Five years ago, when Bigabyte was running the Throwdowns(and we all know the untimely fate he met with, God rest his soul. :roll
we were doing a unique kind of throwdown dedicated to specific cuts of meat.
Shagdog and I have decided to revive this kind of throwdown, but will be holding them within the structure of the monthly Special throwdowns vs the weekly TD's that had been held previously. This will allow more time for folks to prepare and submit their entries. :thumb:
As to the rest, here's how it all will work, to quote Bigabyte, with some modifications:
For the Master's Cut TD's I will choose a specific cut of meat as the current cut. Contestants can make whatever dish they want so long as it uses that cut of meat in a reasonably prominent manner, and is cooked using a charcoal and/or wood fire.
No sides are allowed to be included with the dish, but you can garnish or dress the item with other things that pull that item together into a singular food item. For example, if the cut is steak and you make a salad topped with strips of steak and dressed with something over the top of that, that is allowed...that is if you believe your dish can beat a simply but perfectly executed steak that someone else may enter. However, a grilled steak with a baked potato and/or salad on the side would not be allowed.
The winner will get exclusive rights to be called "BBQ Brethren XYZ Master" for the cut with which you won. So the winner of this month's cut will earn the name "2016 BBQ Brethren Brisket Master", which you can feel free to add to your signature, or to proclaim to the world, or have printed on hats, or whatever the heck strikes your fancy.
Anyone caught trying to use such a term who has not earned the title by actually winning such a certification will be ridiculed and marginalized in such a manner that they will regret it and find it was not worth the "fun" they thought it might be.
There are many different cuts of meat from various animals commonly used in BBQ/Grilling, so we can go a while with no repeats. I will repeat cuts eventually, but will not repeat the same cut in a single year. So with each cut of meat, there can only be one master of that cut for that year.
When a cut repeats, if the previous winner wants to maintain their title, they should participate to maintain their title. If they lose, they can still refer to themselves as a past winner by specifying the year they won, but they can not claim to be the current master for that cut of meat. In other words, you could be the "2016 Steak Master", but not refer to yourself as simply "Steak Master"
To start things off, the first cut of meat is:
BEEF BRISKET:
This was Silverfinger's winning entry in the 2013 Brisket Master Throwdown
MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING
1. You must cook the cut of meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.
2. Only one entry may be submitted per person.
3. You must submit at least one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in whole form while cooking), and at least one photo of your completed dish. You can submit other photos if you wish, but you must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one.You are encouraged to post your full cook thread in QT, and link back to your entry thread, but you MUST include these three photos in your entry entry thread. Here is an example from a previous Master's Cut TD Vote thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=101743
4. Your dish must consist of Brisket as a primary feature.
5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a steak you could make a bed of salad greens, topped with sliced steak, and dressed with other foods. However, a steak with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own.
You may submit entries that are cooked from Friday 4/1/16 through the entry submission deadline of 12pm (NOON), Central US Time on Monday 4/25/16.
Please post your entries HERE, not in this Qtalk thread!
Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 4/25/16
Please post your entries HERE, not in this Qtalk thread!
Also, if you have not entered a Throwdown before,
Click here to READ THE RULES for the BBQ Brethren Throwdowns...
Best of luck and even better eats to all!
we were doing a unique kind of throwdown dedicated to specific cuts of meat.Shagdog and I have decided to revive this kind of throwdown, but will be holding them within the structure of the monthly Special throwdowns vs the weekly TD's that had been held previously. This will allow more time for folks to prepare and submit their entries. :thumb:
As to the rest, here's how it all will work, to quote Bigabyte, with some modifications:
For the Master's Cut TD's I will choose a specific cut of meat as the current cut. Contestants can make whatever dish they want so long as it uses that cut of meat in a reasonably prominent manner, and is cooked using a charcoal and/or wood fire.
No sides are allowed to be included with the dish, but you can garnish or dress the item with other things that pull that item together into a singular food item. For example, if the cut is steak and you make a salad topped with strips of steak and dressed with something over the top of that, that is allowed...that is if you believe your dish can beat a simply but perfectly executed steak that someone else may enter. However, a grilled steak with a baked potato and/or salad on the side would not be allowed.
The winner will get exclusive rights to be called "BBQ Brethren XYZ Master" for the cut with which you won. So the winner of this month's cut will earn the name "2016 BBQ Brethren Brisket Master", which you can feel free to add to your signature, or to proclaim to the world, or have printed on hats, or whatever the heck strikes your fancy.
Anyone caught trying to use such a term who has not earned the title by actually winning such a certification will be ridiculed and marginalized in such a manner that they will regret it and find it was not worth the "fun" they thought it might be.
There are many different cuts of meat from various animals commonly used in BBQ/Grilling, so we can go a while with no repeats. I will repeat cuts eventually, but will not repeat the same cut in a single year. So with each cut of meat, there can only be one master of that cut for that year.
When a cut repeats, if the previous winner wants to maintain their title, they should participate to maintain their title. If they lose, they can still refer to themselves as a past winner by specifying the year they won, but they can not claim to be the current master for that cut of meat. In other words, you could be the "2016 Steak Master", but not refer to yourself as simply "Steak Master"
To start things off, the first cut of meat is:
BEEF BRISKET:
This was Silverfinger's winning entry in the 2013 Brisket Master Throwdown
MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING
1. You must cook the cut of meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.
2. Only one entry may be submitted per person.
3. You must submit at least one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in whole form while cooking), and at least one photo of your completed dish. You can submit other photos if you wish, but you must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one.You are encouraged to post your full cook thread in QT, and link back to your entry thread, but you MUST include these three photos in your entry entry thread. Here is an example from a previous Master's Cut TD Vote thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=101743
4. Your dish must consist of Brisket as a primary feature.
5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a steak you could make a bed of salad greens, topped with sliced steak, and dressed with other foods. However, a steak with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own.
You may submit entries that are cooked from Friday 4/1/16 through the entry submission deadline of 12pm (NOON), Central US Time on Monday 4/25/16.
Please post your entries HERE, not in this Qtalk thread!
Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 4/25/16
Please post your entries HERE, not in this Qtalk thread!
Also, if you have not entered a Throwdown before,
Click here to READ THE RULES for the BBQ Brethren Throwdowns...
Best of luck and even better eats to all!
