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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 02-25-2018, 03:08 PM   #16
Smoke Dawg
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I use Italian Porcini Mushrooms to make a rub and infuse great flavors to any Beef cook


Shrooms .jpg


I use a coffee / Spice grinder to grind up and add salt, Pepper, garlic, onion, and a little brown sugar. Typically I use this on good quality steaks and sear over high heat.

This cook was Full Beef Short Ribs cooked low and slow.

http://bbq-brethren.com/forum/showth...51#post3957951


I think the longer cook allowed the flavor to penetrate deeper into the meat and the Bacon Grease help it to soak into the meat bringing the bacon flavor with it.

Rib .jpg


Please use the above picture for the entry


I will be doing this method again for sure
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Old 03-01-2018, 07:09 AM   #17
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"Free Vegemite to anyone that enters lamb in the contest (Serious)"

If I use vegemite in the dish, do I get some free lamb?
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Old 03-01-2018, 12:07 PM   #18
Joshw
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Quote:
Originally Posted by LordRiffenstein View Post
"Free Vegemite to anyone that enters lamb in the contest (Serious)"

If I use vegemite in the dish, do I get some free lamb?
That would be great. I wasn't able to find any lamb in stock, at my local stores, but I was able to get my hands on some of this. I wanted to try it, before cooking with it, so I made some buttered toast. For those of you that are curious, to me, it tastes like a non beefy beef base. Very salty, and high in umami flavor. I think it is going to work nice in my marinade. Probably won't be eating any more vegemite toast though.
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Old 03-03-2018, 09:35 PM   #19
ShadowDriver
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Sriracha-Glazed, Thai-Inspired Marinated St. Louis Ribs.

Mods - Here's my entry photo:



Entry cook thread:
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Old 03-04-2018, 12:40 AM   #20
Titch
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Please use this as my entry in Foreign Fusion.



Full cook thread is here.
http://www.bbq-brethren.com/forum/sh...08#post3961408
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Old 03-04-2018, 01:27 AM   #21
ssv3
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Please accept the below pic as my entry to the Foreign Infusion TD

Thread: https://www.bbq-brethren.com/forum/s...d.php?t=257795

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Old 03-04-2018, 03:48 PM   #22
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Please accept this as my entry

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Old 03-04-2018, 06:18 PM   #23
Stingerhook
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Entry photo

And a link to the cook
http://www.bbq-brethren.com/forum/sh...30#post3961730
Thanks for looking
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Old 03-04-2018, 08:33 PM   #24
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Please accept this lamb and beef Adana kebab plate as my entry in the Foreign Infusion TD:


Link to the cook thread:http://www.bbq-brethren.com/forum/sh...d.php?t=257816
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Old 03-04-2018, 10:11 PM   #25
LYU370
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Please use this as my entry. Argentinian Barbecued Goat.



Cook thread: http://www.bbq-brethren.com/forum/sh...d.php?t=257820
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Old 03-05-2018, 02:27 AM   #26
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Please accept this as my entry. cook thread here:https://www.bbq-brethren.com/forum/s...d.php?t=257822
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Old 03-05-2018, 08:19 AM   #27
DerHusker
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Default Enchiladas Verde con Pollo – The Sequel Part 7

This is an entry into the "Foreign Infusion" Throwdown.

I also had all the ingredients for some Verde Enchilada Sauce.

I took most of this out to the kamado and roasted them and then put everything in the blender for a spin.

I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top.

I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes.

Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo.



Please use the picture below as my polling photo.

Muy Bueno!

The entire cook thread can be found here: http://www.bbq-brethren.com/forum/sh...62#post3961962
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Old 03-05-2018, 10:30 AM   #28
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<sigh> My Pulled Pork, Jalapeno, and Cheddar Cheese Egg Rolls will not be making an appearance in this TD. While very tasty, a little technical issue caused them to not have the texture, both visually and on the tongue that as I wanted. Looks too much like a moose (not THE Moose), than Pulled Pork.

The following is NOT an entry.
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Old 03-05-2018, 01:01 PM   #29
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OK, folks, this Throwdown is officially closed! Voting poll to follow shortly.
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Old 04-03-2018, 09:42 AM   #30
CharredApron
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What a beautiful feature image. What ever happened to that Hometruckin guy anyway ?
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