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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns! |
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03-01-2019, 10:43 PM | #31 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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My first entry into the contest:
On Feb 11 I made one of my all-time favorites: smashburgers. I use a 3-4 oz patty and smash it as thin as I can. I threw the steel plate griddle from my LSG offset onto my Weber kettle seasoned with bacon grease and brought it up to 700 degrees (even in the Minneapolis winter!). Patties down 45-60 seconds, flip and apply American cheese, 45 more seconds - done! You can even see the cheese edges frying and crisping in the 2nd and 3rd photos. They were awesome. The crust is the best I've ever gotten. Please enter the fourth photo of the completed burger with my hand around it for my entry. Thank you!
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Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 06-19-2023 at 06:46 PM.. |
Thanks from: ---> |
03-01-2019, 10:48 PM | #32 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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My second entry into the contest:
I just completed a 49-day dry age on this NY strip roast that I purchased a few days before Christmas. I cooked it like a prime rib roast on my WSM, hot and fast. Once it reached 120, I rested it for 15 minutes and then seared it over my WSM base. It was the juiciest, most tender NY strip I've ever had. Cut thick like prime rib, or shaved thin for roast beef, it was amazing. Please use the second photo showing the inside of the meat as my entry photo.
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Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 06-19-2023 at 06:46 PM.. |
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03-01-2019, 10:53 PM | #33 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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My 3rd and final entry into the contest:
It is shocking how good a $.49/lb piece of cheap meat can taste with the right rubs, sauces, and fire. In my opinion, thighs are the best part of the bird, and these chicken thighs did not disappoint. This was a weeknight dinner this week for us, and I used an SPG base and a new rub called Rum Runner 6 from Bootleg Spice company right here in Maple Grove, MN. It has a nice red color and a chili kick to it. Very good stuff. Put these on indirect but hot for 45 minutes flipping every 15. Sauced them with half Stubbs and half Rub Some Butt mustard for the final 15. They knocked my socks off. They were that good! About to get off this couch and go eat the last two pieces right now at 11 PM :)
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Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 06-19-2023 at 06:46 PM.. |
Thanks from: ---> |
03-02-2019, 09:43 AM | #34 |
is One Chatty Farker
Join Date: 04-23-12
Location: Madison, WI
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Superbowl brisky! 2nd entry. Please use this as my entry photo.
Cook thread https://www.bbq-brethren.com/forum/s...d.php?t=269131 Last edited by CakeM1x; 03-02-2019 at 10:58 AM.. |
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03-02-2019, 09:59 AM | #35 |
is Blowin Smoke!
Join Date: 05-12-10
Location: Massachusetts
Name/Nickname : Dom
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Beef, Pork & Turkey Gyros and Homemade Pita
Entry picture:
Cook thread: https://www.bbq-brethren.com/forum/s...d.php?t=269742 Regards, -lunchman
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Goldens' Cast Iron Cooker, Weber 18" Kettle, 36" Blackstone |
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03-02-2019, 10:55 AM | #36 |
Babbling Farker
Join Date: 04-12-07
Location: USA
Name/Nickname : Phillip
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A favorite becomes a new favorite for others... When I was growing up, my mom used to make pork steaks all the time. T this day, it remains a favorite of mine, and now my wifes as well:) Wings never hurt either;) please accept this entry into the throwdown.
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Happy Q'en, Phillip Food Networks "Chopped" champion By His grace, for His glory! |
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03-02-2019, 06:54 PM | #37 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Please accept the following as my second entry into the "Foods You Love" TD.
Smoked Cheddar Cheese Stuffed Meatloaf Cook thread HERE. My favorite way to do meatloaf is to smoke it. Won't ever seen the oven again. And makes great sandwiches for the rest of the week. Cheese mixed into the loaf mixture with more in the middle, and then smoked on the WSCG with some cherry.
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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03-04-2019, 09:59 AM | #38 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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I Love Enchiladas Verde con Pollo
This is my entry into the "Foods You Love!" Throwdown.
Cook thread can be seen here: http://www.bbq-brethren.com/forum/sh...d.php?t=269444 Thanks for looking.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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03-04-2019, 02:45 PM | #39 |
Take a breath!
Join Date: 12-28-18
Location: Virginia
Name/Nickname : J
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Hope it’s not too late... Margarita pizza on the Uuni.
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Weber Performer Deluxe Pit Barrel Cooker 270 Standard Uuni 3 Pizza Oven 22” Blackstone Arteflame Last edited by JJJBBQ; 03-21-2020 at 12:44 PM.. |
03-04-2019, 03:45 PM | #40 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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That's a fine looking pizza! Unfortunately, Throwdowns end at 10am CST on most Mondays, but don't let that deter you from entering in the future! The "Brethren Inspired" Throwdown just started and lasts all month: https://www.bbq-brethren.com/forum/s...d.php?t=269805
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Food Love, Love Squirrels |
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