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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 01-19-2018, 02:42 PM   #1
Moose
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Default "Big Farking Sammich!" Throwdown (Entry & Discussion Thread) LASTS Through February 5th!

Our New Throwdown Category is..."Big Farking Sammich!"



This was Der Husker's entry in the 2016 Big Farking Sammich Throwdown.


As chosen by proxy for Tonybel for winning the "Comfort Food" Throwdown.


CATEGORY DESCRIPTION - READ BEFORE ENTERING

1. Just make a big Farking Sammich! The bigger the better! Standard TD rules apply, so your sammich must prominently feature smoked or grilled ingredients.



You may submit entries that are cooked from Friday 1/19 through the entry submission deadline of 12 p.m. Central US Time on Monday 2/5/18.

Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 2/5/18


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


This thread is for all entries and general discussion of the category.


Best of luck and even better eats to all!
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Last edited by Moose; 02-05-2018 at 01:56 PM..
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Old 01-26-2018, 08:00 PM   #2
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Old 01-26-2018, 09:24 PM   #3
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Old 01-27-2018, 07:14 PM   #4
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Not the biggest, but it's pretty dang big. The BBC.

Cook thread:

https://www.bbq-brethren.com/forum/s...d.php?t=256510

Please use this as my entry pic.

Last edited by Moose; 01-27-2018 at 07:18 PM.. Reason: Corrected broken cook thread link
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Old 01-27-2018, 10:40 PM   #5
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My Entry to The Big Farkoff Sammich TD:



Poll Pic:


Cook Thread:

https://www.bbq-brethren.com/forum/s...d.php?t=256508
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Old 01-28-2018, 01:42 AM   #6
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Dagwood Drool Entry 1 .jpg



Yes I ate it........................but not all at once!
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Last edited by Smoke Dawg; 01-28-2018 at 01:42 AM.. Reason: Not an entry - 2014
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Old 01-30-2018, 10:01 PM   #7
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Please accept this picture as myentry into the Big Sandwich throwdown
Smoked Lamb Shank



Full cook is here

http://www.bbq-brethren.com/forum/sh...d.php?t=256617

Thank you
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Old 02-03-2018, 12:45 PM   #8
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^^^

Winner!

I'm not even bothering with this one.
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Old 02-03-2018, 04:50 PM   #9
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Quote:
Originally Posted by ssv3 View Post
^^^

Winner!

I'm not even bothering with this one.
Not to worry...I'm working on something. Something new that has never been seen here before.

Stay tuned!
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Old 02-03-2018, 04:55 PM   #10
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Quote:
Originally Posted by Moose View Post
Not to worry...I'm working on something. Something new that has never been seen here before.

Stay tuned!
That's a pretty high bar, can't wait to see what is coming. I got something in the works too. Titch, has certainly not made it easy.
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Old 02-03-2018, 05:38 PM   #11
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Quote:
Originally Posted by Moose View Post
Not to worry...I'm working on something. Something new that has never been seen here before.

Stay tuned!

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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with!
More stuff for Cutting, Grinding, Stuffing, Canning and so on!
If the Good Lord's willing, I'm a keep on Chilling, refilling and flying High
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Old 02-03-2018, 06:12 PM   #12
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Please accept this picture as my official entry:

The BIG Farkin Open Face Meatloaf Sandwich --



Here is a link to the cook thread:

https://www.bbq-brethren.com/forum/s...92#post3945392
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Old 02-03-2018, 06:30 PM   #13
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Quote:
Originally Posted by Moose View Post
Not to worry...I'm working on something. Something new that has never been seen here before.

Stay tuned!
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Old 02-03-2018, 10:15 PM   #14
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This is an entry...

I forgot about this TD until it was too late, so I don’t have any in progress pictures.

We took some competition trimmings out of the freezer today and ground them. We have ground chicken, ground brisket and ground pork. We turned some of the pork into breakfast sausage and the rest into Italian sausage.

We “had” to use some fo the ground brisket for dinner tonight.

Open Face Wagyu Brisket Burger seasoned with Naturiffic Q-Salt and cooked on my Saber grill on Dark Onion ‘Rye’ Low Carb Bread with Spinach, Primal Kitchen Chipotle Lime Mayo, Sriracha Cheddar Cheese from Trader Joe’s, Bacon, Tomato and Avocado, New Pickles, and some of Captain Ron’s Apple Slaw.

Bread recipe: http://www.genaw.com/lowcarb/dark_onion_rye_bread.html


Please use this picture.
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Old 02-04-2018, 08:08 PM   #15
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Default Official entry

I can't resist a Big Farking Sammich

Here is my entry

Entry .jpg


The full cook is here
http://bbq-brethren.com/forum/showthread.php?t=256800

Thanks for Lookin
SD
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with!
More stuff for Cutting, Grinding, Stuffing, Canning and so on!
If the Good Lord's willing, I'm a keep on Chilling, refilling and flying High
Back to Back Zero Club Champion
IMBAS Certified Moink Baller
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