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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 03-28-2010, 12:55 AM   #31
Derek
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Originally Posted by BobBrisket View Post
AH yes, chili and bread.........I like your thinking. 2 DAYS for beans???.......don't tell me.....you soak em?
Of coarse I do, How do you do them?
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Old 03-28-2010, 01:30 AM   #32
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Pretty much just outta the bag. I sort through em, rinse em then into boiling water. The thing about the DO's is that they are pretty close to a pressure cooker. That heavy lid keeps in the steam. Rather than soak for a day or two, I just boil em for a few hours instead. Pretty much the same outcome in the end.
I do it that way for all dried beans.
I fill the DO with water, put it over the fire, toss in the beans, put the lid on and let the fire and the DO do the rest. From there I add the extras once the beans are close to ready.
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Old 03-28-2010, 05:50 PM   #33
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Looking good so far...I got nothing
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Old 03-28-2010, 06:07 PM   #34
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Making pigs feet soup in the do and then I'm going to use my home made broth from a pork shoulder roast!
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Old 03-28-2010, 08:36 PM   #35
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Can I get one do that's going to bpoil the pig's feet up too 400 + degree's?
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Old 03-29-2010, 07:07 AM   #36
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Skirt steak pinwheels, with provolone, baby spinach and baby portabella mushrooms. Added sweet potato and asparagus for sides.

This is a great quick week night thing you can just toss together. You can do everything, beginning to end in less than an hour.

Coated the skirt steaks in evoo, Fast Edie’s steak rub, baby spinach, provolone, baby bellas a touch more evoo and rub.




Rolled/tied and placed on CI plates with more spinach and mushrooms. Added a few pats of butter, a little more cheese and they are ready for the grill! 350* for 20-30 min.



I put the CI grate in the lower position w/direct heat for the asparagus and added them during the last 10-15 min. The sweet potatoes had been on for 1 1/2 hours (rubbed the skins w/evoo, S&P). Cooked the steaks on the upper rack. This way all the food was cooked using CI.





This is the pic I’d like to submit!

Thanks!
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Old 03-29-2010, 07:12 AM   #37
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Hi Dereck

No problem with cookin at that temp with a DO. The Boy Scouts are your friends!

http://www.bsatroop36.org/forms/Cook...gTempChart.pdf


Mike

Last edited by Wallaby; 03-29-2010 at 09:27 AM..
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Old 03-29-2010, 07:26 AM   #38
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Awesome Boat! Looks phantastic.
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Old 03-29-2010, 07:43 AM   #39
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Quote:
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Hi Dereck

No problem with cookin at that temp with a DO. The Boy Scouts are your friends?

http://www.bsatroop36.org/forms/Cook...gTempChart.pdf


Mike
Hi Wallaby, I was in the boy scouts in the late 80's when I was 10 years old, I got all my badges but a few do to sickness. But no the reason I have do's, I LOVE THEM and I love the old way of cooking for HOURS!
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Old 03-29-2010, 07:44 AM   #40
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Good looking pinwheels!
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Duh.
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Old 03-29-2010, 07:59 AM   #41
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Ok cleaning out the Griswald!

Woohoo!
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Old 03-29-2010, 09:16 AM   #42
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Here's my entry for the throw down.

It's a Modified hunters stew

The Ingredients.

1, 2 leeks washed and sliced.
2. 2 small potatoes shredded ( it's how I like em )
3. half of a green pepper, half of a red pepper.
4. a cup of celery
5. a cup of carrots
6. My own pork flavored broth I made last week! ( used the pork shoulder bone to make my stock )
7. 6 Pigs Feet

Letting it simmer until 3pm!

The Dutch Oven that I inharidted when my granma died. ( it came out of a 200 year old house and it' is 200 years old )


The Stock


The Pot full


The full pot again!
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Old 03-29-2010, 09:26 AM   #43
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Um, it's being cooked on a gas stove?
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Old 03-29-2010, 09:28 AM   #44
Derek
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Quote:
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Um, it's being cooked on a gas stove?
Sure is, That range is a gas range that's gets its gas from the pig out side.


Here's my second ducth oven that I purchased a year ago

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Old 03-29-2010, 09:30 AM   #45
Derek
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Can I throw the pigs feet on the forman grill for 4-8 minutes to get the grill marks and still be eligible to enter the contest?
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