How closely do I have to follow the recipe? Or can I just be inspired by it and go my own way?
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FEBRUARY ***SPECIAL*** "Cookbook Inspired" Throwdown (Entry & Discussion Thread) LASTS All Month!!
- Thread starter Moose
- Start date
Good question - there's nothing in the category description that says you MUST follow the recipe exactly. I will say that a good, solid recipe should need few, if any changes. Hope that helps!
R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
Texas Hogger
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Official Entry
It was my turn to cook for a small group of family and friends so I jumped right into this throwdown. I went on line and found a couple recipes: https://southsidemarket.com/blogs/re...e-potato-boats
and https://www.chilesandsmoke.com/sausage-popper-boats/.
I was "inspired" to combine them using the best parts of both. (One of the guests can't eat real spicy food so I didn't use any green chiles or jalapenos like I normally would have.)
I started with some fresh brats, cut slits and made a well in each.
The next step was to stuff them with a cream cheese, mashed potato, cheddar and garlic concoction.
Then I sprinkled them with Hard Core Carnivore Tex-Mex rub and topped them with feta crumbles.
Into the stick burner they went at 300F for about an hour.
I pulled them when the internal temp hit 165F.
I topped them with chopped green onions and served them with more mashed potatoes and some potato bread and a salad.
Please use the last pic (the one on the plate) for judging.
It was my turn to cook for a small group of family and friends so I jumped right into this throwdown. I went on line and found a couple recipes: https://southsidemarket.com/blogs/re...e-potato-boats
and https://www.chilesandsmoke.com/sausage-popper-boats/.
I was "inspired" to combine them using the best parts of both. (One of the guests can't eat real spicy food so I didn't use any green chiles or jalapenos like I normally would have.)
I started with some fresh brats, cut slits and made a well in each.
The next step was to stuff them with a cream cheese, mashed potato, cheddar and garlic concoction.
Then I sprinkled them with Hard Core Carnivore Tex-Mex rub and topped them with feta crumbles.
Into the stick burner they went at 300F for about an hour.
I pulled them when the internal temp hit 165F.
I topped them with chopped green onions and served them with more mashed potatoes and some potato bread and a salad.
Please use the last pic (the one on the plate) for judging.
Attachments
R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
Two cookbook lamb entries in a row - noice work you two!
sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Been a little bit since I participated in a throwdown but I think this one'll draw me back in.
Please allow me to enter this throwdown with this picture.
And you can see the cook thread right here in Q talk.
https://www.bbq-brethren.com/forum/showthread.php?t=303346
And you can see the cook thread right here in Q talk.
https://www.bbq-brethren.com/forum/showthread.php?t=303346
R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
I went with Uzbek "Tandoori" Chicken from Steven Raichlen's Planet Barbecue book. Recipe and cook details are in the cook thread.
Please accept this as my entry in the "Cookbook Inspired" Throwdown:
Please accept this as my entry in the "Cookbook Inspired" Throwdown:
This is my Entry in the February SPECIAL "Cookbook Inspired" Throwdown...
Chicken Tikka Skewers
Entry photo:
Cook thread:
https://www.bbq-brethren.com/forum/s...d.php?t=303376
Chicken Tikka Skewers
Entry photo:
Cook thread:
https://www.bbq-brethren.com/forum/s...d.php?t=303376
