BBQ Brethren "With a Bone" Throwdown

[southernsmoker]

winner, winner pork chop dinner..:thumb:.. always wanted to say that!:clap2:

 

[SmokinAussie]

OKEY DOKEY Bruce's... My third 'Q of the week, and this time I remembered to use the camera!

I've put all the info in this thread.

Here's 2 plated shots for my Lamb Loin Chops.

The whole plate...

I put the 3rd chop on top just to show the colour...

Here's the money shot Chris...

Please enjoy... we did!

Cheers!

Bill

 

[SmokeJumper]

That is some great looking lamb! I love the crust on it.

If I felt like I had to the authority to endow you with your own ALF award I would certainly do so but I think that might be like someone giving their Mayor the Key to their own city.

Maybe if I count lamb chops I can get to sleep...

 

[Moose]

Here's my entry. Maple & Hickory Smoked Bone in Pork Loin:

 

[Grillman]

Grilled Turkey Leg...with Teriyaki Corn on the cob, and Potato salad.

http://www.radikal.ru

 

[Anchors Smokeshop]

Nice pics SmokeJumper. How can I compete with that?

 

[ipls3355]

Meat and Potatoes

Simple porterhouse steak and twice baked potato

Use the one below for the vote thread

The carnage

 

[SmokinAussie]

You left the bone???? :crazy:

 

[High Q]

Rack of Lamb

I gave lamb a try for the bone-in throwdown. I have to admit, I don't cook it much. I've had good luck in the past with leg o lamb. This is my first time trying to grill a rack. Next time, I'll do a better job trimming now that I know where to look. I marinaded in a combination of garlic, creole mustard, brown sugar and red wine vinegar.

I used the mini-WSM. I set the grill in the kettle for the first part and got a good sear on both sides.

I moved the grill up into the can part of the mini and let it run at 300-350 for about 20m.

We had a simple dinner. Sliced cucumbers with dill, some Texas Peaches and lamb. Please use the following for my entry.

Enjoy the throwdown.

 

[ecode]

The girls and I wanted to make something special for Fathers day so we decided on an Argentinian style steak. We selected 2 porterhouses (about 5 pounds total ). To get a nice crust on these I had read about coating them with salt and some corn starch and put them in the freezer for 30 minutes. This helps to draw the moisture out of them and form a bit of a crust. The corn is just for reference. I couldn't seem to get a picture that made them look as big as they were.

While these were being prepared I baked a couple potatos and grilled some zucchini:

The zucchini was to go into a ratatouille. I usually add eggplant as well but the beautiful eggplant I picked out had gone missing.

I cooked up the steaks and served it with chimichurri sauce. I stuffed the potato with sour cream and bacon and served this to my husband with his favorite beer.

Happy Father's Day!

 

[High Q]

Beautiful steak e-code. How about some details on the chimichurri?

PS: I know where the eggplant is but I ain't telling.

 

[thirdeye]

Boy howdy, there is ... uh ,... there are some serious bones getting showed off here. When I finally got an entry together, it was one very familiar to me, because I caught it last year. My entry has more bones than anything I can think of.

And while I was cookin' this rainbow trout, seasoned only with coarse lemon pepper and lemon slices, I had a bigtime flashback to one of my favorite Ricks Tropical Delights's posts which featured a couple of trout his dad caught. So in honor of Fathers Day, Ricks Dad.... and Rick's inspiration for a nice simple trout cook, I'm jumping into this Throwdown. The pictue below will have to represent this cook as the money shot....​

Live from the "Grill Cam", it's the end view.....

You know when it's just right, 'cause the skin rolls off and the meat comes right off the bone. No forks needed. :thumb:

 

[Amber]

Piedmont Chicken

O.K. Here is my entry for the week. I got this recipe from a family member years ago and we love it. I usually use boneless chicken but for the entry I used bone in breasts. Sprinkled with salt and pepper and smoked the chicken for two hours. Sauteed onion, mushrooms and garlic in butter. On top of the chicken is a layer of sour cream, a layer of the mushrooms and onions and a layer of mozzerella cheese. Baked about 20 minutes til cheese was melted and just starting to brown. Everyone thinks I'm crazy for this one til they try it. Please use last pic for entry.

 

[High Q]

Third Eye - you're a player! Great looking fish.

 

[Grillman]

​

You didn't eat the skin? That's the best part.

 

[Alan in Ga]

Bone-in Pork Chop with Cinnamon Apples

I did a bone-in chop coated with our comp rub and smoked on the UDS for 2 1/2 hrs they have an apple juice glaze. Took a granny smith apple sliced it an mixed with butter and tubanado sugar and cinnamon and put on UDS for an hour.

 

[Gore]

The full description of my entry is here:
http://www.bbq-brethren.com/forum/showthread.php?t=86971

Here is the entry pic:

 

[BigButzBBQ]

pork butt WITH bbq sAmBayON saucE

So, being a little tongue in cheeky about it, I decided to do an entry where the words "WITH A BONE" could be found in the name of the dish. (Yes, I know the pork butt had a bone in it as well but, that would have been far too simple. :becky
Here it is: pork butt WITH bbq sAmBayON saucE
I'll let Chris decide which pic look the best.

you can find the full description here

 

[SmokinAussie]

I gave lamb a try for the bone-in throwdown. I have to admit, I don't cook it much. I've had good luck in the past with leg o lamb. This is my first time trying to grill a rack. Next time, I'll do a better job trimming now that I know where to look. I marinaded in a combination of garlic, creole mustard, brown sugar and red wine vinegar.

I used the mini-WSM. I set the grill in the kettle for the first part and got a good sear on both sides.

I moved the grill up into the can part of the mini and let it run at 300-350 for about 20m.

We had a simple dinner. Sliced cucumbers with dill, some Texas Peaches and lamb. Please use the following for my entry.

Enjoy the throwdown.

Enjoy the ALF TICK OF APPROVAL HIGH Q.

The first Rack of Lamb to recieve this award, and the first time you've done a Rack of Lamb.... (sure pal :lie You are the 4th recipient of the ALF Tick of Approval

I admit, I was a little "interested" in the ingredients, but the presentation is absolute killer... Cooked rare to perfection with a beautiful external sear...

Man.... excuoooooose me, but I would HIT THAT!

Cheers!

Bill