BBQ Brethren "Pulled" Throwdown [Archive]

bigabyte

07-09-2010, 10:02 AM

Our new category is...

"Pulled!"
http://www.gourmetfoodappetizers.com/images/Omaha/Prepared_Dinners/PorkMeals/BBQ-Pork_sandwiches.jpg
Photo from Gourmet Food Appetizers (http://www.gourmetfoodappetizers.com).

...as chosen by Shiz-Nit, the winner of the Sausage Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=87962)!

I think you get the idea here...the entry must feature pulled meat.:becky:

Click here to read the rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799) for the BBQ Brethren Throwdown...

You may submit entries that are cooked from Friday 7/9 through Sunday 7/18.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 7/18.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the Throwdown Rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799).

The voting will begin Monday 7/19 after I submit the "Vote" thread and will run through Friday 7/23. All votes will be public.

Don't forget, you can still enter the You know, for Kids (http://www.bbq-brethren.com/forum/showthread.php?t=87742) Throwdown until Sunday night 7/11 by midnight Central time.

Our next category will be decided by the winner of the Taco Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=87963)!

Best of luck and even better eats to all!

pahutchens

07-09-2010, 11:33 AM

Here we go again ......

BigButzBBQ

07-09-2010, 11:40 AM

Well on the upside, we're only talking about pulling meat and not jerking or beating it. No matter what, there is most likely going to be sauce dribbling and spattering involved.

Off to the penalty box I go.

thirdeye

07-09-2010, 01:26 PM

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00687a.jpg

All right!! I just pulled these out of the fridge this morning, this is going to be easier than I thought....:pound:

Chef Jim

07-09-2010, 01:59 PM

So far, so good.:-D

deguerre

07-09-2010, 03:51 PM

Dum, de doh, de dum de de da dooooooo.

:whistle:

Big_AL

07-09-2010, 03:55 PM

I'm thinking about roasting a bird and making pulled chicken. If I'm tired after smoking the bird is it within the rules to have my wife pull my chicken for me? I'd actually prefer that because, well...she's a great puller of the chicken. :pound:

deguerre

07-09-2010, 03:58 PM

Hmmmmm...I wonder at what temp you would pull Monkey?

Alan in Ga

07-09-2010, 04:59 PM

Bout 98.6 I think but it will be rare though:shocked:

Boshizzle

07-09-2010, 09:08 PM

I want to try some pulled rabbit but my wife and youngest daughter give me mean looks everytime I say that.

High Q

07-09-2010, 09:20 PM

Must......run.......to........the....penalty....bo x...........:tape:

pahutchens

07-10-2010, 11:58 AM

I'm planning on pulling twice today... I'm already seeing smoke

SmokinAussie

07-10-2010, 06:05 PM

Hmmmmm...I wonder at what temp you would pull Monkey?

You can't pull a monkey in this competition... you have to spank one, so you can't enter a monkey at all.....

There's me gone... you know where I'll be...:doh:

BlkJeep

07-10-2010, 08:25 PM

This will be a joint effort TD!! The one who must be obeyed will be doing the pulling! She's a pro.... :boom::cheer2:

fweck

07-10-2010, 11:51 PM

ipls3355

07-11-2010, 08:06 PM

OK, I'll start with a pulled chicken sammie

http://i220.photobucket.com/albums/dd42/ipls3355/pulledchicken.jpg

Big_AL

07-11-2010, 08:21 PM

Beautiful sammie! :clap2:

thirdeye

07-15-2010, 12:01 AM

It just dawned on me that I might run out of time for this Throwdown 'cause I'm pulling out of town Friday to judge a comp this weekend. So just in case I don't pull something out of my bag of tricks (or somewheres else :shock:) on Sunday, I'll have to enter my one good shot of pork we pulled on Tuesday. Imagine, we pulled nearly 80 pounds of butts that day, took close to 40 photo's and I have one photo that actually shows it.... :doh:

For starters.... Here's three of the butts we cooked.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00734a.jpg

Here's two more ......

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00741a.jpg

This one leads in the final picture....look how serious we are. Look in the lower left.... I think thats Thing from The Adams Family dishing up a plate. :thumb:

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00803ac.jpg

And here is the entry shot...

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC00809a.jpg

SmokinAussie

07-15-2010, 07:05 AM

G'Day Bruces..

Now seriously, I got this idea from a cooking show on our cable TV here..

But it was a US TV show!

I'd never thought of doing a pulled lamb neck... but hey, why the fark not...

Here's my lamb neck with Zach's Brisket Rub...

http://i959.photobucket.com/albums/ae78/SmokinAussie/LAMB/Pulled%20Lamb/DSC_0002_574.jpg?t=1279193547

I Q'd it on the offset until it looked like this...
http://i959.photobucket.com/albums/ae78/SmokinAussie/LAMB/Pulled%20Lamb/DSC_0003_575.jpg

But then I got a few drinks under the belt...

I wanted to present a magnificent pulled lamb dinner... but it took so long everyone else went to bed.

So, this is the pulled Lamb Neck.
http://i959.photobucket.com/albums/ae78/SmokinAussie/LAMB/Pulled%20Lamb/DSC_0028_596.jpg?t=1279194335

And it was awesome...

And here is what a very simple person does with it to make it into a comfort food.... toasted pulled lamb neck sammiches... you gotta be p!ssed blind to eat these....
http://i959.photobucket.com/albums/ae78/SmokinAussie/LAMB/Pulled%20Lamb/DSC_0032_600.jpg?t=1279194679

Yes... Aussie Lamb neck toasted Sammies!

Haw Haw!!!

Here's a shot of an open one....
http://i959.photobucket.com/albums/ae78/SmokinAussie/LAMB/Pulled%20Lamb/DSC_0033_601.jpg?t=1279194903

Pulled Lamb Neck... Cheese, Bread, Mustard.. In a toastie...

Deeeeeeelicious... Hmmmmnnnn. Homer's heaven, and mine too!

Chris... take your pic..

Cheers.

Bill

deguerre

07-15-2010, 09:46 AM

Oh my...these look good.
http://i959.photobucket.com/albums/ae78/SmokinAussie/LAMB/Pulled%20Lamb/DSC_0032_600.jpg?t=1279194679

Big_AL

07-15-2010, 11:54 AM

WOW Aussie!! That looks just awesome! Is lamb always that moist? Wow again!

Gore

07-15-2010, 05:23 PM

Well, I've had to stretch the rules just a tad to get an entry in this time. I keep thinking that each entry will be the last until I get back to my smoker, but somehow I've managed to keep up pretty well. For this "pulled" throwdown, I pulled some string cheese.

http://i613.photobucket.com/albums/tt211/gvideen/pulled/IMG_6241.jpg

I don't know how many years I've been coming here and never before noticed that this apartment actually was equipped with a grill, until my brilliant and ever observant wife pointed it out to me the other day. I know some of you scoff at gas grills and electric smokers. Hey, we use what's available, right?

http://i613.photobucket.com/albums/tt211/gvideen/pulled/IMG_6275.jpg

I have absolutely no idea what OPTIGRILL even means, but it sure is cute. I assembled some local products and even managed to include some "imported" Latvian string cheese that we didn't eat on our discount flight from Riga.

http://i613.photobucket.com/albums/tt211/gvideen/pulled/IMG_6240.jpg

I assembled and grilled the tapas. Here's the finished product:

http://i613.photobucket.com/albums/tt211/gvideen/pulled/IMG_6243.jpg

I couldn't resist turning this into an episode:

http://www.bbq-brethren.com/forum/showthread.php?t=88626

Yes Guerry, there's even a squirrel in it.

SmokeJumper

07-15-2010, 05:35 PM

Bill: Awesome looking cook. I might throw in the towel now after seeing that neck.
Gore: Nice pulled cheese! Can't believe the hot Spanish lady Squirrels make Smokey put a bag on his head...

Alan in Ga

07-15-2010, 06:35 PM

That lamb looks awesome Bill and Gore I wouldn't turn that down either good work guys.

Chef Jim

07-15-2010, 06:54 PM

Bill, great lookin lamb sammi, gotta try one of those.

Gore, Pulled cheese, I never ever would have thought of that.:becky:

Boshizzle

07-15-2010, 08:04 PM

Nice looking entries, farkers!

Gore

07-16-2010, 05:00 AM

Gore, Pulled cheese, I never ever would have thought of that.:becky:

My family much prefers it when I pull the cheese rather than cut it. :becky:

MCT

07-16-2010, 07:20 AM

Just a few pics of my first pulled pork!

I'm cooking for myself so it's just a small 1.8kg (4#) pork neck smoked for 8 hours on the drum until done. What a revalation! It's seriously the tastiest thing I've eaten.

Rested, pulled and served with freshly made slaw, home made bbq and vinegar sauce, on home made sourdough buns and washed down with a nice hoppy home brewed all grain pale ale.

Life seriously doesn't get any bettter.

Can't decide which pic for the throwdown, I wish I took more before smashing that sandwich. I guess #2.

http://img43.imageshack.us/img43/544/62568038.jpg (http://img43.imageshack.us/i/62568038.jpg/)

http://img704.imageshack.us/img704/6089/11485369.jpg (http://img704.imageshack.us/i/11485369.jpg/)

http://img339.imageshack.us/img339/188/80479794.jpg (http://img339.imageshack.us/i/80479794.jpg/)
Uploaded with ImageShack.us (http://imageshack.us)

deguerre

07-16-2010, 08:52 AM

"Squeek squeek. Squeek 'squeek' squeek"
...Nice one Ninja! I'm 'pulling' for the cheese...

http://www.bbq-brethren.com/forum/picture.php?albumid=276&pictureid=2555

Gore

07-16-2010, 10:47 AM

"Squeek squeek. Squeek 'squeek' squeek"
...Nice one Ninja! I'm 'pulling' for the cheese...

http://www.bbq-brethren.com/forum/picture.php?albumid=276&pictureid=2555

Great idea! Ok, everyone, for this throwdown, let your squirrel vote!

Smokey Al Gold

07-16-2010, 11:06 AM

Great entries!

Shiz-Nit

07-16-2010, 05:18 PM

Well I smoked a few Boston Butts in the 22.5 WSM over some Kingsford, apple wood chips and some hickory chunks. I also smoked some fresh corn on the cob and topped with fresh herb butter. Then I decided to make some homemade black pepper vinegar red cabbage and green onion slaw.

Rubbin’ My Butt
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5775.jpg

Getting Ready
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5779.jpg

Smokin’ Dat Butt
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5783.jpg

The Slaw
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5912.jpg

The Corn
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5929.jpg

The Pulled Pork Sammie
My entre pic
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5932.jpg

Big_AL

07-16-2010, 06:17 PM

Shiz...that crisp looking red cabbage really pops and offsets the dark, saucy meat. Great looking entry!

Alan in Ga

07-16-2010, 11:14 PM

Ok guy this week I did a buffalo chicken mac and cheese. I started with chicken breast dusted with our rub and smoked on the UDS for 3 hrs. The chicken was then pulled and combined with butter and hot sauce. Macaroni was cooked and a beschemel sauce was made with butter milk and cheese blends. All ingredents were combined and put back on UDS for about 45 mins. I then topped it with pepper jack,habenero and cheddar cheeses and into the oven for 15 mins. I then topped finished product with bleu cheese and consumed.

MCT

07-17-2010, 12:26 AM

Sensational! The blue cheese would be a great addition.
Thanks for making me hungry!

SmokinAussie

07-17-2010, 05:27 AM

Sheeettt MCT, just had a look at the whole thread... If you're not a winner, I'll have to drive up to Hill Top and give you a cuddle.... You BETTER WIN Dude!!!!

Cheers!

Bill

thirdeye

07-17-2010, 07:58 AM

That's my kind of comfort food

Amber

07-17-2010, 04:16 PM

Bought some cuban bread, ham, swiss cheese, and a pork loin. Rubbed the pork loin with our rub and smoked 3 hours. Assembled sammies with pickles on bottom, ham, swiss cheese, pulled pork loin and mustard on top. Wrapped in foil then back to the smoker to let the cheese just start to melt. Please use last photo for entry.

Moose

07-17-2010, 04:43 PM

Great idea! Ok, everyone, for this throwdown, let your squirrel vote!

That's a great idea, Gore!

Unfortunately, my Squirrel has already been pulled for the throwdown so he's not in any shape to vote...:heh:

Paulmark

07-17-2010, 07:36 PM

Cuban, ding, ding, ding, ding, ding, ding,.....:thumb:

High Q

07-17-2010, 08:58 PM

For the pulled throwdown, I knocked off the national dish of Venezuela - Pabellon Criollo. Traditionally, Pabellon would include Carne Mechada (spiced shredded beef), Caraotas (black beans), arroz (rice) and platanos (plantains). A typical companion are arepas, a ground corn meal cake that is fried, grilled or baked.

The version I cooked for the throwdown includes arepa, carne mechada, tostones and caraotas.

Heating up the pulled beef, tomato/beef aus jus and the arepa prior to serving:

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0183.jpg

Frying the tostones:

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0178.jpg

The plate (please use this photo):

http://i113.photobucket.com/albums/n228/sipes2/BBQ%20Throwdown%20Pics/DSC_0195.jpg

The whole build thread can be found here: Arepa, Carne Mechada y Tostones (http://www.bbq-brethren.com/forum/showthread.php?t=88727).

Enjoy the throwdown.

southernsmoker

07-18-2010, 07:48 AM

Another difficult choice...looks great so far

thirdeye

07-18-2010, 08:15 AM

Nice work High Q ---- We just bouht some arepa flour a over the 4th and have yet to use it. In your other post you mentioned an arepa maker. What are these like, and would a tortilla press work?

High Q

07-18-2010, 08:31 AM

An arepa maker is really just a gizmo made by Oster that toasts/grills four arepas at a time. It looks a waffle maker but has indentions for the dough balls.

A tortilla press may mash them too flat. When you make the dough, just form it into balls about the size of a tennis ball. Smash them down in your hands until they are flat and about 3/4" thick. I would cook them on a griddle. Many people grill them but I haven't tried it.

thirdeye

07-18-2010, 09:56 AM

SmokeJumper

07-18-2010, 06:33 PM

For this weeks Throwdown I made Pulled Chicken Pizza. You can find the complete thread HERE. (http://www.bbq-brethren.com/forum/showthread.php?t=88775)

I cooked breasts rubbed in Simply Marvelous Pecan to an internal temperature of 155F with some apple chunks for smoke.
http://i237.photobucket.com/albums/ff206/posersurfer/BBQ%20Pizza/BreastsOn.jpg
http://i237.photobucket.com/albums/ff206/posersurfer/BBQ%20Pizza/BreastsDone.jpg

I gathered the rest of my ingredients for the pizza. I made dough the night before and let it slow rise in the refrigerator. The cheeses are mozzarella and smoked gouda. The chicken was pulled and tossed in BigButz Hot sauce.
http://i237.photobucket.com/albums/ff206/posersurfer/Funnel%20Cake/Ingredients.jpg
http://i237.photobucket.com/albums/ff206/posersurfer/Funnel%20Cake/PulledChicken.jpg

I made the pizza by laying down sauce, cheese, then the chicken and sliced onions and put it onto a baking screen. I threw the dampers open on my egg and put the pizza on at 650F.
http://i237.photobucket.com/albums/ff206/posersurfer/BBQ%20Pizza/PizzaonEgg.jpg

The Pizza was done in under 5 minutes. It was finished with a sprinkling of cilantro. The moist pulled chicken went beautifully with the sauce, onions, smoked cheese. The crust was nice and crisp on the outside and had a great chew to it. A great lazy Sunday lunch!
http://i237.photobucket.com/albums/ff206/posersurfer/BBQ%20Pizza/WholefinalPizza.jpg
Throwdown Shot
http://i237.photobucket.com/albums/ff206/posersurfer/BBQ%20Pizza/FinalCloseu.jpg

It was Good Eats!