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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 01-13-2014, 10:09 AM   #46
deguerre
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This was a fun topic. You fellas chose well. I almost didn't enter until I remembered I had the minced lamb and bison in the freezer.
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Unread 01-13-2014, 12:20 PM   #47
Al Czervik
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Quote:
Originally Posted by deguerre View Post
This was a fun topic. You fellas chose well. I almost didn't enter until I remembered I had the minced lamb and bison in the freezer.
Truth be told the credit goes to CD for calling this one... I threw out a couple boring ideas and he came through to save the day.
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Unread 01-13-2014, 12:41 PM   #48
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Lobster, spam and chocolate in the same meal? How can someone dream that up? Awesome!
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Unread 01-13-2014, 12:44 PM   #49
Al Czervik
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Originally Posted by Mugsterdad View Post
Lobster, spam and chocolate in the same meal? How can someone dream that up? Awesome!
I wish I could take the credit, but I can't... Watch this video to see where it came from:

https://www.youtube.com/watch?v=anwy2MPT5RE

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Unread 01-13-2014, 12:56 PM   #50
scayne62
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Official Entry, (never entered one so WTH)

My First Brisket.

I decided to dive in and try my first brisket, I started out with a 5.5 lb full packer my BIL brought over from the cow they purchased. I trimmed it up and injected it with a little beef broth, Tiny bit of FRH, garlic, and Worcester. Next I rubbed it down with S&P, Garlic powder, onion powder, paprika, and a tiny bit of cayenne and covered it up and let it sit in the fridge overnight for the cook on Saturday. HE also brought a couple beef ribs they had thawed out by accident and I rubbed them down with Oakridge BBQ Santa Maria. I Fired up the UDS about 8:15 a.m. and let her settle in around 275-300 and threw on the brisky and beef ribs around 9 a.m. I let the beef ribs cook until about noon and we pulled them off and snacked on them for lunch, at 1:30 I wrapped the brisket up in Foil and added a little beef broth and threw it back on the pit. I got side tracked and about 3:45 I checked on it and it probed like butta so I pulled it off and put it in a cooler for dinner. Rested until around 5:30, pulled it off and sliced it up. All in all it had an amazing flavor, I think it could have been more moist as I think I over cooked it just a smidgen, I could not have missed the perfect window bu 30 minutes most. It did not fall apart but it also did not bend like I have learned means I nailed it but everyone loved it and it was not dried out so I will call this first brisky a success.

Rubbed and ready for smoke.


Wrapping it up to finish it off.


Sliced and ready to eat








Plated with Smoked mac n cheese and some veggies.



Please use this ^^^^^^as my official entry photo.
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Unread 01-13-2014, 01:28 PM   #51
Ron_L
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Quote:
Originally Posted by scayne62 View Post
Official Entry, (never entered one so WTH)
Unfortunately, you still haven't entered one

I hate to do this, but your entry is late. The rules in the first post state that entries have to be submitted by 6:00am Central Time today.

Sorry...

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Originally Posted by Moose View Post
You may submit entries that are cooked from Friday 1/3 through Sunday 1/12.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 1/13
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Unread 01-13-2014, 01:33 PM   #52
deguerre
somebody shut me the fark up.


 
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Quote:
Originally Posted by Ron_L View Post
Unfortunately, you still haven't entered one

I hate to do this, but your entry is late. The rules in the first post state that entries have to be submitted by 6:00am Central Time today.

Sorry...
Well, that explains the angry old pickle avatar...
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