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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 01-21-2011, 08:45 PM   #76
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Quote:
Originally Posted by landarc View Post
Larry has entered a good looking sausage.
Quote:
Originally Posted by zydecopaws View Post
Shh... Pass it on, Landarc is admiring Larry's sausage.
For some reason I feel like I should go take a shower...
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Unread 01-21-2011, 09:04 PM   #77
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I'm going to add some pub music, since I can't imagine visiting a pub and missing out on this aspect. This is for Jack.

http://www.youtube.com/watch?v=iNVTU...eature=related

I thought it would be great to submit fish and chips. I've sampled enough, both good and bad in pubs, but I really couldn't imagine those turning out, with the time required to cook the batter and fish being vastly different. I finally settled on chicken wings, which is pretty lame, I must admit. I did these hot and fast (but not fried) in the Oval. I mixed up some batter. There was about 1.5 cups of flour, some buttermilk powder, a good deal of seasoning (Lawry's and Foil Hat Rub). To this I added the liquid, which consisted of 1 egg, a couple spoonfuls of yogurt and some milk. I stirred it up and it was a bit thick.



I added about 1/4-1/2 cup more milk, stirred it up and then dipped and battered. Then I brushed these in melted butter.



I decided to try something a bit different and cook these on a cookie sheet.



About half of these I put on the grill after about 20 minutes.



I cooked them at about 400* for close to 40 minutes total. I served these up with some tabasco, ranch dressing and a beer.



Truth is I was quite disappointed in them. First, I'll admit that I don't really like chicken wings -- I know that sounds odd to most of you, but I'm happy to pass them by. I could not taste any chicken flavor. I think probably it was the chicken. Also, I think the cookie sheet may not have been a good idea. I did this because in the past I have laid chicken on the grates directly and the batter can stick and rip on removal. Unfortunately, on the cookie sheet, the bottoms became flattened and were browner. If I did it again, I'd insulate the sheets, but I think on the grates directly is probably the way to go. Still, it was bite-through:

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Unread 01-21-2011, 09:29 PM   #78
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At least they looked pretty Gore!
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Unread 01-21-2011, 09:35 PM   #79
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Thanks Tom, I think I'll stick with thighs and my usual store.
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Unread 01-22-2011, 07:59 AM   #80
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I think they look fine too. Love that technique
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Unread 01-22-2011, 10:02 AM   #81
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OK... Even though it's been done, I had the ingredients and limited time so i went ahead with Bangers and Mash. I added Parmesan Peas and Onion Gravy go with the bangers and mash.

The sausages were grilled instead of the traditional pan frying, but everything else is pretty traditional. The mash is smashed Yukon Gold potatoes and the parmesan peas are based on Chef Robert Irvine's recipe. I found the Onion Gravy recipe on a British food web site.








Use this pic (unless i change my mind)

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Unread 01-22-2011, 11:07 AM   #82
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Another nice salute to bangers and mash!
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Unread 01-22-2011, 11:40 AM   #83
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Mmmm! Looking mighty fine there! Onion gravy
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Unread 01-22-2011, 03:56 PM   #84
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Wow, Ron has good looking sausage also.
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Unread 01-22-2011, 05:57 PM   #85
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Post Bangers and Mash With a Redhot Twist

Well, OK. So Bangers and mash have been done. So I was thinking banger burgers on Texas toast but Redhot suggested banger coils to go on the Texas toast...

So, here's my rendition.

First, the spices for the meat



And mixed:


Added to ground beef and pork with some breadcrumbs and chicken broth:



Let these sit overnight but prepared the onion gravy:






And the Smoked Yukon Gold Smashed Taters:







Then making the Banger coils:






Smoked then seared:



And Plated: (TD Pic Chris)



Or this one:



Michele's plate:


And during the devouring:

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Unread 01-22-2011, 05:59 PM   #86
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Nice idea, Guerry! I like the coils. I'll leave it to Bob to comment on your sausage
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Unread 01-22-2011, 06:20 PM   #87
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I'm feeling left out by submitting Nachos. All the cool people are submitting "bangers".


Great looking entries guys.
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Unread 01-22-2011, 06:26 PM   #88
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Quote:
Originally Posted by ---k--- View Post
I'm feeling left out by submitting Nachos. All the cool people are submitting "bangers".


Great looking entries guys.
What do you mean? Larry submitted bangers.
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Unread 01-22-2011, 06:37 PM   #89
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Very nice there deguerre!! Homemade bangers to boot
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Unread 01-22-2011, 06:40 PM   #90
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Ok, I gotta put my 2 cents worth in on this one...when Guerry said "Bangers and mash" I was thinking, "oh God, another s-load of food we have to mess the kitchen up for and then throw out in the end." Boy was I wrong!!!! This stuff was absolutely amazing! Neither of us have ever used mace in a recipe and I was concerned so asked Guerry if I could fry up just a small amount to "test the flavor". He agreed...but when we tasted it, it was farking amazing! OK, I was ready to get this show on the road - when's dinner? Forget dinner, let's do lunch!!!! So we did and wow, it was even better smoked...this is definatley a keeper and we will be having it often!!! Wow, now I know why "bangers and mash" is so popular in English pubs!
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