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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 01-11-2010, 10:35 PM   #91
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Default Can't Wait!!!

Since the contest is open through the weekend, i'm gonna have to hit the butcher tomorrow...

Don't want to give away too much, but want to wet everyone's appetite...

Two Words; Angus Anus
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Old 01-17-2010, 09:56 PM   #92
ecode
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Join Date: 06-23-09
Location: My house
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Look what you made me do! I touched chicken livers for you guys...yech! I want to go on record that I think innards are disgusting, but I love a challenge! You guys kept saying, "but if they're cooked right," so here is the only innard I've been able to stomach, pate.



There's also some ground pork whirled together in a food processor, green onions, parsley, cinnamon, ginger, salt and pepper.



Also added some sherry and brandy.



You guys have got to like this, it's wrapped in bacon!



I smoked this on the Primo Oval in a water bath for about 2 hours at 300* with hickory chips (those are my foiled ribs in the background getting ready for dinner).



One last step, is that when it cools, it is wrapped in foil and weighted down with bricks to compress it. Served with fresh bread and tomatoes, it is delicious.
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Old 01-17-2010, 10:01 PM   #93
LT72884
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anything tastes good with sugar and salt!!!!
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Old 01-17-2010, 10:03 PM   #94
LT72884
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Quote:
Originally Posted by ecode View Post
Look what you made me do! I touched chicken livers for you guys...yech! I want to go on record that I think innards are disgusting, but I love a challenge! You guys kept saying, "but if they're cooked right," so here is the only innard I've been able to stomach, pate.



There's also some ground pork whirled together in a food processor, green onions, parsley, cinnamon, ginger, salt and pepper.



Also added some sherry and brandy.



You guys have got to like this, it's wrapped in bacon!



I smoked this on the Primo Oval in a water bath for about 2 hours at 300* with hickory chips (those are my foiled ribs in the background getting ready for dinner).



One last step, is that when it cools, it is wrapped in foil and weighted down with bricks to compress it. Served with fresh bread and tomatoes, it is delicious.
woot a pate fatty. still wouldnt eat it.. haha. BUT good job dude.
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Old 01-17-2010, 10:11 PM   #95
ecode
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Quote:
Originally Posted by LT72884 View Post
woot a pate fatty. still wouldnt eat it.. haha. BUT good job dude.

OMG, I made my first fatty and I didn't even know it!
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Old 01-17-2010, 10:21 PM   #96
LT72884
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Quote:
Originally Posted by ecode View Post
OMG, I made my first fatty and I didn't even know it!
LOL nice..
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Old 01-17-2010, 10:26 PM   #97
sdb25
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Join Date: 12-03-09
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I think that is the first ever "fate" (pronounced, fat-tay).

And, so far my vote for the best dish in this disgusting challenge!
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Old 01-17-2010, 10:36 PM   #98
bigabyte
somebody shut me the fark up.
 
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That looks AWESOME!
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Old 01-18-2010, 09:26 PM   #99
BobBrisket
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Very NICE!! I'd hit some pate!!
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Old 01-19-2010, 07:19 PM   #100
chickenskinmusic
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Quote:
Originally Posted by Dale P View Post
Is spam an innard?

Porkbutt, Ky., now just where is that located?
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