THE BBQ BRETHREN FORUMS

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Well, Shawn said those were the best ribs he has ever had in his life...he is only 21 but hey, I was in total agreement! Guerry nailed those babies! And Pinky lost her mind smelling them. Of course she got some (no bones, just meat) but every time we reheated the leftovers (think Shawn coming in at midnight) she freaked out all over again, the smell drove her nuts. Me too!
 
Here's my entry into the "I'm Absolutely Stuffed' TD. I decided on brunch, so with that I must assemble all of the things that make brunch.

Eggs, sausage, Bloody Mary's, fruit, shrimp, and bread....Ah yes.
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And before we begin......we must have a Bloody Mary..it is uncivilized not to.
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Next we move onto the entree.............Omelet of course. We need to gather the ingredients. Eggs, sweet peppers, portabella mushrooms, onions and seasonings. Of course sausage and pepper backed bacon and several fine cheeses...........
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We also added some nice large prawns and fresh bread to the mix.....:becky:
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So onto the grilling...............Here we have the sausage, bacon, and shrimp all nestled into a very nice smokey state........isn't it SHINY...:biggrin1:
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We now move onto to omelet. I use 4 eggs, some salt, pepper, garlic and onion powder. Oh..don't forget the FLUFF...a bit of water adds the much needed fluff......:becky:
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Also need to saute the onion, mushrooms and peppers..........
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Let's start to assemble our omelet, shall we............Adding bacon, sausage and sauted vegetables.....Mmmmmmmmmmmmmm
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Oh my......it's time for brunch.were is my Bloody Mary........:mmph: Some one threw it out......I know it...........:tsk: Well no problem we'll make another and this time it will be really, Really, REALLY GOOOD...........:becky:

So here is "I Am Absolutely Stuffed" Bloody Mary, with included omelet and fixings. This is my Official Entry
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Cannot forget desset now can we.....How about One Very Thin
Mint....Eh:biggrin1:
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Since Moose changed this to the tiny hamburger TD, I wanted to include this from lunch. I was going back in time. There was a restaurant called Cocoa's on Campbell Ave. I used to go to that had long thick burgers on long rolls, topped with "secret sauce." Well, I made my burger and someone with more sense than I have cut it into thirds :roll:, saying I should really know better. :roll:

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I know she's right ... she always is.
 
Official Entry

I was really tempted to enter my fatty from the Ring TD but cooked up some chicken tonight for my parents and my cousins family. Felt like I needed to cook something different. Thighs and drums. Sorry, no pics of the cook.

Stuff yer face with these:
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Close up:
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My plate WITH MOM'S MAC 'N' CHEESE!!!! Use this pic please:
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Well, I'm completely stuffed. I feel like I've been eating all day. For some reason I got very lucky and my wife picked up a chuckie to make some carne seca. I love carne seca, but it is very hard to find here. We haven't adjusted the recipe to this yet, so don't be too shocked. The recipe begins with a good boiling. This is a Pitmaster T type of Texas boil with lots of spices that get infused into the beef. After a couple hours, we take it out.

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and shred it by hand.

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This is mixed with two cups of the juice that we created from the boil and again reduced, then spread on a cookie sheet

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This is mixed with salt, chile powder and put into the smoker to give it some smoke and dry it out.

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After a few stirrings, we end up with something that is heavenly.

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I absolutely love carne seca chimichangas, and this was a super treat. I'll just show the pics, cause it's pretty self-explanatory:

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Now that was one of the best chimichangas I've ever had, but that's not the full story because with all that hot oil about someone decided to make some doughnuts.

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Maple-frosted and coconut were the two favorites, mmmmmmm

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Those were yummy

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But where's the fun in that when you have carne seca just waiting to be explored. So, aside from the traditional doughnuts, we feasted on these carne-seca doughnuts (TD pic below):

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Yes, I did say carne-seca doughnuts. The frosting is made of Sweet Baby Rays and Sriracha. We added a bit of powdered sugar so the frosting would set. I know most of you like sprinkles, and what better sprinkles than BACON.
 
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IN PROGRESS -> BBQ Brethren "I'm Absolutely Stuffed" Throwdown!

Thanks, Gore! Bluesman, that's not by accident. ;) I used the opportunity as a comp practice. That's also why I omitted cook pics.
 
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