BBQ Brethren "Fried" Throwdown

[southernsmoker]

Love that fatty fried biscuit...

 

[bigabyte]

KFC's Double Down doesn't have anything on that fried sandwich creation!

 

[Gore]

Wow, another low-fat entry, this time from Grillman. Looks great!

 

[Moose]

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That's a serious plate of fried you got there! Yours is one VERY creative entry! :clap2:

 

[schellter]

For my entry in the throwdown, I came up with The Gravy-Filled-Fatty Fried-Biscuit-Ball. I'll skip the full explanation since it's in Q-Talk and just hit the high lites.
First, one gravy filled Fatty went onto the UDS.

Some biscuit dough with black pepper was mixed up and a pot full of pure bacon grease was prepared. Out came the fatty and it was time to put it all together.

The Fatty was cut into 1 inch sections, I would take biscuit dough in one hand and make a small bowl, place the fatty inside and then immediately place more dough on top to cover up the gravy center of the fatty, and from there worked the dough around from both sides until it joined and formed into a nice ball shape.

From there, off into the hot bacon grease they went to fry up!

Here they are, all fried up and golden brown.

There was a required stay in the oven to make sure that they were cooked all the way through and the center was nice a gooey. (I leave it to the moderators discretion to pick between the next to pics for my throwdown pic. :becky

OMG! These things are crispy and buttery on the outside with a nice black pepper taste the further in you go followed by an explosion of gooey gravy with salty sausage goodness. :hungry::thumb::becky:
In the end, these were quite a bit of work but, everything was from scratch and they tasted truly awesome.:thumb:

Just lookin at that makes my arteries hard

 

[Garyclaw]

Started prep for some blackened burgers last night and thought to myself, "Self, your going to fry these on the outdoor kitchen on a CI skillet. Why not enter them?"

Started with some Old Bay Blackened Seasoning, 2 - 1/2 lb. burgers, bacon, blue cheese and a matter.

Fried the bacon first for some nice pork fat:

Then added a little canola oil to the fat and on with the burgers:

Flipped and added the bacon and blue cheese:

I guess you can use the last shot for my entry. If you see one better, go ahead. Guess I need to hone my photo skills. It's fun though!

Thanks, Gary

 

[Gore]

Bacon and bleu cheese is my favorite burger. I'd love one of those for breakfast right now!

 

[bigabyte]

Thats a good looking burger!

 

[BigButzBBQ]

Bacon + Bleu cheese = great combo.
Classic and delicious! :thumb:

 

[SmokinAussie]

G'Day Bruces... Here's my Entry...

Aussie Fried Chicken... I've put all the rest of the stuff in this thread.

The wings were brined and then coated in my home made seasoning... I'll be doing this again... they tasted awesome and were SO crunchy!

Just 2 pics here...

Chris, please use the first pic for the vote thread..

Thanks for looking!

Cheers!

Bill

 

[Gore]

Wow Bill, those look great!

 

[BigButzBBQ]

Bill - Great looking wings, but, did you make some for everyone else? :laugh:

 

[High Q]

Great looking chicken Bill. Congrats.

 

[High Q]

Paw Paw Cormier's Shrimp Courtbouillon

Paw Paw Cormier has a restaurant in Lake Charles, La. and his fish courtbouillon is known far and wide. I borrowed his recipe and used shrimp. The courtbouillon is white onion, celery, bell pepper, green onion, parsley, tomatoes, garlic and seasoning. It simmers on the stove for about 20 minutes to reduce.

While the courtbouillon was doing its thing, I fried up some gulf shrimp. I messed around with several different batter concoctions so some are darker, mealier and/or crunchier than others. I got the real dark ones from Transocean.

Once the courtbouillon has reduced, you lay the fried shrimp on top, lower the heat, cover and simmer for about 25 minutes.

After it all simmers together, the shrimp soaks up the rich flavor of the courtbouillon. Almost ready to serve.

You spoon the courtbouillon and shrimp over steamed rice. I used a basmati mix. I laid on some fresh fried shrimp for some added goodness and served along with a Shiner 101. [please use the following photo as my entry]

 

[bigabyte]

That looks downright divine!

 

[Gore]

Wow, what a nice treat! I'd really like a taste of that.

 

[SmokinAussie]

Nope it's crap... don't vote for that last one, even though I'd snaffle that in a microsecond!!!!

 

[Garyclaw]

Beautiful looking wings Bill. I want to eat those NOW!

Awesome looking dish HighQ. I can almost taste those shrimp now.

 

[Chef Jim]

Nope it's crap... don't vote for that last one, even though I'd snaffle that in a microsecond!!!!

What Bill said!:clap2:

 

[Big_T_BBQ]

As soon as I saw fried come up I knew that it had to be Chicken Fried Steak and Eggs with Rule #2 intact.

Got a really hot bed of coals going in the Weber while Little H (Mrs. Big T) got going on the biscuits

Then I got the sausage cooking (for flavoring the oil and for the gravy)

Once the sausage was done I added more canola oil and let it get up to temp

Steaks coated up and ready to go into their bath

They were kinda big so I had to do them one at a time (I used the Gas Grill as a warmer for the finished steak and the sausage)

Then I put the used oil into a pan on the gas grill side burner so I could fry some eggs while Little H made the gravy

The little pouch on the side is the left over steak cooking up to add to the dogs' breakfast


The we have the finished product - Please use this picture

And a complete and balanced breakfast - Hot coffee and Pineapple Orange Banana Juice

Thanks for looking - I hope you enjoyed looking at it as much as I enjoyed eating it