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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 12-04-2010, 04:37 PM   #136
Ron_L
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Great stuff so far, gang! Let's see some more entries!
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Old 12-04-2010, 10:23 PM   #137
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Not sure if this is to late but how bout some game night brisket?

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Old 12-04-2010, 11:51 PM   #138
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This sounds like a great idea, I would like to participate in this throwdown too if I could

Brined for a couple of hours, added garlic, onion and lemon to the brine.

A little rub then on the kettle at 325.


Sometime later on.......


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Old 12-05-2010, 08:05 AM   #139
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Default Football ribs!!

These ribs are a work in progress... Here they go



and a couple tenderloins...
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Old 12-05-2010, 10:09 AM   #140
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That chicken looks good. I think Chris is going to have a hard time picking between the last two photos.
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Old 12-05-2010, 06:02 PM   #141
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Default Prime Rib Roast

I have only been in one throwdown so I guess I qualify as a Virgin.

Someone once told me that men are visual creatures so I am going to try to have as many pictures as I can. And girls, they are creatures, aren't they?

Originally I was going to try a Leg of Lamb, I heard that I might get the Smokin Aussie going with that. But alas, I was out voted. Sorry, maybe another time Mr. Aussie.

So hear goes.

One very small Prime Rib Roast.



I knew that a roast this small would cook very fast, so I decided to brown it first. Just rubbed with S & P, my favorite spices. Here it is.



Next I went out to my Big Smokey Thingy, I just had to say that. Laid in some coals and briquetts, and mixed in some Hickory. Lit it with my favorite toy, a weed burner. Now I know why y'all like to play with fire.



When my smoke looked right I put the little guy on the top rack.



It only took 1.5 hours to reach 140 and thats when I pulled him off. Then I wrapped him and let him rest for an hour.

Here he is when he came out.



I could only get three slices form the little guy, but he was a perfect Med. Rare.



Oh MY that looks good!!

Then I served him with some green beans and Parsley Potatoes.




A meal fit for a Queen! Mr. Byte, please use this last picture.

The roast was perfect, very juicy, and a lot of smoke flavor.

This is the first Rib Roast I have smoked, and I will recommend it to everyone.

And maybe a Lamb for the next time. Right Mr. Aussie?
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Old 12-05-2010, 06:19 PM   #142
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Very nice Campfire Girl.

I'm starting to think the competition in a "virgin" catagory is going to be no less fierce than a regular TD.

I just need to find some time to do this. I was too busy this weekend playing with crescent rolls. ;)
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Old 12-05-2010, 06:31 PM   #143
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Default Beef Spiedini

I posted this over in the Bubba Keg forum, will cut it down a bit from that thread, but have left the recipe intact which is a family recipe I've adapted for the Keg. I've only been in one throwdown here, and thanks to ---k--- am not a member of the Zero club.

Recipe follows, then a ton of pictures. I'm fairly certain that a lot of brethren have never seen these, so here goes. As a recipe, it's a good one that I'm happy to share. As a throwdown entry, we'll see how it does.

Beef Spiedini

Ingredients -

Beef Eye Round Roast, 3 lbs or greater
Italian Bread Crumbs, 2-3 cups
Romano Cheese
Bay Leaves
2-3 cloves Garlic, finely chopped
Extra Virgin Olive Oil

Keg heated to around 400-425. For this cook, I used the BGE platesetter and grilled indirect.

The roast needs to be sliced very thin. It's easiest to do this on an electric slicer. The pieces should be uniform in size and paper thin. If necessary, you can pound the meat thinner with a meat mallet.

Place the bread crumbs in a rectangular dish, add the garlic and grate 2-3 Tsp of Romano cheese into the mix. Sprinkle with EVOO and mix. Add enough EVOO until the mixture is slightly damp and the breadcrumbs stay together.

Take a slice of beef, place some of the breadcrumb mixture on top, fold in the sides and roll. Place on a toothpick, put a small piece of bay leaf on the rolled meat and do the same with another beef roll. The toothpick will be between the two rolls. Try to choose slices that are comparable in size so the pair will cook and be done at the same time.

When all the rolls are on toothpicks, place the pairs back into the breadcrumb mixture and coat the outside with breadcrumbs.

Place the spiedini on the grill. For this cook, I used 8-8-4-4-2-2, turning them at each of those times. To brown the outside of the spiedini, I placed them around the edge of the grill for a short time, outside the perimeter of the platesetter.

Serve warm, though they're also excellent cold. And don't forget to remove the bay leaf in the center.

Today's cook -

Ingredients -



No electric slicer, so my trusty carving knife to the rescue -
(You could ask your butcher to slice the raw roast, but here in Massachusetts that's frowned upon due to health concerns)



Mr Meat, meet Mr. Mallet -
(place between sheets of wax paper)



Place the breadcrumb mixture on the beef -



Fold the sides in and roll it to keep the mixture inside -



And place a pair of them on a toothpick -
(in between place a piece of bay leaf)



And roll the pair back in the breadcrumb mixture (no pic shown)

Out on the Keg -
(I initially wasn't planning on using the platesetter, but my temps got up too high and I thought it best to put it in. I started them in the center and for part of the cook moved them out beyond the platesetter perimeter to brown them a bit.



Done -
(Internal temp with the Thermapen was around 135+)



Plated, etc. -

(Use this next picture for the entry)










These were every bit as good as I remember them and I think I've matched my Dad's recipe as best as possible. And of course, these were done on the Keg.

They're simple in concept, but quite labor intensive to prepare. The reason for practicing today was this will probably be on our Christmas Eve menu.

Thanks for checking out a recipe that's an Italian classic in my book.

-lunchman
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Old 12-05-2010, 06:44 PM   #144
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Quote:
Originally Posted by Campfire Girl View Post
One very small Prime Rib Roast.
The roast was perfect, very juicy, and a lot of smoke flavor.
This is the first Rib Roast I have smoked, and I will recommend it to everyone.
Good recommendation, That looks perfectly cooked
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Old 12-05-2010, 06:51 PM   #145
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Quote:
Originally Posted by lunchman View Post
As a recipe, it's a good one that I'm happy to share. As a throwdown entry, we'll see how it does.
Beef Spiedini
-lunchman
Nicely done! Dang that looks good
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Old 12-05-2010, 07:25 PM   #146
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Wow! That lamb looks so succulent! And I'll take a whole mess of that Speidini please!
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Old 12-05-2010, 07:35 PM   #147
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Man, there is some good food showing up here, can't go wrong with the rib roast and those Spiedies look great.
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Old 12-05-2010, 09:28 PM   #148
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Wow! Two more great entries! I'd chow down on either of those!
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Old 12-06-2010, 02:24 AM   #149
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How many times can a Virgin enter,,,,,,, just wondering,,,,,,,
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Old 12-06-2010, 07:43 AM   #150
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Quote:
Originally Posted by bingo1912 View Post
How many times can a Virgin enter,,,,,,, just wondering,,,,,,,
Well, they can enter more than once, but after that first entry they are considered either a rookie, amateur or FNG.
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