-> BBQ Brethren "I've Got a Bone to Pick With You!" Throwdown! (Entries and Quality *CLEAN* Discussion Only)

[CharredApron]

I just ate and I am hungry again! Yum

 

[CharredApron]

Savory curry & mustard ribs

1/2 rack rubbed with a combo of curry powder, thyme, garlic powder and brown sugar.

Onto the WSM at 275-300 with cherry chunks

ready for the mustard sauce

use this for voting

Fark, count me in!

 

[CharredApron]

Holy Shnizit! What are you cookin there Bob? Send some my way!
Jed

 

[MS2SB]

Seadad, can you give a little more detail on the mustard sauce? It looks great.

 

[caseydog]

Wow, all these ribs look so good. Cooked three racks of babybacks myself today, mmmmmm! :hungry:

...but that was one yummy salmon sammie. :thumb:

It must have been a baby-back kind of day, as I smoked a rack, too. :grin:

But, I figured there would be lots of ribs in here, so I've got something else planned for today. :spy:

CD

 

[Mrfish]

Just Ribs

Just some BBQ Ribs, nothing fancy. Makes me hungry just looking at them again!

 

[CharredApron]

Meaty lookin puppies for sure!

 

[FISHON]

For some reason I am craving RIBS! Very impressive.

 

[LGrillin']

Ribs look so delicious!! I cant wait to make some on the weekend!!

 

[seadad9903]

Seadad, can you give a little more detail on the mustard sauce? It looks great.

Shoot, I got it from here. It's Pitmaster T's Hit Me Fred sauce.

I can't even take credit for tweaking it any. I tried, but couldn't make it any better than it already is.

 

[Happy Hapgood]

Official entry and such.

Cook thread here: http://www.bbq-brethren.com/forum/showthread.php?t=161904

 

[SmokinJohn]

Here is my entry. Sorry for not including the befores, but I had to get this in to get my official zero. LOL.

I will post the befores and the other meats I smoked (tri-tip, whole chicken and ribs) tomorrow.

 

[caseydog]

My official entry...

Since several of you farkers cooked what I was going to cook before I did, here is my what was left entry.

I started out with a rack of lamb chops, seasoned with OO, k-salt and pepper, then rubbed with OO, minced garlic, fresh oregano, rosemary and thyme from my garden, and vacuum sealed for 24 hours.

While that was getting happy, I put some diced red potatoes in a baking pan with Herbs de Provence, and covered them with bacon in a baking pan, and put it in the oven to roast at 350.

I prepped my marinaded rack of lamb, and tossed it on the red hot redhead. I learned the hard way that you need to wrap the boned in foil, or they will burn to charcoal.

Sorry, I was juggling to many foods, so I didn't get a shot of the rack on the grill. :doh:

I did get a shot of the bacon roasted potatoes.

I also grilled up some asparagus, drizzled with OO and sprinkled with k-salt and pepper.

Here is how it all turned out. The lamb was rare, but hot all the way through-- just the way I like my lamb chops. The savory bacon roasted potatoes, and just done asparagus were perfect sides.

CD

 

[93vpmod]

Bone-in Entry

I couldn't resist the urge for jerk once I saw BisonStew's jerk chicken this weekend. Ended up with jerk ribs...which had a bone, so here I am.

Official entry photo!

 

[CharredApron]

Splendid CD absolutely proper! Bang!

 

[boogiesnap]

well, the pics of my oakridge HDD wings stunk, so here's my official entry. no cook thread, cuz, well, it's ribs....:becky:

 

[boogiesnap]

can i change my photo??? or too late?:hand:

 

[Gore]

Well, I think it's safe to say I've got the fish-sammie-lovers vote all wrapped up. 8)

 

[CharredApron]

Well, I think it's safe to say I've got the fish-sammie-lovers vote all wrapped up. 8)

Oh the Bone of it all!

 

[jmoney7269]

Hard to believe that puppy is only 24ozs. WOW! beautiful Porterhouse and nicely cooked.

KC

it had a real thin bone in it compared to most i usually get. heck like $8 in the sale bin is hard to beat