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

Moose · 02-11-2021, 12:16 PM

Our New Throwdown Category is...

"Recreate a Childhood BBQ Memory!"

As chosen by OferL for winning the "Salmon" Throwdown.

CATEGORY DESCRIPTION - PLEASE READ:

Quote:

Originally Posted by OferL

For the next Throwdown:
A lot of us have a childhood BBQ food that we remember. I remember my father's Romanian Kabab. I can smell the garlic as I think about it! So let's recreate a childhood BBQ recipe/dish/experience.

You may submit entries that are cooked from Friday 2/12 through Monday 3/1.

Entry pictures must be submitted by Noon Central US Time on Monday 3/1.

Click here to read the rules for the BBQ Brethren Throwdowns...

Best of luck and even better eats to all!

tom b · 02-11-2021, 01:50 PM

Hmmm, may have to burn the crap out of some chicken and sauce the crap out of it just like dad used to

Moose · 02-11-2021, 02:05 PM

Quote:

Originally Posted by tom b

Hmmm, may have to burn the crap out of some chicken and sauce the crap out of it just like dad used to

Just put your usual mojo on that chicken, and I'm sure it will turn out great, Tom...

Stingerhook · 02-11-2021, 02:34 PM

Does this mean I have to buy lighter fluid?

thirdeye · 02-11-2021, 03:43 PM

Childhood memories..... this should be fun. Lo-n-slow chicken comes to mind.

sudsandswine · 02-11-2021, 04:43 PM

Quote:

Originally Posted by tom b

Hmmm, may have to burn the crap out of some chicken and sauce the crap out of it just like dad used to

Had the same thought - on a Weber kettle with Kingsford Blue Bag of course!

KC Smoke · 02-11-2021, 06:44 PM

Welp, looks like I'll be doing grilled SPAM on a gasser(that I'd have to borrow) brushed with Zarda BBQ sauce served with Minute Rice and canned green beans that are covered in Lowry's seasoning salt.
Actually my Pops and his friends got first place at the Lenexa BBQ Battle back when they had a pro/am format so I've got some good ideas too.

SMOKE FREAK · 02-11-2021, 07:35 PM

No fair. My Dad never owned a grill until long after I was out of his house.

I started grilling as soon as possible because I like to eat and I love fire........

Happy Hapgood · 02-11-2021, 11:47 PM

Looks like I'm going to have to break out the lawnmower gasoline.

LYU370 · 02-12-2021, 07:08 AM

AussieMatt · 02-12-2021, 07:13 AM

I am NOT going to throw some petrol on an open fire and have it run up my leg!

Shiz-Nit · 02-12-2021, 01:33 PM

LYU370 · 02-12-2021, 05:30 PM

Had a red $7 grill back in the 70's. Will have to see if my red Big Joe is still frozen shut or not, although it cost a bit more than $7. But no, I'm not going to wear shorts... I wonder what I was cooking? But it looks like aluminum foil was involved. And look! I had brown hair...

Maylar · 02-13-2021, 11:30 AM

Burgers and dogs on a cheap charcol grill. Pops wasn't into bbq.

OferL · 02-14-2021, 03:45 AM

I sorry to hear a lot of your fathers were not into BBQ. My father... well wasn't either. Because we didn't have BBQ we had Mangal!
Every independence day, vacation, holiday, or just a nature trip had to have a Mangal meal.
This is a Mangal:
mangal.jpg

It has a small capacity for charcoal and is really hard to light. We did not have charcoal lighters. I only discovered those in my late 20's along with solid lighter materials.
The way to light a Mangal is:
1. Soak newspapers in cooking oil
2. Line the bottom of the Mangal with the paper
3. Pour charcoal over the paper
4. Light the paper
5. Watch the paper burn but the charcoal stays unlit - a very important step.
6. Pour lighter fluid over the coals and watch the bonfire.
7. Treat your burns with cold water or a cream if you came prepared.
8. Once the fire dies and you still don't have enough heat because the s**t charcoal didn't catch - use the Nafnafa.
This is a plastic Nafnafa:
Nafnafa.jpg
If you weren't prepared with one then use an unburnt newspaper. If you were extra prepared then you would have an electric fan.

The Nafnafa is used to blow air by waving it fast near the coals to make them hot. Usually the kids job. Until some grownup came and said "you're doing it wrong... we will never eat..." etc.
The Nafnafa was also used to blow air on the coals when they got cold after burning a short while cooking. This blew up ash which added the desired ash flavour to the food.

The food was always:
Chicken parts. Mostly quarts. Boneless if you were rich.
Hot dogs
Romanian Kabab
And if the people with us were ok - i.e. no Kosher stuff - pork chops.
Everything was well done. The other option was "well well done". No beef which was either slow cook parts and we didn't have the time, or crazy expensive steaks.

Of all that I have to explain what Romanian Kabab is. It is minced garlic with some ground beef & pork. It is a little spicy and stays on your breath for days. You would burp and the whole class knows what you ate. In Romania it's called Mititay. It is really good.
kabab.jpg
kabab2.jpg

It is also full of fat that causes huge fires in the Mangal. Served always burnt.
Those pictures are wrong.

02-11-2021, 01:50 PM	#2
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	Hmmm, may have to burn the crap out of some chicken and sauce the crap out of it just like dad used to __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

02-11-2021, 02:34 PM	#4
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Does this mean I have to buy lighter fluid? __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

02-11-2021, 03:43 PM	#5
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Childhood memories..... this should be fun. Lo-n-slow chicken comes to mind. __________________ ~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

02-11-2021, 06:44 PM	#7
KC Smoke On the road to being a farker Join Date: 02-27-09 Location: KCMO	Welp, looks like I'll be doing grilled SPAM on a gasser(that I'd have to borrow) brushed with Zarda BBQ sauce served with Minute Rice and canned green beans that are covered in Lowry's seasoning salt. Actually my Pops and his friends got first place at the Lenexa BBQ Battle back when they had a pro/am format so I've got some good ideas too. __________________ 2 x Southwest Smokers vertical offset, 2 x 22 WSM, 22.5 OTG, Blackstone 36"

02-11-2021, 07:35 PM	#8
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	No fair. My Dad never owned a grill until long after I was out of his house. I started grilling as soon as possible because I like to eat and I love fire........ __________________ Craig

02-11-2021, 11:47 PM	#9
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Looks like I'm going to have to break out the lawnmower gasoline. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

02-12-2021, 07:08 AM	#10
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	__________________ 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

02-12-2021, 07:13 AM	#11
AussieMatt Babbling Farker Join Date: 04-23-14 Location: Tallmadge, OH Name/Nickname : Matt	I am NOT going to throw some petrol on an open fire and have it run up my leg! __________________ God save the Queen, God bless America, God defend New Zealand and thank Christ for Australia! Weber Original 22" - RIP UDS Fiskgriddle Weber Kettle Premium - Copper

02-12-2021, 01:33 PM	#12
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	__________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

02-12-2021, 05:30 PM	#13
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	Had a red $7 grill back in the 70's. Will have to see if my red Big Joe is still frozen shut or not, although it cost a bit more than $7. But no, I'm not going to wear shorts... I wonder what I was cooking? But it looks like aluminum foil was involved. And look! I had brown hair... __________________ 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

02-13-2021, 11:30 AM	#14
Maylar is One Chatty Farker Join Date: 04-21-15 Location: Connecticut Name/Nickname : Dave	Burgers and dogs on a cheap charcol grill. Pops wasn't into bbq. __________________ Sunbeam cast aluminum gasser, Masterbuilt/Cabela's smoker/grill/fryer, Ninja Woodfire Pro

02-14-2021, 03:45 AM	#15
OferL is One Chatty Farker Join Date: 06-30-16 Location: Israel	I sorry to hear a lot of your fathers were not into BBQ. My father... well wasn't either. Because we didn't have BBQ we had Mangal! Every independence day, vacation, holiday, or just a nature trip had to have a Mangal meal. This is a Mangal: mangal.jpg It has a small capacity for charcoal and is really hard to light. We did not have charcoal lighters. I only discovered those in my late 20's along with solid lighter materials. The way to light a Mangal is: 1. Soak newspapers in cooking oil 2. Line the bottom of the Mangal with the paper 3. Pour charcoal over the paper 4. Light the paper 5. Watch the paper burn but the charcoal stays unlit - a very important step. 6. Pour lighter fluid over the coals and watch the bonfire. 7. Treat your burns with cold water or a cream if you came prepared. 8. Once the fire dies and you still don't have enough heat because the s**t charcoal didn't catch - use the Nafnafa. This is a plastic Nafnafa: Nafnafa.jpg If you weren't prepared with one then use an unburnt newspaper. If you were extra prepared then you would have an electric fan. The Nafnafa is used to blow air by waving it fast near the coals to make them hot. Usually the kids job. Until some grownup came and said "you're doing it wrong... we will never eat..." etc. The Nafnafa was also used to blow air on the coals when they got cold after burning a short while cooking. This blew up ash which added the desired ash flavour to the food. The food was always: Chicken parts. Mostly quarts. Boneless if you were rich. Hot dogs Romanian Kabab And if the people with us were ok - i.e. no Kosher stuff - pork chops. Everything was well done. The other option was "well well done". No beef which was either slow cook parts and we didn't have the time, or crazy expensive steaks. Of all that I have to explain what Romanian Kabab is. It is minced garlic with some ground beef & pork. It is a little spicy and stays on your breath for days. You would burp and the whole class knows what you ate. In Romania it's called Mititay. It is really good. kabab.jpg kabab2.jpg It is also full of fat that causes huge fires in the Mangal. Served always burnt. Those pictures are wrong.