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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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02-11-2021, 12:16 PM | #1 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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"Recreate a Childhood BBQ Memory!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, March 1st!!
Our New Throwdown Category is...
"Recreate a Childhood BBQ Memory!" As chosen by OferL for winning the "Salmon" Throwdown. CATEGORY DESCRIPTION - PLEASE READ: Quote:
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!
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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 Last edited by Moose; 03-01-2021 at 12:25 PM.. |
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02-11-2021, 01:50 PM | #2 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Hmmm, may have to burn the crap out of some chicken and sauce the crap out of it just like dad used to
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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 |
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02-11-2021, 02:05 PM | #3 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Just put your usual mojo on that chicken, and I'm sure it will turn out great, Tom...
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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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02-11-2021, 02:34 PM | #4 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Does this mean I have to buy lighter fluid?
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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02-11-2021, 03:43 PM | #5 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Childhood memories..... this should be fun. Lo-n-slow chicken comes to mind.
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~thirdeye~ 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
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02-11-2021, 04:43 PM | #6 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Had the same thought - on a Weber kettle with Kingsford Blue Bag of course!
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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02-11-2021, 06:44 PM | #7 |
On the road to being a farker
Join Date: 02-27-09
Location: KCMO
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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.
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2 x Southwest Smokers vertical offset, 2 x 22 WSM, 22.5 OTG, Blackstone 36" |
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02-11-2021, 07:35 PM | #8 |
Babbling Farker
Join Date: 02-03-16
Location: McPherson Kansas
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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........
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Craig |
02-11-2021, 11:47 PM | #9 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Looks like I'm going to have to break out the lawnmower gasoline.
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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 |
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02-12-2021, 07:08 AM | #10 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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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 |
Babbling Farker
Join Date: 04-23-14
Location: Tallmadge, OH
Name/Nickname : Matt
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I am NOT going to throw some petrol on an open fire and have it run up my leg!
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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 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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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 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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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...
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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 |
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02-13-2021, 11:30 AM | #14 |
is One Chatty Farker
Join Date: 04-21-15
Location: Connecticut
Name/Nickname : Dave
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Burgers and dogs on a cheap charcol grill. Pops wasn't into bbq.
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Sunbeam cast aluminum gasser, Masterbuilt/Cabela's smoker/grill/fryer, Ninja Woodfire Pro |
02-14-2021, 03:45 AM | #15 |
is One Chatty Farker
Join Date: 06-30-16
Location: Israel
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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. |
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