"Recreate a Childhood BBQ Memory!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, March 1st!! - Page 2

Moose · 02-14-2021, 09:10 AM

Just a Friendly Observation:

I think Ofer came up with a creative Throwdown category that he obviously put some time and thought into.

Let's not take the wind out of this Throwdown's voyage by commiserating about traumatic lighter-fluid childhood memories. Not all of our Throwdowns are inclusive, as we sometimes have categories that don't always appeal to everyone, and even cooker specific categories that automatically prevent those who don't have those cookers from participating. You can wait this one out on the sidelines if it's not a good fit, OR, you might give it a go to correct those lighter fluid/burnt protein memories that may haunt some of you.

That is all...

gengle · 02-14-2021, 09:55 AM

Hah! My pop was pretty handy on a grill. We always had some sort of wood burning grill. Last house I lived in with the folks had a sweet wood fired built in. Our camp/cabin had a large brick/stone grill that he and my uncles built. They had a large stainless steamer made that covered the entire surface, prolly 2x4 ft ... lots of clam bakes with that thing as well as whole hog cooks. Sadly, I find myself w/o a wood fired anything. I dropped the torch! I may remedy that soon. re-read your post ... laughed again! Thanks for that!

robbish · 02-17-2021, 07:38 AM

This is not an entry, as was a cook from December, but did a similar cook-off but the theme was re-create any classic childhood dish on the bbq. Not sure how well these foods are known internationally, but in the UK crispy pancakes and potato smileys were pretty standard childhood staples.

Smoked up a rack of beef short ribs, and shred them to use for the filling for the pancakes and the potato smileys were just formed using mashed potato, flour and some bbq rubs - then all cooked on the kamado - was good fun and went down well with the kids!

OferL · 02-17-2021, 08:40 AM

^Those pancakes look good!

blackdogbbq21 · 02-18-2021, 11:19 AM

even for the sake of a challenge I just can't undercook chicken

creek bottom · 02-18-2021, 02:12 PM

Quote:

Originally Posted by blackdogbbq21

even for the sake of a challenge I just can't undercook chicken

I'm pretty sure I couldn't even come close to the charcoal black exterior with the totally undercooked interior chicken parts I was served as a child.

thirdeye · 02-18-2021, 11:15 PM

Quote:

Originally Posted by creek bottom

I'm pretty sure I couldn't even come close to the charcoal black exterior with the totally undercooked interior chicken parts I was served as a child.

A former next door neighbor mastered this technique. His secret was having a basting brush in his left hand and tongs in the right hand. The instant a piece of chicken went on the grate, the left hand sauced it.... and the right hand reached for another piece of chicken. When all the chicken was on the grill, he turned and basted, repeating this non-stop for about 15 or 20 minutes and would then declare that it was done. When the wind was right, the burning sauce was the telltale signal he was cooking..... it smelled like a loose water pump belt was overheating.

thirdeye · 02-19-2021, 05:16 PM

Okay, I have a plan..... which, by the way, includes one of my Grandma's secret ingredients

SMOKE FREAK · 02-19-2021, 07:58 PM

Quote:

Originally Posted by thirdeye

Okay, I have a plan..... which, by the way, includes one of my Grandma's secret ingredients

Ohhhhh Yessss...

LYU370 · 02-20-2021, 05:38 PM

Hmmm... Have to travel for work again, but if I have time, I'll see if I can whip up an updated, AKA not over cooked version of a dinner staple from my childhood. Pork Chops. Although with the below zero temps, I'm thinking the Big Joe will probably still be frozen shut. Will have to try it on the gasser.

LYU370 · 02-20-2021, 05:40 PM

Ofer, you need to enter something! Yours's might be the only entry and a guaranteed win.

thirdeye · 02-22-2021, 11:30 AM

First off..... this was a FUN Throwdown, and what a great idear, I kid you not (pun intended).

Here is my entry photo for the Childhood BBQ Memory TD. The link to my cooks thread in Q-Talk is HERE.

smoke ninja · 02-24-2021, 10:00 PM

the recent throwdown theme is recreating a childhood memory. when I think back on my youth and live fire cooking the first thing that comes to mine is steak on a charcoal grill.

my old man taught me a lot and on of those things was how to cook a steak. dad was a man's man. steaks meant either ribeye or porterhouse. I'll always remember his coffee can with both ends removed and holes poked in the bottom, the first semblance of a chimney starter I've seen.

these were simple times and pop was a simple man. Friday night after work he would stop at the meat counter of the local spartan grocery store and buy us some steaks. sides always came from the deli. he always picked up some city chicken as an app. (city chicken weirdly enough is pork)

sticking with the dad theme I decided to season my del l monico with some cavanders and lemon pepper. didn't have no fancy mail order rubs.

so with all this build up I bet your wondering what is dad's 7 minute steak method anyway? well it's to simple. you dump that coffee can of lit charcoal out and cook three and a half minutes on one side, flip and cook another 3.5 minutes to finish it off. I have modified it and added a quarter spin at 1:45 and 4:15

dad's technique for testing doneness was with a press of the finger. no rebound is not yet. slight spring back is money, total rebound means you should try a six minute steak

as a bachelor dad cut some corners. one was letting the dog clean the plates. while I never let bruno eat table scraps I couldn't resist given the situation

polling pic

OferL · 02-25-2021, 03:24 AM

I really enjoyed reading this ^
Thanks ninja

Moose · 02-25-2021, 12:54 PM

Glad to see some entries are starting to roll in - keep 'em coming!

02-14-2021, 09:10 AM	#16
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Just a Friendly Observation: I think Ofer came up with a creative Throwdown category that he obviously put some time and thought into. Let's not take the wind out of this Throwdown's voyage by commiserating about traumatic lighter-fluid childhood memories. Not all of our Throwdowns are inclusive, as we sometimes have categories that don't always appeal to everyone, and even cooker specific categories that automatically prevent those who don't have those cookers from participating. You can wait this one out on the sidelines if it's not a good fit, OR, you might give it a go to correct those lighter fluid/burnt protein memories that may haunt some of you. That is all... __________________ 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

02-14-2021, 09:55 AM	#17
gengle Full Fledged Farker Join Date: 06-07-14 Location: PA, Capitol region Name/Nickname : Greg	Hah! My pop was pretty handy on a grill. We always had some sort of wood burning grill. Last house I lived in with the folks had a sweet wood fired built in. Our camp/cabin had a large brick/stone grill that he and my uncles built. They had a large stainless steamer made that covered the entire surface, prolly 2x4 ft ... lots of clam bakes with that thing as well as whole hog cooks. Sadly, I find myself w/o a wood fired anything. I dropped the torch! I may remedy that soon. re-read your post ... laughed again! Thanks for that! __________________ "... it can ring like fire when you lose your way."

02-19-2021, 05:16 PM	#23
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Okay, I have a plan..... which, by the way, includes one of my Grandma's secret ingredients __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-20-2021, 05:38 PM	#25
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	Hmmm... Have to travel for work again, but if I have time, I'll see if I can whip up an updated, AKA not over cooked version of a dinner staple from my childhood. Pork Chops. Although with the below zero temps, I'm thinking the Big Joe will probably still be frozen shut. Will have to try it on the gasser. __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

02-20-2021, 05:40 PM	#26
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	Ofer, you need to enter something! Yours's might be the only entry and a guaranteed win. __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

02-17-2021, 07:38 AM	#18
robbish Got rid of the matchlight. Join Date: 02-12-21 Location: London, UK Name/Nickname : Rob	This is not an entry, as was a cook from December, but did a similar cook-off but the theme was re-create any classic childhood dish on the bbq. Not sure how well these foods are known internationally, but in the UK crispy pancakes and potato smileys were pretty standard childhood staples. Smoked up a rack of beef short ribs, and shred them to use for the filling for the pancakes and the potato smileys were just formed using mashed potato, flour and some bbq rubs - then all cooked on the kamado - was good fun and went down well with the kids!

02-17-2021, 08:40 AM	#19
OferL is One Chatty Farker Join Date: 06-30-16 Location: Israel	^Those pancakes look good!

02-18-2021, 11:19 AM	#20
blackdogbbq21 Take a breath! Join Date: 04-30-18 Location: Northern California Name/Nickname : Paul	even for the sake of a challenge I just can't undercook chicken

02-22-2021, 11:30 AM	#27
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	First off..... this was a FUN Throwdown, and what a great idear, I kid you not (pun intended). Here is my entry photo for the Childhood BBQ Memory TD. The link to my cooks thread in Q-Talk is HERE. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-24-2021, 10:00 PM	#28
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	TD entry the recent throwdown theme is recreating a childhood memory. when I think back on my youth and live fire cooking the first thing that comes to mine is steak on a charcoal grill. my old man taught me a lot and on of those things was how to cook a steak. dad was a man's man. steaks meant either ribeye or porterhouse. I'll always remember his coffee can with both ends removed and holes poked in the bottom, the first semblance of a chimney starter I've seen. these were simple times and pop was a simple man. Friday night after work he would stop at the meat counter of the local spartan grocery store and buy us some steaks. sides always came from the deli. he always picked up some city chicken as an app. (city chicken weirdly enough is pork) sticking with the dad theme I decided to season my del l monico with some cavanders and lemon pepper. didn't have no fancy mail order rubs. so with all this build up I bet your wondering what is dad's 7 minute steak method anyway? well it's to simple. you dump that coffee can of lit charcoal out and cook three and a half minutes on one side, flip and cook another 3.5 minutes to finish it off. I have modified it and added a quarter spin at 1:45 and 4:15 dad's technique for testing doneness was with a press of the finger. no rebound is not yet. slight spring back is money, total rebound means you should try a six minute steak as a bachelor dad cut some corners. one was letting the dog clean the plates. while I never let bruno eat table scraps I couldn't resist given the situation polling pic __________________ Let's all just calm down and smoke a fatty

02-25-2021, 03:24 AM	#29
OferL is One Chatty Farker Join Date: 06-30-16 Location: Israel	I really enjoyed reading this ^ Thanks ninja

02-25-2021, 12:54 PM	#30
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Glad to see some entries are starting to roll in - keep 'em coming! __________________ 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