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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 04-18-2010, 06:48 PM   #181
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That makes 28 entries so far, tying the record for the number of people participating in a single Throwdown! One more entry and we beat that!
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Unread 04-18-2010, 07:02 PM   #182
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Default Rip tide burger on pig candy raft.

I had a huge cook this weekend for my oldest's birthday so I decided to take advantage of it to do a couple of throw down items.
I'm calling this one the Rip tide burger on a pig candy raft.

First I started off with both 90/10 ground beef and a turkey breakfast sausage.

I then laed them out on some cling wrap and rolled them up. Here is one of the patties cooking away on the grill.

To make the pig candy raft, I took bacon and a brown sugar blend.

I coated the bacon and then twisted them up to make the raft "logs".

Then onto the smoker they went.

When it was all done started with just a simple bun, placed the raft of pig candy down followed by some fancy jack cheese and then the rip tide burger topped with red and yellow pepper and of course some BBQ Sauce. (Please use this for my throwdown pic.)

This is my first real pron and plan on putting up a bunch more tonight.
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Unread 04-18-2010, 09:30 PM   #183
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The burger throwdown really did the trick. I got a lot of ideas for the summer. I love the woven bacon you guys did. What a great idea, bacon in every bite. I decided to make onion buns and add bacon. It’s noooooo beetroot, but I think it’ll work! Going with the idea of incorporation, I like chipotles, so I decided to add homemade chipotle sauce to the meat. When I make these, I put an indent in the middle. They're done when the top is flat, sort of works like those turkey buttons to tell you when your turkey's burnt.


I made the buns in this post
http://www.bbq-brethren.com/forum/sh...0&postcount=95
but this time I added strips of bacon





Rolled up they look like this





The burger is composed of roasted red pepper, lettuce, burger, Asiago cheese, and sauteed onions. I serve this with tarragon-dressed potato salad and a beer


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Unread 04-18-2010, 09:36 PM   #184
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Whoa! I LOVE the Bacon/Onion rolls idea! So gotta try that! Mind sharing the recipe?
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Unread 04-18-2010, 09:42 PM   #185
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Awesome idea ecode! That's going to be a contender!

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Unread 04-18-2010, 09:45 PM   #186
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We have 31 people who have each entered a burger so far! That is the largest number of participants recorded in any of the 68 total Throwdowns since they began 18 months ago in October 2008.

Thank you all for making this such a big and exciting Throwdown!
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Unread 04-18-2010, 09:47 PM   #187
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Quote:
Originally Posted by bigabyte View Post
Whoa! I LOVE the Bacon/Onion rolls idea! So gotta try that! Mind sharing the recipe?

My husband also likes my buns. I gave out a link when I made the rib sandwich. It's from King Arthur Flour. It called for onion powder. I used a teaspoon of garlic instead. It called for dried onions to be rolled inside. I was fresh out, so I diced up some shallots, sauteed them in oil, with a little butter to help them brown, a pinch of salt. Wait til they're cool before using or the dough will rise too quickly. They are very good. They go stale quickly, two days, but that's not really a problem -- still edible, but I recommend toasted.
http://www.kingarthurflour.com/recip...MTc2MjE2NDAyS0
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Unread 04-18-2010, 09:53 PM   #188
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I'm not sure if these can compete with bacon rolls, but here goes

Caribbean Jerk Pork Sliders with Grilled Pineapple Mango Salsa and Pineapple Slaw.

The full write-up is here...

http://www.bbq-brethren.com/forum/sh...03#post1254903








Please use this picture, Mr. Throwdown Czar
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Unread 04-18-2010, 09:53 PM   #189
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Sorry I missed that link in the post. Duh! Thanks for sharing and for repeating the link.
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Unread 04-18-2010, 10:30 PM   #190
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Default Another Round? Please.

Here's my entry for the Burger throwdown. A geometrically perfect 3" diameter burger....

Here's the cook thread.

I left it in Q-talk.

Here's the photo to use for the throwdown.....



Mike D.

PS. That was a fun throwdown cook...Thanks
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Unread 04-18-2010, 10:38 PM   #191
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This is now the most epic Throwdown ever. Instead of going down in infamy for the Great Chicken Sammich Debacle of 2010 (I'm sure many will still refer to that), it will now also be known as our biggest Throwdown ever (so far anyway).

Here's what I think is funny. If the votes spread out even among everyone, the winner could win with only 6 or 7 votes!
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Unread 04-18-2010, 10:43 PM   #192
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OK these are my Italian burgers. I have a thread with a lot of the proceedures and ingredients. Here's just a couple of shots.
Compound butter http://www.bbq-brethren.com/forum/sh...=1#post1254967


Burger mix


Fried asiago cheese

Fixings, minus fried cheese, burger, and fontina cheese topping.


open faced

And done.. Use the last pic please.

If you wanted to make this check out the thread with this post to see the substitutions I'd recommend. Thanks for looking.

Last edited by Paulmark; 04-18-2010 at 11:10 PM..
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Unread 04-18-2010, 10:44 PM   #193
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Quote:
Originally Posted by The BBQ QB View Post
Here's my entry for the Burger throwdown. A geometrically perfect 3" diameter burger...
I prefer my burgers to me more flower shaped

Seriously now, Nice burger, Mike!
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Unread 04-18-2010, 10:47 PM   #194
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Well I couldn't stay away from a Burger throwdown now could I? I just had to stop in and post a look at the Infamous Skippy burger as seen at Williepalloza, Boston Hills, Lake Placid and The American Royal 2009. Poobah declares it "orgasmic" and it was said to contain medicinal powers in Boston Hills last year. The Skippy Burger has been given a boost due to great equipment from Huntingdon County Customs. Check out my Pro Series coal grate for my 22.5 Weber kettle.
217.jpg

Cleaned off the grate, dried it in the oven then did some modeling with the ingredients.
220.jpg

Form up the burgers using a 1/2 cup measure to make 1/4 lb burgers and a 2/3 cup measure for 1/3 lb burgers. Make sure to put them back in the fridge to get the meat cold.
223.jpg

I just love the sauteed onions. Can't have enough. :)
224.jpg

Onto the Weber they go. Like my custom griddle grate from Huntingdon County Customs? :)
229.jpg

A little secret...
231.jpg

Bubble bubble toil and trouble.
238.jpg

What WannaBeBBQueen says is the secret to these burgers. The hand press...
245.jpg
243.jpg

Oh rye toast is just so much better with butter.
247.jpg

So it starts...Oh soooo sweet.
252.jpg

Its not a Skippy burger without the onions.
259.jpg

....or the cheese.
260.jpg

Four ready with three for the rare fans!
274.jpg

A plate of goodness.
279.jpg

Now how good does that look?
286.jpg
Please use the above pic for the judging.

Finishing out with my favorite griddle/grill combo from.....Huntingdon County Customs!
294.jpg

For all you rare fans here's one for you!
297.jpg

Do you think they are juicy?
298.jpg

I wonder if everyone liked them?
299.jpg
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Unread 04-18-2010, 10:55 PM   #195
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Yes, I would like a Skippy Burger. Make that two!
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