BBQ Brethren "Chinese New Year" Throwdown! - Page 5

bigabyte · 02-05-2011, 09:40 PM

That is truly a masterpiece!

High Q · 02-05-2011, 10:20 PM

Beautiful job Gore. Unmatched creativity flowing from your house lately. Wow.

zydecopaws · 02-05-2011, 10:55 PM

Gore: once again taking food art to a new level.

deguerre · 02-06-2011, 11:28 AM

Brilliant. Beautiful. Nuff said.

Redhot · 02-06-2011, 11:40 AM

Gore, that is one wicked bad-a$$ looking dragon!!!! Did I forget to mention that I love dragons...and beef, and asparagus and eggplant and red bell peppers, oh, and shrimp?

Ron_L · 02-06-2011, 12:30 PM

Very creative, Gore! Great job!

landarc · 02-06-2011, 12:46 PM

I am stunned. This is better than that lobster/crab/meat/prawn thingy.

bigabyte · 02-06-2011, 03:09 PM

Scrog wouldn't stand a chance against that thing!

Grillman · 02-06-2011, 06:51 PM

Ecode makes a Bao-Wow!
Then Gore is Dragon everything else into this Throwdown.

What's next?

High Q · 02-06-2011, 07:22 PM

To start today's adventure, I marinated a rack of spares overnight in a mixture of Hoisin sauce, honey, soy sauce, tabasco, garlic powder, onion powder, crushed ginger, five spice and some other stuff. I also marinated the rib tips and trimmings.

This afternoon, I fired up the UDS and smoked the ribs for 2 hours at 250, foiled with some of the marinade mixture I had reserved plus honey and some beer ('cause I had one in my hand). I cooked the ribs in the foil for another hour then poured the balance of the marinade mixture on top as a glaze.

Ribs off the grill and cut 'Hollywood Style' to serve with dinner. Let's call them Char Siu Ribs for fun.

I cooked the rib tips and trimmings the same way but obviously took them off earlier so as not to overcook. After the rib trimmings cooled, I chopped them up fine and mixed with chopped green onion, soy sauce, honey and housin sauce. I prepared some pork wontons as follows:

When it was all ready to serve, I plated with some sugar snap peas and some noodles. It was a good dinner for Super Sunday. The wontons were over the moon.

When the smoke had all cleared and we were doing the dishes, my wife handed me a fortune cookie. Needless to say, I was chagrined.

Enjoy!

Gore · 02-06-2011, 08:18 PM

I think I'd return that fortune and ask for another one.

bluetang · 02-06-2011, 09:21 PM

Never cooked a duck before, so I figured that this was a good time to try it. Picked up a 6 pounder and filled it with citrus

. Covered it with sesame oil, 5 spice, salt, pepper, ginger, cayenne, and poultry seasoning. Then smoked it on the UDS. Smoked at 250 for an hour and a half, then ramped it up to 350 to crisp up the skin.

The crisping of the skin at 350 didn't work out so I hit the skin with a propane torch. Crispness came to town!

Succulence!

I cut up a cucumber into small slices and cut some scallions into brushes.

The duck was sliced and served with cucumbers, scallions, hoisin sauce in Mandarin crepes.
Please use this as the entry, and thanks for looking.

landarc · 02-06-2011, 09:44 PM

Beautiful work fellers.

High Q · 02-06-2011, 10:33 PM

Bluetang-another great entry. I love the duck idea and the use of a propane torch to crisp the skin

. Those mandarin crepes look alot like flour tortillas! Must be a mandarin from Laredo.

Great job. Beautiful duck.

Grillman · 02-07-2011, 08:09 AM

Wow.....great Ribs & Duck....both looking great.

02-05-2011, 09:40 PM	#61
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That is truly a masterpiece! __________________ 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.

02-05-2011, 10:20 PM	#62
High Q is one Smokin' Farker Join Date: 12-29-09 Location: Houston, Texas	Beautiful job Gore. Unmatched creativity flowing from your house lately. Wow. __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848

02-05-2011, 10:55 PM	#63
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	Gore: once again taking food art to a new level. __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

02-06-2011, 11:28 AM	#64
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Brilliant. Beautiful. Nuff said. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-06-2011, 11:40 AM	#65
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN	Gore, that is one wicked bad-a$$ looking dragon!!!! Did I forget to mention that I love dragons...and beef, and asparagus and eggplant and red bell peppers, oh, and shrimp? __________________ [FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]

02-06-2011, 12:30 PM	#66
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Very creative, Gore! Great job! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-06-2011, 12:46 PM	#67
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I am stunned. This is better than that lobster/crab/meat/prawn thingy. __________________ [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]

02-06-2011, 03:09 PM	#68
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Scrog wouldn't stand a chance against that thing! __________________ 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.

02-06-2011, 06:51 PM	#69
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	Ecode makes a Bao-Wow! Then Gore is Dragon everything else into this Throwdown. What's next?

02-06-2011, 07:22 PM	#70
High Q is one Smokin' Farker Join Date: 12-29-09 Location: Houston, Texas	Char Siu Ribs & Pork Wontons with Sugar Snap Peas To start today's adventure, I marinated a rack of spares overnight in a mixture of Hoisin sauce, honey, soy sauce, tabasco, garlic powder, onion powder, crushed ginger, five spice and some other stuff. I also marinated the rib tips and trimmings. This afternoon, I fired up the UDS and smoked the ribs for 2 hours at 250, foiled with some of the marinade mixture I had reserved plus honey and some beer ('cause I had one in my hand). I cooked the ribs in the foil for another hour then poured the balance of the marinade mixture on top as a glaze. Ribs off the grill and cut 'Hollywood Style' to serve with dinner. Let's call them Char Siu Ribs for fun. I cooked the rib tips and trimmings the same way but obviously took them off earlier so as not to overcook. After the rib trimmings cooled, I chopped them up fine and mixed with chopped green onion, soy sauce, honey and housin sauce. I prepared some pork wontons as follows: When it was all ready to serve, I plated with some sugar snap peas and some noodles. It was a good dinner for Super Sunday. The wontons were over the moon. When the smoke had all cleared and we were doing the dishes, my wife handed me a fortune cookie. Needless to say, I was chagrined. Enjoy! __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848

02-06-2011, 08:18 PM	#71
Gore 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!)	I think I'd return that fortune and ask for another one. __________________ 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 NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-06-2011, 09:21 PM	#72
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Off in my truck, cause I just got a duck Never cooked a duck before, so I figured that this was a good time to try it. Picked up a 6 pounder and filled it with citrus. Covered it with sesame oil, 5 spice, salt, pepper, ginger, cayenne, and poultry seasoning. Then smoked it on the UDS. Smoked at 250 for an hour and a half, then ramped it up to 350 to crisp up the skin. The crisping of the skin at 350 didn't work out so I hit the skin with a propane torch. Crispness came to town! Succulence! I cut up a cucumber into small slices and cut some scallions into brushes. The duck was sliced and served with cucumbers, scallions, hoisin sauce in Mandarin crepes. Please use this as the entry, and thanks for looking. __________________ 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!

02-06-2011, 09:44 PM	#73
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Beautiful work fellers. __________________ [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]

02-06-2011, 10:33 PM	#74
High Q is one Smokin' Farker Join Date: 12-29-09 Location: Houston, Texas	Bluetang-another great entry. I love the duck idea and the use of a propane torch to crisp the skin . Those mandarin crepes look alot like flour tortillas! Must be a mandarin from Laredo. Great job. Beautiful duck. __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848

02-07-2011, 08:09 AM	#75
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	Wow.....great Ribs & Duck....both looking great.

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