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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 11-29-2013, 02:28 PM   #31
landarc
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Here is my entry...

Cooked fully crutched at 300°F or perhaps 200°F, with a little bit of lump and many feedings of oak and alder. Fortunately, the foil wrap kept the acrid alder smoke from flavoring the meat at all, the overall flavor was mild, and the meat was fall off the bone tender.
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Unread 11-29-2013, 03:55 PM   #32
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Quote:
Originally Posted by ssv3 View Post
My entry (excuse the cell phone pics)

Could've got better pics with a DSLR but had no intentions of entering a TD or at least didn't think of it.

Thanks Moose!
Which picture do you want to use for the voting?
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Unread 11-29-2013, 09:06 PM   #33
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Quote:
Originally Posted by Diesel Dave View Post
No pic pwa, but I read the thread awesome of you to do this
hmmm whoops

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Unread 11-29-2013, 09:45 PM   #34
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Quote:
Originally Posted by Ron_L View Post
Which picture do you want to use for the voting?
It helps to read the rules huh Ron?

I would the following pic to be used as my official entry in the Thanksgiving throwdown.

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Unread 11-30-2013, 12:08 PM   #35
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Quote:
Originally Posted by ron_l View Post
nice job, redhot!

ftfy
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Unread 11-30-2013, 04:10 PM   #36
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Ok fellas... this is my first entry into a throwdown!

Here's my thread that contains my cook. (It's at the end of the thread)
http://www.bbq-brethren.com/forum/sh...=176063&page=4

Here is my official entry:

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Unread 11-30-2013, 06:14 PM   #37
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I soooooo want to try that skin.
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Unread 11-30-2013, 06:34 PM   #38
Bluesman
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Here's my entry

The Feast


After the Feast Soup start up


And my Money Shot
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Last edited by Bluesman; 11-30-2013 at 07:50 PM..
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Unread 11-30-2013, 08:36 PM   #39
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Here's my first Throwdown entry. Thanksgiving fatty.
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Unread 11-30-2013, 11:17 PM   #40
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Hey Bluesman! Nice Avatar.....I mean Turkey!
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Unread 12-01-2013, 03:04 AM   #41
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Smile Thanksgiving Turkey

Please accept this as my entry into the “Thanksgiving” Throwdown.

Here are my plated shots.








Here’s my “Money Shot” Below (Entry Pic)



Details of this cook can be seen here: http://www.bbq-brethren.com/forum/sh...12#post2714112
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Unread 12-01-2013, 12:35 PM   #42
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I was conned into entering this, but here is my entry!




Full spread thread link here. http://www.bbq-brethren.com/forum/sh...=1#post2714438
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Unread 12-01-2013, 01:21 PM   #43
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Look up "bite through" in the dictionary, and there that pic is...
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Unread 12-01-2013, 02:30 PM   #44
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Here we go, both feet into the throwdown fire!

All ingredients assembled for brine (minus the kosher salt, apple juice and sugar):


Into the pool with about a quart of H20 to dissolve the 1 C kosher salt and 3/4 C sugar and steep the chilies. Once that's done, added 2 cans frozen AJ concentrate and topped off the water to 10 QTS., just fit in a 12 QT container with the 21 LB turkey! Brined in the fridge for 48 hrs.



The Pre-Op bird shot:



The Post-Op shot:



Corn bread for oyster dressing:



We made a (mostly) root veggie gratin with golden beets, butternut squash, parsnips and rutabaga:



Oysters ready for smoking:



Smoked oyster dressing, polish sausage with kraut and the finished gratin:




The finished bird:



My plate (and TD entry shot) - not enough room for the sausage or the garlic mashed potatoes & gravy!



Thanks for lookin' and good luck fellow TD farkers!
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Unread 12-01-2013, 02:32 PM   #45
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I'm lost at the Polish sausage and kraut.............
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