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

[Titch]

Serve me up please ,looks great:thumb:

 

[Moose]

WOW! Super entries ALL!

To the Powers that be, Since Monday is Memorial Day, Any chance of getting the deadline for entries extended 24 hours? I understand if that is not the case.

Moose will consider...

 

[fantomlord]

hmm...cook thread got me 0 replies, maybe this'll get me in the zero club :blah:
since I happened to cooked these up (before I saw the TD theme), here's my entry:
Spares, trimmed up St. Louis style...

 

[CharredApron]

hmm...cook thread got me 0 replies, maybe this'll get me in the zero club :blah:
since I happened to cooked these up (before I saw the TD theme), here's my entry:
Spares, trimmed up St. Louis style...

Looks good to me! Where did you post the cook thread?
thanks,
Jed

 

[oifmarine2003]

This is my first throwdown, so please take it easy on me

That is a nice entry, especially for a Throwdown virgin. Don't be a prude and make sure you come back for more Throwdowns in the future.

 

[MS2SB]

Official TD Entry - An Ode to Bones

For this TD I thought that I would try and demonstrate all the wonderful things that can be done with bones. So I present to you, an Ode to Bones.

I started with some veal & beef soup bones,


Coated them lightly in oil and then put into a roasting pan


I put them onto the Traeger at 400* for about an hour and then added some onion, celery, carrot, garlic, shallot and tomato paste and roasted for another 30 minutes.


Moved them into a pressure cooker and covered with cold water and simmered for about 3-hours. This created about 5-qts of a fairly strong stock. But it wasn't strong enough for my purposes! I strained the stock and then moved to a cast iron dutch oven and simmered on low for another 2-3 hours until I had about 1-qt left. Now I had a very flavorful stock, but still not strong enough! Next up it went into a saucier and simmered for another 1-2 hours until I had 1 cup of highly concentrated demi glace left.




This went into the fridge overnight to cool. The next day I rendered down some bacon and used the fat to cook down some shallots and then added 2C of red wine which I put on to reduce by half.


I then browned some shiitake mushrooms in clarified butter


And added those to the reducing wine


I then pulled the cooled demi glace from the fridge, which had turned into a very firm jello mold


and added that to the reduced down wine and mushrooms


While the sauce was coming together I got started on the next phase of the meal, appetizers and main course. 4 very nice marrow bones and a 24oz bone in rib-eye steak.


I filled my amaz'n smoker half full of their pitmasters blend, lit both sides and put it into the bottom of the traeger and the put the bones & steak on to cold smoke for about 1 1/2 hours.


Next I lit up a chimney full of mesquite lump in the 22.5 inch OTS and seasoned both the marrow bones and steak with my steak seasoning (kosher salt, coarse ground black pepper, cumin, garlic powder & cayenne)




The bones went onto the OTS and roasted for about 30 minutes, while they were cooking I put together a little salad of parsley, shallot capers, lemon juice, Aussie EVOO & black pepper.


I sliced up a small sourdough loaf

brushed with clarified butter and grilled.

The bones done roasting


And now time for the appetizer, bone marrow crostini


Dear god were these good! The richness of the marrow was offset with the acidity and freshness of the salad to form a really perfect crostini. This was the first time I had ever made roasted marrow and something that I will definitely do again.

Let's not forget about the main event, 24oz bone in rib-eye cooked over mesquite lump for about 5-minutes per side. I got a beautiful crust and a perfect medium rare.


Then it was time to plate it all up. Bone-In Ribeye, marrow crostini, bacon mashed potatoes and a red wine demi glace reduction!

Voting pic


A touch heavy, but a really rich and satisfying meal that fully demonstrated all of the flavor you can get from bones.

Thanks for looking.

 

[cazzy]

That is a nice entry, especially for a Throwdown virgin. Don't be a prude and make sure you come back for more Throwdowns in the future.

I agree. I would tear up them pork chops!!

This is my first throwdown too! Pretty excited to be participating. :mrgreen:

 

[Titch]

Chit hot mate, nice looking feed:thumb:

 

[K-JUN]

I agree. I would tear up them pork chops!!

This is my first throwdown too! Pretty excited to be participating. :mrgreen:

Pork Chops :?:

 

[K-JUN]

@MS2SB
Wow that looks fantastic. :clap2:

 

[fantomlord]

Looks good to me! Where did you post the cook thread?
thanks,
Jed

Thanks Jed...cook thread's here

 

[BBQinMI]

Some good looking food in here. Well done everyone

 

[boogiesnap]

"dave" that's quite a cook! nice job.

really well done demonstration of what can be done with just bones.

it doesn't surprise me that is was a bit heavy though, i'm no chef, but i think you're only 'sposed to use like a tablespoon of the demi gelatin. :shock: i like the way you think though!

 

[CharredApron]

Awesome job Dave! I love the Demi Glace
Good Luck,
Jed

 

[MS2SB]

"dave" that's quite a cook! nice job.

really well done demonstration of what can be done with just bones.

it doesn't surprise me that is was a bit heavy though, i'm no chef, but i think you're only 'sposed to use like a tablespoon of the demi gelatin. :shock: i like the way you think though!

I think you're right, but damn was that sauce good! I think next time I make this I'll portion the concentrate up into an ice cube tray and freeze.

 

[rcbaughn]

Woah that's a lot of demi-glace! I bet that was one flavorful sauce no doubt.

 

[beercuer]

King Henry VIII's Drum

Here is my official big bone entry, please.

I call this my King Henry VIII's Drum, because it was quite the feast.

So how about a nearly three pound turkey drum? Rats..., I completely blew my plated pic, but I'll share what I got. I first flavor brined this specimen with my red salt water, then hit it with celery seed and pepper.



And out to the grill:



I insist on eating my turkey drums good and cold, so I made this several hours before eating.

My specific entry shot, please

 

[CharredApron]

That is one big Bone!

 

[Gore]

I'm under the impression that we're supposed to cook something that we have to pick a bone out of. Here is a grilled salmon on a toasted croissant, with ranch dressing and shaved cucumber.



and here is proof of qualification:



I should at least corner the pescetarian vote. :thumb:

 

[CharredApron]

Nice work although the bone is a little underwhelming! Looks great though.