Special BBQ Brethren "Virgin, Rookie, Amateur, FNG" Throwdown!

[Tango Joe]

Yup, there is some great cookin going on around here! Everything looks awesome so far!

 

[Gore]

Chris, do DQs count as entries? If not, then I think I can enter.

 

[Igotgas]

All right I am all in.... Since I had the smoker going anyways I did 18# of PP (my first hot and fast expierement) Thighs, Wings, Hassleback potatoes, corn, grilled plums, and some bread. So here we go in no particular order.

The thighs were rubbed with John Henry's Sugar Maple Rub, the Butt was rubbed with a homemade rub, the wings were done using a variation of Groundhog66's recipe, the plums were off the tree in the yard and the corn was just grilled.
Sorry about the jumbled order trying to hammer out my entry on my lunch break, and the Iphone pics were the better than my digital.
So there you have it my scattergun attempt at my first throwdown.ray: :thumb:

 

[bigabyte]

Chris, do DQs count as entries? If not, then I think I can enter.

If we take all your entries, and multiply them by all of your zero's, and then add your DQ's...

 

[brewerjamie15]

I'm starting to think that an "open" throwdown is really tough to win. If if was just "Chicken" or something specific, it'd be maybe a bit easier. Ya enter one of these puppies and lord only knows what you're up against. There are some absolutely stellar dishes in this contest. Wow. Steak, Duck, Chicken, Pork, Veggies, you name it, it's here. This is a cool throwdown, I for one am going to enter some more.

 

[Al Czervik]

Entry number dos... Well kind of...

Here is entry number dos into the Noob Throwdown...

As posted earlier, fresh salmon was on sale this last weekend:

Here was the fish unwrapped:

Spices and ingredients for the prep:

The lemon, onion, dill and spices all stuffed and ready to go:

A little art my daugher made in the first grade we keep around the kitchen:

Another piece of home made art one of my fellow workers gave me for good luck when I got laid off earlier this year:

Ciabata bread, garlic cheese spread and some other funky art we have in the kitchen:

Traeger up to speed and blue smoke ready:

About an hour in for smoke before cranking up the heat:

Ciabata bread with garlic cheese spread ready to go in the oven:

Spinach salad with turkey bacon, eggs and balsalmic vinegar:

Ok... Here's where things went a little sideways... Mrs Czervik got tired of me farking around with the camera when the fish was done. The bread was done, the salad was ready, the natives were hungry and restless and it was time to eat. I figured this was one battle not worth fighting so we plated and ate. I wasn't able to get any plate shots unfortunately. I pretty much terminated half of the ciabata bread all on my own. Here however are two LAME shots of the the salmon after we were done...

It was tender, juicy and very good. Sorry for the anti climatic ending... :doh:

Thanks for looking...

Come on Goose Egg!!! :thumb:

 

[Gore]

Wow, that salmon looks really good. Are you sure you're trying for a zero? You're going about it all wrong.

 

[caseydog]

I'm starting to think that an "open" throwdown is really tough to win. If if was just "Chicken" or something specific, it'd be maybe a bit easier. Ya enter one of these puppies and lord only knows what you're up against. There are some absolutely stellar dishes in this contest. Wow. Steak, Duck, Chicken, Pork, Veggies, you name it, it's here. This is a cool throwdown, I for one am going to enter some more.

I personally think it is harder when it is narrow. The "Wings" throwdown entries are all, basically, the same dish. Yeah, the spices and sauces are different, but they are all pretty much the same thing. In that kind of situation, the best photo wins.

The more diverse the entries, the more voters have to think about the entry, and imagine what it tastes like.

There is more potential reward for creativity and risk when the theme is wide open, IMO.

CD

 

[caseydog]

Okay, we need to edit out the adorable art by your children from the competition. The next thing you know, somebody will post a picture of some kid in a hospital, and say he's hanging on to life just so see my throwdown entry win.

Oh, wait, what an idea. Nevermind.

Note to self, call Children's Hospital.

CD

 

[lionhrt]

Under the wire with my 3rd Throwdown. I desided for mine to go way back to when I was just starting out on my own when I was a cook at Denny`s. One of the few things that I would actually eat there was a sammich they called a Superbird it was basicly a turkey melt with bacon and 1000 island dressing as a dip. So for my entry the Brethren inspired Superduperbird.

I fired up the Bandera and loaded it up with a Tukey breast I brined overnight and seasoned with a rub I make myself and also some pig candy.

After the turkey was done I let it rest for almost an hour and let the coals burn down a bit more and prepped some tomatoes and avacados and the bread. I had to "sample" some of the turkey to make sure it would do and it had to be one of the most moist birds I have ever had.

next I grilled some sourdough bread with some Havarti cheese and the tomatoes, avacado and pig candy

This is the final product and instead of boring 1000 island for dipping I made some of my western sauce it is from my Honey chipolte bbq sauce with mayo and a little extra cayenne and chipolte

Enjoy I sure did :-D Please use my last picture as my entry and thanks for looking.

 

[Al Czervik]

Okay, we need to edit out the adorable art by your children from the competition. The next thing you know, somebody will post a picture of some kid in a hospital, and say he's hanging on to life just so see my throwdown entry win.

Oh, wait, what an idea. Nevermind.

Note to self, call Children's Hospital.

CD

:doh::doh::doh: Drats... You caught on to my strategy... With the lack of a decent money shot, I figured the kid angle was worth a shot. :heh:

Note to Biggie... Please leave cheesey kid art out of the final voting pic... :hand:

 

[Al Czervik]

Great job!!! I do remember the Superbird, but it sure as hell never looked or tasted as good as yours!!! :thumb::thumb::thumb:

 

[Chef Jim]

Okay, we need to edit out the adorable art by your children from the competition. The next thing you know, somebody will post a picture of some kid in a hospital, and say he's hanging on to life just so see my throwdown entry win.

Oh, wait, what an idea. Nevermind.

Note to self, call Children's Hospital.

CD

I had a whole long post once with both my dog's beggin for votes for me, so I think adorable art is just fine.

BTW, nice work

 

[lionhrt]

I had a whole long post once with both my dog's beggin for votes for me, so I think adorable art is just fine.

BTW, nice work

Penny emailed me and said that it cost you a couple of dog biscuits for her part in the begging

Besides that I seem to remember a Ninja Squirl helping out in a few post here and that was the first thing I thought of when I saw your daughters art so keep the art.

 

[Gore]

Penny emailed me and said that it cost you a couple of dog biscuits for her part in the begging

Besides that I seem to remember a Ninja Squirl helping out in a few post here and that was the first thing I thought of when I saw your daughters art so keep the art.

I don't think a squirrel ever helped get me any votes. Granted, I didn't get any zeros, but I submitted what I thought were some pretty good dishes with a squirrel that almost goose-egged. I tried a few times getting goose-egged using the squirrel, but there always seems to be just one squirrel sympathizer. :tsk: Squirrels are pretty useless overall. :heh:

 

[Groundhog66]

Fantastic sandwich right there :hungry:

 

[jmellor]

OK. I'm in. Top round roast I did tonight on the new mini wsm. Garlic, salt, course pepper, habanero powder, and some mustard to make a quick slather. Used cherry wood for some smoke and cooked at 275 ish for about 2.5 hours. Came out pretty good! First cook on the new mini, first time smoking a roast, and first throw down entry....why not.

 

[colonel00]

That looks delicious. Good photo too with the folds and grain in the meat. By the way, since this is your first entry you are obviously not up to speed on all the rules. It is required, upon request, to provide samples. This is a formal request, you have been duly served.

 

[jmellor]

It is required, upon request, to provide samples. This is a formal request, you have been duly served.

Thanks! PM sample sent.:becky: Well I would if I could!

But if you need a little more the story behind the build of the mini wsm and the first cook are in this thread...

http://www.bbq-brethren.com/forum/showthread.php?t=113312

JT

 

[Matt_A]

Virgin Entry #2 Smoked Chuck Short Ribs

This is the result of my second smoke (first long smoke) in the Baby Bullet I built (Mini-WSM).

First, the Baby Bullet:

The original product is next:

Then in the once fired Baby Bullet:

After the cook I foiled and insulated with towels for 45 minutes:

Then plated with Yellow Squash & Japanese Eggplant (sauteed in butter and Mediterranean Sea Salt) from our garden. The toast is rosemary toast with garlic butter. :tongue:

The ribs went in the smoker with Jack Daniel briquets and Oak Barrel Smoking Chunks and cooked for 7 hours at 225-235. Never opened the lid until hour 6 to check internal temps. The bark came out so perfectly crunch with a wonderful moderately smoky flavor and a bit of pepper kick. The meat inside was tender, juicy and carried a nice hint of the smoke all the way through it. All the connective tissue was rendered into awesomely good tasting wonderfulness! It's amazing how well this little $70 smoker works! I had to add fuel 4 hours into the cook. The removable cooking section made it a cinch and didn't lose heat or smoke.

:rapture: