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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 04-04-2010, 10:09 AM   #136
ZILLA
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That looks killer Bob! I'm off to the fridge>......
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Unread 04-04-2010, 12:05 PM   #137
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Too bad Gourmet Magazine went under because that's a cover issue for the July Edition right there. Nice!


Quote:
Originally Posted by BobBrisket View Post
Here's mine:

Some Dutch Oven double beef, double pork Chile Verde stew and skillet bisquits with a little Hatch chile for some heat

Play by Play......
http://www.bbq-brethren.com/forum/sh...82#post1239082



This last one is my entry pic.
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Unread 04-04-2010, 02:00 PM   #138
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Whoa! This is some major league food pron!
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Duh.
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Unread 04-04-2010, 04:55 PM   #139
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Default Chicken And Dumplings

Ok here's my entry...
First I seasoned and smoked some chicken breast and thighs.

Then I started the broth and added some carrots and asparagus and smoked chicken (cut into chunks)

Note the sunlight, grass and the use of real cast iron.
Next I added the dumplings, today I used Asiago & Sweet Basil Focaccia dough

After 20 minutes — Viola!
Chicken and Dumplings

And here's the entry Pic.
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Unread 04-04-2010, 05:30 PM   #140
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Those dumplings look perfect!
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Unread 04-04-2010, 06:07 PM   #141
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Thanks Zilla! They were mighty tasty.
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Unread 04-04-2010, 06:29 PM   #142
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Great job Jeorge, fine looking meal there. Congrats.
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Unread 04-04-2010, 09:09 PM   #143
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Default Spicy Cinnamon Apple Shortcake

Here's my entry for the throwdown

You can find the cook thread here.

This is photo I'd like to use.



Man the competition is strong in this one. Some great looking cooks and setups.

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Unread 04-04-2010, 09:50 PM   #144
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Never submitted for the contest before, so here goes.

First dish is potatoe casserole on cast iron.
Last picture for judging I suppose is pork loin...

Browned in skillet on all sides, seasoned, then the skillet is deglazed with white wine and worcheshire. Skillet is put in the smoker by the fire box for about an hour at 350. Slice up and make some gravy.
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Unread 04-04-2010, 10:34 PM   #145
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My entry features the debut of my new Lodge shallow roasting pan, quite a switch from my 60, 80 and even 100 year old CI pans and griddles. This baby came pre-seasoned .... and in contrast to the smooth finish of classic cast iron, it has kind of a textured finish. This top shot is my entry photo.

This is a boneless leg of lamb that was marinated in olive oil, lemon juice, rosemary, oregano, garlic, Dijon mustard, and red pepper flakes. Because of the oil, a low grate position sear was out of the question (I dang near lost an eyebrow doing a raised sear). I didn't want to roast it off indirect using the plate setter because I needed to do a direct cook on some green onion flat bread when it came off and was resting.... that would have been too much juggling of equipment. So it was the Lodge to the rescue.

Sear time was about 5 minutes on each side, and roasting time was around 40 minutes to an internal of 135°.



Here is the flat bread.




The plate shot with some chicken pasta salad and chilled asparagus with orange vinegarette.


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Unread 04-04-2010, 10:37 PM   #146
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The hits just keep on coming. Lotsa nice work up in here.
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Unread 04-04-2010, 10:57 PM   #147
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Here's my last minute entry. Steak fajitas cooked on a Craycourt cast iron grill (fellow Brethren product) with the griddle insert used for the veggies.



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Unread 04-04-2010, 11:10 PM   #148
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Had to throw down something so we did some fried taters and wrapped some pork in puff pastry in the CI. Braised some pork chop cubes and then thru some peppers, mushrooms and carrots in the same CI pan and then wrapped in the pastry on the grill. This is real finger food BBQ. The last pic is a pig smile for fun. Any pic is fine as this is just sooooo much fun. Enjoy brethren!
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Unread 04-04-2010, 11:56 PM   #149
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Huey, Louie, Andouille
Note: My sister once said” puns are the lowest form of humor” guilty as charged

Went out and bought some CI so I could turn something in. I found a recipe that sounded good, Andouille and chicken over grilled grits, served with collard greens and corn bread. I used polenta, added a thing or two, and came out with this. My son even ate it, although I had to deliver this finished plate to him at his friend’s house.
.


roux..

bell pepper,celery, onion

Plus stock, cayenne, cream, herbs, s and p.

Grilled polenta...

A few different shots





Garnished with green onions, bacon, and parsley. Served with collards and corn bread. Use shot one , two , or three. thanks for looking.
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