BBQ Brethren "Hot and Spicy" Throwdown [Archive]

bigabyte

10-02-2009, 12:20 PM

Our new category is...

"Hot and Spicy"
http://www.chiliofthemonth.com/img/CHILE2.gif
Photo from chiliofthemonth.com

...as chosen by Grillinski, the winner of the Wild Game Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=64786)!

Here is the simple and unchanging list of rules for the BBQ Brethren Throwdown...

1) The item must be either Grilled or Smoked.
2) Entries must be cooked during the current throwdown period ( 10/2 - 10/11 ).
3) All pics (any number) must be submitted by Midnight Central Time on the night of 10/11.
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.

The voting will begin Monday 10/12 after I submit the "Vote" thread and voting will close on Friday 10/16. All votes will be public.

Don't forget the Sausage Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=69665) is still accepting entries until midnight Sunday night (10/4)!

Our next category will be decided by the winner of the Chicken Breast Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=69786).

Best of luck and even better eats to all!

BBQ Grail

10-02-2009, 12:26 PM

Good call since October is National Pickled Pepper Month!

barbefunkoramaque

10-02-2009, 12:43 PM

Great, yet another contest I can't enter into because I have already posted my entry. Down with rule number 2! :-)

Our new category is...

"Hot and Spicy"
http://www.chiliofthemonth.com/img/CHILE2.gif
Photo from chiliofthemonth.com

...as chosen by Grillinski, the winner of the Wild Game Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=64786)!

Here is the simple and unchanging list of rules for the BBQ Brethren Throwdown...

1) The item must be either Grilled or Smoked.
2) Entries must be cooked during the current throwdown period ( 10/2 - 10/11 ).
3) All pics (any number) must be submitted by Midnight Central Time on the night of 10/11.
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.

The voting will begin Monday 10/12 after I submit the "Vote" thread and voting will close on Friday 10/16. All votes will be public.

Don't forget the Sausage Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=69665) is still accepting entries until midnight Sunday night (10/4)!

Our next category will be decided by the winner of the Chicken Breast Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=69786).

Best of luck and even better eats to all!

ipls3355

10-02-2009, 12:53 PM

Great, yet another contest I can't enter into because I have already posted my entry. Down with rule number 2! :-)
Made a bunch of salsa last night :rolleyes:

BobBrisket

10-02-2009, 12:57 PM

I got a chit load of yellow japs and tepin peppers waiting to get picked............decisions, decisions!!!:twisted:

bigabyte

10-02-2009, 01:28 PM

Great, yet another contest I can't enter into because I have already posted my entry. Down with rule number 2! :-)
Make some more!:biggrin:

82muchhomework

10-02-2009, 01:41 PM

I got a chit load of yellow japs and tepin peppers waiting to get picked............decisions, decisions!!!:twisted:

Hey Bob, are tepins the same as Chiltepins?

Where did you get seeds and any growing tips? I've heard they are a tough one. Trying to ready myself for spring.

BobBrisket

10-02-2009, 02:01 PM

Hey Bob, are tepins the same as Chiltepins?

Where did you get seeds and any growing tips? I've heard they are a tough one. Trying to ready myself for spring.

http://farm4.static.flickr.com/3466/3959964025_43dcb9d570.jpg

Yes, they are one in the same. This is one of my BABY plants. It's two years old. They are also called bird peppers I believe. The birds get most of mine and they then "spread" the seed everywhere. This plant was put there by a bird and then I let it do the rest. The great thing is the plants will be green and putting out peppers till November even December. Then i trim back the dead stuff and every year they come back up in full glory.

82muchhomework

10-02-2009, 04:49 PM

http://farm4.static.flickr.com/3466/3959964025_43dcb9d570.jpg

Yes, they are one in the same. This is one of my BABY plants. It's two years old. They are also called bird peppers I believe. The birds get most of mine and they then "spread" the seed everywhere. This plant was put there by a bird and then I let it do the rest. The great thing is the plants will be green and putting out peppers till November even December. Then i trim back the dead stuff and every year they come back up in full glory.

Thats just plain awesome. I can't wait to get my garden going this spring. I'm thinking Chiltepines, Red Salvinas, Bhut Jolokia, Chocolate Habenero, and maybe Locotos. I'm most excited to make a chiltepin hot sauce.
I'm going to have to beat the neighbors off with a stick (probably the gardeners too). I think I'll just have to plant enough that everyone will have their fill.

Rick's Tropical Delight

10-02-2009, 06:45 PM

vote for rule one to say baked over lump charcoal? :biggrin:

Rick's Tropical Delight

10-02-2009, 08:49 PM

hot, hot, hot!

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/jalapenopizza-005.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/jalapenopizza-006.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/jalapenopizza-007.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/jalapenopizza-011.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/jalapenopizza-013.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/jalapenopizza-016.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/jalapenopizza-018.jpg

use the pic with arock in it, please 8)

JD McGee

10-02-2009, 09:39 PM

Rick...did you eat the pizza? :twisted: Your presentation and photography are amazing...as usual? :-P

Rick's Tropical Delight

10-02-2009, 09:45 PM

there's a few pieces left. :biggrin:

rolf

10-03-2009, 12:33 AM

Again! Rick, you should wait a few days or you scare everyone else from participating. Small egg, GREAT pizza!

deathamphetamine

10-03-2009, 01:08 AM

mouth and eye watering!

BobBrisket

10-03-2009, 01:17 AM

FARK RICK!! Now I'm HUNGRY.....Dang that pie looks good. I'll be cooking on Sunday. I came across some Guajillo pods. I have Hatch green chiles in the deep freeze. Some yellow japs and tepins outside, some tepin powder, chipotle flakes and red serrano powder in the fridge from last year's garden..........so many options. I don't know what fark to make. Maybe some pork green chile casserole, or some NM style red enchiladas Montadas(Jorge loves these), or maybe some mini yellow jap abts kicked up a few notches. All I know is I need some fresh batteries in my camera first. This Throwdown rocks. Or maybe some pork asado. How bout some discada with a yellow jap and tepin salsa? Fark, some Texas Red would hit the spot. I'm so confused!!

Rick's Tropical Delight

10-03-2009, 07:31 AM

Again! Rick, you should wait a few days or you scare everyone else from participating. Small egg, GREAT pizza!

do'oh! maybe i shoulda waited.

that's a large egg, sir henry morgan :biggrin:

rolf

10-03-2009, 08:17 AM

Oops, my bad. Was I really that drunk when I wrote that? Saw so many small eggs in ur pics recently. Maybe freudian slip or wishful thinking. The ceramic feet and ur usual plate setter setup should have been a hint. I was just surprised that u had the same in small! ;-)

bottomsupbbq

10-03-2009, 08:29 AM

Rick Your pictures are amazing! I am sure this has been asked but what kind of camerado you use?

Rick's Tropical Delight

10-03-2009, 08:31 AM

thanks, man! that's the nikon d-80

Ron_L

10-03-2009, 09:17 AM

Rick, Did you put some of your chili pepper BBQ sauce (aka chipotles in adobo) :-D on the pizza? That would have made it hot and spicy without the jalapenos!

Grillinski

10-03-2009, 01:31 PM

ABQ

10-03-2009, 07:26 PM

Even though I cannot compete with the photography skills in these throwdowns, here is yet another football game snack:

Chopped Chuck Steak Sloppy Joe

Chuck steak; grilled and chopped. Sauce is bbq sauce simmered with chipotle sauce and finely minced onions and red serrano peppers.

Spicy enough to sizzle LSU to victory! -and quite yummy to boot.

http://3.bp.blogspot.com/_gfYqvbkB0r0/Ssfo-VF0CHI/AAAAAAAAAGw/RnsqFLygb0s/s1600/chucksloppy.jpg

texman02

10-03-2009, 08:03 PM

Nice sammie..... GO TIGERS!!!!!!:biggrin:

bigabyte

10-03-2009, 10:54 PM

That is one nice looking sloppy joe!:cool:

That pizza looks HOT! I've done that a few times myself, got a little too crazy with the peppers.:lol:

BobBrisket

10-03-2009, 11:25 PM

Well, Mrs. Brisket decided what I'll be cooking tomorrow. I made a batch of red chile today using the guajillo peppers I bought. WOW. These peppers really have a stronger and deeper red chile flavor and it has some nice heat to it. Great stuff. I was going to do either some chili or chile colorado, but the Wifey said she wanted enchiladas. I'm going with some red 'chiladas New Mexico style. Stacked, not rolled and served Montadas(Mounted) with a fried egg or two. I'll be using the leftover pork form last week's picnic and tossing it in the sauce and then frying up the torts on the grill in the CI skillet and going from there. I'm already hungry!:twisted:

ABQ

10-03-2009, 11:56 PM

That sounds really good Bob. I am curious to see if your stacked enchiladas are similar to something I made a long while ago...enchilada "lasagna".

I second those guajillo peppers!

Cabntmkr1

10-04-2009, 12:25 AM

Just made some Habanero Salsa last night.:mrgreen:

Rick's Tropical Delight

10-04-2009, 07:47 AM

Rick, Did you put some of your chili pepper BBQ sauce (aka chipotles in adobo) :-D on the pizza? That would have made it hot and spicy without the jalapenos!

it had fresh jalapeno & dried chipotle & chipotle en adobo :biggrin:

Rick's Tropical Delight

10-04-2009, 07:50 AM

Well, I have to admit, one of my major motivations in picking “hot and spicy” was that I wanted to see what else RTD was going to do with his hot peppers J

Rick, when you post photos you don’t disappoint!

The other motive was that I have thousands of hot peppers in my garden right now. But my wife’s grandpa had a stroke and is not doing well so we are out of town. I don’t think I’m gona be able to enter this one, but I will enjoy seeing the entries.

thanks, man. i was making pizza anyway as i usually do on friday and then the hot & spicy thing showed up and :idea: that's two pizzas in a row for the throwdowns. :biggrin:

i've got 10 plants full of jalapenos still, so i need to do something with the rest of them. the neighbor said abt's 8)

BobBrisket

10-05-2009, 09:27 AM

http://farm3.static.flickr.com/2435/3981903791_a6ee013e80_b.jpg

Here they are. Funny thing is all my photos had this foggy appearance to them. Then I did some inspecting and found my daughter's little sticky fingerprint on the lense! LOL!!:-D

bigabyte

10-05-2009, 09:45 AM

Aw hell yeah, I'd hit that fo sho!:cool:

cgwaite

10-05-2009, 01:14 PM

Funny thing is all my photos had this foggy appearance to them. Then I did some inspecting and found my daughter's little sticky fingerprint on the lense! LOL!!:-D

We call that a "soft-focus" (See: http://en.wikipedia.org/wiki/Soft_focus )

tommykendall

10-05-2009, 03:51 PM

there's a few pieces left. :biggrin:

Yeah - of jalapeno slices plucked off the pizza, the later of which is probably long gone.

BobBrisket

10-05-2009, 04:11 PM

We call that a "soft-focus" (See: http://en.wikipedia.org/wiki/Soft_focus )

Hmm, now I wonder if maybe she did this on purpose in order to put her own little signature on the pics!:-D

Rick's Tropical Delight

10-05-2009, 04:15 PM

Yeah - of jalapeno slices plucked off the pizza, the later of which is probably long gone.

that is not true

deathamphetamine

10-05-2009, 04:16 PM

BOB...... Damn man!! Your killin me :)

Rick's Tropical Delight

10-05-2009, 04:17 PM

Hmm, now I wonder if maybe she did this on purpose in order to put her own little signature on the pics!:-D

that's a lot of clicks in photoshop to create that look! :biggrin:

nice, plate, sir

82muchhomework

10-05-2009, 04:20 PM

Proposed amendment to the rules:

Bob Brisket must wait until last hour before turning in any photos since he intimidates and discourages other hopeful competitors.:twisted:

:wink:

82muchhomework

10-05-2009, 04:21 PM

What kind of peppers are those white ones Bob?

BobBrisket

10-05-2009, 04:42 PM

that's a lot of clicks in photoshop to create that look! :biggrin:

nice, plate, sir

Thanks Rick. Well, she did it with one little finger. Now that I think of it, it was probably the pancake syrup she had. :-D

What kind of peppers are those white ones Bob?

I'm confused........:-D

bigabyte

10-07-2009, 12:34 PM

I couldn't decide whether to do Buffalo Wings or ABT's for this throwdown, so I did this hybrid of the two instead. I think Buffalo Atomic Buffalo Turds sounds redundant, so these may need their own name of some sort.

I started with 6 large ripe Jalapeno's.
http://i219.photobucket.com/albums/cc150/bigabyte/Peppers/BuffaloPeppers_Raw_Japs.jpg

I sliced them down from the stem towards the tip of the pepper to slice off a "cap" This gave me access to the insides while giving me a deep cavity once hollowed out.

I then removed the skin from 6 Chicken Thighs. I deboned one small chicken thigh and divided it into 6 pieces, saving the skins and the 6 small pieces, and putting the rest of the chicken away to be used later for something else.

I filled the peppers with a cheese filling made from Cream Cheese and Blue Cheese Crumbles seasoned with a touch of Garlic Powder, Onion Powder, Salt and Pepper. Instead of replacing the sliced pepper "cap", I capped it with a piece of the Chicken Thigh meat. Then I wrapped the pepper with the chicken skin.
http://i219.photobucket.com/albums/cc150/bigabyte/Peppers/BuffaloPeppers_StuffedAndWrapped.jpg

I put these in a dish to marinate in some Wing Sauce which in this case was equal parts Butter and Franks Hot Sauce.
http://i219.photobucket.com/albums/cc150/bigabyte/Peppers/BuffaloPeppers_InMarinade.jpg

I fired up my kettle offset with some K-Briqs and Cherry Chunks. I set the peppers up offset from the coals for 15 minutes, then spooned some more of the sauce over them. After Another 15 minutes the skin looked crispy so I spooned more sauce on them, removed them from the grill, and plated with the finest Chinet plate I could find (smoothest edges).
http://i219.photobucket.com/albums/cc150/bigabyte/Peppers/BuffaloPeppers_Done0.jpg

My name is Chris Baker and I approve this dish.

BobBrisket

10-07-2009, 12:40 PM

:shock:HOLY FARK!!! That is just wrong on so many levels. Chicken skin wrapped japs???? I hear chicken skin is the New Bacon!! Man, those look so dang good!!!!! The bad part about this idea is that now I'm gonna want to take the skin off all the chicken parts to use them on something else! You my friend hit that one out of the ballpark. I'd so hit those. :eusa_clap

Westexbbq

10-07-2009, 12:42 PM

Nice going Chris Baker, those look outstanding.

bigabyte

10-07-2009, 12:55 PM

*BURP* They were good.:cool: I could see myself doing it again sometime.

smknhotmama

10-07-2009, 12:58 PM

Geeza-Peeza Chris and Bob! Ya'll are giving Rick a run for his money!!!

Smokey Al Gold

10-07-2009, 01:15 PM

Chris totally went above and beyond! I love the chicken skin wrapped japs! Makes my heart skip a beat just looking at it!
How about chicken skin bacon wrapped japs? Just a thought....

82muchhomework

10-07-2009, 01:32 PM

How novel is that! Chicken skin wrapped Jalapenos. I bet they would be awesome deep fried too.

rolf

10-07-2009, 07:43 PM

Chris, gotta approve too, amazing, and a great idea. Reminds me a bit of the lemon titted chickens. Wonder what else can be done with chicken skin.

landarc

10-07-2009, 07:49 PM

Wow, just Wow! terrific idea and excellent execution. Smoked then deep fried would be interesting too.

Kosmo's Q

10-07-2009, 08:44 PM

hot, hot, hot!

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pizza/jalapenopizza-018.jpg

use the pic with arock in it, please 8)

Ahhh Wow. I say Rick needs to make us all a pizza video. Who's in?

bigabyte

10-07-2009, 10:06 PM

Ahhh Wow. I say Rick needs to make us all a pizza video. Who's in?
I concur. Either that or he starts delivering.

markh91902

10-07-2009, 10:10 PM

now I need a snack I was fightin it off till i saw that pizza

Ron_L

10-07-2009, 10:22 PM

I hear chicken skin is the New Bacon!!

I wonder who will be first to do a chicken skin weave :-D

bigabyte

10-07-2009, 10:24 PM

I wonder who will be first to do a chicken skin weave :-D
You know, the skin off a half roaster would probably be just the right size to wrap a fatty.:cool: I wonder who will be first to do this?

Meat Burner

10-07-2009, 10:28 PM

I bet it will be Chris!!!

QansasjayhawQ

10-07-2009, 10:34 PM

Our new category is...

"Hot and Spicy"
http://www.chiliofthemonth.com/img/CHILE2.gif
Photo from chiliofthemonth.com

Hey . . . did you have permission to use that AWESOME photo?

(Just a thought, man. Just a thought.)

bigabyte

10-07-2009, 10:41 PM

Hey . . . did you have permission to use that AWESOME photo?

(Just a thought, man. Just a thought.)
I did not seek permission. I found it on a Google search, found the site using it and listed the site as the source of the photo. The photo is actually linked to the photo on their site, and not copied here.

deguerre

10-08-2009, 10:52 AM

Chicken skin, cheese stuffed peppers, chinette, Priceless...:biggrin:

Man, great idea Chris!

Big George's BBQ

10-08-2009, 11:14 AM

Chris you may have started something. what are you going to name them. They do look very tasty. If we cook chicken Josh goes and eats ALL of the skin before it hits the table

Hugh Jorgan

10-08-2009, 11:44 AM

Nice skin wraps! That is a crazy idea. Maybe I can get my mom to save her chicken skin for me. She feeds it to her dog. Probably wouldn't be too smart to re freeze it though. Hmmmm...where to get lots of chicken skin.

augie

10-08-2009, 11:46 AM

Spicy enough to sizzle LSU to victory! -and quite yummy to boot.

http://3.bp.blogspot.com/_gfYqvbkB0r0/Ssfo-VF0CHI/AAAAAAAAAGw/RnsqFLygb0s/s1600/chucksloppy.jpg

It looks awesome - but I hope it's not quite "Spicy enough to sizzle LSU to victory".... GO GATORS!

ABQ

10-08-2009, 12:09 PM

It looks awesome - but I hope it's not quite "Spicy enough to sizzle LSU to victory".... GO GATORS!

Ach! That one is going to be a nail biter.
Hopefully some bbq nachos will beat the gators.

bigabyte

10-08-2009, 12:28 PM

Chris you may have started something. what are you going to name them. They do look very tasty. If we cook chicken Josh goes and eats ALL of the skin before it hits the table
I was thinking just "Buffalo Peppers", but tradition here is to let the Brethren decide. I will create a thread asking for name suggestions, and maybe put the popular names up to a vote.

Lake Dogs

10-08-2009, 12:29 PM

It looks awesome - but I hope it's not quite "Spicy enough to sizzle LSU to victory".... GO GATORS!

Careful! I can see using Gator tail rather than beef in this one!

deguerre

10-08-2009, 01:33 PM

I was thinking just "Buffalo Peppers", but tradition here is to let the Brethren decide. I will create a thread asking for name suggestions, and maybe put the popular names up to a vote.
Don't see the thread yet but I'd suggest "CHIKSTICKERS".

thirdeye

10-08-2009, 04:20 PM

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09152a.jpg

My hot-n-spicy entry is on the cooker, I'll be posting the rest of the pictures later on tonight. As you can see, I'm doing Dizzy Pig Crunchy Hot Wings. the recipe is on Chris's site. Naturally, all cooked on the Big Green Egg. It's sort of in the fashion of the famous DQ Chicken (and I don't mean Dairy Queen) :biggrin: Brothers, do 'ya think this sauce will be hot enough to qualify?

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09153a.jpg

BobBrisket

10-08-2009, 04:34 PM

That Yucateco is some good stuff. I keep a bottle handy for soups and stews. Really perks em up. I can't wait.

Grillman

10-08-2009, 04:48 PM

I decided to make a Beef Burrito...extra Spicy.

http://img24.imageshack.us/img24/1835/dscn0446y.jpg

Here is the Green Chili with extra Jalapenos in it.
The Ground Beef with Mexican spices, Green Chiles,
Jalapenos, and Chipotle peppers in it and Franks
Red Hot sauce.
The Tortilla with some refried beans.

http://img24.imageshack.us/img24/6803/dscn0449j.jpg

Here it is stuffed with the Beef mix, and smothered with
the Green Chile.

http://img24.imageshack.us/img24/5666/dscn0450w.jpg

The cheese is now melting on the grill.

http://img200.imageshack.us/img200/2789/dscn0452y.jpg

The final product with more Jalapenos on top.

http://img10.imageshack.us/img10/1967/dscn0456ns.jpg

Please use the above picture ...thanks.

bigabyte

10-08-2009, 05:04 PM

Aw hell yeah! That burrito looks awesome!:cool:

And Wayne, that looks like it will have plenty of heat!:biggrin:

Rick's Tropical Delight

10-08-2009, 06:13 PM

My hot-n-spicy entry is on the cooker, I'll be posting the rest of the pictures later on tonight. As you can see, I'm doing Dizzy Pig Crunchy Hot Wings. the recipe is on Chris's site. Naturally, all cooked on the Big Green Egg. It's sort of in the fashion of the famous DQ Chicken (and I don't mean Dairy Queen) :biggrin: Brothers, do 'ya think this sauce will be hot enough to qualify?

that's great recipe! shoulda used some swamp venom as well. :biggrin:

ABQ

10-08-2009, 06:19 PM

Very festive looking burrito!
Is that a whole chipotle sitting there? :shock:
That'll bite someone.

thirdeye

10-08-2009, 09:13 PM

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09152a.jpg

Here we go for theHot-N-Spicy Throwdown..... the ingredients are above. Early on in the cook, the wings were sharing the grate with some stuffed poblanos (often called pasilla peppers up yonder :confused:). Anyway, these wings were dipped in egg wash, then into seasoned flour & corn meal, then cooked raised direct at 275° until crispy. This took almost 2 hours. Lastly, the jazzed up wing sauce :twisted: was added and glazed for a few minutes.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09174a.jpg

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09180a.jpg

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09200a.jpg

The picture below will be the money shot.....

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09209a-1.jpg

Kosmo's Q

10-08-2009, 09:20 PM

Man O Man. Sign me up baby!

bigabyte

10-08-2009, 09:20 PM

:shock::shock::shock:Oh my! I'll take some of those!

Grillman

10-08-2009, 09:23 PM

Very festive looking burrito!
Is that a whole chipotle sitting there? :shock:
That'll bite someone.

Yes, it is....sitting on top of the beans.
I put it there for the picture....but; cut it up and spread it
around the Burrito to eat it.
I like Spicy Hot food....but; it has to have flavor to it....not just heat.

txags2011

10-08-2009, 09:23 PM

these are some crazy delicious looking entrys, props to all. Ill hopefully be making mine tomorrow for dinner...

txags2011

10-08-2009, 09:37 PM

Rick's Tropical Delight

10-08-2009, 09:46 PM

great stuff guys! :eusa_clap

thirdeye

10-08-2009, 09:48 PM

thirdeye- those poblanos look fantastic, i was wondering how you did them. I can see rice, black beans and cheese but i was wondering how much of the inside you took out etc cause i really wanna make some

thanks!

Click HERE (http://www.bbq-brethren.com/forum/showpost.php?p=911751&postcount=9) to go the the post to the original version of these, for the ones today I added some real fine grain (cooked) rice. I took the seeds out and removed the big vein from the pepper halves, then filled them.

http://img.photobucket.com/albums/v377/thirdeye2/BGE%20Throwdown/DSC09167a.jpg

zydecopaws

10-08-2009, 11:53 PM

Dang, I was reading through the thread thinking I should have taken better pictures of the stuffed peppers I made the other night, and then came across Thirdeye's entry. Now I gotta go get some more peppers and make a batch that looks pretty as well as tastes good...

texman02

10-09-2009, 07:31 AM

nice lookin wings, thirdeye. good idea on the crust.

Bushwacker

10-09-2009, 09:54 AM

All these entrys look so good, it is gonna be hard to decide which one is better,,I think this is gonna be one of the harder "Throwdowns" to do..

And as far as nameing the chicken skin wrapped Peppers,,
Atomic Chicken Bombs = ACBs

txags2011

10-09-2009, 11:13 AM

All these entrys look so good, it is gonna be hard to decide which one is better,,I think this is gonna be one of the harder "Throwdowns" to do..

ya i agree, these all look insane.

thanks for the peps thirdeye, i think im gonna try them this weekend

Gore

10-10-2009, 08:34 PM

Stuffed peperoncini with sharp cheddar and wrapped with hamburger:
http://i613.photobucket.com/albums/tt211/gvideen/IMG_3895-1.jpg (http://i613.photobucket.com/albums/tt211/gvideen/IMG_3895.jpg)

Seasoned and grilled. Served with sides of yam, chunky guacamole and a green-chile bacon cheeseburger on sesame seed bun.

http://i613.photobucket.com/albums/tt211/gvideen/IMG_3909.jpg

Close-up (note, sliced pc-ball):

http://i613.photobucket.com/albums/tt211/gvideen/IMG_3921.jpg

"I'm really, really hungry!"

http://i613.photobucket.com/albums/tt211/gvideen/IMG_3926.jpg

Awwww, finally,

http://i613.photobucket.com/albums/tt211/gvideen/IMG_3927.jpg

Use the third shot.

bondomerchant

10-10-2009, 08:41 PM

cool pics did she really eat all of it???boy that is some gooood looking food

Gore

10-10-2009, 08:56 PM

cool pics did she really eat all of it???boy that is some gooood looking food

Classic case of eyes being bigger than her stomach.

Que-Dawg

10-10-2009, 09:01 PM

Que-Dawg

10-10-2009, 09:19 PM

I almost forgot; but here we go a 3 chili wing
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_3349.jpg

bigabyte

10-10-2009, 11:28 PM

Fark! This is gonna be one tough vote!:cool:

River City Smokehouse

10-11-2009, 11:56 AM

Here is my entry for the Throwdown.
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/poblano009aw.jpg

http://i194.photobucket.com/albums/z234/River_City_Smokehouse/poblano007aw.jpg

cowgirl

10-11-2009, 12:06 PM

Dang it all looks good!! Gonna be hard to pick a winner again this time!

Kosmo's Q

10-11-2009, 01:09 PM

Real nice looking grub!

bigabyte

10-11-2009, 03:08 PM

Wow! Is that a Texas-Red stuffed Poblano with Sour Cream?:cool:

River City Smokehouse

10-11-2009, 04:18 PM

Wow! Is that a Texas-Red stuffed Poblano with Sour Cream?:cool:
Stuffing is a augratin potato with ham and chorizo sausage ans egg. I added some cayenne pepper flakes for heat along with a light drizzle of Tobasco sweet pepper sauce and sour cream. You don't want to know how many I have had today.:eek::biggrin:

I think the color came from the chorizo. It does look like a red chili or chili colorado.

txags2011

10-11-2009, 05:53 PM

that plating is pretty slick RCS, peppers look good

Well, I wasn't pleased with the outcome but here goes my entry.

Flank Steak Grilled Enchiladas with a Jalapeno Chili con Carne

The flank was marinated over night with some fresh lime juice, chili powder, paprika, and garlic powder. Took it out and dusted with some chili-lime rub, salt, and pepper
32398
The steak, fresh of the grill, little more done than i would have liked but great flavor
32399
enchilada pan, moments after it was taken off the grill
32400
The final product.
32401
Inside is the steak, some caramelized yellow onions, and some diced jalapeno. On top is my jalapeno chili con carne and some Cheddar and Monterrey Jack. Served with some spanish rice.

Edit: Use the last pic

Hugh Jorgan

10-11-2009, 06:11 PM

Well I gotta enter something. The last couple of things didn't turn out so well. I suppose my entry will be the leftover pulled pork tacos or the hot and spicy cornbread.

Okay I'm going with the cornbread. It was cooked entirely on the little Brinkman smoke and grill. "Hot Rize" corn meal, 6 very hot peppers, black, red, cayenne, and red pepper flakes. Hot breakfast sausage and onions. Delicious. Use the first pic please.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0708.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0685.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0688.jpg