bbq-brethren.com/forum/sh...d.php?t=174348

thanks for looking
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Unread 11-03-2013, 12:42 PM   #6
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Don't know if this qualifies. Now, the major ingredients were smoked over lump and hickory, but before the start date of this TD. However, the meal was prepared yesterday, so I think I'm OK, after being confused, by reading the TD rules...at any rate, I present to you, #Hashtag Brisket.



Cook thread linky
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Unread 11-03-2013, 12:51 PM   #7
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Quote:
Originally Posted by deguerre View Post
Don't know if this qualifies. Now, the major ingredients were smoked over lump and hickory, but before the start date of this TD. However, the meal was prepared yesterday, so I think I'm OK, after being confused, by reading the TD rules...at any rate, I present to you, #Hashtag Brisket.



Cook thread linky
I am pretty sure there is precedent to support that, but why don't we wait until the end of voting to get a ruling.

CD
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Unread 11-03-2013, 06:01 PM   #8
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Please Accept this as my entry into this Throwdown
Reverse sear bacon wrapped fillet, reverse sear ribeye and baked potato.




This is the link to the cook thread

http://www.bbq-brethren.com/forum/sh...d.php?t=174528
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Unread 11-03-2013, 07:18 PM   #9
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Default My official entry...

Step one, read the farking special rules. Step two, read them again.

Here are the players. Home ground meat -- a half pound of ground chuck, and a half pound of ground rib flaps. That's what you can do with the flaps when you trim down for St. Louis style ribs.



The potatoes were a couple of big russets, throughly washed, skins left on.

I mixed the beef and pork with a diced onion, a couple of eggs, some salt, pepper and garlic, bread crumbs, and some fresh thyme from the backyard garden. Then I formed a loaf and stuck it into the fridge to firm up.



I stuck the meatloaf on the 18.5 OTG indirect -- about 350-375. I used pecan wood chunks for the smoke.



I cut up the potatoes, and boiled them in some seasoned water. I thought about boiling them on my SJG, but figured that potatoes boiled on a grill would taste just like potatoes boiled on a farking stove. I hope the meat loaf will fulfill the "cooked on a grill or smoker" rule all by itself.



Okay, watch what I do here. I'm thinking, "What can I do to make my always good mashed potatoes better?"

Well, duh, add BACON!

Potatoes, butter, milk, garlic, salt, pepper -- and diced farking BACON.



I made some brown gravy with butter and the bacon fat.

Here is the cooked meatloaf -- my best yet. Rib flaps make great ground pork. The meatloaf was really moist. The fresh thyme rocked -- subtle but definitely identifiable.



And here is how it all ended up on the plate. Nothin' but meat and potatoes, with some meat IN the potatoes.



It really was my best meatloaf so far, and bacon mashed potatoes -- a last minute alteration - are stupid good. High in calories, high in carbs, high in fat -- a coronary trifecta!

CD
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Unread 11-03-2013, 07:56 PM   #10
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Just in case the big one takes you after eating that, can I have your photography equipment?



Meatloaf and mashed potatoes is one of my favorite meals! Nice job, CD!
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Unread 11-03-2013, 08:26 PM   #11
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Here is my entry for the Meat 'n Taters throwdown. It is marinated and grilled flank steak, with oven roasted potato wedges.

The full cook thread is here: http://www.bbq-brethren.com/forum/sh...d.php?t=174542

Please accept this as my official entry.



Thanks!
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Unread 11-04-2013, 11:28 AM   #12
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It's been awhile since I done one of these things. Hope I did it right.
Here is the build thread. http://www.bbq-brethren.com/forum/sh...d.php?t=174576
Not sure which pic to use. Mods choice.



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Unread 11-04-2013, 12:10 PM   #13
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Quote:
Originally Posted by BigButzBBQ View Post
It's been awhile since I done one of these things. Hope I did it right.
Here is the build thread. http://www.bbq-brethren.com/forum/sh...d.php?t=174576
Not sure which pic to use. Mods choice.
First, I'm assuming that this is an entry, but you didn't say that it was.

Second, please pick a picture. It's your entry, so please don't put that responsibility on Moose and me.
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Unread 11-04-2013, 12:21 PM   #14
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Quote:
Originally Posted by Ron_L View Post
First, I'm assuming that this is an entry, but you didn't say that it was.

Second, please pick a picture. It's your entry, so please don't put that responsibility on Moose and me.
Yep, I knew I would screw this up.

Yessir, it is my entry.

I guess #2 will work for the official entry. Or whichever.
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Unread 11-05-2013, 08:46 AM   #15
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Default Homemade ham and scalloped taters

My entry for the "meat and potatoes TD".
This was a fun cook, and turned out quite good for a first attempt at ham.

Build thread here:http://www.bbq-brethren.com/forum/sh...d.php?t=174654

A quick shot of the ham

And this next one for my entry shot......

It was great fun.

Thanks all
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