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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 01-22-2011, 11:13 PM   #76
bigabyte
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That is a very cool and unique idea Gore!
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Duh.
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Unread 01-23-2011, 12:07 AM   #77
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Man, this is great, that entry makes me want to try that. I like the idea a lot.
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Unread 01-23-2011, 08:59 AM   #78
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Good job, Gore!
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Unread 01-23-2011, 09:26 AM   #79
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Wow, nice flavor explosion Gore Sounds great!!
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Unread 01-23-2011, 09:57 AM   #80
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Great entry Gore. Very creative.
I did have to go back to the first post to check the you pick the next ingredient list. I only remembered Eggplant and Tofu, I forgot the peanuts were an option.
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Unread 01-23-2011, 08:41 PM   #81
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Yep.... I think I can do this. It's gonna be farkin' weird though.
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Unread 01-23-2011, 10:28 PM   #82
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I figured even eggplant can't ruin pizza...

Marinated two small chicken breasts in lime juice, garlic, canola oil, crushed red pepper, and a little water.





Grilled the eggplant w/ oil, salt, and pepper



Grilled up the chicken



I worked at various pizza joints over 8 years and i would have to say this was by far the worst dough I have ever worked with. I opened it up and there was a big hole in the middle, so i had to work the dough. I balled it up and probably should have let it rest a while but I didn't have time. It was impossible to keep it from ripping so I had to keep the pizza relatively small.


In addition to the chicken and eggplant, I topped the pizza w/ homemade bbq sauce, minced garlic, red onions, red peppers, and monterrey jack cheese.


I prepared the pizza on the preheated stone so that the crust could firm up enough to transfer it to the grill when it was ready.

Ready to go...


One small hickory chunk for some light smoke flavor.


Finished


And plated with a little parmesan and crushed red pepper to top it off (please use this last one)
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Unread 01-23-2011, 11:03 PM   #83
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I'd hit that!
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Unread 01-23-2011, 11:13 PM   #84
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I knew exactly what Bob was thinking when I saw the ingredients and that package of phyllo dough: Bisteeya! I figured I'd better make this before he did. So, if I messed up a little, it was because I was in a hurry. For those who aren't familiar, bisteeya are Moroccan chicken-filled pastries made with phyllo dough, and they are really special. I had to modify the recipe a little to accommodate the Four Ingredients. So I switched lime for lemon, and peanuts for almonds. I think I might keep the lime next time and I thought the peanuts would really shake things up, but roasting them seem to mellow them out and they added something differents but it didn't seem out of place. First I assembled the ingredients to marinade the chicken thighs:



These are marinaded for a couple hours



and then boiled because we will need the broth: The chicken is very tasty and has a light cinnamon flavor.



To the broth we add the lime juice.



The closest I can describe this is like hot and sour soup without the hot. To this we add whipped eggs.



Normally you temper eggs into a hot liquid but here we want them to cook into strands and bits,



We then sift out the curdled (scrambled) eggs:



We will use this for our stuffing. We also roast and then grind some peanuts:



Now for the assembly. We cut our phyllo into six inch squares. We make a stack of five of these, each coated in melted butter:



On top of this, we add a tablespoon of crushed, roasted peanuts mixed with cinnamon and powdered sugar.



and then about 1/2 cup of those scrambled eggs.



On top of this we add two more layers of phyllo (brushed in butter):



Then we add about 1/2 cup of the shredded chicken and top it with another tablespoon of the crushed peanuts:



We top with three more sheets of phyllo (soaked in butter). We then fold this into a bun:



I also made some in ramekins:



I cooked these in My Oval for about 45 minutes at 370* (until delicious)



I let them cool for about 20 minutes and then sprinkle the tops with cinnamon and sugar. These can be served with apple or mint tea, or a beer. Here's one from the ramekin (for Gore)



and this is more of a single-size serving:



Thanks for looking!
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Unread 01-24-2011, 01:57 AM   #85
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Wait, phyllo dough comes in a tube? WTH is the world coming to?



Oh, and great looking eats ecode!
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Unread 01-24-2011, 04:17 AM   #86
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Can I use Phillo? Comes in a frozen packet here, but that WOULD change a few things!
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Unread 01-24-2011, 08:18 AM   #87
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Quote:
Originally Posted by zydecopaws View Post
Wait, phyllo dough comes in a tube? WTH is the world coming to?
Quote:
Originally Posted by SmokinAussie View Post
Can I use Phillo? Comes in a frozen packet here, but that WOULD change a few things!
From a message of a few days ago, the Great Platypus himself suggested boxed dough was fine and even gave phyllo as an example. See below and read last sentence. Dang, don't you guys read these threads or do you have Bob on your "ignore" list?

Quote:
Originally Posted by landarc View Post
I am stunned at what can be found on the internet




Okay, I am not real sure about that last one, but when I searched, it came up as dough boxed. Feel free to use it in place of dough in a tube if you like.
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Unread 01-24-2011, 08:32 AM   #88
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Who's Bob?
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Unread 01-24-2011, 08:49 AM   #89
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Read what?
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Duh.
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Unread 01-24-2011, 09:10 AM   #90
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Bob?

Oh... You mean Bob Brisket?

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