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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 05-28-2010, 09:08 AM   #46
nzrebel
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Great looking Lamb Jim.

Dave
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Old 05-28-2010, 03:24 PM   #47
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Point of order, and honour. Chef Jim titled his post "New Zealand", not "Austrarkinfalia" !!!!!!

You lot would steal anything from New Zealand, it's in in your blood- Phar Lap, Pavlova, Anzac bikkies, Crowded House, Keith Urban, Russell Crowe, (...well, you can keep Russell Crowe)....the list is endless. Farkers.

Nice award though, next time I do up a leg I'll make sure it's Australian lamb and put in for it . It'll look good next to the Rugby League World Cup..

- Dave (stepping down off his inferiority complex soapbox...)[/QUOTE]

Dave, Not my fault that when I was a kid everything here was labeled NZ. That was just part of the story. You lot get upset over the smallest things.

And just by chance it happened to be American lamb. I love Lamb no matter where it came from.
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Old 05-28-2010, 08:34 PM   #48
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Default American Pork and Beans (Using Australian Pork!)

G'day Bruces'

My entry for "Food from a place you'd like to visit" is my Pork and Beans Dish, a well know American comfort food.

I hope I have done it justice... The full thread is here. PLease come and have a look. This dish took a huge amount of effort, but was well worth it.

Just 2 pics for the entry..





Please use the last pic for the vote.

Thanks for looking!

Bill
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Old 05-28-2010, 08:44 PM   #49
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Bill, I don't know what you've been reading, but I've never seen pork and beans look so good. You've obviously made it all wrong.
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Old 05-28-2010, 08:46 PM   #50
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I did not know there was an award for cooking NZ or OZ lamb. Then again, if I get that award, then my stand on not getting a MOINK certificate will look hollow, as will my streak of getting one vote per Throw Down.

That is a good whack of pork and beans.
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Old 05-29-2010, 01:42 PM   #51
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Here is my tribute to Louisiana and the Gulf Coast, an area I always wanted to visit.

Creole chicken and sausage with bacon wrapped scallops, salt pork scruncheons and a shrimp cocktail on the side.













Please use last pic ...
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Old 05-29-2010, 02:13 PM   #52
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Creole style, ummmm. Do you have a degree in plating? You make it look so good.
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Old 05-29-2010, 04:22 PM   #53
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I want to go to Landarc's house. Last year I had the opportunity to meet Bob at the Oinktoberfest in Nor. Cal. I soon thereafter started reading his blog. Let me tell you, unlike some folks that write about BBQ, Bob really knows how to cook also. On his blog I read about Char Sui pork and it got me thinking about my favorite greasy spoon Chinese restaurant growing up. I knew I had to try my hand at homemade Pork Fried Rice. I followed Bobs method for the Char Sui Pork, with a few additions of course. Cooked on the big green egg. The first shot is the Pork diced up and ready for the Wok. Second is the veggies cooking and the last is the final product. Please use the second for the contest.
Thanks again Bob and I will continue following your blog.

NUTZ
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Old 05-29-2010, 05:48 PM   #54
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Default I think I'd like to (re)visit Greece

First of all, I'd like you to sit back and relax. I'm going to take you on a little trip. To get the mood right, click on the following link, turn your speaker volume up, then come right back!

http://www.youtube.com/watch?v=YOfZHNHXGIQ

There, that's better now. Many years ago, I spent about six months working in a remote village on the island of Crete. The landscape was amazing and the water was an unbelievable turquoise. I always wanted to go back. Many years later, I took my family to Rhodes. It's not the same as Crete, but it has other charms.



I wanted my family to walk through the narrow alleyways



discover beautiful Mediterranean houses



and come out upon quaint squares



and find other unexpected pleasures



and of course my girls had to have some souvlaki!



I thought that would be nice to make for this throwdown. Rather than the traditional lamb, I went with chicken. I wish I had known about the Australian Tick before I went shopping. I marinated some boneless skinless thighs in lemon juice and olive oil and added oregano, parsley, fresh garlic and onions. I grilled these



and also heated up my pita bread



but also had to make some fresh bread for dipping in the tzatziki.



I served this with a Greek salad and some Ouzo (for my Husband). Greek souvlaki is served with fries in the sandwich. I fried up some in olive oil for an authentic taste.




Almost as good as being there....
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Old 05-29-2010, 06:15 PM   #55
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Wow, this is gonna be another tough one to vote on.
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Old 05-29-2010, 06:16 PM   #56
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Wholy smokes Ecode... you sure know how to set the mood!

Does your husband know how lucky he is????
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Old 05-29-2010, 07:46 PM   #57
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Default Northern Spain

I decided to visit Spain, specifically mountainous northern Spain. It's like a second home for us and it has two of my favorite restaurants. El Oso is located in the village of Cosgaya and is in a beautiful stone building



I always order Cocido Lebaniego.



It's not much to look at, but it is delicious. It's base is the locally grown garbanzos and there are all kinds of meaty treats mixed in. A trip to Spain is not complete without it. My other favorite restaurant is actually a bar in Santander called Meson Rampalay. I love their tapas. I believe it is as authentic as you can get, nothing fancy, just good food. Spain is quite urbanized and only a small percentage BBQ, so I had to make some modifications to the typical Spanish recipes. Fried chorizo is one of the most common tapas and our fridge is well stocked.



Another favorite of mine is ribs cooked in garlic and parsley. These are not usually BBQ'ed, so I had to modify the recipe. These are made with cut spare ribs



I seasoned these with salt, pepper and olive oil, then smoked them for two hours. Afterward, garlic, parsley and salt are crushed together



and applied.



[I cannot look at that pic without salivating] I then foiled these for about an hour and finished them on the grill. Another racion is shrimp marinated with garlic and lemon juice. I wrapped these in smoked (then roasted) red pepper:



The grill is not the traditional method for cooking tapas, but it worked great.



While tapas are finger food at the bar, raciones are slightly larger helpings:



I served these with olives stuffed with anchovies and some pacharan. [Chris, please use this next pic]



I wish I had some Chocolate con Churros, but I'm sure my girls would have eaten them all.

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Old 05-29-2010, 11:01 PM   #58
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Wow! The guantlet has been thrown down! My poor ribs are aching from the beating they are about to receive!
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Old 05-30-2010, 01:35 AM   #59
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Oh Yeah... gonna be a tough one now!
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Old 05-30-2010, 06:21 AM   #60
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Gore,
Excellent representation, nicely done as usual. ole!.
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