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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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02-11-2011, 03:38 PM
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#31 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Thx for comments... still not sure... But no more talk on that... let get this back to a TD thingy.. Cheers!
B
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A butterflies wings. About to bring down everything... |
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02-11-2011, 07:07 PM
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#32 | |
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is one Smokin' Farker
Join Date: 09-23-09
Location: Eau Claire WI (finally)
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Quote:
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Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC |
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02-12-2011, 02:14 AM
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#33 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I got me a nice dish for tomorrow..... I think....
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A butterflies wings. About to bring down everything... |
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02-13-2011, 05:56 PM
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#34 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I submit for your approval, my Smoked Lamb Shanks with Rosemary Red Potatoes and grilled Asparagus.
The shank is probably my favorite cut of lamb. It is peasant food. It is a lot like brisket, because you have to cook it low and slow to make it edible. There is a lot of connective tissue to break down. I started yesterday by finely chopping some rosemary from my garden, and making a rosemary olive oil, that sat overnight to meld together. I coated two shanks with this rosemary oil, and let them sit for 2 hours wrapped in foil. Just before they went on the Weber, I sprinkled them with fine sea salt and fresh ground pepper. I used the leftover rosemary oil to lube up some red potatoes, that got baked at 350 in the oven. Once I got the Weber up to 250, with Kingsford Blue Bag and some Pecan chunks, I put the shanks on to smoke, along with some MOINKS, just to fill up the empty space -- don't want to waste that smoke. When the meat and potatoes were nearly done, I fired up the Smokey Joe, and coated some fresh asparagus with olive oil, and sprinkled some jew-salt and fresh ground pepper on them. I then grilled the asparagus over medium heat to get them cooked, but still a bit crunchy. Just the way I like them. It turned out great. And, the potatoes were quite possibly better than the meat. The rosemary oil worked great on them, as well as on the meat. It goes without saying that the grill asparagus was good, too. More pr0n can be found here... http://www.bbq-brethren.com/forum/sh...d.php?t=100685 |
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02-13-2011, 06:00 PM
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#35 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That do be looking good!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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02-13-2011, 07:03 PM
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#36 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Do I get any extra points for using two Webers?
CD |
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02-13-2011, 09:43 PM
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#37 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Fantastic entry CD
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-13-2011, 10:09 PM
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#38 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Excellent opening salvo!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-14-2011, 12:57 AM
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#39 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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OH YEAH, now we're talking! I love lamb!!! Coincidentally I did some double cut chops Saturday! Here's the link to the thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=100718 Since in my house when you have lamb, sides are... lets say "secondary"... I chose an all lamb shot. Here's my entry shot:  Cant wait to see what Bill comes up with here! Can we enter more than once btw?? ...just askin   Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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02-14-2011, 01:02 AM
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#40 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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And just for kicks ;) Think I should use this one??? hmmm. lol
 And no, this was NOT all me   Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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| Thanks from: ---> |
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02-14-2011, 02:50 AM
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#41 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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FARK!
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A butterflies wings. About to bring down everything... |
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02-14-2011, 05:23 AM
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#42 |
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Phizzy
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Great entries!
Wow, those secondary sides look great too!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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02-14-2011, 05:43 AM
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#43 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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OK, here's my first entry thread..
HERE and and initial entry photo...  I'm thinking this is gonna be nowhere good enough, so I will have to do better than that and learn that "white balance thingy" that Phrasty does... Whatever the outcome Brethren... lets BBQ some LAMB!!!! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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02-14-2011, 07:09 AM
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#44 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I should know better than to look at a Throwdown thread this early before eating. I'm starving now!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-14-2011, 12:02 PM
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#45 |
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On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
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Grilled Eggplant Moussaka
A couple of weeks ago, I saw the Moussaka episode on “Throwdown with Bobby Flay” and I was inspired to give Moussaka a try. We actually planned the dinner a couple of weeks ago and invited some friends over. It was just a lucky coincident that the Throwdown category this week is Lamb.
So here is the lamb and all the other ingredients for the meat sauce: Moussaka01.jpg Here’s the eggplant coming off the slicer: Moussaka02.jpg Bobby fried his eggplant, but since I have my kettle just outside the kitchen… Moussaka03.jpg Here it is coming together: Moussaka04.jpg Hot out of the oven: Moussaka05.jpg And the entry photo, Moussaka with Greek Salad and Garlic Rosemary Flatbread Moussaka06.jpg Thanks for looking!
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[FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR] |
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| lamb, Lamb Throwdown, Throwdown, Throwdown Entry Thread |
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