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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 10-08-2010, 10:18 AM   #16
Big George's BBQ
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This will be a good one
Too bad I cant just send a pic of me as I am FAT
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Unread 10-08-2010, 11:17 AM   #17
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Quote:
Originally Posted by Smokey Al Gold View Post
I have a short attention span.
Smokey Al's a cat. Pass it on.
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Unread 10-09-2010, 09:30 AM   #18
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Not getting any ideas. I hate to say it, but I might have to consult the squirrel for this one. I hate to disturb Master.
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Unread 10-09-2010, 07:52 PM   #19
Campfire Girl
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I so wanted to enter this one but just don't have the time. Party's and such this weekend. I don't see any entries though, I might have won on my very first try.
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Unread 10-09-2010, 08:28 PM   #20
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I'm still stuck in the bathroom and it will be a long time till that's over. and on top of that my computer is about to crash. Guess my camera will be the next problem I have. At least I can still imagine a fatty.
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Unread 10-09-2010, 09:27 PM   #21
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Hmmm, I already entered a gorgeous all-natural, pork fatty and got a big fat zero, I will have to work on choking down my bitterness on this one, maybe.
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Unread 10-10-2010, 09:49 AM   #22
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I guess I'll kick this one off.

In the spirit of full disclosure, the prep work for this was done on Thursday evening, but it wasn't cooked until Friday evening at the Arthur, IL competition. I hope the voters will accept this since the actual cooking was done on Friday.

I started out with some home made blueberry pancakes (with fresh blueberries, of course) and a couple of Jimmy Dean Maple breakfast sausage logs.



I put each log into a gallon zipper bag...



The I flattened the sausage into a perfect rectangle...



Then, working on one at a time, I cut the bag and peeled the top layer back to expose the sausage...



and cut the pancakes to fit...



and then used the bag to roll it up....



Then I sealed the seam and the ends...





After both fatties were rolled I wrapped them in the zipper bags and then in foil and put them into the fridge and eventually a cooler of ice for transportation to the competition. On Friday afternoon I fired up the Memphis Pro and set it for 240 degrees and cooked the fatties for about two hour until they were 165 internal. I didn;t get a picture of the fatty actually on the grill. We were turning these in for the Friday night sausage category and I was in a bit of a hurry

Here are the cooked fatties...





Here is one of the logs after slicing into it...


(Please use this picture as the Throwdown entry thread) ^^^^^

and a closeup of a slice...

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Last edited by Ron_L; 10-10-2010 at 11:35 AM..
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Unread 10-10-2010, 10:19 AM   #23
bluetang
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Oh golly!! That looks great!
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Unread 10-10-2010, 10:32 AM   #24
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Wow... their ya go rasing the dang bar again!
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Unread 10-10-2010, 12:10 PM   #25
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Quote:
Originally Posted by Ron_L View Post
Since I am the founder of the Society for the Preservation Of Fatty Purity I feel it is necessary to remind you that a fatty does not need to be stuffed or enrobed to be beautiful

I'm getting some mixed signals here ....

Those blueberry pancake fatties look great, but aren't you afraid they'll kick you out of your society for posting them?
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Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

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Unread 10-10-2010, 12:57 PM   #26
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Last I checked the rules, this was supposed to be a party, and for us girls, half the fun of a party is getting ready. I've got a fair bit of routine in my day to day life and cooking is where I get to let my hair down and live a little wild (and live with my kids saying "Do we have to eat that!?!").

I have to admit this is only the second time I've made a fatty and the first time was completely by accident. It was in the Innards Throwdown and I had made pate wrapped in bacon. After I had posted LT78224 wrote that I had made a "pate fatty" -- sdb25 dubbed it a fat-tay.



I had so many ideas of what to try, so I decided to try several, and went with Fatties of the World. I was thinking music would go great with this, but all I could come up with was this. It made me laugh, but I could only listen to it for about 2 min. So, for those of you who can stomach it....
http://www.youtube.com/watch?v=z6hpC...eature=related
It was either this or "We are the World." I think I chose the lesser of two evils.

I can't tell you how many times we went on that ride with the girls. It was late, and there were not too many people in the park, and when we finished the ride, they just let us stay in the car over, and over, and over....

Like I said, half the fun is getting ready for the party. Here are some of the highlights. For the Asian portion of this entry, I marinated some shortribs in a Korean-style marinade.



I threw these on my oval to get them ready.



I needed these shredded, so they had a couple hours in foil after they were smoked.



For the French portion, I made up some ratatouille.



Well, this will take forever like this, so here are the fillings:



And here they are explained by country:

Germany: Bratwurst (smoked on the oval) and sauerkraut mixed with shredded bacon

Spain
: Saffron rice mixed with diced red peppers and Spanish Chorizo

France
: Ratatouille and baby artichokes

Italy
: Pizza (mozzarella, pepperoni, sausage, and sauce)

Korea
: Marinated Short Ribs with green onions and red peppers

USA
: So many choices, but I decided to go southwestern with a taco filling, green chiles, cheddar cheese, and corn tortilla chips, inside and out.

There are so many I wanted to try, but my family convinced me that 6 was plenty. But I still want to try one with curry and maybe a Hungarian one rubbed with Paprika and stuffed with a pork goulash or a Jambalaya, or a ....

I rolled them up and dressed some of them up. This is the French one with the ratatouille. I thought it would be nice with an eggplant-bacon weave:



The only one with a plain bacon weave is the German one because I thought the bacon would go especially well with the sauerkraut and bratwurst. The Italian one I mopped with pizza sauce and decorated with fresh oregano. And that southwestern style USA with the taco filling? I rolled that in cornchips. Here they are still cooking on the Oval:



Here you can see the associated fatties:



Here you can see the tops and the fillings.



These are influenced from Italy, Spain and France.



and these are influenced from Germany, USA, and Korea



I served these up for a late-night snack.



Thank you for looking.
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Unread 10-10-2010, 01:10 PM   #27
Old Smoke
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Holy Moly what a feast!!!!!
Nice job ecode
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Unread 10-10-2010, 01:46 PM   #28
bluetang
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That is just plain great! You know we will all need oxygen now that you raised the bar to 20,000' or so.
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Unread 10-10-2010, 01:47 PM   #29
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That is a amazing international assortment. Excellent job!
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Unread 10-10-2010, 01:50 PM   #30
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Great way to start it off, Ron.
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Last edited by Mad Max; 10-10-2010 at 01:50 PM.. Reason: spell
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